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Sybaris Menu/August 2010 |
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The menu for August begins on Tuesday the 3rd. 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 | 8- |
| dungeness crab salad with a bloody mary aspic | 10- |
| long cooked zucchini with a goat cheese crisp | 8- |
| chicken and waffles with summer herbs | 8- |
| chilled red and yellow tomato soups with fresh basil | 6- |
| salads | |
| mixed green salad with a coarse mustard vinaigrette | 5- |
| romaine salad with a a tomato-basil vinaigrette (for two) | 12- |
| main courses | |
| grilled, ground lamb kebab with onion and watermelon salad and spinach with aleppo chile | 18- |
| roasted halibut on corn chowder with a grilled tomato oil | 25- |
| panfried sole with a tomato-caper condiment on roasted sweet pepper rice | 19- |
| grilled semi-boneless quail on a slab bacon, summer vegetable and hominy sauté | 20- |
| teriyaki salmon with japanese flavored grilled vegetables on a sushi rice puck | 24- |
| grilled usda prime flat iron steak with the gates of hell potato salad (yes, it is spicy) | 19- |
| vegetarian "cioppino"- local vegetables and a garlicky tomato broth with garlic toast | 16- |