|
Sybaris Menu/May 2008 |
|
| appetizers | |
| spring salad of tiny oregon shrimp, green garlic and radishes | 7- |
| souffle of wild nettles and house cured pancetta | 8- |
| morels, asparagus, a little cream and a poached farm egg | 9- |
| spicy, crispy pig's ears with a chile- mustard dip | 7- |
| oregon spring tonic- creamy wild greens soup with oregon truffle noodles | 6- |
| salads | |
| mixed green salad with a coarse mustard vinaigrette | 5- |
| romaine with a green garlic vinaigrette (for 2) | 12- |
| main courses | |
| elk mixed grill with sirloin and house made sausage on barley-leek stuffed mushrooms and an elderberry chutney | 22- |
| steamed halibut with creamy wild nettle and leek "log cabin" | 21- |
| vegetarian rigatoni with asparagus, spring vegetables and sheep's milk cheese | 16- |
| grilled pork tenderloin on a black pepper scrapple with a maple syrup drizzle | 18- |
| grilled usda prime flat iron steak with green garlic-potato cake | 19- |
| roasted black cod with an oxtail-spanish olive jus and preserved lemon couscous | 19- |
| sybaris style "cordon bleu"- pheasant breast with house cured duck prosciutto, local cheese, asparagus saute and spinach duchess potatoes | 27- |