Hotel Mac Menu

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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.

For Your Convenience We Provide The PDF Files Of Our Menu Below; Or You May Simply Scroll Further Down To Brows Our Many Delicious Offerings.


We Have Some Updates To Our Menu

 

Downloadable PDF:

THE LUNCH MENU

THE DINNER MENU


 >>  GO TO WINE LIST PAGE


 

Dinner Menu

APPETIZERS

*Oysters on the ½ shell (3)——————–———————11.50

Oysters Rockefeller (3)——————–————————–12.50

Crab Cakes ——————–——————–———————15.50

Fried Calamari ——————–———————————–12.50

Escargot——————–——————–————————-11.50

Grilled Prawn Cocktail ——————–————————13.50

Drunken Mussels——–——————–14.50    With Fries 16.50      

Pecan Crusted Brie——————–——————————12.50 

Fried Artichoke Hearts with Jalapeño Tartar Sauce——–11.50

“The Mac & Cheese”————————Petite 10.50 / Full 17.50      

  Cream Spinach Dip——————–——————–———9.50

 

STARTER SALADS

 


The “Mac” Salad

Mixed Baby Greens and Tomatoes

With Orange Balsamic Orange Vinaigrette

9.50

Crispy Iceberg Wedge

Shaved Bermuda Onions,

Crispy Leeks and Tomatoes

Topped with Blue Cheese Dressing

10.50

 


Baby Spinach

Shaved Bermuda Onions,

Crumbled Bacon,

Hard Boiled Egg and Parmesan Cheese

With a Warm Bacon Dressing

10.50

Caesar Salad

Hearts of Romaine and Croutons

With our traditional Dressing and Anchovies

10.50


 

ENTRÉE SALADS

 


*Black & Blue Steak Salad

Grilled Marinated Flat Iron Steak over Hearts of Romaine and Baby Greens,

Tomatoes, Crispy Onions, Crumble Blue Cheese

Red Wine Vinaigrette

23.50

 

 Southwest Chicken Salad

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

House Jalapeño Cilantro Vinaigrette

20.50

  


*Grilled Salmon Salad

Grilled Salmon over Baby Greens, Onions, Bell Peppers and Black Olives

With a Roasted Shallot Vinaigrette

27.50



 

 

“THE MAC CLASSICS”

  


 

*Fresh Catch Of The Day

 

Your server will inform you of the Todays Selections and Preparations

 

 

 

* Bacon Wrapped Filet Mignon

 

Broiled to your Specifications, Topped with Bordelaise Sauce

House Mashed Potatoes and Seasonal Vegetables

38.50

 

 

Chicken Cordon Bleu

Chicken Breast wrapped around Smoked Ham and Swiss Cheese

Baked and Served with Mornay Sauce and Mashed Potatoes

28.50

 

 

*Rack of Lamb

Cooked to your Specification, Herb Crusted. Apple/Mint Chutney Sauce

 Roasted Red Potatoes and Sautéed Spinach

43.50

 

 

*Prime Rib (after 5.00p)    

Slow Roasted in Our special Prime Rib Oven

Mashed Potatoes, Sautéed Vegetables and Horseradish

37.50

  

 

*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 Caprese

Bone-in Rib Eye Steak Broiled to your Specification

Topped with Fresh Tomatoes, Mozzarella Fresca, Basil Oil and Balsamic Reduction

Smashed Garlic Potatoes and Seasonal Vegetables

40.50

 

 

Roast Duck

Whole duck Roasted and Pulled, Orange and Ancho Chile Glaze

 Served with Potatoes Au Gratin,

30.50

 

 

Prawn and Salmon Belly Farfalle

Vodka-Lemon Cream, Fresh dill, Onion, Fresh Tomatoes and Peas. Bowtie Pasta

29.50

 

 

Chicken Parmesan

Italian Herb Crusted Breast of Chicken topped with Mozzarella Fresca,

House made Marinara Sauce, Mashed Potatoes and Seasonal Vegetables

27.50

 

 

Eggplant Napoleon

Layered Roasted Eggplant with Leeks, Artichokes, Mushrooms and Tomatoes

Ricotta and Provolone Cheese, Cabernet-Tomato Sauce and Basil Oil

26.50

 

Broiled Smoked Pork Chop

House Made Dried Fruit Chutney, Served with Chorizo Stuffing

29.50

 

Seafood Risotto

 Mussels, Clams, Prawns, Cod and Calamari. Saffron-Pepper Cream Sauce

30.50

 

Braised Beef Short Ribs

Boneless Beef Short Ribs Braised in Oatmeal Stout, Garlic, Herbs and Vegetables

Served over Mashed Potatoes

30.50

  


 

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


Lunch at Hotel Mac

 

APPETIZERS

 

Fried Artichoke Hearts with Jalapeño Tartar Sauce 11.50

 

*Oysters on the ½ Shell (3)      11.50                   Grilled Prawn Cocktail           13.50

 Crab Cakes (2)                        15.50                    Fried Calamari                        12.50

       

STARTER SALADS

 


The “Mac” Salad

Mixed Baby Greens, Tomatoes

House Orange Balsamic Dressing

8.50

 

Baby Spinach

Bermuda Onion, Crumbled Bacon

Parmesan Cheese Warm bacon dressing

9.50

Crispy Iceberg Wedge

Shaved Bermuda Onions,

Crispy Leeks House Bleu Cheese Dressing

9.50

 

Caesar Salad

Hearts of Romain, Croutons,

Anchovies House Caesar Dressing

10.00


 

ENTRÉE SALADS AND SANDWICHES

 


*Grilled Salmon Salad

Grilled Salmon over Baby Greens, Onions, Bell Peppers and Black Olives

With a Roasted Shallot Vinaigrette

27.50

 

Southwest Chicken Salad

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

House Jalapeño Cilantro Vinaigrette

18.50

 

*Black & Blue Steak Salad

Grilled Marinated Flat Iron Steak over Hearts of Romaine and Baby Greens,

Tomatoes, Crispy Onions, Crumble Blue Cheese

Red Wine Vinaigrette

23.50

 

Mango Salad w/ Crispy Chicken or Prawns

Served atop Iceberg and Mixed Greens with Cucumbers,

Bell Pepper, Green Onions, Crispy Wonton Strips

Honey-Ginger Vinaigrette

With Chicken 19.50   With prawns 22.50

 

Shaved Prime Rib Sandwich

Caramelized Onions, Smoked Mozzarella

On a Sweet French Roll with Au Jus

19.50

 

“The Mac Club”

Roasted Turkey, Avocado, Bacon, Lettuce, Tomatoes, Swiss Cheese

Red Pepper Aioli, Sourdough Toast

17.50

 

 

 

 

*Sirloin Burger

Ground Angus Sirloin, Lettuce, Tomato, Onion, Pickles, Mayonnaise

Sesame Bun. Your Choice of Cheese

17.50

 

Crab Cake Sliders

Dungeness & Lump Crab, tomato, cole slaw

         Jalapeño Remoulade. Sweet slider roll

22.50


“Chopped” Salad    

Iceberg Lettuce, Tomato, Olives, Blue Cheese, Bacon, Onions, hardboiled egg, diced chicken and ham, Orange-balsamic vinaigrette

19.50

LUNCH SPECIALS

 

* Fresh Catch of The Day

Your Server Will Inform You of Today’s Selection

 And Preparation

 


*Fish and Chips

 Alaskan Cod dipped in Beer Batter and dip Fried Golden Brown

Served with French Fries and Cole Slaw

 22.50


Chicken Piccata

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

Roasted Potatoes & Seasonal Vegetables

24.50

 

Spicy Pork Belly Tacos

House Made Corn Tortillas, Sriracha Aioli and Cucumber Slaw

17.50

 

Roasted Egg Plant Napoleon

Layered Egg Plant with Leeks, Onion, Mushrooms, and Ricotta cheese

Roasted Pepper & Tomato sauce, Basil oil

25.50

 

*Seafood Pappardelle

PEI Mussels, Manila Clams, Cod, Prawns and Calamari. Saffron-Pepper Cream

28.50

Beer Braised Beef Brisket Sandwich

House made BBQ Sauce, Creamy Cole Slaw on a Dutch Crunch Roll

18.50

*Hotel Mac Famous Broiled Cajun Marinated Catfish Tacos

Served on a House Made Corn Tortillas, Creamy Cole Slaw

 Pico de Gallo and Roasted Jalapeno Cream Sauce

19.50

 

Split Plate Charge 3.50 per Entrée

 

 

* Fresh Catch of The Day

Pacific Red Snapper, Pan Fried in a Lemon-Caper Butter Sauce

 Basmati rice and Broccoli

26.50

Chicken Cacciatore

Served over Linguini Noodles, with Seasonal Vegetables

21.50

 

Filet Mignon Au Poivre

Sauteed Filet Mignon Medallions, Brandy-Peppercorn Sauce

Mashed Potatoes and Asparagus

30.50

 

*Lamb Rack Chops

Broiled to your specification, topped with Honey-Garlic Glaze

Mashed Potatoes and Asparagus

27.50

 

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

Maximum Split Checks are 2 Per Table, Regardless of Size

 

 

*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 food-borne illness, especially if you have certain medical conditions