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DINNER MENU (download PDF version) Ribollita: traditional Tuscan twice-cooked bread and vegetable soup 8.00 Avocado, mango and pink grapefruit salad with grilled green onions and toasted cumin dressing 8.75 Fennel and parsley salad with shaved mushrooms and tapenade crostini 9.25 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 Potato gnocchi with butternut squash, artichokes and chard 12.00 / 20.00 Cornmeal crepe with smoked salmon and steelhead roe 10.00 / 18.00 Grilled calamari with saffron risotto and pimentón vinaigrette 10.00 / 18.00 Bomba di polenta: layered polenta with short ribs and mushroom sauce 10.00 / 18.00 Petrale sole stuffed with spinach, with smashed potatoes and tangerine vinaigrette 22.00 Rambasicci: chicken sausage-stuffed cabbage bundles with crispy potatoes 18.00 Duck à l'orange with French lentils and blood oranges 24.00 Slow-cooked pork with white bean purée and curly endive 20.00 Sides 5.00 : Crispy potatoes, white bean purée, grilled endive or sautéed spinach . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
 GIFT CERTIFICATES Website design by HYPERSPHERE Photos by: Molly Decoudreaux and Laurie Smith ©2008 BayWolf Restaurant. All rights reserved. |
