sybaris


appetizers

open faced oyster po' boy -- flash fried oysters with cajun mayo,
arugula and pickled chipotles on toast     8-    

chilled roasted garlic-local cheese tart     5-

dungeness crab stuffed mushrooms the way I first learned how to make them     9-   

seared hudson valley foie gras on creamy leeks and 30 year old sherry vinegar     10-          

ham and egg soup with herb crepes     5-



salads

mixed green salad with a coarse mustard vinaigrette     4-

romaine salad with a passionfruit vinaigrette and a curried coconut sprinkle (for two)     10-    



main courses

sybaris-style bistecca alla fiorentina -- dry aged usda prime porterhouse steak
with olive oil and rb's potatoes     32-
(for two add $4)

grilled sturgeon with roasted apple-lentil curry     19-

linguine and clams with portugese influences -- steamer clams,
linguica sausage, potatoes, kale and linguine     17-       

duck a l' orange with a black pepper crusted winter squash     18-    

mixed grill of elk -- chop, housemade sausage and skewered leg
with roasted root vegetables and fried peanut condiment     19-

vegetarian mushroom and kasha stuffed collard greens
with vella dry jack cheese and dill sour cream     15-

japanese-american shellfish sampler -- tempura dungeness crab sushi roll, teriyaki "dry" sea scallops
and shrimp tonkatsu on a grilled leek-udon noodle bowl          20-