Sybaris Menu/November 2009
The menu for November begins on Tuesday the 3rd. Please call (541)928-8157 to make your reservations.

appetizers
chilled house smoked venison loin with cumberland sauce and raw carrot salad 12-
cherrystone clam and bacon fritter with roasted apple vinaigrette 8-
smoked oyster and walnut stuffed oxtail with its broth 7-
sybaris saganaki- iron skillet cheddar flamed with brandy and fresh lemon 8-
roasted corn soup with ham hock ravioli 6-
salads
mixed green salad with a coarse mustard vinaigrette 5-
romaine with cranberry-orange vinaigrette (for two) 12-
main courses
rules' game pie- elk, venison and wild boar with red wine and wild mushrooms in a traditional crust 20-
roasted black cod on a barley-caramelized fennel pilaf and a curried pumpkin broth 18-
grilled usda prime flat iron steak with beer cheese potato gratin 19-
vegetarian wild mushroom root vegetable cobbler with an herb cheese biscuit crust 16-
grilled buffalo liver with a roasted garlic, raisin and caper condiment on mashed potatoes 17-
true coq au vin- afton field farm rooster with slab bacon, mushrooms, onion and wine on buttered noodles 18-
popcorn crusted sea scallops with a brown butter vinaigrette and black rice risotto 25-