Answers from Our Experts (1)
Instead of a single bill of fare at Bayona, you’ll find two menus to peruse: one that’s a selection of chef Susan Spicer’s signature dishes, as well as a list of the daily specials. Both showcase the chef’s love of global flavors and offer about four dishes per course.
The Bayona signature menu features the chef’s tried-and-true starters: grilled shrimp with black bean cake and coriander sauce, as well as eggplant caviar and tapenade with herb croutons. Under soups and salads, you’ll find her cream of garlic soup and a crispy smoked quail salad with pears and bourbon molasses. Main dishes include wild Alaskan salmon with choucroute and gewürztraminer sauce and veal sweetbreads with sherry mustard.
The daily specials we encountered on a recent visit to Bayona were slightly more international in flavor and included appetizers like squash and hominy pozole and a curried lamb meatball flatbread with baba ghanoush. When we dined, the special menu offered entrées like mozzarella-stuffed Duroc pork chop and sautéed tripletail fish with tomato, fava beans and black garlic aioli. You’ll also be able to sample something from pastry chef Kerri Dean’s dessert menu; when we visited, it featured a chocolate caramel hazelnut tart with Earl Grey ice cream and strawberries and a mango cheesecake flan with a pistachio crust and blackberries.