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CATAL RESTAURANT - DINNER MENU - MARCH 2003 (served upstairs)
appetizers Soup of the day $7.00 A selection of imported and Real California Cheese with fruit and nuts $8.25 Mixed baby greens with garlic croutons and balsamic vinaigrette $6.95 Classic Caesar salad with Parmesan chips and garlic croutons $8.50 Endive salad with Point Reyes bleu cheese and caramelized walnuts $8.95 Compressed salad of manchego cheese, arugula, red apples, dates, walnuts and pistachio vinaigrette $8.95 Grilled jumbo shrimp on an avocado, cucumber and radish salad with garlic-chile oil $8.75 Beef carpaccio with red onion marmalade and a petit green salad in a potato ring with lemon-pink pepper vinaigrette $8.25 A trilogy of marinated olives - Spain, France, Greece $7.50 Dungeness crab cakes with blood oranges, fennel, cannellini beans and picholine olives $9.75 Layered salad of asparagus, grilled eggplant, roasted peppers and artichoke with herbed goat cheese $7.95 Escargot with lots of sweet garlic and a fontina cheese griddle cake $8.75
pasta Bucatini with seasonal mushrooms, asparagus, broccoli, water chestnuts and a lobster-white wine sauce $16.95 Chicken ravioli with broccoli rabe and a brown butter sage sauce $15.75 Smoked cheese and spinach cannelloni with barbeque beef short ribs and a baby spinach salad $16.95
from the grill Rotisserie chicken marinated with garlic and rosemary and served with garlic french fries $15.95 Grilled filet mignon with garlic and cheese mashed potatoes, spinach, beer battered onion rings and portobello mushroom sauce $24.95 Braised lamb shank with sweet potato gnocchi, savoy cabbage roll and red currant sauce $21.95 Grilled pork chop with French lentils, caramelized endive, crispy salsify and an apple cider reduction sauce $17.95
catal specialties Grilled salmon on saffron risotto with Pacific shellfish, oven-dried tomatoes and smoked pepper broth $18.25 Osso buco on creamy polenta with melted tomatoes and white truffle oil $23.50 Sauteed sole with a roasted Yukon gold potato, creamed leeks, red grapes and a caper-brown butter sauce $18.95 Paella a la Valencia - assorted seafood, chicken and chorizo over Spanish rice $17.95
plat du jour Monday - Braised veal medallions and oxtail on barley risotto with collard greens and tender carrots $19.95 Tuesday - Bouillabaisse - seafood stew inspired while in the south of France $19.95 Wednesday - Surf n' Turf - filet mignon and Maine lobster with fingerling potatoes, pancetta-wrapped asparagus and bearnaise $25.95 Thursday - Roasted duck breast with a 'molten' chestnut cake, tangerines, Brussels sprouts and spiced kumquats $19.95 Friday - Whole fried 'daily catch' with baby bok choy, spicy radish, shiitake mushrooms and citrus-ginger sauce $19.95 Saturday - Rotisserie-roasted prime rib with green beans and a porcini mushroom macaroni and cheese casserole $24.95 Sunday - 'Coq au vin' - farm chicken stewed in red wine with cipollini onions, bacon and caramelized turnips $20.50
For the dessert menu, please click here.
For the children's menu, please click here.
An 18% service charge will be automatically added to parties of 8 or more
Executive Chef - Bret Thompson, General Manager - Riccardo Bosco
For Catal Restaurant and Uva Bar reviews, please click here.
For the current uva bar and cafe menu offerings, 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.)
Back to DLR Restaurant Reviews. Back to home. Last updated April 27, 2003. |