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About Eugene weekly. (Eugene, Oregon) 1993-current | View Entire Issue (Sept. 25, 2003)
DINNER ENTREES Yiros Plate Specially-broiled meat (beef & lamb), served on pita with salad and tzatziki 10.95 Kotta Psiti This menu is only a snapshot of what we serve. Call about our Sunday menu! APPETIZERS Greek roasted chicken in lemon, oregano and pepper, served with potatoes & vegetables 10.95 Halibut Psito Marinated grilled halibut steak, served with rice & salad (price may vary w/ size 13.25 Spankopitta Dolmadakia Stuffed grape leaves with rice, currants & pine nuts 4.25 Taramaosalata Smoked fish roe, whipped with potato & onion, served with Greek bread 4.25 Tzatziki Yogurt, garlic & cucumber dip, served with pita 4.25 Melitzanosalta Eggplant, garlic & tahini dip, served with Greek bread 4.25 Mezedakia Three of the above four, served with bread & pita 11.95, with olives 14.25 Side of Feta Traditional spinach & feta in fillo, served with Yahni potatoes and vegetables 9.25 Gharides Saganaki Shrimp, tomatoes, green peppers and feta cheese sauteed in olive oil 13.50 Egyptian Moussaka Stew Garbanzos, eggplant, onions and tomatoes on a bed of rice, garnished with cheese 8.25 • Indian Entrees come with Basmatirice and chutneys • Standard Chicken Curry Our own curry blend 10.95 Vindaloo Chicken With oregano and olive oil 3.25 A very hot & tangy curry from Goa with potatoes 10.95 Saganaki Korma Chicken Bowl of Olives A mild & creamy curry from northern India with yogurt, cream, almonds and spices 10.95 Kalmata Olives from Greece 3.75 Korma Prawns Potato & Onion Bhajias As above, but with prawns 13.25 Spicy garbanzo flour fritters 5.50 Sag Prawns Fried Kefalotyri (aged sheep’s milk cheese) 6.50 Pappadoms Our standard curry blend with prawns & spinach 13.25 Super thin, crisp lentil flour wafers 2.50 Anginarakia Pathia Prawns Baby artichokes marnated with garlic and thyme 4.25 A London favorite of spicy hot, sweet & sour prawns with pineapple 13.25 Kalmarakia Bindi Bhaji Lightly floured squid shallow fried in olive oil (Sundays Only) 6.95 Okra in spices & tomato 9.25 SOUPS AND SALADS Sag Bhaji Soupa Hemeras Bombay Aloo Soup of the day, served with bread cup 2.25, bowl 3.95 Very spicy hot potato curry 9.25 Salata Horiatiki Dhal The Greek salad as Greeks make it: tomatoes, cucumbers, green peppers, olives, onions, feta cheese and capers, with oregano and olive oil, served with bread small 5.25, large 7.50 Dinner Salad Mixed salad with house dressing, served with bread 3.25 Soup and Salad Spinach lightly cooked in onions and spices 9.25 Simple lentil stew flavored only with mustard seeds and garam masala 8.50 Thali Platter Platter of the above four vegetarian dishes, rice, yogurt, chap- pati and chutneys 13.25 Soup of the day with Greek bread and small dinner salad cup 4.75, bowl 6.25 SIDE ORDERS DESSERTS Poppi’s Greek Peasant Bread Baklava (Wholewehat with fennel) 60¢ Fillo pastry with walnuts and cinnamon or almonds and lemon 3.25 Pita 50¢ Chappati 1.50 Rice 2.25 Bindi Bhaji 4.25 Sag Bhaji 4.25 Bombay Aloo 4.25 Dhal 2.75 Yahni Potatoes or Dinner Vegetables (Dinnertime Only) 2.50 Yogurt 1.00 Karidopitta Greek walnut cake with whipped cream 3.25 Rizogalo Greek rice pudding 2.50 Amygdalopitta Brandy almond cake with chocolate glaze 3.25 Halva Traditional sesame treat 1.95 Noonas Chocolate-coconut fondants 1.50 Chutney Assortment double 2.75, single 1.50 * LARGE SELECTION OF WINE & BEER * 992 WILLAMETTE • 343-9661• LUNCH: MON-SAT • DINNER: 7 NIGHTS www.eugeneweekly.com EW ’s Guide to easy eats! • Order Up 7
