Sybaris Menu/April 2008
appetizers
salt cod-potato cakes with a roasted shallot vinaigrette 8-
spanish style omelet with a garlic mayo 6-
crispy stuffed boneless pig's feet with coarse mustard and a brine pickle condiment 6-
strudel of local greens and local cheese 7-
foie gras-french onion soup 10-
salads
mixed green salad with a coarse mustard vinaigrette 5-
romaine with a spicy north african vinaigrette (for 2) 12-
main courses
iron skillet magret (giant duck breast) with pimenton infused turnip confit and a pinot-carrot jus 25-
housemade polish sausage (made with lonely lane pork) with marjoram, bacon-mustard cream and local leek pierogi 18-
grilled usda prime flat iron steak with little potato dumplings 19-
vegetarian "red beans and rice"- a spicy mixture of beans and rice with seasonal vegetables 15-
grilled mahi mahi with basil fed small escargots and black trumpet mushrooms on quinoa and a wild watercress-nettle sauce 19-
grilled buffalo skirt steak with a spicy tex-mex fried rice and a cilantro sour cream 18-
butter roasted halibut on pina colada sushi rice and an orange-chile sauce 21-