Cafe Soriah Menu (2025 Update)
Cafe Soriah, located in Eugene, Oregon, offers a variety of Mediterranean small plates, salads, and entrees. Their menu features dishes like Sambosik, Prawns Naseem, and Steak Diane, all served in a romantic and cozy atmosphere. Customers rave about the excellent food options, service, and ambiance. The restaurant provides options for vegetarians and offers a full bar with a selection of cocktails. With a focus on quality and flavor, Cafe Soriah is a standout choice for a special dinner or celebration. Whether you are in the mood for a light salad or a hearty entree, Cafe Soriah has something for everyone to enjoy. Remember to make a reservation, as this popular spot tends to fill up quickly.
Small plates
Sambosik
Ground lamb and beef sauteed with pine nuts, onions, and spices, wrapped in pastry, pan-fried and served with a spicy jalapeno relish and tahini sauce
Prawns Naseem
Sautéed in cream sherry, Dijon, herbs, spices, lemon and butter
Baby Trio
Hummus, baba ghanooj, Dolmas and assorted in-house pickled vegetables served with pita
Beef Kofta
Ground beef, onions, parsley, and spices grilled and served with tomato sauce and kefalotyri
Baked Brie
Served with a pear apple chutney
House
Mixed greens, blue cheese, red onion, candied walnuts, olive oil and sherry vinegar
Caesar
Romaine lettuce, homemade Caesar dressing, parmesan and garlic croutons
Roasted Beet
Roasted beets on a bed of spinach with shaved fennel, toasted sunflower seeds, and a warm roasted garlic balsamic vinaigrette
Salads
Entrées
Steak Diane
Beef tenderloin, burgundy brown sauce, mushrooms, scallions, Dijon mustard and garlic
Grilled Ribeye
Pepper crusted with blue cheese demi-glace
Salmon du Jour
Daily creations, please inquire with your server
Cioppino
Classic Mediterranean seafood stew in a red wine tomato broth
Curried Prawns
Sauteed with Shitake mushrooms and scallions in a cream sherry curry cream sauce
Lamb Shank
Braised with tomato, onion and Mediterranean seasonings, served on a bed of pearl couscous
Lamb Curry
Thinly sliced lamb in a tangy sauce with raisins, curry, apples and mango chutney
Chicken Jerusalem
Sauteed with artichoke hearts, mushrooms, spinach, lemon juice, white wine, feta and cream
Duck Anar
Pan-seared and finished with a pomegranate orange sauce
Hungarian Mushroom Goulash
Assorted wild mushroom sauteed with onions, paprika and dill, finished with cream and served over breaded noodles
Stuffed AcornSquash
Tempe, kale, and caramelized onions served with vegan creamy hazelnut sauce