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Cuisine
Mediterranean
Neighborhood
Anaheim
Cross Street
Ball St
Ambiance
Up-Scale Casual
Dress Code
Casual
Features
Children's Menu
Private Rooms Available
Bar Dining
Full Bar
Fireplace
Outside Garden / Patio
Personal Wines Welcome (Corkage Fee)
Takeout Available
Views
Wheelchair Access
Reservations
Suggested
Parking
Pay Lot Nearby
Valet (charge)
Payment Methods
AMEX
Dinners Club
Discover
Mastercard
Visa
Private Rooms
please call
Hours
Dinner
Sunday - Thursday
5:00pm - 10:00pm
Friday & Saturday
5:00pm - 11:00pm |
Catal Dinner Menu
t a p a s
Marinated olives – Manzanilla, Niçoise, Gaeta, Lucque and Moroccan 9
Empanadillas of Spanish cheeses and Yukon Gold potato with salsa verde 9
Butcher plate – Shaved serrano, coppa ham, Spanish chorizo, olives, caper berries and grilled bread 14
Tartine of oven-dried tomatoes, piquillo peppers and idiazabal cheese 7
Grilled skewer of Spanish chorizo with garlic roasted potatoes and saffron aïoli 9
a p p e t i z e r s
Soup of the day 7
A selection of cheeses imported from around the Mediterranean 12
Smoked salmon with traditional accompaniments, chive crème fraîche and waffle cut potato chips 13
Pan-roasted day boat scallops with English pea flan, sweet carrot reduction and pea sprouts 13
Tuna tartare with blood orange reduction, yuzu vinaigrette, avocado and fire-roasted shishito peppers 14
Rotisserie boneless quail with gingered strawberry-rhubarb compote, old balsamic and micro arugula 12
Oysters on the half shell with lemon and mignonette granita (half dozen) 14
s a l a d s
Baby greens with roasted red and yellow beets, pickled fennel and Laura Chenel goat cheese 9
Caesar salad with romaine, Boston lettuce and pain de mie croutons 12
Endive salad with Fourme d’Ambert bleu cheese and caramelized walnuts 12
Compressed salad of Manchego cheese, arugula, red apples, dates, walnuts and pistachio vinaigrette 12
p a s t a a n d g n o c c h i
Rigatoni with spicy tomato sauce, crispy garlic chips, and olive oil marinated ricotta cheese 19
Pappardelle pasta with braised lamb, roasted peppers, preserved lemon and fromage blanc 22
Balerini pasta with roasted broccolini, chili flake, lemon zest, extra virgin olive oil and shaved Pecorino 17
Potato gnocchi with sweet corn, harissa roasted rock shrimp and micro celery 22
Paella à la Valencia – Bay scallops, clams, mussels, shrimp, chicken and chorizo with saffron rice and garlic aïoli 23
c a t a l s p e c i a l t i e s
Rotisserie roasted half chicken with sweet garlic jus and garlic French fries 19
Alaskan halibut with ratatouille, crispy coppa ham, saffron broth, basil oil and black olive emulsion 22
Cedar plank bacon-wrapped salmon with warm asparagus and sauce gribiche 24
Crispy skinned whitefish with steamed clams, chorizo, lemon and piquillo pepper sauce 24
Sous vide duck breast with braised cherry tart, parsnip purée, salted caramel and toasted pinenuts 26
Boneless braised short ribs with creamy polenta, wild mushrooms and braising jus 25
Prime rib with cave-aged Gruyère cheese potato au gratin, watercress and red wine jus 31 (10 oz.) 40 (16 oz.)
Grilled beef filet with twice-baked potato filled with short rib and mushroom,
watercress and sauce Béarnaise 35
Bone-in “Kansas style” New York steak with watermelon radish salad, fingerling potatoes and steak sauce 37 (14 oz.)
Dijon and rosemary braised rabbit with hand-rolled cavatelli, white truffle oil, Parmesan and grilled scallions 28
Grilled “cola brined” pork chop with roasted garlic whipped potatoes and chilled summer bean salad 29
s p e c i a l k i d ’s m e n u a v a i l a b l e
An 18% service charge will be automatically added to parties of 8 or more
For private rooms, special events or holiday parties, please call Jennifer Brannon at 714 776.4000
Executive Chef – Greg Stillman General Manager – Albert Leung
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