|
Sybaris Menu/August 2008 |
|
| appetizers | |
| tomato sampler- local tomatoes, basil oil, 30 year old sherry vinegar and fleur de sel | 7- |
| chilled beef tongue with a roasted chile salad and cilantro mayo | 7- |
| green beans almondine with smoked almonds | 6- |
| wild boar spareribs with a bacon-horseradish macaroni salad | 7- |
| a light summer vegetable soup with basil | 5- |
| salads | |
| mixed green salad with a coarse mustard vinaigrette | 5- |
| romaine with a pesto vinaigrette (for 2) | 12- |
| main courses | |
| austin’s pheasant breast fajita and leg carnitas with local peppers, don pancho tortillas and sweet pickled chipotle-hominy salad | 19- |
| grilled usda prime flat iron steak with barbeque corn mashed potatoes | 19- |
| grilled wild coho salmon with green tomato relish on coconut rice | 19- |
| vegetarian sauté of wild mushrooms, tons of local vegetables, soy sauce and a little butter | 16- |
| chinatown cioppino- shrimp, scallops, clams, mussels and calamari with a grilled tomato, ginger, garlic and chile broth | 20- |
| roasted rack of local lamb, cepe “absolue” and carrot confit | 24- |
| pork mixed grill- chop, sausage and thick cut house smoked bacon with fresh picallili | 18- |