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 5pm-6pm and 11pm-Close

  • Bar Menu

    This menu is available in the Bar only.
    *Items are $1 off during Happy Hour and are the only items available after 11pm.

    Crostini*
    Grilled bread points and olive tapenade.

    ( 4 )

    Papatas Brava*
    Fried potato wedges with spicy Brava sauce.

    ( 5 )

    Fish Tacos*
    Grilled white fish, cabbage slaw and pico de gallo on corn tortillas.

    ( 5 )

    Sum Gai Chicken Skewer*
    Asian chili lime marinated chicken with sweet and sour sauce.

    ( 7 )

    Caesar Salad*
    Romaine, house made dressing and croutons.

    ( 9 )

    Lebanese Hummus
    Served with spiced lamb and pita

    ( 10 )

    Prawns Naseem
    Tiger prawns in a sherry lemon butter sauce.

    ( 10 )

    Lamb Burger
    1/2 pound ground lamb topped with a classic tomato sauce, sautéed mushrooms and onions sprinkled with parmesan cheese, served with fried potatoes.

    ( 12 )

    Saganaki
    Fried kefalotiri spiced with a dash of cayenne and lemon.
    ( 9 )

    Cazuela Seafood Tapas
    Clams, mussels, tiger prawns and fish du jour simmered in saffron parsley compound butter.
    ( 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 5 PM until 10 PM Daily

    Small plates

    Baby Trio

    Hummus, baba ghanooj, stuffed grape leaves, served with pita

    (10)

    Prawns Provencal

    Sautéed with mushrooms, shallots, tomatoes, white wine and chives

    (10)

    Baked Feta

    Served with kalamata olives, red onion and balsamic vinaigrette

     (10)

    Sambosik

    Lamb sautéed with pine nuts, onions, and spices, wrapped in pastry, pan-fried and served

    with a spicy jalapenos salsa and tahini – lemon sauce

    (10)

    Souvlaki

    Marinated Beef tenderloin served with tzazki

    (10)

    Salads

    (Available in half-portion)

    House

    Organic baby greens, carrots, jicama & roasted apple vinaigrette
    (6)

    Caesar

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

     Roasted Beet Salad

    Roasted beets on a bed of spinach with shaved fennel, toasted walnuts, parmesan cheese

     and a warm roasted garlic balsamic vinaigrette

     (9)

    Fattoush

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

    (10)

     

    Entrées

    Steak Diane

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

    (32)

     Smoked Rib eye

    Served with caramelized onion brown sauce

     (26)

    Salmon du Jour

    Daily creations, please inquire with your server

    (24)

    Prawns Pernod

    Sautéed with garlic, shallots, tomato, white wine, and mustard finished with a splash of Pernod

     (21)

    Greek Seafood Sauté

    An assortment of seafood sautéed with green chilies, tomato, garlic,

    fresh basil, mint, mustard, oregano, lemon juice and feta

     (28)

    Lamb Shank

    Braised with tomato, onion &Mediterranean seasonings

    Served on a bed of pearl couscous

    (22)

    Portuguese Lamb Chanfana

    Leg of lamb stewed with onion, garlic, paprika, red wine, almonds & olives

    Served with rice and orange rosemary salad

     (21)

    Cajun Chicken Fettuccini

    Blackened breast of chicken tossed with artichoke hearts in a Cajun cream sauce

    Served over fresh fettuccine

    (19)

    Chicken Tagine

    Traditional Moroccan dish with olive oil, spices and green olives

    (19)

    Risotto du Jour

    Inquire with your server for daily creation

     (16)

    Grilled Portobello Napoleon

    Grilled Portobello mushroom with roasted red peppers, spinach

    Served on a bed of organic field greens and fried polenta

     (16)

     

    Our breads and desserts are made in house. Our talented pastry chef, Cammie,

    is happy to take special orders for whole loaves of bread and desserts with

    24 hours notice.

  • “Excite your taste buds & nourish the soul.”

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

     

    “a vision to bring the Mediterranean experience to life in Oregon.”

     

    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, the execution is delicious.

  • Wine Beer & Spirits

    Draft Beers

    Glass ( 3 ), Pint ( 4 )

    Inquire with your server.

     

    In a Bottle

    Bitburger N/A  ( 4 )
    Guinness Irish Stout   ( 4 .5)
    Blue Moon Wheat  ( 4 )
    Sessions Lager  ( 3 )

     

    Wine By The Glass

    Reds                                                                    ( glass/ bottle )

    Pinot Noir, Elk Cove 2012 (OR)                                                   ( 8/ 32 )

    Cabernet Sauvignon, Alexander Valley Vineyards (CA)         ( 9/36 )

    Nebbiolo, Produttori del Barbaresco (ITY)                                ( 7.5/30)

    Syrah blend, Bila-Haut 2012 (FRA)                                             ( 8/32 )

    Tempranillo, Colvila 2009 Crianza                                              ( 8/ 32 )

    Bordeaux blend, Chateau de Brague 2009 Superieur (FRA)   ( 7/ 28 )

     

    Whites                                       ( glass/ bottle )

    Chardonnay, Cave de Lugny 2012               ( 7/28 )

    Pinot Gris, Capitello 2013 (OR)                   ( 8/32 )

    Sparkling, Gruet Brut (NM)                          ( 7/28 )

    Champagne, Nicolas Feuillatte Brut (FR)  ( 16/187ml )

    Gavi, Tenunta La Marchesa 2012 (ITY)      ( 7.5/30)

    Riesling, Anne Amie 2011 (OR)                    ( 7.50/30 )

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

     

    Single Malt and Blended Scotch  ( $ )

    Balvenie Double Wood 12    ( 10 )

    Bowmore 12   ( 11 )

    Dalwhinnie 15   ( 12 )

    Glenlivet 12   ( 12 )

    Highland Park 12   ( 8 )

    Lagavulin 16   ( 16 )

    Macallan 12  ( 11 )

    Oban 14   ( 14 )

  • Get Directions

  • So naming our blog was an interesting challenge but it soon became more clear that we just needed to focus on who we are and why we do what we do. We’ve been involved with so many people and families over the past 20+ years that we just stood back and took a moment to reflect.

    It was very clear that it came down to the truth that with every plate coming out of our kitchen, is a deep rooted passion for the food and the people who enjoy it. We do what we do here at Soriah’s because we love what we do. We love the people who bring us in to their families’ events. We’ve catered graduations, followed by engagements, then weddings, and anniversaries, and so on. Not for just one family member but several in the same family! We feel as is we have become part of their family traditions… Now that’s what drives our passion. And we thank you for enjoying us as much as we enjoy you!