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Sybaris Menu/July 2009 |
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The menu for May begins on Tuesday June 30th. Please call (541)928-8157 to make your reservations.
appetizers |
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| tomato sampler- local tomatoes, basil oil, 30 yearbold sherry vinegar and fleur de sel | 7- |
| cucumber carpaccio with caesar ice cream, anchovy croutons and vella dry jack cheese shavings | 7- |
| long cooked zucchini with roasted garlic and half dried tomatoes | 7- |
| chilled house smoked black cod with a bay shrimp guacamole | 10- |
| battle of the gazpachos- tomato red vs. almond white | 6- |
| salads | |
| mixed green salad with a coarse mustard vinaigrette | 5- |
| romaine with a 1988 raspberry vinaigrette (for two) | 12- |
| main courses | |
| olive oil poached halibut cheeks with a light chive sauce and zucchini-carrot ribbons | 22- |
| grilled usda prime flat iron steak with duck fat french fries | 19- |
| pamplona braised bull shoulder with smoked paprika, tons of garlic and red wine with potato stuffed piquillo peppers | 18- |
| vegetarian "bouillabaisse"- summer vegetables and israeli couscous in a tomato-saffron broth with toast and rouille | 16- |
| grilled turkey breast, house made turkey polish sausage and cepe (porcini) pierogi with slab bacon and caramelized onion stew | 18- |
| grilled wild sockeye salmon on olive oil roasted summer vegetables with aleppo chile and mint | 24- |
| duck in thai red curry with pineapple fried rice | 18- |