Sybaris Menu/March 2008
appetizers
house cured corned beef with an herbed potato salad, spicy cabbage sauce and mustard oil 7-
exploded crab "rangoon" with dungeness crab, local fresh cheese and espelette pepper jelly 10-
guinness and grafton cheddar fondue (for two) 12-
dr. j's pan roasted bangers (housemade mild pork sausage) with cranberry mostarda 7-
potato soup with bacon and sage 5-
salads
mixed green salad with a coarse mustard vinaigrette 5-
romaine with a toasted rice vinaigrette and spicy rice crispies (for 2) 12-
main courses
slow cooked carlton pork shoulder with cuban flavors on crushed, panfried plantains and a black bean sauce 18-
grilled usda prime flat iron steak with shamrock potatoes 19-
roy's dungeness crab cakes on mashed edamame and m & j's taro leaves wilted in coconut milk 25-
seared lamb loin with lamb, lemon and rosemary stuffed pasta and a fried dried fruit condiment 23-
arctic char on a cabbage trio- stir fry with lime and chile, butter braised and smoked with wild mushrooms and cream 19-
rigatoni "copycat" with winter squash, sheep's milk cheese and north african chile paste 15-
sauteed calamari steak on wild rice with a red wine, carrot and lobster mushroom stew and a dollop of hollandaise for good measure 17-