Eugene, OR
Okra in tomato base curry with spices.
Spicy, hot potato curry.
Chickpeas, tahini, garlic, and lemon.
Option to add feta cheese, cucumbers, bell peppers, and/or lettuce. Gyros: Broiled beef and lamb, with tomatoes, parsley, onions, and tzatziki. Kota: Filets of roasted chicken, with tomatoes, parsley, onions, and tzatziki. Shrimp: Grilled, marinated prawns, with tomatoes, parsley, onions, and tzatziki. Veggie: Lettuce, tomatoes, parsley, onions, cucumbers, green peppers, and tzatziki.
Traditional red lentil stew.
All Indian dishes served with rice and our house chutney assortment.
Spicy, hot potato curry.
Okra in tomato base curry with spices.
Traditional red lentil stew.
Spinach, tomatoes, onions, and bell peppers. Spiced with cumin and garam masala.
A sampler platter of the four above, with yogurt or tzatziki, rice, chutnies, and chappati.
Choice of three of the six below. Option to add olives. Served with choice of pita, Greek style peasant bread, and/or veggie sticks.
Chickpeas, tahini, garlic, and lemon.
Potatoes, garlic, lemon, and walnuts.
Grape leaves stuffed with rice, pine nuts, currants, and spices.
Roasted eggplant dip, garlic, and tahini.
Quartered artichoke hearts with thyme, garlic, lemon, and pepper.
Potatoes, tomato, and garlic.
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Rotating dinner vegetables.
Lettuce, tomatoes, onions, peppers, olive oil, and red wine vinegar.
Small or large size options. Tomatoes, bell peppers, feta, onions, capers, cucumbers, olive oil, and oregano.
Garbanzo flour, potato, green chili, and onion fritters. Served with coconut chutney.
Unpitted olives imported from Greece.
Thin, crisp, lentil flour wafers, with spicy pickled onions.
Eggplant, garbanzo beans, onions, and potatoes. Served over rice with parmesan.