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Sybaris Menu/March 2009 |
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The menu for March begins on Tuesday the 3rd. Please call (541)928-8157 to make your reservations.
appetizers |
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| billionaire’s bacon- house smoked berkshire hog bacon with a little salad and sun dried tomato mayo | 11- |
| plantain fries with an avocado cream and pickled chipotles | 8- |
| barely cooked ahi tuna with a mango, lime and chile tartare | 12- |
| steel cut oat “risotto” with spinach, oregon truffles, and vella dry jack cheese | 9- |
| billi bi- our take on the classic- a lightly curried cream of mussel soup | 8- |
| salads | |
| mixed green salad with a coarse mustard vinaigrette | 5- |
| romaine with beer cheese vinaigrette (for 2) | 12- |
| main courses | |
| shrimp and grits- american gulf shrimp with fresh oregano in a buttery pan sauce on creamy grits | 22- |
| roy’s almost all crab dungeness crab cake with a warm rose petal harissa hummus and ginger soy braised greens | 29- |
| grilled usda prime flat Iron steak with colcannon (irish potato-cabbage mash) | 19- |
| vegetarian spicy cabbage “steak” with a little apple and celery salad on farro | 15- |
| beef stroganov the way the stroganovs ate it- beef tenderloin strips, wild mushrooms, dijon and sour cream on little truffled potato dumplings | 21- |
| roasted cod on a stew of orca beans, leeks, lemon and a little sage | 18- |
| wild boar and venison meatloaf on biscuits and gravy | 18- |