Catal Restaurant New Year's Eve Celebration

Wednesday, December 31, 2003

A selection of Catal hors d'oeuvres from the earth and sea

First Course (choice of one)

Caramelized sunckoke soup with seared Bay scallops and thyme essence

Crispy frog legs with wild mushroom strudel, mache and Bing cherry gastrique

Seared Foie Gras with vanilla scented quince, spiced cake, micro herbs and a sherry caramel

Compressed salad of manchego cheese with arugula, red apples, dates and pistachio vinaigrette

Gratin of crab and mussels with creamed leeks, crispy brioche and a sauce mornay

Of course we have a simple green salad with croutons and balsamic vinaigrette

Main Course (choice of one)

Steamed whitefish with a celery potato puree, broccoli, cauliflower in an apple, celery broth

Beef filet mignon with molasses sweetbreads, aligot potatoes, garlic spinach and red wine sauce

Herb crusted ahi tuna with baby tomatoes, artichokes, pickled onions, shaved avocado and tomato emulsion

Lamb sirloin with beet and goat cheese risotto, white asparagus, baby beets and crispy onions

A Patina Classic - Potato and wild mushroom lasagna with creamed leeks and Italian parsley sauce

Dessert (choice of one)

Milk chocolate and praline cake with Meyer lemon

Extra rich chocolate cake

Spice delight with blood orange

*******

Assorted handmade truffle chocolates

$60 food only

Executive Chef - Erick Kronquist, General Manager - Albert Leung

Catal Restaurant and Uva Bar / Downtown Disney District

1580 Disneyland Drive, Suite 103, Anaheim, California 92803

telephone:  714-774-4442          fax:  714-774-1850

For the current dinner menu offerings, please click here.

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Last updated October 9, 2003.