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SYBARIS is dedicated to bringing the best of Oregon to your table. Located in a historic industrial building at the corner of First and Washington
avenues in downtown Albany, you can expect some of the best food in Oregon,
served with equal parts eclecticism, classical preparation, and innovation.
Sybaris offers a fresh menu every month, a spacious, upscale atmosphere,
an extensive Northwest-centered wine list, and a full bar. |
| Happy New Year! We have a can't-miss event coming up at Sybaris: a benefit dinner for the Historic Carousel & Museum. Chef and Author Brian Polcyn will be coming to Albany to prepare a special meal for the event. Details are here. |
| Chief Chef! Matt was featured in a Northwest Palate article about his Native American-inspired menus and his recent trip to the Beard House in NYC. Have a look! |
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"If your soul craves unusual dinner fare that evidences remarkable creativity, take a short drive to Albany for an extraordinarily well-executed and pleasurable food experience at Sybaris." -Diane Reynolds, Salem Statesman Journal
"This bistro is considered by many as one of the finest restaurants in the Willamette Valley."
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Sybaris Menu/January 2012 |
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The menu for January begins on Tuesday the 3rd. Please call (541)928-8157 to make your reservations.
appetizers |
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| leek tarte tatin, poached egg, panko crusted oyster, foie gras snow | 12- |
| gold, frank's makes sense and murray- spicy fried goat cheesecake, elderberry sauce | 8- |
| surryano ham wrapped springhill farm belgian endive, roasted beet-hazelnut condiment | 11- |
| peruvian blue potato causa, shoestrings, ceviche | 7- |
| salt cod, dungeness crab and broccoli soup | 9- |
| salads | |
| mixed green salad with a coarse mustard vinaigrette | 5- |
| romaine, spicy miso vinaigrette (for two) | 12- |
| main courses | |
| barbequed wagyu beef shin, caramelized onion, crispy tofu crépinette; teriyaki yam, radish and turnip pan roast; rice puck | 21- |
| seared sea scallops, smoked bay scallop scrapple, garlic-parsley jus | 24- |
| rockfish, hand rolled couscous, carrot-orange sauce, cumin-olive-lemon tapenade | 19- |
| grilled usda prime flat iron steak, bacon hash browns | 19- |
| butternut squash-rye ravioli, beet-balsamic coulis, fried sage | 16- |
| duck, duck, goose- breast, leg sausage toad in the hole, faro stuffed wing on green lentils | 22- |
| african pheasant (a.k.a. guinea hen) breast, enchilada, pasilla de oaxaca-prune cream | 24- |
