Beyond International Cuisine

Over the last 30 years, Chef Susan Spicer has crafted a global menu that brings traditional favorites to a new level. Chef’s menu is inspired by dishes from Spain, Italy and France balanced with the flavors of the Mediterranean, India, and the Orient. Along with Chef de Cuisine, Christy Engeran, Chef Spicer continues to develop 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.

Our Menu

(Menu subject to change daily) 

Daily specials not included.

For the Table
Eggplant Caviar – Tapenade, Feta, Herbed Croutons
Duck Liver Pate – Seasonal Mostarda, Housemade Pickles, Crostini
Cheese Plate – Five Selections, Seasonal Mostarda, Housemade Fennel Cracker

Small Plates
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

Soups and Salads 

Bayona’s Garlic Soup  and  Soup du Jour

Bayona Salad – Balsamic Vinaigrette, Parmigiano Reggiano
Caesar-Style Salad – Romaine, Arugula, Preserved Lemon, Fried Capers

Crispy Smoked Quail Salad – Pears, Spiced Pecans, Bourbon Molasses Dressing

Main Courses
Gulf Fish of the Day – Salsa Verde, Roasted Butternut Squash and Blue Corn Tamale, Sautéed Wild Mushrooms, Jumbo Lump Crab

Alsatian Salmon – Choucroute, Mustardy Red Bliss Potatoes,
Haricot Vert, Gewurztraminer Sauce

Grilled Pork Chop – Sweet Smoky Beans, Peach Barbecue Sauce, Savory Peach Cobbler, Summer Corn 

Pan-Seared Scallops  – Corn Maque Choux, Brown Butter, Gaufrette Potatoes

Duck a L’orange -Orange Gastrique, Sautéed Greens, Sweet Potato Purée

Mississippi Rabbit – Green Onion Sausage Stuffed Rabbit Roulade,
Smothered Greens, Dirty Rice, Creole Mustard Sauce

Roquefort-Stuffed Filet – Potato Gratin, Bordelaise Sauce, Local Vegetables

Fennel Pepper-Crusted Lamb Loin – Herbed Goat Cheese, Haricot Vert,
Duck Fat Roasted Potatoes, Zinfandel Sauce

 

Vegetarian & vegan dishes available daily

                    Let our chefs design the perfect meal for your diet                     

FEATURING LOCAL SUSTAINABLE PRODUCE

Book your reservation now! @Resy or Call Bayona @ (504) 525-4455

Bayona restaurant in the French Quarter of New Orleans on Tuesday, August 21, 2018. PHOTO BY CHRIS GRANGER
Happy Hour drinks

Bayona restaurant in the French Quarter of New Orleans on Tuesday, August 21, 2018. PHOTO BY CHRIS GRANGER
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