Sybaris Menu/July 2008
appetizers
menage a pois part deux- a trio of sweet pea preparations- flan, spicy stirfry and wasabi-tofu cream 7-
tomato sampler- local tomatoes, basil oil, 30 year old sherry vinegar and fleur de sel 7-
house cured duck proscuitto and arugula salad with vella dry jack cheese and balsamic syrup 9-
local squash ribbons with sage and goat cheese 8-
chilled sweet pea soup 6-
salads
mixed green salad with a coarse mustard vinaigrette 5-
romaine with a bloody mary vinaigrette and celery seed croutons (for 2) 12-
main courses
walker farm's chicken fricassee with cepes (porcini), cream and summer vegetables 21-
grilled housemade lamb sausage with a mint and israeli couscous salad, sumac onions and a yogurt dip 18-
butter roasted halibut on squid ink pasta and a gingered-carrot cream 21-
grilled usda prime flat iron steak with pamplona potatoes 19-
lightly smoked arctic char with a lemon-lime fromage blanc on potato francakes and grains of paradise 20-
vegetarian quinoa stuffed zucchini and a red pepper ketchup 16-
grilled pheasant legs with oregano, garlic and lemon on a bread salad with local vegetables 18-