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Sybaris Menu/October 2009 |
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The menu for October begins on Tuesday October 6th. 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- |
| tell tale heart- spicy grilled lamb heart | 6- |
| grilled duck leg confit with a garlicky red wine-walnut oil vinaigrette with duck fat croutons and local greens | 8- |
| shrimp mummies with a grilled eggplant dip | 9- |
| eric's cream of jack o' lantern soup | 6- |
| salads | |
| mixed green salad with a coarse mustard vinaigrette | 5- |
| romaine with a transylvanian vampire slayer vinaigrette (for two) | 12- |
| main courses | |
| grilled spicy merguez (north african lamb sausage) with duck fat french fries, an onion salad with oranges and preserved lemon ketchup | 18- |
| pan fried carolina classic catfish with tadich grill tartar sauce on monster mashed root vegetables | 18- |
| grilled venison rack with a local plum and port reduction and a pear brown betty | 29- |
| grilled usda prime flat iron steak with bbq corn mashed potatoes | 19- |
| chicken à la stephen king with anne rice | 18- |
| vegetarian grilled flatbread with roasted pepper "jam," spinach, pine nuts, raisins and a poached egg | 15- |
| dungeness crab enchiladas with a poblano cream and chipotle cheddar | 24- |