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 )

    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 2014

    Small plates

    Baby Trio

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



    Lamb sautéed with pine nuts, onions, and spices, wrapped in pastry, pan-fried and Served with a spicy jalapeno salsa and tahini – lemon sauce.


    Baked Feta

    Served with kalamata olives, red onion and balsamic vinaigrette.



    Marinated Beef tenderloin served with Tzatziki.


    Northwest Clams

    Steamed in white wine with tomato, fennel, fresh herbs and finished with pernod.



    (available in half-portion)


    Organic baby greens, carrots, jicama & raspberry vinaigrette.



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


    Spinach Salad

    Spinach tossed with smoked salmon, toasted walnuts, apples and tossed with our raspberry vinaigrette.


    Goat Cheese Salad

    Baked Chevre, over organic mixed greens with pecans, fresh pears and pomegranate vinaigrette.



    Baqar (Beef)

    Steak Diane

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


    Grilled Ribeye

    With Marsala Demi-glace.



    Samak (Fish)

    Salmon du Jour

    Daily creations, please inquire with your server.


    Prawns Jericho

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

    Half (15) Full (21)

    Greek Seafood Sauté

    An assortment of seafood sautéed with green chilies, tomato, garlic, basil, mint, mustard, oregano, lemon juice and feta.


    Kharouf (Lamb)

    Portuguese Lamb Chanfana

    Leg of lamb stewed with onion, garlic, paprika, red wine, almonds & olives Topped with orange rosemary salad.


    Lamb Turmeric

    Tender pieces of lamb sautéed with mushrooms & garlic in a sauce of turmeric, white wine & cream.


    Dajaj (Fowl)

    Chicken Foostuk

    Pistachio breaded chicken breast sautéed and finished with Dijon tarragon cream sauce.


    Chicken Curry

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


    Nabati (Vegetarian)

    Coconut Curried Tofu

    Pan seared local Surata tofu served in a coconut milk curry sauce with stir fried vegetables over rice.


    Risotto du Jour

    Inquire with your server for daily creation.


  • 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
    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

  • $5 and Under Happy Hour!!
    4:30-6:30 M-F
    $1.00 off well drinks & glass pours
    Our Famous Soriah Margaritas only $5.00!!

    **Items are $1.00 off during Happy Hour

    Crostini 4**
    Grilled bread points and olive tapenade.

    Moroccan Pizza 4 add sausage 2**
    Pita baked with tomato sauce, red onions, mushrooms and kefalotiri.

    Papatas Brava 5**
    Fried potatoe wedges with spicy Brava sauce.

    Fish Tacos 5**
    Grilled white fish, cabbage slaw and Pico de Gallo on corn tortillas.

    Sum Gai Chicken Skewer 7
    Asian chili lime marinated chicken with sweet and sour sauce.

    Caesar Salad 9
    Romaine, house made dressing and croutons.

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

    Prawns Naseem 10
    Tiger prawns in a sherry lemon butter sauce.

    Lebanese Hummus 10
    Served with spiced lamb and pita.

    BBQ Lamb Burger 12
    1/2 lb. smoked lamb, date BBQ sauce, bourbon glazed carmelized onions and fried potatoes.

    Cazuela Seafood Tapas 14
    Clams, mussels, tiger prawns and fish du jour simmered in saffron parsley compound butter.