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SYBARIS is dedicated to bringing the best of Oregon to your table. Located in a historic industrial building at the corner of First and Washington
avenues in downtown Albany, you can expect some of the best food in Oregon,
served with equal parts eclecticism, classical preparation, and innovation.
Sybaris offers a fresh menu every month, a spacious, upscale atmosphere,
an extensive Northwest-centered wine list, and a full bar. |
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"If your soul craves unusual dinner fare that evidences remarkable creativity, take a short drive to Albany for an extraordinarily well-executed and pleasurable food experience at Sybaris." -Diane Reynolds, Salem Statesman Journal
"This bistro is considered by many as one of the finest restaurants in the Willamette Valley."
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Sybaris Menu/July 2008 |
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| 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- |
