BAYONA DINNER MENUS
MENU ITEMS AND PRICES ARE SUBJECT TO CHANGE

BAYONA DINNER SPECIAL MENU- Changes Nightly Mon-Sat 6-until

Starters
Cream of Celery Soup with Foie Gras Butter Croutons   7.00
Warm Spinach, Beet and Poached Egg Salad with Bacon Vinaigrette   9.00
Chicken Liver Mousse with Cider Aspic, Sourdough Toast, Apples and Pickled Shallots   9.00
Oyster, Spinach and Italian Sausage Gratin   10.00
Sea Scallops with Avocado-Sesame Relish, Bok Choy Stir Fry, Ginger Rice   11.00

Main Courses 
Sautéed Wild Redfish with Chanterelle-Leeks Vinaigrette, Mashed Potatoes, Haricot Vert   28.00
Chorizo-stuffed Rabbit Roulade and Panéed Leg, Toasted Angel hair, Escarole, Sherry Garlic Sauce   28.00
Niman Ranch Pork Chop, Creamy Polenta, Broccoli, Roasted Tomatoes, Rosemary Aioli   28.00
Grilled Hanger Steak, Fingerling Potatoes, Crispy Shallots, Asparagus, Béarnaise Sauce   31.00
Prime Rib Eye Steak with Twice-Baked Yukon Gold Potatoes, Asparagus, Horseradish Cream   38.00

To Finish
Chocolate Hazelnut Torte with Chocolate and Cherrry Sauces   7.00

Artisan Cheese Plate –Cashel Irish Blue, Foresterkase and Bethmal Goat   12.00

BAYONA SIGNATURE DINNER MENU – Does Not Change Mon-Sat 6-until

 Starters
Eggplant Caviar and Tapenade with Herb Croutons  8.00
Goat Cheese Crouton with Mushrooms in Madeira Cream   10.00
Grilled Shrimp with Black Bean Cake and Coriander Sauce   10.50
Oyster & Italian Sausage Gratin with Spinach, Fennel & Parmesan Breadcrumbs 11.00
Veal Sweetbreads with Lemon Caper or Sherry Mustard Butter   12.00

Soups & Salads
Cream of Garlic Soup   6.00
Bayona Salad with Balsamic Vinaigrette and Parmigiano Reggiano Cheese   6.00
-  with Great Hill Blue   6.50
Caesar-style Salad with Romaine and Arugula   8.00
Crispy Smoked Quail Salad with Pears and Bourbon Molasses Dressing   12.00

Mains
Sautéed Pacific Salmon with Choucroute and Gewurztraminer Sauce  28.00
Veal Sweetbreads with Sherry Mustard or Lemon Caper Butter   28.00
Grilled Duck Breast with Pepper Jelly Sauce and Wild Rice   27.00
Peppered Lamb Loin with Goat Cheese and Zinfandel Sauce   29.00

Please alert your server of any allergies or dietary concerns prior to placing your order.
The use of cell phones and smoking are prohibited.
18% gratuity on parties of 5 or more
No Separate Checks

Susan Spicer  – Chef/Owner                         Brett Duffee – Chef de Cuisin