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LUNCH MENU (download PDF version) Curried carrot soup with chive crème fraîche and crispy leeks 7.00 Double asparagus salad with blood oranges and Reggiano 8.50 Duck liver flan with grilled bread, olives and cornichons 9.25 Butter lettuce salad with pears, walnuts and buttermilk-blue cheese dressing 6.50 Vietnamese mushroom sandwich with sweet and sour carrots and cilantro 8.75 Cuban-style pork sandwich with Swiss cheese, leeks, pickles and peppers 9.50 Caesar salad with garlic, anchovy, Parmesan cheese and baby romaine 9.50 Salade Niçoise with grilled marinated tuna, new potatoes, green beans, anchovies and egg 14.00 Grilled marinated calamari with escarole, butternut squash and saffron beurre blanc 10.50 Spring vegetable tagine with spiced couscous, olives and preserved lemon 10.50 Cumin-crusted ling cod with tortilla salad and pineapple-mango salsa 17.00 Housemade pappardelle with oxtail sugo, Anaheim peppers and ricotta 11.00 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
 GIFT CERTIFICATES Website design by HYPERSPHERE Photos by: Molly Decoudreaux and Laurie Smith ©2008 BayWolf Restaurant. All rights reserved. |
