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Sybaris Menu/December 2009 |
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The menu for December begins on Tuesday the 1st. Please call (541)928-8157 to make your reservations.
appetizers |
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| welsh rarebit- beer cheddar fondue on an english muffin | 8- |
| truffled boneless pig's foot on a lentil salad | 7- |
| double oyster (smoked and fresh) stew | 9- |
| raw pear, roasted pear, walnut, a few greens and point reyes blue cheese | 7- |
| maine lobster bisque with root vegetable pearls | 7- |
| salads | |
| mixed green salad with a coarse mustard vinaigrette | 5- |
| romaine with roasted apple vinaigrette (for two) | 12- |
| main courses | |
| english style grilled rack of local lamb, wild mint jelly and a rutabaga mash | 22- |
| tagine of winter fruits and vegetables and north african spices | 15- |
| butter roasted boudin blanc- traditional french christmas sausage with veal, pork, foie gras and oregon black truffles on truffled mashed potatoes | 19- |
| dungeness crab shepherd's pie with oregon white truffles and winter vegetables | 23- |
| grilled usda prime dry aged bone in rib eye with roasted garlic yukon golds | 38- |
| herb crusted steelhead with a vegetable fried quinoa | 18- |
| crispy goose leg confit with glazed chestnuts, brussels sprouts and the bankers cranberry mostarda | 20- |