Chef Christy Engeran develops new flavors from the ever-growing selection of local produce. Our menu changes daily, and we continuously pull from local and regional farms to bring the best flavors and varieties to your plate. View a selection of sample and recent menus below. For the Table Small Plates Soups and Salads Bayona’s Garlic Soup and Soup du Jour Bayona Salad – Balsamic Vinaigrette, Parmigiano Reggiano Crispy Smoked Quail Salad – Pears, Spiced Pecans, Bourbon Molasses Dressing Main Courses Pan-Seared Scallops – Celeriac Purée, Artichoke, Fish Fumet, Gaufrette Potato Chips Moulard Magret Duck Breast – Port Reduction, Amarena Cherry-Green Peppercorn Sauce, Sweet Potato Purée, Broccoli Rabe Braised Rabbit – Tomatoes, Leeks, Grilled Beef Tenderloin – Gorgonzola Crema, Roasted Potatoes, Seasonal Vegetables, Bordelaise Sauce Fennel Pepper-Crusted Lamb Loin – Herbed Goat Cheese, Haricot Vert, Roasted Kabocha Squash (v)- Mushroom Confit, Sautéed Wild Mushrooms, Vegan Aioli, Kombucha Vinaigrette, Pepitas FEATURING LOCAL SUSTAINABLE PRODUCE
Beyond International Cuisine
Our Menu
Eggplant Caviar – Tapenade, Feta, Herbed Croutons
Duck Liver Pate – Seasonal Mostarda, Housemade Pickles, Crostini
Cheese Plate – Five Selections, Seasonal Mostarda, Housemade Fennel Cracker
Goat Cheese Crouton – Wild Flour Multigrain, Mushrooms, Madeira Cream
Veal Sweetbreads – Lemon-Caper or Sherry-Mustard Butter
Grilled Gulf Shrimp – Black Bean Cake, Orange Coriander Sauce
Caesar-Style Salad – Romaine, Arugula, Preserved Lemon, Fried Capers
Gulf Fish of the Day – Chef’s Preparation
Castelvetrano Olives, Capers, Creamy Parmigiano Polenta
Duck Fat Roasted Potatoes, Zinfandel SauceVegetarian & vegan dishes available daily
Let our chefs design the perfect meal for your diet
Book your reservation now! @Resy or Call Bayona @ (504) 525-4455
