Main Courses Sparkling Wine Starters Pacific Salmon 32 NV Brut Rosé, Moncontour, Loire, France 13 Choucroute, Red Bliss Potatoes, Gewurztraminer Sauce Eggplant Caviar 9 NV Champagne, Tête de Cuvée, Tapenade, Feta, Herbed Croutons Sautéed Pompano 33 Charles de Cazenove 22 Sesame Soba Noodle Cake, Eggplant, Sugar Snaps, Goat Cheese Crouton 12 White Wine Bok Choy, Susan’s Hoisin Wild Flour Multigrain, Mushrooms, Madeira Cream Sylvaner, ’15 Keuntz-Bas, Alsace, France 15 Veal Sweetbreads 30 Veal Sweetbreads 15 Lemon-Caper or Sherry-Mustard Butter Riesling, ’10, M.F. Richter Estate, Mosel, Germany 12 Lemon-Caper or Sherry-Mustard Butter Grilled Duck Breast 32 Chardonnay, ‘16 Jean de la Vigne, 15 Grilled Shrimp 12 Grilled Delicata Squash, Swiss Chard, Pumpkin Seeds, Domaine Cordier, Burgundy, France Black Bean Cake, Orange Coriander Sauce Spiced Apple Butter, Carrot Vinaigrette Sauvignon Blanc, ’17 Saint Bris, Gueguen, Duck Liver Pâté 11 Berkshire Pork Chop 33 Burgundy, France 12 Black Plum Mostarda, Assorted Pickles, Crostini Dirty Rice, Covey Rise Baby Turnips, Sémillon/Sauvignon Blanc ’16 Bordeaux, 13 Grilled Salmon 12 Creole Mustard Sauce Château Graville Lacoste, France Butternut Squash &Tomatillo Escabeche, Fennel Pepper-Crusted Lamb Loin 36 Green Rice, Guajillo Créma Hondarrabi Zuri, ’17 Txakoli de Alava, Herbed Goat Cheese, Roasted Potatoes, Zinfandel Sauce Xarmant Txakolina, Spain 12 Roasted Indian Creek Oyster Mushrooms 12 Grilled Hanger Steak 35 Chorizo Bread Crumbs, Sherry-Mushroom Gastrique Brussels Sprouts, Roasted Potatoes, Rosé Wine Fresh Horseradish Crème, Sauce Bordelaise Commanderie de Peyrassol, ’16, Côtes de Provence 13 Soups and Salads Seared Sea Scallops 36 Red Wine Rapini, Kalonji Seed, Chick Pea Basmati Rice, Cream of Garlic Soup 7 Lime Pickle Butter Gamay, ’17, Morgon, Buffiat, 13 Soup du Jour 7 Beaujolais, France

Bayona Salad 7 For The Table Temprañillo/Cabernet, ‘08, Can Feixes, Peñedes, 15 Balsamic Vinaigrette, Parmigiano Reggiano Spain Blue Cheese +.50 Sweet Potato Brioche 5 Syrah/Grenache, ’15, La Renjardière, Pierre Dupond, 11 Caesar-style Salad 9 Steen’s Cane Syrup Butter Côtes-du-Rhône, France Romaine, Arugula, Preserved Lemon, Fried Capers Nebbiolo, ’14 Quadrio Valtellina Superiore, 13

Crispy Smoked Quail Salad 14 Nino Negri, Lombardy, Italy Pears, Spiced Pecans, Bourbon Molasses Dressing No Separate Checks Please Pinot Noir, ’16,Bourgogne, “Les Clos”, Thevenet, 16 Mizuna and Avocado Salad 10 Chef De Cuisine ~ Eason Barksdale Burgundy, France Cripsy Wontons, Red Onion, Radish, Yuzu Dressing Chef/Owner ~ Susan Spicer Cabernet Sauvignon, Oak Knoll, Trefethen, Napa 20