|
Sybaris Menu/October 2010 |
|
|
The menu for October begins on Tuesday the 5th. Please call (541)928-8157 to make your reservations.
appetizers |
|
| tomato sampler- local tomatoes, basil oil, 30 year old sherry vinegar and fleur de sel | 8- |
| chilled smoked tofu with end of summer pickles | 6- |
| seared foie gras with an apple tarte tatin and a port syrup | 15- |
| gratin of oysters with leeks and hollandaise | 10- |
| sweet and sour cabbage soup, lower east side style | 5- |
| salads | |
| mixed green salad with a coarse mustard vinaigrette | 5- |
| romaine salad with a creamy roasted red pepper dressing (for two) | 12- |
| main courses | |
| old fashioned roasted duck with sour cherry sauce, braised red cabbage and a potato dumpling | 20- |
| grilled usda prime flat iron steak with duke of tourville potatoes | 19- |
| wild game meatloaf with wild mushroom sour cream gravy and buttered house made egg noodles | 20- |
| grilled dijon-buttermilk afton field farm chicken with cornbread dressing and long cooked local greens | 19- |
| seared big sea scallops on crispy pig's cheek and soft polenta with janel's tomato butter sauce | 27- |
| irina's squash varenki (russian ravioli) on a beet sauce with fried sage | 16- |
| fish 'n chips- kettle chip crusted rockfish on a warm autumn slaw and tadich grill tartar sauce | 18- |