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.

  Mothers Day is May 13th!

Click Here to view the special Mothers day brunch and Dinner menus.  

 >>  GO TO WINE LIST PAGE

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Dinner Menu

  • APPETIZERS

Blue Point Oysters- 1/2 Shell                         (3)9.50 Oysters Rockefeller  /3 ea                             10.50 Crab Cakes (2)                                                       13.00 Fried Calamari                                                  9.50 Grilled Prawn Cocktail                                    10.50 Drunken  Mussels                                            10.00 – with Fries                                                      12.50 Escargot                                                             9.50 

      Roasted Egg Plant& Fresh Mozzarella          8.50

  • 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

    18%  Gratuity is Added Automatically On Reservations of  6 or More Maximum Split checks are 2 Per Table, Regardless of Size of Party

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

                 *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.

 

  • 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

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Cajun Catfish Tacos

 Charbroiled Catfish served in a Flour Tortilla with Roasted Jalapeno Cream Sauce

 3 for 20.00

“The Mac Burger”

*Angus Ground Sirloin, Cooked to your specifications, Topped with Brie cheese. Basil Pesto, sautéed Mushrooms, Caramelized Onions, Lettuce and Tomatoes on a Ciabatta Roll. Served with your choice of Salad or French Fries

19.50

add Bacon or Avocado for 1.00 Dollar Each

ENTRÉES

  

Catch of The Day

Wild Caught  Salmon

Your Server Will Inform You Of Today’s Preparation

27.50

“The Mac Cowboy” Steak

*Grilled to Your Specification, Bone-In Ribeye, Topped with Horseradish Mustard Butter

 Roasted 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

26.50

Seafood Paella

Mussels, Clams, Cod, Prawns and Andouille Sausage

in a Saffron Rice

31.50

Eggplant Napoleon

Layered Roasted Egg Plant with Leeks, Artichokes, Mushrooms, and Tomatoes

Ricotta and Provolone cheese. Cabernet-Tomat0 Sauce. Basil Oil

21.50

Stout Braised Beef Short Ribs 

Boneless Beef Short Ribs, Garlic, Vegetables & Herbs, Stout Reduction Demi-Glaze, Mashed Potatoes, Roasted Vegetables

29.50

Prawns Scampi

 Sautéed Prawns in Olive Oil with Garlic lemon and White Wine Butter Sauce.

Served over Capellini and Seasonal Vegetables

27.50

Veal Oscar

Free Roaming Veal Cutlets topped with our House Made Crab Cake and Bearnaise Sauce

 Roasted Potatoes and Seasonal Vegetables

29.50

Pomegranate Chicken

Skinless Breast of Chicken Crusted with Almonds. Topped with Pomegranate-Orange Sauce. Whole Roasted Couscous and Seasonal Vegetables

24.50

Prime Rib (after 5.00pm)     

Slow Roasted in our special Prime Rib Oven

Mashed Potatoes, Sautéed Vegetables and Horseradish

35.50

*Split Plate Charge $ 3.00 per Entrée*

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LUNCH AT HOTEL MAC

 

APPETIZERS

 

Blue Point Oysters on the ½ shell                        (3)  9.50

Crostini Caprese                                                                 8.50  

Crab Cakes (2)                                                                         13.00

Grilled Prawn Cocktail                                                    10.50

Pecan Crusted Brie                                                              9.50

Fried Calamari                                                                     9.50

STARTER SALADS

 

Seasonal Salad

Your Server Will Inform You of Today’s Selection

The “Mac” Salad

Mixed Baby Greens and Tomatoes

With Orange Balsamic Vinaigrette

6.00

Crispy Iceberg Wedge

Shaved Bermuda Onions and Crispy Leeks

Topped with Blue Cheese Dressing

6.00

Baby Spinach

Bermuda Onions, Crumbled Bacon

Parmesan Cheese, Warm Bacon Dressing

7.00

Caesar Salad

Hearts of Romaine, Croutons

Anchovies, House Caesar Dressing

7.00

 

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

The ”Chopped” Salad

Chicken, Ham, Bacon, Egg, Onion, Avocado,

Crumbled Blue Cheese and Black Olives over Iceberg Lettuce and Tossed With

Orange Balsamic Vinaigrette

16.50

Vegetarian Salad Nicoise

Julienned Iceberg Lettuce, Topped with Olives, Tomatoes, Hearts of Palm, Green Beans, Red Onion and Potatoes

Herb-Garlic 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

 

 

 

18% Gratuity is Added Automatically on Reservations of 6 or More

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

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

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.

 

 

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

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 Salmon Burger

Grilled Salmon Cake,

Dill Mayonnaise, Lettuce and Tomato

On a Sesame Bun with Swiss Cheese

16.50

Add Bacon or Avocado for 1.00 Each

 

Rueben Sandwich

     House Braised Corned Beef Brisket

      Sauerkraut, Swiss Cheese

On Marbled Rye

16.50

   Grilled Chicken & Pesto Sandwich

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

Lettuce and Tomato

   15.50

                              

                 MAIN ENTRÉES                

 Chicken Etouffee

Cajun Marinated Chicken Breast, Topped with Tasso & Crayfish Sauce. Hush Puppies and Okra

21.50

Seafood Paella

Clams, Mussels, Cod, Shrimp, White Wine

Andouille Sausage. Saffron Rice

23.50

Eggplant Napoleon

Leeks, Artichokes, Mushrooms, Mozzarella, Ricotta Red Wine-Tomato Sauce and Basil Oil

20.50

Prawns Scampi

 Sautéed Prawns in Olive oil, Garlic, Lemon,  White Wine Butter Sauce. Carrot Orzotto

22.50

Fish and Chips

Alaskan Cod dipped in Beer Batter

Served with French Fries and Cole Slaw

19.50

Chicken Piccata

Sauteed Chicken Breast With capers, Lemon, Garlic in a Sherry Butter Sauce

  18.50

Flat Iron Steak

Red Wine and Herb Marinated, Grilled to your Specification and topped with Spiced Onions

20.50

Cajun Catfish Tacos

Charbroiled Catfish

With Roasted Jalapeno Cream Sauce

    2 for 16.50

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