CATAL RESTAURANT - DINNER MENU - FALL 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
Oysters on the half shell with yuzu gelee, pickled shallots and chives (half dozen) $12.95
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 $5.95
Braised beef cannelloni with artichokes, butternut squash and pinenuts $10.50
Ahi tuna tartare with chilled avocado soup, smoked gouda scones and truffle oil $8.75
Escargot with lots of sweet garlic and a Fontina cheese griddle cake $9.75
Citrus marinated scallops with fennel, pomegranates, capers and a tarragon vinaigrette $9.75
(Note: even though not indicated on the menu, the scallops are served raw, not cooked.)
pasta
Pumpkin ravioli with sauteed mustard greens, melted shallots, sweet garlic confit and pistachio butter $15.95
Goat cheese gnocchi with pearl onions, oyster mushrooms, pencil asparagus and green grape emulsion $18.95
Penne pasta served with fresh Roma tomatoes, basil and mozzarella cheese $13.95
from the grill and rotisserie
Rotisserie chicken marinated with soy and garlic, served with caramelized 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 $27.95
Grilled halibut with sweet potato croquette, Argentine red prawns, bacon wrapped white asparagus & a lobster bearnaise sauce $21.95
Grilled pork chop with chickpeas, oyster mushrooms, watercress and bacon jus $18.50
catal specialties
Coq au vin with braised cippolini onions, shaved asparagus and blistered grapes $17.95
Ahi tuna salad with French green beans, hard cooked eggs, red potatoes, wild field greens, kalamata olives and lemon vinaigrette $16.50
Curry marinated lamb sirloin with black figs, baby turnips and huckleberries $19.50
Duck "two ways" - seared duck breast with apple-duck confit ravioli, Brussels sprouts, lingonberry sauce and apple chips $18.95
Ginger pesto crusted snapper with crispy polenta, melted tear drop tomatoes, zucchini ribbons and shoyu butter emulsion $18.95
Paella a la Valencia - assorted seafood, chicken and chorizo over Spanish rice $17.95
Braised osso bucco with creamy polenta, melted tomatoes and truffle oil $18.95
Cote du Boeuf for two - served with herb roasted potatoes, fall vegetables and bordelaise sauce $58.00 for two
chef's menu
A prix fixe menu using the freshest ingredients and changing daily upon the Chef's inspirations (three courses with wine pairings)
(available Sunday through Thursday)
Friday and Saturday
Rotisserie prime rib with horseradish mashed potatoes, broccolini and red wine sauce $26.95
For the dessert menu, please click here. UPDATED 10/9/2004
For the children's menu, please click here.
An 18% service charge will be automatically added to parties of 8 or more
Executive Chef - Dustin Atoigue, 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 October 9, 2004.