CATAL RESTAURANT - DINNER MENU - SPRING 2004 (served upstairs)
appetizers
Soup of the day $6.00
Mixed baby greens with garlic croutons and balsamic vinaigrette $7.50
Classic Caesar salad with Parmesan chips and garlic croutons $8.50
Endive salad with Point Reyes bleu cheese and caramelized walnuts $9.50
Compressed salad of manchego cheese, arugula, red apples, dates, walnuts and pistachio vinaigrette $8.95
Crispy crab galete with chilled corn consomme, avocado mousse and herb radish salad $11.00
Catalan plate - an assortment of Mediterranean appetizers changing daily upon the chef's inspirations $7.95
A trilogy of marinated olives - Spanish manzanilla olives, French niciose olives, Italian gaeta olives $3.95
Smoked sturgeon and asparagus salad with chilled English pea potage and truffled sturgeon caviar $7.50
Parmesan cups with cucumber, feta salad, smoked salmon and dill vinaigrette $8.75
Escargot with lots of sweet garlic and a Fontina cheese griddle cake $9.75
Simple heirloom tomato salad with toasted black pepper, sel gris salt, basil and lemon oil $9.75
pasta
Sun-dried tomato and goat cheese ravioli with hickory smoked ham, portobello mushrooms and vermouth emulsion $15.95
Truffle butter poached Tiger prawns with three cheese tortellini, roasted spring onions and sugar snap peas $19.95
Rigatoni with braised short ribs, wild asparagus, baby zucchini and roasted garlic cream $16.95
Penne pasta served with fresh Roma tomatoes, basil and mozzarella cheese $13.95
from the grill and rotisserie
Rotisserie chicken marinated with garlic and lime, served with charred red onions and garlic French fries $15.95
Grilled beef filet with garlic and cheese mashed potatoes, spinach, beer-battered onion rings and portobello mushroom sauce $24.95
Grilled Atlantic salmon with baby artichokes, kalamata olives, sunchokes and smoked tomator broth $19.95
Grilled veal chop with potato risotto, morel and brown ale veal reduction $27.50 (Note that the potato risotto is not actually risotto but rather, potato in the style of risotto.)
catal specialties
Seared jumbo scallops with wild leeks, cipollini onions, crispy prosciutto chips and vermouth mulsion $18.95
Coffee crusted lamb rack with herb roasted fingerling potatoes, baby zucchini brochette and natural lamb jus $25.95
Crispy duck confit with salsify, crimin mushroom ragout, smoked duck breast salad and cognac-peppercorn jus $17.95
Pan roasted Northern halibut with braised baby Belgian endive, French green beans and applewood smoked bacon jus $21.95
Paella a la Valencia - assorted seafood, chicken and chorizo over Spanish rice $17.95
Cote du Boeuf for two - served with herb roasted potatoes, baby spring vegetables and Bordelaise sauce $29.00 per person
chef's menu
A prix fixe menu using the freshest ingredients and changing daily upon the Chef's inspirations Three courses - $29.00 Four courses - $39.00 Five courses - $49.00
For the dessert menu, please click here. UPDATED 7/3/2004
For the children's menu, please click here.
An 18% service charge will be automatically added to parties of 8 or more
Executive Chef - Troy Furuta, General Manager - Albert Leung
For Catal Restaurant and Uva Bar reviews, please click here.
For the current uva bar and cafe menu offerings for breakfast, please click here.
For the current uva bar and cafe menu offerings for lunch and dinner, please click here.
For Catal Restaurant and Uva Bar menu offerings from prior seasons, please click here.
Catal Restaurant and Uva Bar / Downtown Disney District
1580 Disneyland Drive, Suite 103, Anaheim, California 92803
telephone: 714-774-4442 fax: 714-774-1850
HOURS OF OPERATION
Catal
Sunday - Thursday 11am - 10pm
Friday - Saturday 11am - 11pm
To see Catal's specific webpage in the Patina Group website, please click here. (Note that the menus on the site are out-of-date, but there are some nice views of the restaurant and some background.)
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Last updated July 3, 2004.