06/02/2026
June has arrived, and so has a new menu at Sybaris.
This month, Chef Matt leans into the start of summer with coastal flavors, garden vegetables, a few nostalgic inspirations, and plenty of dishes that are unmistakably Sybaris.
To start, there’s Lily’s pimento cheese served with crackers, roasted porcini mushrooms with crispy shallots and Italian parsley, and a double crab and Oregon bay shrimp drumkilbo made with Dungeness and rock crab. Chilled raw and cooked vegetables with Asian-inspired peanut sauces keep things bright and refreshing, while chilled watercress soup with salted whipped cream is made for warm evenings.
Salads stay fresh and simple with mixed greens and coarse mustard vinaigrette, or local greens tossed with dill pickle dressing, fresh cucumbers, and cured cucumbers.
For mains, pan-fried petrale sole comes with Tadich Grill tartar sauce, turmeric basmati rice, and vegetables. Grilled chile-rubbed pork tenderloin is paired with green chile scrapple and burnt leek sour cream, while Carson’s sweet chili and mayo marinated halibut arrives with kimchee rice cake, soft-boiled egg, and early summer vegetables. There’s also grilled deviled chicken breast with mustard potato kugel, vegetarian cannolicchi pasta with fennel, artichokes, and house-made Italian sausage-style tofu, our grilled USDA Prime flat iron steak with black garlic cheddar mashed potatoes, and a cornflake-crusted beef tenderloin that gives country fried steak the Sybaris treatment.
And dessert? Definitely worth saving room for. Our signature Sybaris chocolate hazelnut cake returns alongside strawberry-rhubarb crème brûlée, rhubarb and toasted oat crisp with oat milk sorbet, mojito mousse, and house-made Valrhona Madagascar vanilla ice cream. There’s also the Valrhona chocolate and mascarpone OER-EO tart, plus My Mom’s Go-To Graduation Party Dessert, a strawberry-pecan delight that feels like the start of summer.
The days are longer, the evenings are warmer, and the menu is ready.
Come dine with us at Sybaris.
