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DINNER MENU (download PDF version) Ribollita: traditional Tuscan twice-cooked bread and vegetable soup 8.00 Pink grapefruit, avocado and arugula with toasted cumin dressing 9.00 Seared tuna bruschetta with citrus aioli 11.00 Oysters on the half shell with champagne mignonette 15.00 Shaved fennel and artichoke salad with lemon, olives and parsley 10.00 Duck liver flan with grilled Acme bread, cornichons and olives 8.50 / 14.00 Caesar salad with anchovy, croutons and Reggiano 9.25 Potato gnocchi with roasted pumpkin, fontina and crispy sage 10.00 / 18.00 Grilled calamari with risotto cake and roasted red pepper sauce 11.00 / 20.00 Rigatoni alla Bolognese with ricotta salata 10.00 / 18.00 Grilled steelhead salmon with mushroom salad 23.00 Mixed grill: chicken breast, pork sausage and duck liver spiedini with creamy polenta 18.50 Liberty Ranch duck à l'orange with crispy potatoes and Belgian endive slaw 25.00 Slow-cooked lamb with white beans and aromatic vegetables 22.50 Sides 5.00 : Creamy polenta, white beans, risotto cake or sautéed greens . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
3853 Piedmont Ave., Oakland CA 94611, 510-655-6004
We serve dinner every night of the week starting at 5:30 GIFT CERTIFICATES Website design by HYPERSPHERE Photos by: Molly Decoudreaux and Laurie Smith ©2010 BayWolf Restaurant. All rights reserved. |
