|
Sybaris Menu/November 2010 |
|
|
The menu for November begins on Tuesday the 2nd. Please call (541)928-8157 to make your reservations.
appetizers |
|
| chilled rainbow of mussels and fall vegetable salads | 7- |
| chipped venison loin on toasted brioche | 12- |
| scorched carrot and beet salad with a gushy goat cheese nugget and arugula | 8- |
| "milk can" of razor clam chowder with house made salt pork with a cheddar crisp | 9- |
| smoked pumpkin soup with crispy leek and fresh cheese stuffed piquillo pepper | 7- |
| salads | |
| mixed green salad with a coarse mustard vinaigrette | 5- |
| romaine salad with a cider vinaigrette (for two) | 12- |
| main courses | |
| iron skillet giant duck breast "tutti fruitti"- seared magret with assorted house made preserves of the valley's summer bounty on a wild rice pancake | 25- |
| plancha seared big shrimp with hazelnut romesco, roasted cipollini onions and rosemary potatoes | 22- |
| garganelli pasta with roasted cauliflower, anise seed, orange zest and end of summer tomatoes topped with brindisi cheese | 15- |
| grilled usda prime flat iron steak with potatoes hashed in cream | 19- |
| lamb duo- local loin with chile, garlic and fermented black beans and also our award winning mongolian shepherds pie with ginger, garlic and hoisin served with wok fried chinese broccoli | 21- |
| pan fried skate wing on buttered savoy cabbage, preserved lemon couscous, fried caper and garlic cream | 18- |
| braised buffalo shank with wild mushroom risotto, roasted marrow bone and parsley salad | 19- |