CATAL RESTAURANT - DINNER MENU - SUMMER 2002 (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 $7.95 Seared sea scallops with clams, pimiento, artichokes, Manzanillo olives and preserved lemon sauce $8.75 Heirloom tomato salad with a Crescenza cheese-pine nut fritter and tomato-basil sauce $8.25 A trilogy of marinated olives - Spain, France, Italy $7.50 Spicy seared rare ahi tuna with avocado, pickled cucumber, tomato gazpacho and citrus croutons $9.75 Crispy duck and mushroom strudel with corn coulis, hazelnuts, sweet and sour Bing cherries and peppery greens $7.95 Escargo with lots of sweet garlic and croutons $8.75   PASTA Grilled summer vegetable lasagna with ricotta cheese, olive tapenade, eggplant chips and sauteed rock shrimp $16.95 Chicken ravioli with broccoli rabe and a brown butter-sage sauce $15.75 Rolled pasta with homemade garlic sausage, roasted peppers, grilled fennel, radicchio, caperberries and 24 hour tomatoes $16.95   MAIN COURSES Rotisserie chicken marinated with garlic and rosemary and served with garlic French fries $15.95 Grilled northern halibut with panzanella, onion fondue, crispy polenta gnocchi and a soft herb vinaigrette $17.25 Grilled filet mignon with aligot potatoes, spinach, beer battered onion rings and portobello mushroom sauce $24.95 Osso buco on creamy polenta with melted tomatoes and white truffle oil $19.50 Grilled lamb sirloin with goat cheese and eggplant cannelloni, a zucchini blossom and lamb jus $23.50 Plank smoked salmon with a bacon and garlic crust, creamed corn, grilled asparagus and a green garlic sauce $18.95 Grilled pork chop with a horseradish potato cake, baby spinach, braised beets and whole grain mustard sauce $17.95 Paella a la Valencia - assorted seafood, chicken and chorizo over Spanish rice $17.95   PLAT DU JOUR different special dishes for each day - sample menus below   Monday - Grilled veal chop with a Provencal stuffed tomato, summer bean ragout and a tomato-veal glaze $25.95 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 $27.95 Thursday - Lamb tagine with eggplant, red lentils, chick peas and red grapes served with yogurt sauce $17.95 Friday - Serrano ham-wrapped monkfish with peppers and onions, a bacalao potato cube and an almond-garlic sauce $21.95 Saturday - Rotisserie-roasted prime rib with green beans and a potato-wild mushroom casserole $24.95 Sunday - Slow roasted rabbit royale with artichokes, roasted potatoes, black Mission figs, crispy onions and red wine sauce $18.95   For the current dessert menu, please click here.   For the current children's menu, please click here.   Executive Chef - Bret Thompson, General Manager - Riccardo Bosco   For Catal Restaurant and Uva Bar reviews, please click here.   For the current dinner menu offerings, 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.   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 December 26, 2002.