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Sybaris Menu/October 2008 |
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September menu begins on Tuesday, September 30th. Please call (541)928-8157 to make your reservations.
appetizers |
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| tomato sampler- local tomatoes, basil oil, 30 year old sherry vinegar and fleur de sel | 7- |
| roasted beets with balsamic and hazelnuts | 6- |
| seared hudson valley foie gras on a thin apple tart with a duck fat crust | 14- |
| roasted oyster gratin with house made bacon, wild greens and local sublimity cheese | 9- |
| cream of jack o’ lantern soup | 6- |
| salads | |
| mixed green salad with a coarse mustard vinaigrette | 5- |
| romaine with a spicy tomatillo vinaigrette (for 2) | 12- |
| main courses | |
| double clam paella- razor and steamer clams, corn, roasted chile with a vampire slayer garlic aioli | 19- |
| roasted halibut on creamy savoy cabbage, janel’s tomato butter and a leek sauce | 21- |
| vegetarian grilled pizza with grilled leeks-tomato sauce, caramelized corn and local sublimity cheese | 15- |
| seared buffalo liver with caramelized onion, pasta and fall vegetables | 18- |
| grilled usda prime flat iron steak with greek flavors potato pancake | 19- |
| sybaris style pho- the classic Vietnamese soup with venison loin and rice noodles in an exotic mushroom-venison broth | 20- |
| grilled turkey tenderloin with corn stuffed poblano chile and a pumpkin seed sauce | 16- |