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DINNER MENU (download PDF version) Roasted corn chowder with tomato relish 8.00 House-smoked chicken with double corn salad and creamy blue cheese dressing 9.00 Pan-seared duck liver with pancetta-wrapped Black Mission figs and balsamic 9.00 Hazelnut-crusted baked goat cheese with nectarines and arugula salad 8.75 Caesar salad with anchovy, garlic croutons and Reggiano cheese 9.25 Duck liver flan with grilled Acme bread, cornichons and and olives 8.50 / 14.00 Bellwether Farms ricotta ravioli with various mushrooms, spinach and porcini broth 10.00 / 18.00 Grilled marinated scallops with summer vegetable tian and saffron-tomato vinaigrette 12.00 / 20.00 Housemade lemon pasta with griddled calamari, blistered cherry tomatoes and peppers 11.00 / 20.00 Grilled ling cod with sweet corn, summer squash and Anaheim pepper salsa 22.00 Buttermilk fried chicken with lemon mashed potatoes and sautéed chard 18.50 Liberty Ranch duck three ways: breast, braised leg and smoked sausage with rapini and honey-lavender sauce 25.00 Roasted rack of pork with fried green tomatoes and slow-cooked Romano beans 22.50 Sides 5.00 : Lemon mashed potatoes, garlic rapini, summer vegetable tian or slow-cooked Romano beans . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
 GIFT CERTIFICATES Website design by HYPERSPHERE Photos by: Molly Decoudreaux and Laurie Smith ©2008 BayWolf Restaurant. All rights reserved. |
