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Bayona Restaurant Review: Chef Susan Spicer counts Europe, Africa and the U.S. as the primary culinary influences at her signature restaurant. Consider dishes like a lusty garlic cream soup, grilled shrimp in coriander sauce with a black bean cake, duck breast with pepper jelly, and a pairing of tapenade with eggplant caviar. Sweetbreads are on the menu, but the exact preparation varies from time to time; the best is with sherry mustard sauce or lemon capers. The diversity extends to desserts, which may offer a chocolate bourbon panna cotta or a mango cheesecake flan. Bayona’s expanded wine list fields a particularly impressive Bordeaux selection, and a short line-up of new-world whites of equal caliber. There are about two dozen half-bottle offerings, such as a dark, fruity Hourglass Cabernet Franc Blueline. In nice weather, the courtyard seating under banana fronds and sweet-olive trees is a seductive setting.