Hotel Mac Menu

menu-main-s

Executive Chef Jaime Molina, Hotel Mac chef in Point Richmond, CA since the 1980′s, prepares fresh fish specials and featured off-menu entrees daily. The Hotel Mac changes its menu frequently, to accommodate seasonal tastes and to respond to your requests. Below is a sample menu of our world famous dishes. Upon your imminent arrival, your server will be happy to point out current specialty items and featured new additions.

Our Menu Will Feature Fresh Weekly Specials. To Stay Up To Date With Our Latest Main Courses Please Refer To The PDF Files Below.

Our Hotel Mac “Classics” Will Remain Constant.

Click Below for Downloadable PDF files of Our New Menus:


LUNCH MENU 8-20-18

LUNCH SPECIALS 8-20-18

DINNER & SPECIALS MENU 8-20-18


 >>  GO TO WINE LIST PAGE


Dinner Menu

APPETIZERS

 

Blue Point Oysters- 1/2 Shell                       (3)9.50

Oysters Rockefeller  /3 ea                             10.50

Crab Cakes (2)                                                 13.50

Fried Calamari                                                 10.50

Grilled Prawn Cocktail                                   11.50

Drunken  Mussels                                            13.00 – with Fries 15.00

Escargot                                                             9.50 

Pecan Crusted Brie                                          10.50

Fried Artichoke Hearts with Jalapeno Aioli 9.50

  • STARTER SALADS

Seasonal Salad Your Server Will Inform You of Today’s Selection

The “Mac” Salad

Mixed Baby Greens, Tomatoes, w/ House Orange Balsamic Dressing

8.00

Crispy Iceberg Wedge

Shaved Bermuda Onions, Crispy Leeks w/ House Bleu Cheese

8.50

Baby Spinach

Bermuda Onion, Crumbled Bacon, Hard Boiled Egg Parmesan Cheese w/ Warm Bacon Dressing

8.50

Caesar Salad

Hearts of Romaine w/ Croutons Anchovies, House Caesar Dressing

9.00

SOUP DU JOUR

Your Server Will Inform You of Today’s Selections

 SIDE DISHES

The “Hotel Mac & Cheese” Petite  8.50 / Full  15.50

Sweet Potato Fries – Sriracha Aioli 6.50

Sautéed Mushrooms 8.50

Creamed Spinach Dip 7.50

ENTRÉE SALADS

*Black and Blue Steak Salad

Grilled Marinated Flat Iron Steak, over Hearts of Romaine and Baby Greens, Tomatoes, Crispy Onions, Crumbled Blue Cheese. Red Wine Vinaigrette

21.50

*Grilled Salmon Salad

Grilled Salmon over Baby Greens, Onions, Bell Peppers and Black Olives w/ Roasted Shallot Vinaigrette

25.50

Southwest Chicken Salad

Grilled Breast of Chicken over Baby Greens, Avocado, Jack Cheese and Tortilla Crisps w/ Jalapeño Cilantro Vinaigrette

17.50

___________________________________________________________

Dinner Menu

ENTRÉES

 

“THE MAC CLASSICS”

*Wild Caught Salmon

Your Server Will Inform You of Today’s Preparation

27.50

* Filet Mignon

Broiled to Your Specifications. Your Server Will Inform You of Today’s Preparation

36.50

 

Chicken Cordon Bleu

Chicken Breast wrapped around Smoked Ham and Swiss Cheese

Baked and Served with Mornay Sauce and Mashed Potatoes

26.50

 

*Rack of Lamb

Cooked to your Specification, Served with a Red Wine-Tarragon Reduction

 Roasted Red Potatoes and Sautéed Spinach

41.50 

 

*Prime Rib (after 5.00p)    

Slow Roasted in Our special Prime Rib Oven

Mashed Potatoes, Sautéed Vegetables and Horseradish

35.50

 

  

*Split Plate Charge 3.00 per Entrée*

18% gratuity is Added Automatically On Reservations of 6 or more

 

 

 

*Items are served raw or undercooked, or may contain raw or undercooked ingredients. Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions


 

 

DINNER MENU

 SPECIALS

 

*The Hotel Mac “Cowboy” Steak

Bone In Rib Eye Steak Broiled to your Specification

Topped with “Red Eye” Butter

Garlic Roasted Potatoes and Seasonal Vegetables

38.50 

 

*Veal Marsala

 

Milk Fed Veal Sautéed with Mushrooms, Garlic, Scallions, Marsala Wine and Beef Demi

Served with Mashed Potatoes and Mixed Vegetables

27.50

 

*Seafood Paella

Mussels, Clams, Cod, Prawns, Rice and Andouille Sausage

 In a Saffron Broth

28.50

 

Chicken Parmesan

Skinless Breast of Chicken topped with Mozzarella Fresca,

House made Marinara Sauce, Angel Hair Pasta and Seasonal Vegetables

26.50

 

Wild Mushroom Tamales

Tomatillo-Chipotle Sauce, Queso Fresco, Chipotle Crema, Grilled Zucchini

24.50

 

*Drunk & Mad Prawn Linguini

Sauteed Prawns in a Tequila-Lime Cream Sauce, Pico de Gallo. Crispy Buffalo prawns

27.50

 

Grilled Smoked Pork Chop 

Warm Apple and Cabbage Slaw, Served with Cornbread-Chorizo Dressing. Seasonal Vegetables

28.50

Twice Cooked Duck Breast

Brandy-Peppercorn Sauce, Mashed Potatoes and Seasonal Vegetables

27.50


18% gratuity is Added Automatically on Reservations of 6 or more


LUNCH

AT HOTEL MAC

 

APPETIZERS

Fried Artichoke Hearts with Jalapeno Aioli        8.50

Oysters on the ½ shell                                                (3)  9.50

Crab Cakes (2)                                                                      13.00

Grilled Prawn Cocktail                                                    10.50

Fried Calamari                                                                     9.50

STARTER SALADS

The “Mac” Salad

Mixed Baby Greens and Tomatoes

With Orange Balsamic Vinaigrette

7.00

Crispy Iceberg Wedge

Shaved Bermuda Onions and Crispy Leeks

Topped with Blue Cheese Dressing

7.50

Baby Spinach

Bermuda Onions, Crumbled Bacon

Parmesan Cheese, Warm Bacon Dressing

7.50

Caesar Salad

Hearts of Romaine, Croutons

Anchovies, House Caesar Dressing

8.00

 

SOUP DU JOUR

Your Server Will Inform You of Today’s Selection

ENTRÉE SALADS

 

*Grilled Salmon Salad

Grilled Salmon over Baby Greens,

Bell Peppers, Red Onions, Black Olives, Tomatoes, Roasted Shallot Vinaigrette

23.50

Southwest Chicken Salad

Grilled Breast of Chicken over Baby Greens, Avocado, Jack Cheese and Tortilla Crisps

      Tossed with Jalapeno Cilantro Vinaigrette

15.50

Black & Blue Steak Salad

Grilled Marinated Flat Iron Steak Served over Romaine and Baby Greens, Tomatoes,

Crumbled Blue Cheese and Crispy Onions

Red Wine Vinaigrette

21.50

 

Mango Salad w / Crispy Chicken or Prawns

Golden Brown Tempura Dipped Chicken or Prawns Atop Iceberg and Mixed Greens, Cucumber,

Bell Pepper, Green Onions, Crispy Wonton Strips

Honey-Ginger Vinaigrette

W/ Chicken 17.50   W/ Prawns 20.50

 

“Chopped” Salad

Iceberg Lettuce, Tomatoes, Olives, Blue Cheese, Bacon, Onions, Hardboiled Egg, Diced Chicken and Ham

Orange – Balsamic Vinaigrette

17.50

  

 

BURGERS and SANDWICHES

Choice of French Fries or House salad

Shaved Prime Rib

Caramelized Onions, Smoked Mozzarella

On a Sweet French Roll with Au-Jus

17.50

“The Mac Club”

Roasted Turkey Breast, Avocado, Bacon,

Lettuce, Tomato and Swiss Cheese

On Sourdough Toast with Red Pepper Aioli

15.50

Grilled Chicken & Pesto Sandwich

On a Ciabatta Roll, Brie Cheese, Lettuce,

Caramelized Onions and Tomato

17.50

 

Crab Cake Sliders

Dungeness & Lump Crab, Tomato

 Creamy Cole Slaw and Jalapeno Remoulade

On Sweet French Rolls

20.50

Cuban Torta

Pulled Pork Seasoned with Citrus Mojo, Grilled Ham, Pickles, Yellow Mustard, Swiss Cheese Served on a Soft Bun

17.50

 Sirloin Burger

Ground Premium Sirloin

Lettuce, Tomato, Mayo and Red Onion

On a Sesame Bun with Choice of Cheese

15.50

Add Bacon or Avocado for 1.00 Each 

   Grilled Chicken & Pesto Sandwich

                 Served on a Ciabatta Roll, Caramelized Onions, Brie Cheese,

Lettuce and Tomato

   16.50

                              

                LUNCH ENTRÉE SPECIALS                

*Fresh Catch of The Day

Your Server Will Inform You of Today’s Selections

 And Preparations

*Fish and Chips

 Alaskan Cod dipped in Beer Batter and dip fried Golden Brown

Served with French Fries and Cole Slaw

 20.50

 

Chicken Piccata

Sautéed Chicken Breast with Lemon, Garlic and Capers, Sherry Butter Sauce

Capellini & Seasonal Vegetables

20.50

 

Wild Mushroom Tamales

Tomatillo-Chipotle Sauce, Queso Fresco, Chipotle Crema, Grilled Zucchini

24.50

 

*Drunk & Mad Prawn Linguini

Sauteed Prawns in a Tequila-Lime Cream Sauce, Pico de Gallo. Crispy Buffalo prawns

27.50

 

Grilled Smoked Pork Chop 

Warm Apple and Cabbage Slaw, Served with Cornbread-Chorizo Dressing. Seasonal Vegetables

28.50

 

*Hotel Mac Famous Fish Tacos (2)

Cajun Marinated Catfish served in a Flour Tortilla with Creamy Cole Slaw and Pico de Gallo

 Roasted Jalapeño Cream Sauce

16.50

 

Split Plate Charge is 3.00 per Entrée

 *Items are served raw or undercooked, or may contain raw or undercooked ingredients

*Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions

 

18% gratuity is Added Automatically on Groups of 6 or more

Maximum Split Checks are 2 Per Table, Regardless of Size.


 

___________________________

.

SIDES The “Mac & Cheese”           8.50 Creamed Spinach                7.50 Sweet Potato/ Garlic Fries 6.50 Sauteed Mushrooms           8.50