CATAL RESTAURANT - DINNER MENU - SPRING 2005 (served upstairs)
appetizers
Soup of the day $6.50
Mixed baby greens with garlic croutons and balsamic vinaigrette $8.00
Classic Caesar salad with Parmesan chips and garlic croutons $8.75
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 $9.50
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 $8.50
A trilogy of marinated olives - Spanish manzanilla olives, French niciose olives, Italian gaeta olives $8.50
Pan-roasted sea scallops with trout potato puree, Muscat grapes, capers and Meyer lemon chips $12.95
Seared ahi tuna with citrus, daikon radish and a lemon vinaigrette $9.25
Escargot with lots of sweet garlic and a Fontina cheese griddle cake $9.95
Heirloom tomato terrine with peppered goat cheese, pickled baby garlic on a herb pastry twist and sherry reduction $9.95
pasta
Bay rock prawn ravioli with braised baby fennel, orange segments, torpedo onions and bouillabaisse reduction $17.95
Brown butter gnocchi with braised beef short ribs, asparagus, Spanish cheese and a horseradish beef jus $19.95
Penne pasta served with fresh Roma tomatoes, basil and mozzarella cheese $13.95
from the grill and rotisserie
Rotisserie chicken marinated with herbs and garlic, served with garlic French fries and a thyme chicken sauce $17.50
Grilled chateau sirloin steak with roasted potatoes, French green beans and a red wine sauce $22.95
Grilled beef filet with garlic and cheese mashed potatoes, spinach, beer-battered onion rings and Portobello mushroom sauce $29.50
catal specialties
Grilled lamb sirloin with jerusalem artichokes, stewed cherries and a spicy coconut-apricot curry sauce $22.95
Pistachio crusted pork chop with plantains, fava bean, Morel mushroom ragout and a hoisen pork jus $19.95
Grilled Atlantic salmon with herb mashed potatoes, stewed peppers and a warm lemon vinaigrette $18.95
Crispy skin airline chicken breast with scalloped potatoes, ragout of ham hocks & root vegetables with whole grain mustard sauce $18.50
Angus beef meatloaf with three fingerling potato salad and a caramelized onion and button mushroom gravy $17.95
Maple leaf duck breast with forbidden rice, custard apple, wild leeks and stuffed zucchini blossom $19.95
Pan-roasted white fish with a trilogy of beans, wild mushrooms and a brandy lobster sauce $18.95
Paella a la Valencia - assorted seafood, chicken and chorizo over Spanish rice $18.25
Braised osso bucco with creamy polenta, melted tomatoes and truffle oil $19.95
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 4/18/2005
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 April 18, 2005.