Day and Evening Food Menus at Bar Bayonne
12pm-4pm
OLIVES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
PAIN ET BEURRE . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
salted Paysan Breton butter with warm baguette
– extra bread or butter $3
HUÎTRES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3.5
northwest oysters on the half shell*
OEUF MAYO . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
a soft-poached farm egg with saffron mayo and fried capers
*add boquerones $3
QUESO PIQUILLO . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Mimolette pimento cheese with Ritz crackers
CONSERVES . . . . . . . . . . . . . . . . . . . . . . . . . . . . MP+10
pick a tin of fish from the market, we’ll provide the rest
PATÉ DE CAMPAGNE . . . . . . . . . . . . . . . . . . . . . . . 14
pork paté with cornichons, moutarde and baguette
– may contain other proteins, mushrooms, nuts or other allergens
COPPA DE IBERICO . . . . . . . . . . . . . . . . . . . . . . . . 18
thin-sliced, acorn-fed cured Spanish pork shoulder
JAMBON-CHIPS . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
a stack of thin-sliced ham and potato chips
SALADE VERTE . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
lettuces, Brazil nuts, dijon vinaigrette
CROQUE MONSIEUR . . . . . . . . . . . . . . . . . . . . . . . . 15
hot brioche, ham, and Gruyere béchamel sandwich
CROQUE MADAME . . . . . . . . . . . . . . . . . . . . . . . . 18
the Monsieur with a soft egg
FROMAGE . . . . . . . . . . . . . . . . . . . . . . . . . . 10/28/40
chef’s choice of one, three or five cheeses
TARTA DE QUESO . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Basque cheesecake with our jam
*King County Health Dept. would like you to know that consuming raw or
undercooked foods or shellfish could cause an illness.
4pm-close
OLIVES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
HUÎTRES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3.5
northwest oysters on the half shell*
PAIN ET BEURRE . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
salted Paysan Breton butter with warm baguette
– extra bread or butter $3
OEUF MAYO . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
a soft-poached farm egg with saffron mayo and fried capers
*add boquerones $3
QUESO PIQUILLO . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Mimolette pimento cheese with Ritz crackers
CONSERVES . . . . . . . . . . . . . . . . . . . . . . . . . . . . MP+10
pick a tin of fish from the market, we’ll provide the rest
PATÉ DE CAMPAGNE . . . . . . . . . . . . . . . . . . . . . . . 14
pork paté with cornichons, moutarde and baguette
– may contain other proteins, mushrooms, nuts or other allergens
COPPA DE IBERICO . . . . . . . . . . . . . . . . . . . . . . . . 18
thin-sliced, acorn-fed cured Spanish pork shoulder
JAMBON-CHIPS . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
a stack of thin-sliced ham and potato chips
SALADE VERTE . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
lettuces, Brazil nuts, dijon vinaigrette
PISSALADIÈRE (Provençal pizza!) . . . . . . . . . . . . 18ea
Classique – caramelized onions, anchovies, olives
Catalan – almond romesco, seasonal veg, idiazabal
Basquaise – sauce tomate, cured ham, fresh cheese
Please allow 20-25 minutes, merci!
FROMAGE . . . . . . . . . . . . . . . . . . . . . . . . . . 10/28/40
chef’s choice of one, three or five cheeses
TARTA DE QUESO . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Basque cheesecake with our jam
*King County Health Dept. would like you to know that consuming raw or
undercooked foods or shellfish could cause an illness.