Bayard's Menu (Dinner)

Three Courses $59

appetizers
Mussel Saffron velouté zucchini flowers, tomatoes
House Smoked Codfish citrus marinated vegetables, arugula
Foie Gras-oxtail Terrine lightly pickled fruit, micro lettuces
Sautéed Soft Shell Crab summer bean fricassee, lemon herb butter
Frisee Salad blue cheese, bacon, green apples, hazelnut dressing
Warm Half Lobster caribbean fruits and spices				add 6
Vegetable Crepes farm fresh vegetables and herbs, yogurt dressing
Tuna Tartar quail egg, sesame seeds, lime, mint, cilantro, jalapeno				add 7
Rabbit Tortellini english peas, basil, lemon, tomato
Seafood Salad octopus, shrimp, lobster, calamari, mussels, white beans, rosemary, lemon
entrées
Almond Crusted Halibut braised young vegetables, curried lobster sauce
Sautéed Striped Bass fresh cranberry beans, swiss chard, roasted fennel puree
Seafood Stew clams, mussels, shrimp, market fish, espellette broth
Dover Sole Meuniere steamed leaf spinach, boiled potatoes, lemon				add 10
Roasted Monkfish Tail wild mushroom spatzle, asparagus, herb salad
Prime Aged New York Strip Steak creamed spinach, cipollini onions, potato puree				add 12
Roasted Half Duck braised peas, lettuce, carrots, creamy polenta, red wine sauce
Roasted Veal Loin swiss chard and veal cheek timbale, braised shallots, potato dumplings
Rack of Lamb honey mustard glaze, seasonal vegetables, crushed potatoes, lamb jus
Sautéed Sweet Breads wild mushrooms, english peas, garlic scented potato puree

Chef's Tasting Menu $105

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