menu for september starts on tuesday, september 6th

appetizers

local tomato sampler with basil oil, 30 year old    7-
sherry vinegar and fleur de sel

gratin of corn, dungeness crab and cheddar    9-

chilled roasted pepper salad with smoked whitefish    8-
and mint

crispy, spicy pig's ears with a vegetable salad    6-

chilled tomato broth with ginger & chile with calamari    6-
without calamari    5-

salads

mixed green salad with a coarse mustard vinaigrette    4-

romaine salad with with roasted chile-sour cream    10-
vinaigrette (for two)

main courses

muscovy duck in three courses    36-
hot and sour soup, grilled leg and wing salad,
roasted breast with papaya

grilled eggplant, tomatoes, chipotle cheddar and    15-
white beans with cilantro

roasted halibut with grilled vegetables, balsamic and    19-
a 5 green herb butter

spicy turkey with ethiopian flavors and summer    16-
vegetables on ethiopian flat bread

monkfish "paprikash"- a saute of monkfish, all kinds    20-
of peppers and a smoked paprika sour cream sauce
with a spinach spaetzle

grilled usda prime pave steak with point reyes blue    18-
cheese potatoes alfredo

sybaris shell-less shellfish pizza- grilled thin crust    20-
with fresh tomato topped with dungeness crab, "dry"
scallops, mussels and clams in a light basil cream