           . . . . . . . . . . .   |
NEXT DINNER MENU September 2010 Duck feet soup with escarole and savory duck meatballs 8.00 Heirloom tomato salad with mozzarella di bufala and basil oil 9.00 Duck charcuterie: gizzard and grapes, duck neck sausage and duck liver flan 12.00 Last-chance peach salad with arugula, toasted almonds and blue cheese 8.75 Grilled calamari with shell beans, tomatoes and bread crumb salsa 10.00 Caesar salad with anchovy, garlic croutons and Reggiano 9.25 Hand-cut noodles with tomato, grilled eggplant, sweet and sour onions, and pecorino cheese 10.00 / 18.00 Lasagna with grilled summer squash, herbed goat cheese and roasted pepper sauce 10.00 / 18.00 Duck confit tortellini with porcini mushrooms, arugula, sherry and Reggiano 12.00 / 20.00 Pan-seared halibut with corn fritter, endive slaw and Creole rémoulade 24.00 Chicken cacciatore with grilled polenta 18.50 Liberty Ranch duck with polenta fries, pickled turnips and Gravenstein apples 25.00 Slow-cooked lamb shoulder with eggplant-fennel tian, watercress and olives 22.00 Sides 5.00 : Polenta fries, eggplant-fennel tian, corn fritters and Creole rémoulade, or buttered noodles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
 GIFT CERTIFICATES Website design by HYPERSPHERE Photos by: Molly Decoudreaux and Laurie Smith ©2010 BayWolf Restaurant. All rights reserved. |
