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.

 

 >>  GO TO WINE LIST PAGE

.

.

  • APPETIZERS

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

Chicken “Tinga” Street Tacos                        6.50

      Roasted Egg Plant& Fresh Mozzarella          8.50

  • STARTER SALADS

Seasonal Salad
Ask Server for 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        8.00

Baby Spinach
Bermuda Onion, Crumbled Bacon, Hard Boiled Egg
Parmesan Cheese w/ Warm Bacon Dressing           8.00

Caesar Salad
Hearts of Romaine w/ Croutons
Anchovies, House Caesar Dressing         8.00

  • SOUP DU JOUR

Server Will Inform You of Today’s Selections

  •  SIDE DISHES

The “Mac & Cheese”
Petite  8.50 / Full  15.50

Garlic Fries
6.50

Sweet Potato Fries – Sriracha Aioli
6.50

Sautéed Mushrooms
8.50

Creamed Spinach Dip
7.50

Seasonal Vegetables
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

.

  • 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
 23.50

Southwest Chicken Salad
Grilled Breast of Chicken over Baby Greens, Avocado, Jack Cheese and Tortilla Crisps
w/ Jalapeño Cilantro Vinaigrette
16.50

___________________________________________________________

Cajun Catfish Taco

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

1 for 8.00        2 for 15.00        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

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

26.50

“The Mac Cowboy” Steak

Bone in Ribeye Grilled to Your Specification, Topped with Red Eye Butter Roasted Potatoes and seasonal vegetables. Crispy onions

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, Rice and Andouille Sausage

 In a Saffron Broth

29.50

Roasted Vegetable Polenta “Mosaic”

Caponata sauce, Basil oil, Baby Aragula

20.50

Yankee Pot Roast

Braised with Red Wine, Garlic, Vegetable & Herbs

Served with Pan Gravy, Mashed Potatoes and Roasted Vegetables

23.50

Bulgogi style Beef Short Ribs

Bone-in , Marinated and Grilled, Sticky Rice and Carrot-cucumber Salad

33.50

Prawns and Angel Hair Pasta

Tiger Prawns Sautéed in Olive oil with garlic, White wine, in a “Raw” Tomato-Basil Sauce

26.50

Veal Oscar

Free Roaming Veal Cutlets Topped with Crab, Asparagus Tips and Béarnaise sauce. Creamy Mashed Potatoes and Seasonal Vegetables

28.50

Coconut-lemon Grass Poached Chicken

Sesame Noodles, Opal Basil-Peanut Gremolata

23.50

Prime Rib (after 5.00pm)     

Slow Roasted in our special Prime Rib Oven

Mashed Potatoes, Sautéed Vegetables and Horseradish

33.50

*Split Plate Charge $ 3.00 per Entrée*

_________________________________________________________

 _________________________________________________________

LUNCH AT HOTEL MAC

 

APPETIZERS

 

Oysters on the ½ shell                                             (3)  9.50

Crostini Caprese                                                                 8.50  

Crab Cakes                                                                          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

7.50

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

7.50

 

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

Roasted Vegetable Polenta “Mosaic”

Caponata sauce, Basil oil, Baby Aragula

19.50

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

 

 

 

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

19.50

Cuban Torta

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

16.50

 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

       Reuben 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 Piccata

Sautéed Chicken Breast with Lemon, Garlic and Capers Sherry Butter Sauce, Angel Hair Pasta & Vegetables

20.50

Seafood Paella

Clams, Mussels, Cod, Shrimp, Andouille Sausage

and Rice In a Saffron Broth

23.50

Roasted Vegetable Polenta “Mosaic”

Caponata sauce, Basil oil, Baby Aragula

19.50

                                    Bulgogi style Beef Short Ribs

Bone-in , Marinated and Grilled, Sticky Rice and Carrot-cucumber Salad

25.50

Prawns and Angel Hair Pasta

Tiger Prawns Sautéed in Olive oil with garlic, White wine, in a “Raw” Tomato-Basil Sauce

22.50

Fish and Chips

Alaskan Cod dipped in Beer Batter

Served with French Fries and Cole Slaw

20.50

Crispy Chicken &Crayfish

Sautéed with Buffalo Sauce and Blue Cheese, Andouille Grits and Sautéed Greens

  22.50

Flat Iron Steak

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

21.50

Cajun Catfish Tacos

Charbroiled Catfish

With Roasted Jalapeno Cream Sauce

1 for 8.00    2 for 15.00   3 for 20.00

___________________________

.

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