Eugene weekly. (Eugene, Oregon) 1993-current, September 25, 2003, Image 21

Historic Oregon Newspapers

Eugene weekly., September 25, 2003, Page 21, Image 21

Image provided by: University of Oregon Libraries; Eugene, OR

About Eugene weekly. (Eugene, Oregon) 1993-current | View Entire Issue (Sept. 25, 2003)

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Newspaper Page TextFull bar ◆ Deck Seating ◆ Saturday Night Jazz Thir d floor of the Do wnto wn A thletic Club Third Downto wntown Athletic The Ax Billy Grill w elcomes the public welcomes A PPETIZERS E NTREES H UMMUS AND C OUNTRY O LIVE P LATTER Served with basil-infused olive oil and crisp pita chips $6 All entrees served with your two choices of the following sides: Buttermilk Mashed Potatoes, Wild Rice Pilaf, Vegetable du Jour, Sauteéd Mushrooms, Risotto Gratin, French Fries, Braised Greens and Quinoa Tabbouleh F RIED C ALAMARI Succulent cajun calamari served with a lemon garlic aioli $7 G RILLED F LAT I RON S TEAK Prime cut beef marinated in smoked chiles finished with salsa verde $19 D UNGENESS C RAB AND A RTICHOKE D IP Served with fresh-baked sourdough baguette $8 M USTARD S EED C RUSTED S ALMON Fresh Chinook salmon pan seared and finished with a balsamic cucumber relish $18 S OUPS & S ALADS P AN R OASTED C HICKEN B REAST Lemon and garlic marinated chicken breast stuffed with an olive tapenade $16 S OUP DU J OUR Housemade daily soup selections Cup $3 Bowl $4 C LAM C HOWDER Special Recipe Cup $4 Bowl $5 H OUSE Crisp romaine and baby greens served with your choice of housemade dressing $3 B ABY C AESAR Crisp romaine tossed with our tangy Caesar dressing, basil croutons and parmesan cheese $4 C HICKEN S ESAME Sesame marinated chicken, candied almonds and mandarin oranges tossed with crisp lettuce $7 B AKED G OAT C HEESE AND G ARDEN L ETTUCES Garden greens tossed in a hazelnut sherry vinaigrette topped with warm Montrechet goat cheese $8 H EARTS OF R OMAINE C AESAR Romaine hearts drizzled with our tangy Caesar dressing, served with fresh basil croutons and parmesan cheese $6 Add grilled chicken, smoked salmon, or Oregon Bay shrimp $3 G RILLED C HICKEN AND R OASTED V EGETABLE S ALAD Tender baby greens tossed with a balsamic bleu cheese dressing topped with fire-roasted vegetables, grilled chicken breast and crumbled gorgonzola $9 www.eugeneweekly.com G RILLED S ALMON Fresh Chinook salmon grilled and topped with lemon-herb butter $17 L OBSTER P OT P IE A rich lobster velouté with golden chanterelles, pearl onions, fingerling potatoes and sauteéd lobster prepared in a housemade puff pastry bowl $19 R ACK OF L AMB Roasted in our wood burning oven and served with an apricot chutney $22 O VEN R OASTED C HICKEN Chicken breast roasted in our wood burning oven and served with Natural Jus $15 B AKED R OMA T OMATOES Quinoa and Montrachet goat cheese stuffed tomatoes with a basil-infused olive oil and braised greens $15 O VEN R OASTED P ORK T ENDERLOIN Stuffed with mission figs and fennel and served with a five-onion relish $19 999 Willamette Street, Eugene 484-4011 www.downtownac.com Ax Billy Grill Hours: LUNCH Mon-Fri 11:30 a.m. - 2 p.m. DINNER Tue-Thu 5-9 p.m. Fri-Sat 5-10 p.m. Ax Billy Sports Bar Hours: MONDAY-FRIDAY 11:30 a.m. - 10 p.m. SATURDAY 5-10 p.m. EW ’s Guide to easy eats! • Order Up 21