Sybaris Menu/June 2008
appetizers
asparagus salad with all the way devilled egg condiment 8-
"grocery store deli" tofu trio- honey mustard, shrimp cocktail and pesto pasta salad 8-
chilled spicy pork loin with avocado and house pickled chipotle 7-
rosemary grilled lamb kidney with balsamic syrup 6-
chilled cream of asparagus soup 6-
salads
mixed green salad with a coarse mustard vinaigrette 5-
romaine with a strawberry vinaigrette (for 2) 12-
main courses
classic rouen duck- half of a locally raised duck (sauteed breast, confit of the leg) with a port-dried cherry sauce and wild rice 28-
grilled shellfish sausage with warm vegetable slaw and a borage vinaigrette 18-
green tagine- spring vegetables with ras al hanout (north african spice mix) and rose water raisins 16-
grilled loin of local lamb with green garlic essence, olive oil poached fennel and polenta 22-
grilled usda prime flat iron steak with a spicy, warm potato salad 19-
sauteed frog legs on a braised garlic, parsley and little potato stew with a good dose of local butter 19-
roasted miso marinated halibut on a vegetable stirfry 21-