Sybaris Bistro (Menu)

Appetizers

The Tomato Sampler- local organic heirloom tomatoes, vinegar, house made basil oil, Maldon sea salt

Oregon bay shrimp melt with honey mustard & white cheddar, on toast

Traditional English bacon & venison liver ball, roasted onion gravy

Piperade frittata, fried herb almond sprinkle

Eric's cream of grilled tomato soup

Salads

Camron Ridge Farmstead's greens, coarse mustard vinaigrette

Mexican style grilled corn salad, pickled onions, greens, lime-ancho mayo, local cotija cheese, half dried cherry tomatoes

Main Course

Korean BBQ spiced wild Chinook salmon, "charred" cabbage, sweet potato noodles, summer vegetables, Korean chili sauce (not too spicy)

Turkey, basil and sundried tomato sausage, Gabe's brie, tomato & basil pasta

Vegetarian summer "scrapple"- polenta, vegetables and fresh cheese, double tomato chutney

Jerked half chicken, spiced and roasted plantains, grilled pineapple

Tribute to K-Paul's- blackened halibut, Crystal butter sauce, red pepper rice

Grilled USDA Prime flat iron steak, Austin's BBQ corn mashed potatoes, garlic herb sour cream

Grilled pork tenderloin, Chinese BBQ style, red cooked pork sticky rice, hoisin-green onion relish

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