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CATAL RESTAURANT - DINNER MENU - SUMMER 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 Seared sea scallops with forbidden rice, oven-dried heirloom tomatoes, toasted pine nuts and saffron vinaigrette $8.75 Catalan plate - an assortment of Mediterranean appetizers changing daily upon the chef's inspirations $8.25 A trilogy of marinated olives - Spain, France, Greece $7.50 Crispy soft-shell crab with a cucumber and melon gazpacho, cucumber vermicelli and micro-greens $9.75 Heirloom tomato salad with a herbed focaccia cake, balsamic vinaigrette and sea salt $7.95 Escargot with lots of sweet garlic and a fontina cheese griddle cake $8.75
pasta Goat cheese gnocchi with pearl onions, asparagus, chanterelle mushrooms and a green grape sauce $16.95 Chicken ravioli with broccoli rabe and a brown butter sage sauce $15.75 Lasagne roulade with grilled eggplant, sauteed spinach, spicy sausage, ricotta cheese and smoked cheese pesto sauce $16.95
from the grill and rotisserie 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 couscous-stuffed artichokes, black figs and a golden raisin sauce $21.95 Lavender honey-glazed pork chop with baby red mustard greens, spiced pears and a pear butter $17.95
catal specialties Crispy striped bass with corn risotto, chorizo, assorted summer beans and a toasted garlic-pepper relish $18.25 Osso buco on creamy polenta with melted tomatoes and white truffle oil $23.50 Seared tuna with grilled summer potatoes, fennel, baby tomatoes and a tomato-lemon verbena broth $18.95 Paella a la Valencia - assorted seafood, chicken and chorizo over Spanish rice $17.95
plat du jour Monday - Braised short ribs with sweetbreads, bacon, seasonal mushrooms and a bacon sauce $19.95 Tuesday - Bouillabaisse - seafood stew inspired while in the south of France $19.95 Wednesday - Surf n' Turf - grilled filet mignon and Australian lobster tail, with a warm baby potato salad and hollandaise $27.95 Thursday - Crispy duck with cherimoya blinis, watercress and a lingonberry sauce $19.95 Friday - Fish du jour with green beans, red and yellow bell peppers and a preserved lemon vinaigrette $19.95 Saturday - Rotisserie-roasted prime rib with green beans and a Yukon gold potato and leek gratin $24.95 Sunday - Rabbit tagine with a ragout of summer peas, beans and chanterelle mushrooms $20.50
For the dessert menu, please click here. NEW 7/28/2003
For the children's menu, please click here.
An 18% service charge will be automatically added to parties of 8 or more
Executive Chef - Erick Kronquist, General Manager - Riccardo Bosco
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.)
Back to DLR Restaurant Reviews. Back to home. Last updated July 28, 2003. |