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Sybaris Menu/December 2010 |
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The menu for December begins on Tuesday November 30th. Please call (541)928-8157 to make your reservations.
appetizers |
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| flash fried oysters with a chile oil mayonnaise | 10- |
| present of dungeness crab on winter greens and a mango vinaigrette | 12- |
| roasted mushrooms, pot roast gravy, suet dumplings and a celery leaf salad | 8- |
| vegetarian swiss chard tamale with a dried chile sauce | 7- |
| borscht with horseradish sour cream and root vegetable ornaments | 6- |
| salads | |
| mixed green salad with a coarse mustard vinaigrette | 5- |
| romaine salad with a pomegranate vinaigrette (for two) | 12- |
| main courses | |
| dry aged usda prime bone in rib steak (16 oz) with local cheese curd stuffed twice baked potatoes | 39- |
| house made polish christmas sausage, cabbage pierogi, lots of slab bacon and caramelized onion | 18- |
| vegetarian chestnut cannelloni with winter vegetables, dried cranberries, rosemary cream and vella dry jack cheese | 15- |
| steelhead on a sage and hard shell squash "risotto" | 19- |
| spanish style salt cod santa hats on a garbanzo stew of mussels, clams, squid and shrimp | 22- |
| smoked pork tenderloin on chile-cheddar scalloped potatoes and mrs. carney's salad of winter greens | 19- |
| goose leg confit on a chestnut and brussels sprout sauté with kris kringle eggnog noodle kugel and a pickled beet salad | 22- |