Café Soriah

A Eugene Institution For 22 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, 5 p.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

    Baby Trio

    Hummus, baba ghanooj, falafel, served with pita

    (10)

    Prawns Naseem

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

    (10)

    Baked Brie

    Served with a pear apple chutney

    (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)

    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 Jericho

    Tiger prawns sautéed with scallions, peppercorns, garlic, mushrooms and white wine

    (21)

    Cioppino

    Classic Mediterranean seafood stew in a red wine tomato broth

    (28)

    Lamb Mediterranean

    Sliced leg of lamb in a sauce of Dijon, horseradish, cream and fresh mint

    (22)

    Lamb Turmeric

    Tender pieces of lamb sautéed with mushrooms & garlic 

    in a sauce of turmeric, white wine & cream

     (22)

    Chicken Foostuk

    Pistachio breaded chicken breast sautéed and finished 

    with Dijon tarragon cream sauce

    (17)

    Chicken Tagine

    Traditional Moroccan dish with olive oil, spices and green olives

    (17)

    Coconut-Curry Eggplant

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

     (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.

  • Get Directions

  • Cocktails

    Hay Ride
    Brandy soaked cherries muddled and shaken with fresh squeezed lemon, Courvoisier cognac, orange curacao and maraschino liqueur.  Served up.

    (8)

    The Andaluz
    The mélange of Milagro Añejo tequila, Campari, and fresh squeezed grapefruit, sweetened with agave and piqued by lime bitters reflects a southern Spanish sunset.  Served up with a twist.

    (8)

    Canton Cocktail
    Sparkling wine touched by a french ginger liqueur and orange bitters.

    (7.5)

    Rye Smash!
    An old fashioned drink with new fashioned flavor.  Fresh orange muddled with sugar, both Angostura and orange bitters and topped generously with Bulleit Rye.  Served on the rocks.

    (8.5)

    The Pear Tree
    Absolut Pears vodka, St. Germaine elderflower liqueur and fresh squeezed lime bear the fruit of this tasty cocktail.  Served up with a cinnamon sugar rim.

    (8)

    “Marooned”
    Brandy soaked cherries muddled and shaken with fresh squeezed lemon, Courvoisier cognac, orange curacao and maraschino liqueur.  Served up.

    (7.5)

    Soriah Margarita
    Brandy soaked cherries muddled and shaken with fresh squeezed lemon, Courvoisier cognac, orange curacao and maraschino liqueur.  Served up.

    (7)

    Spanish Coffee
    Brandy soaked cherries muddled and shaken with fresh squeezed lemon, Courvoisier cognac, orange curacao and maraschino liqueur.  Served up.

    (9)

    Pirate’s Patch
    Brandy soaked cherries muddled and shaken with fresh squeezed lemon, Courvoisier cognac, orange curacao and maraschino liqueur.  Served up.

    (7)

  • 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!