Sybaris Menu/May 2011
The menu for May begins on Tuesday the 3rd. Please call (541)928-8157 to make your reservations.

appetizers
chilled asparagus with an orange mayonnaise 8-
warm garlic cheesecake with parsley crusted frog leg sauté 9-
local bay shrimp melt on a house made seaweed english muffin and a togarashi hollandaise 9-
romertopf tripe with caramelized carrots 6-
purée of asparagus with a bacon whipped cream 6-
salads
mixed green salad with a coarse mustard vinaigrette 5-
romaine salad with a buttermilk and dill dressing (for two) 12-
main courses
seared chinook salmon, stir fried asparagus with butter and soy, griddled sushi rice puck 25-
lamb rib chops napoleon- thick cut chops with a spiced candied chestnut sauce and a corsican shepherds pie 25-
sybaris pasta primavera- house made lemon spaghetti with a nettle sauce and sautéed spring vegetables 16-
roasted halibut murat- halibut with an old-school artichoke sauce and bulgar 22-
barbequed goose leg with fried potato croutons and a spring greens slaw 18-
grilled usda prime flat iron steak served with smoked paprika fried potatoes 19-
grilled elk rib eye with grilled asparagus on a vella dry jack soft polenta and a red wine/shallot butter 29-