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DINNER MENU (download PDF version) Spring curried carrot soup with lime crème fraîche 8.00 Grilled asparagus with chopped egg and marinated leeks 8.75 Fried oysters with chicory salad, bacon and sherry vinaigrette 11.50 Poached lamb's tongue salad with butter lettuce and mustard dressing 9.50 Caesar salad with anchovy, garlic croutons and Reggiano cheese 9.25 Duck liver flan with grilled Acme bread, cornichons and olives 8.50 / 14.00 Meyer lemon fettuccine with peas, fava bean greens, marjoram and parmesan 10.00 / 18.00 Oxtail ravioli with savoy cabbage and herbed bread crumbs 10.00 / 18.00 Bomba di polenta: layered polenta with duck confit and roasted mushrooms 10.00 / 18.00 Fennel-crusted swordfish with French lentils and saffron beurre blanc 24.00 Pancetta-wrapped chicken with mushroom bread pudding 18.50 Liberty Ranch duck with green garlic flan and sherry 24.00 Ragout of spring lamb with fava beans and fried artichokes 22.00 Sides 5.00 : Fava beans, green garlic flan, mushroom bread pudding or grilled escarole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
 GIFT CERTIFICATES Website design by HYPERSPHERE Photos by: Molly Decoudreaux and Laurie Smith ©2008 BayWolf Restaurant. All rights reserved. |
