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

LUNCH SPECIALS

DINNER MENU (Specials and Classics)

 

 >>  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)                                                 13.50

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

    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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Dinner Menu

ENTRÉES

“THE MAC CLASSICS

Cajun Catfish Tacos (2)

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

  18.50

“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  

 

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

27.50

Eggplant Napoleon

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

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

23.50

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

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

 

 

 

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 Chicken & Pesto Sandwich

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

Lettuce and Tomato

   16.50

                              

                LUNCH ENTRÉE SPECIALS                

Catch of The Day

Your server will Inform You Of Todays Selection and Preparation

 Eggplant Napoleon

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

20.00

*Seafood Linguini

Prawns, Lobster, Mussels, and Clams in a Roasted Garlic Cream Sauce. Linguini and Gremolata

26.50

Orecchiette with Prosciutto

Olive Oil, Green Peas, Tomatoes, Onions and Garlic White Wine Butter Sauce and Parmessan Cheese

21.50

*Wild Caught Salmon

Pepper Crusted, Citrus Beurre Blanc Sauce

Mashed Potatoes and Seasonal Vegetables.

27.50

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

  20.00

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