sybaris/february 2008
menu begins on tuesday the 5th


appetizers

local dandelion greens with garlic and balsamic 7-
syrup

razor clam french fries with lime mayo 10-

deviled lamb's kidneys and mushrooms on toast 7-

smoked pheasant quesadilla with chipotle cheddar 9-
and a toasted cumin sour cream

cabbage soup with oregon truffles 6-


salads

mixed green salad with a coarse mustard vinaigrette 5-

romaine with a passion fruit vinaigrette (for 2) 12-


main courses

roasted partridge breast with oregon mole and 26-
leg meat tamale tower

trio of shanks- local lamb on white beans, venison 19-
on chestnut puree and ham on greens

saute of sole with a lightly curried mussel stew 18-
and basmati rice

grilled usda prime flat iron steak with a potato 19-
souffle

thai spiced winter vegetables in a coconut curry 15-
on red and black rice

buffalo and wild boar meat loaf with wild mushroom 18-
sour cream gravy on hominy mashed potatoes

giant diver caught scallops stuffed with hudson 30-
valley foie gras on pasta with a toasted lobster
reduction, out of season asparagus and a little
truffle oil