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About Eugene weekly. (Eugene, Oregon) 1993-current | View Entire Issue (Sept. 25, 2003)
384 W. 13th Ave. • 342-4410 Lunch Hours: 11am - 2 pm Monday - Friday Dinner Hours: 5 pm - 10 pm, Sunday - Thursday • 5 pm - 11 pm, Friday & Saturday Appetizers Baby Trio: hummus, baba ghanooj, and stuffed grape leaves. Seafood Salmon Du Jour: daily creations, please inquire with your Served with pocket bread. $7.50 server. $16.50 Baked Feta: Greek Seafood Sauté: An assortment of seafood sautéed served with kalamata olives, red onion and a balsamic vinaigrette. $7.95 Sambosik: lamb sautéed with pinenuts, onions, and spices, wrapped in pastry, pan-fried and served with a spicy jalapenos salsa and a tahini-lemon sauce. $7.95 Prawns Naseem: Tiger prawns sautéed in a zesty cream sherry sauce with lemon juice and cayenne. $7.95 Lebanese Hummus: thinly sliced leg of lamb roasted with mint and sumac, served atop a bed of hummus. Served with pocket bread. $7.95 Ruby Red Rock Shrimp Ceviche: Rock shrimp with green chilies, tomato, garlic, fresh basil, mint, mustard, oregano, lemon juice and feta. $19.50 Pepper Seared Ahi: Ahi rolled in black pepper, seared rare to medium rare, served atop a bed of linguini, spinach, and roast- ed red pepper. Finished with a lemon caper, cream sauce. $19.50 Prawns Jerico: Tiger prawns sautéed with scallions, pep- percorns, garlic, mushrooms, and white wine. $17.95 Lamb Lamb Curry: thinly sliced lamb in a tangy sauce with raisins, curry, apples and mango chutney. $16.75 cured in orange and lime juices with fresh cilantro, green onions, and roasted bell peppers. Served chilled. $8.25 Rack of Lamb: individual serving crusted with cumin and Salads Tagine: a Moroccan classic: lamb braised with middle eastern spices, then simmered with pearl onions, dates, cilantro, slivered almonds, and saffron. $17.50 *indicates 1/2 portions are available Chicken Confit & Caramelized Pecan: Greener Pastures chicken slowly cooked and marinated in a Dijon vinaigrette and tossed with local greens, caramelized pecans, then topped with kefalotiri cheese. $10.95 *Arugula: fresh local organic arugula tossed in a lemon cumin dressing with fresh sliced tomatoes. $7.95 *Fattoush: romaine lettuce, cucumbers, tomatoes, scallions, garlic, fresh mint and toasted pita croutons. Dressed with sumac, olive oil and lemon juice. $6.95 coriander, finished with a burnt orange sauce. $22.00 Shashlik: tender pieces of lamb loin grilled on a skewer with vegetables. $22.00 Fowl Pan Seared Duck: breast of duck pan seared, served in a raspberry-pinot noir sauce. $19.00 Greener Pastures Chicken: a grilled breast of pas- tured chicken, marinated in olive oil, lemon juice, herbs, spices, and garlic. Served with natural au jus and fresh herbs. $14.95 *Our House Salad: fresh local organic greens tossed Chicken Foostuk: Pistachio breaded chicken breast fin- with our raspberry vinaigrette. $4.50 *Caesar: romaine lettuce with a dressing of olive oil, garlic, raw egg, lemon juice, anchovies, parmesan, and spices. $6.95 Beef Veal Picatta: veal sautéed with olive oil, capers, lemon, and white wine in a golden brown sauce. $19.95 Filet Mignon: roasted and served with a sundried tomato - brown sauce and topped with caramelized onions and blue cheese. $24.50 Steak Diane: butterfly tenderloin sautéed in a burgundy brown sauce with mushrooms, scallions, Dijon mustard and gar- lic. $24.50 ished with a Dijon tarragon cream sauce. $13.95 Chicken Mulino: pan seared chicken breast with mush- rooms and garlic. $13.95 Chicken Casablanca: boneless breast of chicken, sliced and sauteed with spinach, tomatoes, and garlic in a light white wine, lemon juice sauce with cracked black pepper. $13.05 Vegetarian Portobella Mushrooms: grilled with a sundried toma- to, roasted garlic, and a warm balsamic vinaigrette served over a bed of organic field greens. $13.95 Coconut-Curry Eggplant: grilled eggplant rounds served over basmati rice and topped with a coconut curry sauce. $13.50 Tournedos de Boeuf: medallions of tenderloin prepared Proasopita: with your choice of sauces: Bordelaise, Champignons, or Pomegranate. $24.50 filo pie filled with leeks, tomato, ricotta cheese and fresh dill. $12.50 Desserts Please inquire with your server about our fresh dessert specials. www.eugeneweekly.com EW ’s Guide to easy eats! • Order Up 13
