Café Soriah

A Eugene Institution For 20 Years

Open Daily for dinner from 5pm to 10pm, Bar menu served from 10pm til Close Happy Hour is from 4:30pm-6:30pm

  • Bar Menu

    This menu is available in the Bar only

    Caesar Salad
    Romaine lettuce, garlic croutons, parmesan & homemade Caesar dressing

    ( 9 )

    Prawns Naseem
    Tiger prawns sauteed in golden cream sherry,butter,garlic,
    chives & cayenne pepper.

    ( 10 )

    Dolmas
    Grape leaves filled with saffron rice

    ( 4 )

    Cazuela Seafood Tapas
    Clams, calamari, tiger prawns & seafood du jour simmered with
    a saffron & parsley compound butter.

    ( 12 )

    Fish Taco
    Grilled white fish, cabbage slaw, Pico de Gallo, corn tortilla

    ( 5 )
    * 2 per order 

    Papapatas Brava
    Fried red potato wedges, spicy Brava sauce

    ( 5 )

    Cajun Chicken Skewer
    Cajun seasoned chicken breast, honey yogurt
    ( 6 )

    Lebanese Hummus

    Shaved lamb roasted with sumac and mint served over hummus with harissa sauce and pita

    ( 9 )

    Turkish Pita Pizza

    Pita baked with house made tomato sauce, Turkish spices and kefalotiri cheese

    ( 3 )

    Greek Lamb Burger
    1/2 pound ground lamb, feta cheese, tzaziki sauce served on a homemade bun & roasted potatoes

    ( 11 )

    Baby Mazzah (for 2)
    Hummus, baba ghanoush, pickled vegetables, dolmas & pita
    ( 14 )

  • Make A Reservation


    384 West 13th. Avenue
    Eugene , Or 97401

    Phone : 541-342-4410

     

    We serve dinner seven nights a week, 5 pm till 10 pm
    Happy Hour  is Monday thru Friday, 4:30p.m. till 6p.m.

  • Contact Us

    Cafe Soriah

    384 West 13th. Avenue
    Eugene , Or 97401
    Phone : 541-342-4410


  • Dinner Menu

    Dinner is served 5pm till 10pm Daily

    Spring 2013


    Small Plates

    Baked Feta

    Served with kalamata olives, red onion and balsamic vinaigrette

    (9)

    Lamb Bruscetta

    Toasted sliced banquette topped with grilled lamb, tomato, red onion, caper, basil and feta relish

    (10)

    Chicken Livers Lola

    Marinated and seared with Myer’s rum, soy sauce & lime juice served on a grilled toast point

    (10)

    Clams Vongole

    Manilla clams steamed in a white wine, garlic & fresh herbs

    (10)

    Mushroom Chévre Cheese Strudel

    Sautéed mushrooms, herbs and goat cheese rolled with puff pastry served with a Madeira Sage Cream Sauce

    (9)

     

    Salads

    Salads available in half-portion

    House

    Organic baby greens, carrots, jicama & raspberry vinaigrette
    (6)

    Caesar

    Romaine lettuce, homemade Caesar dressing, parmesan & garlic croutons
    (9)

    Arugula Salad

    Fresh organic arugula tossed with extra virgin olive oil, lemon juice, cracked pepper, and a dash of cumin, garnished with tomatoes

    (9)

     

    Duck Confit Salad

    Duck confit over field greens with sliced pears and a balsamic vinaigrette

    (12)

     

    Entrées

    ________________

    Baqar (Beef)

     

    Steak Diane

    Beef tenderloin, burgundy brown sauce, mushrooms, scallions, Dijon mustard, garlic

    (32)

    Vadino Souvlaki

    Beef tenderloin cubed and marinated in onion, parsley, garlic, oregano, rosemary, red wine vinegar & extra virgin olive oil.  Served with rice, Greek salad & Yogurt

    (22)

    _________

    Samak (Fish)

    Salmon du Jour

    (24)

    Daily creations, please inquire with your server.

    Prawns Pernod

    Tiger prawns sautéed with garlic, shallots, tomato, white wine, and mustard finished with a splash of Pernod

    Half (15) Full (21)

     

    Sesame Crusted Ahi

    Sesame-encrusted Ahi, seared to medium-rare, finished with a soy ginger glaze and served over wasabi mashed potatoes

    (27)

    ________________

    Kharouf  (Lamb)

    “Skotaditta”

    Grilled lamb chops marinated in balsamic, garlic & Dijon.

    (24)

    Portuguese Lamb Chanfana

    Leg of lamb stewed with onion, garlic, paprika, red wine, almonds & olives served with rice and orange rosemary salad

     (21)

    _____________

    Dajaj (Fowl)

    Chicken Jerusalem

    Breast of chicken baked then finished in a sauce of artichoke hearts, mushrooms, spinach, lemon juice, white wine, feta and cream

    (19)

    Chicken Curry

    Boneless breast of chicken sliced & sautéed with mango, apples, raisins in a mild yellow curry

    (19)

    _______________

    Nabati  (Vegetarian)

     

    Risotto du Jour

    inquire with your server for daily creation

    (16)

    Hungarian Mushroom

    Goulash with sautéed assorted wild mushrooms, onions, Paprika and dill, finished with cream and Served over breaded noodles

    (16)

  • Chef  and owner Ib Hamide (pictured to the left) describes Café Soriah as

     

    “a platform to bring the Mediterranean experience to life.”

     

    For those who dine with us it’s a journey guided by aromas and flavors common throughout streets from Cairo to Athens.

    A Eugene favorite for almost twenty years, Café Soriah is defined by ancient world spices & Northwest bounty .

    Enjoy all that Oregon has to offer whether it be a renowned Pinot Noir from just miles away or a freshly caught wild salmon. Each dish is prepared combining classic recipes with quality local ingredients.  The inspiration is simple-

    “Excite your taste buds & nourish the soul.”

  • Wine Beer & Spirits

    Draft Beers

    Glass ( 3 ), Pint ( 4 )

    Pilsner Urquell
    HUB IPA
    Oakshire Amber Ale
    Ninkasi Radiant

     

    In a Bottle

    Bitburger N/A  ( 3 )
    Guinness Irish Stout   ( 4 )
    Blue Moon Wheat  ( 3 )
    Sessions Lager  ( 2.5 )

     

    Wine By The Glass

    Reds                                      ( glass/ bottle )

    Pinot Noir, Brigadoon 2009 ‘Lylee’(OR)        ( 9/ 36 )

    Cabernet Sauvignon, Forefront 2008 (CA)    ( 9/36 )

    Chianti, Gulio Straccali 2010 (ITY)               ( 6/24 )

    Syrah, Les Croses 2009                              ( 8/32 )

    Tempranillo, Anciano 2001                     ( 7.50/ 30 )

    Gamay, Domaine Cheysson 2010           ( 7.50/ 30 )

     

    Whites                                     ( glass/ bottle )

    Chardonnay, Simonnet and Febvre             ( 7/28 )

    Pinot Gris, Spindrift 2010 (OR)                ( 6.50/26 )

    Verdelho, Herdade Do Esporao                 ( 7/28 )

    Champagne, Piper Heidsieck Brut (FR)  ( 16/187ml )

    Prossecco, Caposaldo                                 ( 7/28 )

    Riesling, Chateau St. Michelle                 ( 7.50/30 )

    Retsina, Kourtaki NV (GRC)                       ( 5/20 )

  • Get Directions

  • Catering

    We offer a number of options for celebrating your next occasion.  We are also able to bring our food and our staff to a location of your choosing. We are available to assist in designing your menu , working within your means to ensure a memorable event. We can also offer private use of the entire restaurant. This provides parties of  100 or more guests with exclusive use of the property, including the courtyard for receptions & rehearsal dinners.

                

    Appetizers

    Bruscetta
    Toasted sliced banquette topped with a medley of fresh vegetables and Parmesan cheese. ( 2 )

    Kofta
    Ground lamb, onions, parsley, and spices grilled and served with Tahini and hot sauce. ( 3 )

    Baked Feta
    Served with kalamata olives, red onion and balsamic vinaigrette. ( 3 )

    Hummus
    Served with Pita. ( 2 )

    Prawns Naseem
    Tiger prawns sautéed in cream sherry, herbs, spices, lemon and butter. ( 8 )

     

    Salads

    Caesar Salad
    Romaine lettuce with a classic dressing using olive oil, garlic, coddled egg, anchovies,
    lemon juice & parmesan. ( 3 )

    Eggplant Salad
    Tomatoes, onions, feta cheese, olives and spices. ( 3 )

    Spinach Salad
    With apples and filberts in a raspberry vinegarette. ( 3 )

    Greek Salad
    Classic Greek salad teeming with bounties from the Mediterranean. ( 2.5 )

    Tabulah
    Salad of parsley, tomatoes, cucumbers, mint, and bulgur. ( 2.5 )

     

    Entrees

    Salmon Cordova
    Roasted filet of salmon finished with a lemon butter caper garlic sauce. ( 10 )

    Halibut Voltaire
    Fresh halibut pan-seared and served with a sauce of mushrooms, green onions, mustard, cream sherry,
    and a hint of cream. ( 10 )

    Escolar
    A buttery white fish served with a mango chutney. ( 10 )

    Blue Marlin
    Served with fresh fruit salsa. ( 10 )

    Chicken Jerusalem
    Breast of chicken baked then finished in a sauce of artichoke hearts, mushrooms, spinach, lemon juice, white wine,
    feta and cream. ( 9 )

    Lamb Curry
    Thinly sliced lamb in a tangy sauce with raisins, curry, apples and mango chutney. ( 9 )

    Lamb Tagine
    Tender pieces of lamb braised with pearl onions, dates & almonds; seasoned with cinnamon,
    ginger & saffron. ( 10 )

    Spanakopita
    Puff pastry filled with feta, spinach, garlic, onions and spices. Served with a chilled cabbage salad. ( 8 )

    Moussaka
    Baked layers of thinly sliced eggplant, onions, tomato, & feta. ( 8 )

    Mushroom Risotto
    Risotto with assorted mushrooms, parmesan cheese, and scallions. ( 8 )

    Basil Asiago Ravioli
    Tossed in a sauce of tomato, roasted garlic, shallots, basil and parmesan cheese. ( 9 )

     

    Sides

    Basmati Rice. ( 1 )

    Roasted Herbed Potatoes. ( 1 )

    Homemade breads. ( .50 )

     

    Example Menus available as sub categories of the Catering button

  • Mediterranean Menu

    ( Priced @ $26 per person )

    Hummus with pita bread

    Tabulah
    Salad of parsley, tomatoes, cucumbers, mint, and bulgur.

    Lamb Pasha
    Tender pieces of lamb simmered in a sauce of onions, bell peppers, tomato juice and spices.

    Chicken Gaza
    Boneless chicken breast dredged in hot spices, baked then finished with a sweet pomegranategarlic sauce.

    Ratatouille
    Oven roasted medley of vegetables, herbs and spices. 

    Variety of Breads

  • Mediterranean Northwest Menu

    ( Priced @ $28 Per Person )

    House Salad
    Fresh local organic field greens tossed with our own roasted apple vinaigrette.

    Escolar
    A Mild flavored white fish braised in sweet mango chutney.

    Lamb Tagine
    Tender pieces of lamb braised with pearl onions, dates & almonds; seasoned with cinnamon,ginger & saffron.

    Sauteed summer squash and spinach.

    Basmati Rice

    Variety of Breads

  • Mediterranean Diners Menu

    ( Priced @ $34 Per Person )

    Seasonal Fruit & Cheese Platter

    Baby Trio
    Hummus, baba ghanouj, stuffed grape leaves. Served with pita.

    Fattoush
    Romaine lettuce, cucumbers, tomatoes, scallions, garlic, fresh mint and toasted pita croutons.Tossed with a sumac, olive oil and lemon juice dressing.

    Chicken Casablanca
    Breast of chicken, sliced & sautéed with spinach, tomato, olive oil, lemon juice, garlic & cracked black pepper.

    Wild Salmon
    Plaki – olive oil, tomato, dill, garlic, parsley & lemon.

    Spanakopita
    Puff pastry filled with feta, spinach, garlic, onions and spices. Served with a chilled cabbage salad.

    Green Beans
    With tomato, onion & slivered almonds.

    Variety of Breads & Butter.