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Sybaris Menu/February 2011 |
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The menu for February begins on Tuesday the 1st. Please call (541)928-8157 to make your reservations.
appetizers |
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| roasted beet tarts with a little salad with a beet vinaigrette | 7- |
| grilled oysters on the half shell with horseradish whipped cream | 12- |
| sweet potato and roasted garlic dip with russian style rosemary crackers | 6- |
| duck liver mousse with toasted oregon truffle brioche | 9- |
| shally's gluten free chicken "noodle" soup | 7- |
| salads | |
| mixed green salad with a coarse mustard vinaigrette | 5- |
| romaine salad with a passion fruit vinaigrette (for two) | 12- |
| main courses | |
| hunter's stew with house made wild boar sausage, venison ribs, cabbage, sauerkraut and dried mushrooms | 20- |
| usda prime flat iron steak and duck fat french fries | 19- |
| sautéed petrale sole with a lightly curried mussel sauce on green apple and spinach cheesecake | 19- |
| vegetarian gardener's pie- winter vegetables in a rosemary cream under a spicy sweet potato mash crust | 16- |
| grilled semi boneless cornish game hen with oregano, a roasted red pepper salad and winter greens spanakopita | 19- |
| dungeness crab mac n' cheese with toasted hazelnuts and garganelli pasta | 22- |
| beef cheek goulash with toasted caraway spaetzle and sticky rice | 18- |