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 5pm till 10pm Daily

    Fall 2014

    Small plates

     

    Baby Trio

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

    (10)

     

    Cajun Clams

    Fresh Northwest clams steamed with Cajun spice, pale ale, and butter

    (10)

     

    Lamb Bruschetta

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

    (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 & raspberry vinaigrette.
    (6)

     

    Caesar

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

     

    Greek Salad

    Mixed greens with a bountiful variety of Mediterranean vegetables, topped with feta.

    (9)

     

    Arugula Salad

    Fresh local, organic arugula tossed with extra virgin olive oil, lemon juice, cracked pepper, & cumin

    (9)

     

    Entrées

     

    Steak Diane

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

    (32)

     

    Grilled Ribeye 

    With Bourbon Demi-glace.

    (25)

     

    Salmon du Jour

    Daily creations, please inquire with your server

    (24)

     

    Prawns Naseem

    Tiger prawns sautéed in cream sherry, herbs, spices, lemon and butter

    (21)

     

    Sesame Crusted Ahi

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

    over wasabi mashed potatoes

    (28)

     

    Lamb Tagine

    Tender pieces of lamb braised with pearl onions, dates & almonds

    seasoned with cinnamon, ginger & saffron

    (24)

     

    Sweet Pepper Lamb Ragu

    Lamb Ragu with penne pasta and Kefalotiri cheese

    (22)

     

    Cajun Chicken Fettuccini

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

    served over fresh fettuccine

    (19)

     

    Chicken Soriah

    Breast of chicken topped with duxelles and wrapped in a pastry shell,

    served with a goat cheese-brown sauce.

    (19)

     

    Coconut-Curry Eggplant

    Grilled eggplant rounds served over basmati rice and topped with a coconut curry sauce

    (16)

     

    Hungarian Mushroom Goulash

    Assorted wild mushrooms sautéed with onions, paprika and dill,

    finished with cream and served over breaded noodles

    (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.

  • 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 )

    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