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Sybaris Bistro
3.70
（0 reviews）USD 40
American
Albany, Oregon, United States
Reservations
Accepts reservations・Request reservation
Budget
USD 40
Hours
Sunday
Closed
Monday
Closed
Tuesday
17:00~20:00
Accepts reservations
Wednesday
17:00~20:00
Accepts reservations
Thursday
17:00~20:00
Accepts reservations
Friday
17:00~20:00
Accepts reservations
Saturday
17:00~20:00
Accepts reservations
Public holiday
Closed
Address
Payment methods
Credit cards accepted(Debit card) and Electronic money accepted(NFC Mobile Payment)
| S | M | T | W | T | F | S |
|---|---|---|---|---|---|---|
19 | 20 | 21 | 22 | 23 | 24 | 25 |
26 | 27 | 28 | 29 | 30 | 31 | 8/1 |
2 | 3 | 4 | 5 | 6 | 7 | 8 |
9 | 10 | 11 | 12 | 13 | 14 | 15 |
：Real-time reservation
：Request
：No available seats
：Closed
Locally Sourced Contemporary Bistro
Sybaris Bistro offers an upscale yet unpretentious setting for contemporary bistro dining. Locally sourced ingredients and daily specials feature in dishes such as sturgeon, steelhead, and grilled steak, prepared with care and presented attractively. Attentive service and options for gluten-free diners round out the experience.
Ratings
3.70（0 reviews）
4.5~5.0
3.5~4.4
2.5~3.4
1.0~2.4
Food
-
Service
-
Ambience
-
Value
-
Reviews
Photos
Menu
Dinner Menu
Dessert Menu
Gluten Free Menu
A Celebration of Oregon Truffles
Dessert Menu
A Celebration of Oregon Truffles
Dinner Menu
Gluten Free Menu
Dessert Menu
A Celebration of Oregon Truffles
Dinner Menu
Gluten Free Menu
Appetizers
Roasted beets, apple and brie gratin
USD 9
Sybaris style menudo (Mexican tripe soup)
USD 8
Root vegetable pancake, smoked trout cream
USD 10
Meyer lemon and broccoli salad, broccoli cheesecake
USD 7
Classic oxtail soup, barley
USD 7
Salads
Mixed green salad, coarse mustard vinaigrette
USD 6
Shaved fennel & apple salad, pickled herring
USD 9
Main Course
Duck schnitzel, creamed spinach, caramelized onion dumpling, citrus pepper jelly
USD 25
Grilled steelhead, bacon spuma, kimchi fried rice
USD 23
Mint and garlic white bean cake, harissa roasted root vegetables
USD 16
Grilled USDA Prime grade flat iron steak, garlic herb sour cream, cheddar mashed potatoes
USD 24
Winter shell-less shellfish cioppino with chile and winter vegetables
USD 29
House made Polish sausage, braised red cabbage, caraway potatoes
USD 18
Grilled veal chop, garlic herb butter, blanquette of winter vegetables
USD 34
Love shellfish? Ask about our Seafood Tower, which requires a three day notice. Call 541-928-8157 to reserve one for your table.
Market value (please ask)
Desserts
Sybaris chocolate hazelnut cake
USD 11
Pineapple upside down cake, orange marmalade-almond ice cream
USD 8
The chocolate and caramel Mère- if rum balls and bread pudding had a baby
USD 9
Curried coconut panna cotta, toasted cashew "cream"
USD 7
Mrs. Soltner's lemon-hazelnut cake, raspberry cream
USD 8
Dessert Wines
Quinta do Noval 10 year tawny porto, Portugal
USD 8
Warre's late bottled vintage Porto, 2003
USD 11
Penfold's Grandfather Rare Tawny
USD 17
Graham's 40 Year Tawny Porto
USD 30
Blandy's 5 year Bual Madeira
USD 6
Lindeman's Framboise, Belgium 12 oz
USD 10
Elio Perrone, sourgal moscato d'asti Italy, 2015
Market value (please ask)
Remy Martin, cognac, VSOP
USD 10
Clear Creek grappa of Oregon pinot noir
USD 10
Clear Creek apple brandy
USD 9
Appetizers
Roasted beets, apple and brie gratin
USD 9
Sybaris style menudo (Mexican tripe soup)
USD 8
Root vegetable pancake, smoked trout cream
USD 10
Meyer lemon and broccoli salad, broccoli cheesecake
USD 7
Salad
Mixed green salad, coarse mustard vinaigrette
USD 6
Shaved fennel & apple salad, pickled herring
USD 9
Main Courses
Mint and garlic white bean cake, harissa roasted root vegetables
USD 16
Grilled USDA Prime grade flat iron steak, garlic herb sour cream, cheddar mashed potatoes
USD 24
Winter shell-less shellfish cioppino with chile and winter vegetables
USD 29
House made Polish sausage, braised red cabbage, caraway potatoes
USD 18
Grilled veal chop, garlic herb butter, blanquette of winter vegetables
USD 34
Dessert
Sybaris chocolate hazelnut cake
USD 11
Curried coconut panna cotta, toasted cashew "cream"
USD 7
Mrs. Soltner's lemon-hazelnut cake, raspberry cream
USD 8
First course
Beets, Black Truffle, Honey, Truffled Ochoa Cotija. Also being served, Dungeness Crab-Avocado Rillettes, Puff Pastry, Jack's Oregon Truffle Oil
Market value (please ask)
Second course
Digging for Truffles Hazelnut, Foie Gras, Oregon Black Truffle
Market value (please ask)
Third course
Boneless Pig's Foot Croquette, NW Wild Mushrooms, Parsley, White Truffle Verjus
Market value (please ask)
Fourth course
Black Truffle Miso Marinated Black Cod, Kabocha Squash, Pumpkin Seed Caramel
Market value (please ask)
Fifth course
Double White Truffle Pheasant Breast, Winter Succotash with Slab Bacon, Truffle-Buttered Cabbage
Market value (please ask)
Sixth Course
Black Truffle Pot de Crème, Hazelnut Oil Gelato, Hazelnut Truffle Streusel
Market value (please ask)
Desserts
Sybaris chocolate hazelnut cake
USD 11
Pineapple upside down cake, orange marmalade-almond ice cream
USD 8
The chocolate and caramel Mère- if rum balls and bread pudding had a baby
USD 9
Curried coconut panna cotta, toasted cashew "cream"
USD 7
Mrs. Soltner's lemon-hazelnut cake, raspberry cream
USD 8
Dessert Wines
Quinta do Noval 10 year tawny porto, Portugal
USD 8
Warre's late bottled vintage Porto, 2003
USD 11
Penfold's Grandfather Rare Tawny
USD 17
Graham's 40 Year Tawny Porto
USD 30
Blandy's 5 year Bual Madeira
USD 6
Lindeman's Framboise, Belgium 12 oz
USD 10
Elio Perrone, sourgal moscato d'asti Italy, 2015
Market value (please ask)
Remy Martin, cognac, VSOP
USD 10
Clear Creek grappa of Oregon pinot noir
USD 10
Clear Creek apple brandy
USD 9
First course
Beets, Black Truffle, Honey, Truffled Ochoa Cotija. Also being served, Dungeness Crab-Avocado Rillettes, Puff Pastry, Jack's Oregon Truffle Oil
Market value (please ask)
Second course
Digging for Truffles Hazelnut, Foie Gras, Oregon Black Truffle
Market value (please ask)
Third course
Boneless Pig's Foot Croquette, NW Wild Mushrooms, Parsley, White Truffle Verjus
Market value (please ask)
Fourth course
Black Truffle Miso Marinated Black Cod, Kabocha Squash, Pumpkin Seed Caramel
Market value (please ask)
Fifth course
Double White Truffle Pheasant Breast, Winter Succotash with Slab Bacon, Truffle-Buttered Cabbage
Market value (please ask)
Sixth Course
Black Truffle Pot de Crème, Hazelnut Oil Gelato, Hazelnut Truffle Streusel
Market value (please ask)
Appetizers
Roasted beets, apple and brie gratin
USD 9
Sybaris style menudo (Mexican tripe soup)
USD 8
Root vegetable pancake, smoked trout cream
USD 10
Meyer lemon and broccoli salad, broccoli cheesecake
USD 7
Classic oxtail soup, barley
USD 7
Salads
Mixed green salad, coarse mustard vinaigrette
USD 6
Shaved fennel apple salad, pickled herring
USD 9
Main Course
Duck schnitzel, creamed spinach, caramelized onion dumpling, citrus pepper jelly
USD 25
Grilled steelhead, bacon spuma, kimchi fried rice
USD 23
Mint and garlic white bean cake, harissa roasted root vegetables
USD 16
Grilled USDA Prime grade flat iron steak, garlic herb sour cream, cheddar mashed potatoes
USD 24
Winter shell-less shellfish cioppino with chile and winter vegetables
USD 29
House made Polish sausage, braised red cabbage, caraway potatoes
USD 18
Grilled veal chop, garlic herb butter, blanquette of winter vegetables
USD 34
Love shellfish? Ask about our Seafood Tower, which requires a three day notice. Call 541-928-8157 to reserve one for your table.
Market value (please ask)
Appetizers
Roasted beets, apple and brie gratin
USD 9
Sybaris style menudo (Mexican tripe soup)
USD 8
Root vegetable pancake, smoked trout cream
USD 10
Meyer lemon and broccoli salad, broccoli cheesecake
USD 7
Salad
Mixed green salad, coarse mustard vinaigrette
USD 6
Shaved fennel apple salad, pickled herring
USD 9
Main Courses
Mint and garlic white bean cake, harissa roasted root vegetables
USD 16
Grilled USDA Prime grade flat iron steak, garlic herb sour cream, cheddar mashed potatoes
USD 24
Winter shell-less shellfish cioppino with chile and winter vegetables
USD 29
House made Polish sausage, braised red cabbage, caraway potatoes
USD 18
Grilled veal chop, garlic herb butter, blanquette of winter vegetables
USD 34
Dessert
Sybaris chocolate hazelnut cake
USD 11
Curried coconut panna cotta, toasted cashew "cream"
USD 7
Mrs. Soltner's lemon-hazelnut cake, raspberry cream
USD 8
Desserts
Sybaris chocolate hazelnut cake
USD 11
Pineapple upside down cake, orange marmalade-almond ice cream
USD 8
The chocolate and caramel Mère- if rum balls and bread pudding had a baby
USD 9
Curried coconut panna cotta, toasted cashew "cream"
USD 7
Mrs. Soltner's lemon-hazelnut cake, raspberry cream
USD 8
Dessert Wines
Quinta do Noval 10 year tawny porto, Portugal
USD 8
Warre's late bottled vintage Porto, 2003
USD 11
Penfold's Grandfather Rare Tawny
USD 17
Graham's 40 Year Tawny Porto
USD 30
Blandy's 5 year Bual Madeira
USD 6
Lindeman's Framboise, Belgium 12 oz
USD 10
Elio Perrone, sourgal moscato d'asti Italy, 2015
Market value (please ask)
Remy Martin, cognac, VSOP
USD 10
Clear Creek grappa of Oregon pinot noir
USD 10
Clear Creek apple brandy
USD 9
First course
Beets, Black Truffle, Honey, Truffled Ochoa Cotija. Also being served, Dungeness Crab-Avocado Rillettes, Puff Pastry, Jack's Oregon Truffle Oil
Market value (please ask)
Second course
Digging for Truffles Hazelnut, Foie Gras, Oregon Black Truffle
Market value (please ask)
Third course
Boneless Pig's Foot Croquette, NW Wild Mushrooms, Parsley, White Truffle Verjus
Market value (please ask)
Fourth course
Black Truffle Miso Marinated Black Cod, Kabocha Squash, Pumpkin Seed Caramel
Market value (please ask)
Fifth course
Double White Truffle Pheasant Breast, Winter Succotash with Slab Bacon, Truffle-Buttered Cabbage
Market value (please ask)
Sixth Course
Black Truffle Pot de Crème, Hazelnut Oil Gelato, Hazelnut Truffle Streusel
Market value (please ask)
Appetizers
Roasted beets, apple and brie gratin
USD 9
Sybaris style menudo (Mexican tripe soup)
USD 8
Root vegetable pancake, smoked trout cream
USD 10
Meyer lemon and broccoli salad, broccoli cheesecake
USD 7
Classic oxtail soup, barley
USD 7
Salads
Mixed green salad, coarse mustard vinaigrette
USD 6
Shaved fennel & apple salad, pickled herring
USD 9
Main Course
Duck schnitzel, creamed spinach, caramelized onion dumpling, citrus pepper jelly
USD 25
Grilled steelhead, bacon spuma, kimchi fried rice
USD 23
Mint and garlic white bean cake, harissa roasted root vegetables
USD 16
Grilled USDA Prime grade flat iron steak, garlic herb sour cream, cheddar mashed potatoes
USD 24
Winter shell-less shellfish cioppino with chile and winter vegetables
USD 29
House made Polish sausage, braised red cabbage, caraway potatoes
USD 18
Grilled veal chop, garlic herb butter, blanquette of winter vegetables
USD 34
Love shellfish? Ask about our Seafood Tower, which requires a three day notice. Call 541-928-8157 to reserve one for your table.
Market value (please ask)
Appetizers
Roasted beets, apple and brie gratin
USD 9
Sybaris style menudo (Mexican tripe soup)
USD 8
Root vegetable pancake, smoked trout cream
USD 10
Meyer lemon and broccoli salad, broccoli cheesecake
USD 7
Salad
Mixed green salad, coarse mustard vinaigrette
USD 6
Shaved fennel & apple salad, pickled herring
USD 9
Main Courses
Mint and garlic white bean cake, harissa roasted root vegetables
USD 16
Grilled USDA Prime grade flat iron steak, garlic herb sour cream, cheddar mashed potatoes
USD 24
Winter shell-less shellfish cioppino with chile and winter vegetables
USD 29
House made Polish sausage, braised red cabbage, caraway potatoes
USD 18
Grilled veal chop, garlic herb butter, blanquette of winter vegetables
USD 34
Dessert
Sybaris chocolate hazelnut cake
USD 11
Curried coconut panna cotta, toasted cashew "cream"
USD 7
Mrs. Soltner's lemon-hazelnut cake, raspberry cream
USD 8
About
This restaurant information were provided by users. Kindly be aware there are no guarantees to the accuracy of information.
Restaurant name
Sybaris Bistro
Japanese
シバリス・ビストロ
Korean
시바리스 비스트로
Reservations
Accepts reservations・Request reservation
Phone number
Address
Hours
Sunday
Closed
Monday
Closed
Tuesday
17:00~20:00
Accepts reservations
Wednesday
17:00~20:00
Accepts reservations
Thursday
17:00~20:00
Accepts reservations
Friday
17:00~20:00
Accepts reservations
Saturday
17:00~20:00
Accepts reservations
Public holiday
Closed
Budget
USD 40
Payment methods
Credit cards accepted(Debit card) and Electronic money accepted(NFC Mobile Payment)
Smoking
Unknown
Opening date
Unknown
Restaurant details
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