Leaves and Weeds Beet & Butternut – Watercress, roasted beets, butternut squash, toasted walnuts, $10
blue cheese, dressed with Cyprus pine vinaigrette.
Duck Terrine Salad –Duck terrine with pistachios, cherries, watercress, arugula, $12
apples with a house made sherry vinaigrette.
Wilted Spinach Salad - Golden raisins, smoked egg puree, pickled red onions, and house made pancetta, tossed with warm shallot-sherry vinaigrette and topped with grated egg.
$9
Caesar - Organic romaine, and shaved pecorino Romano cheese, lightly tossed with anchovy vinaigrette, topped with diced egg and served with garlic grilled crutes.
$10
Small Plates Charcuterie Plate – Liver pate, veal confit, house made sausage, served with grilled $12
bread and assorted condiments.
Beef Tartar - Finely chopped flat iron beef round, topped with a fried oyster, heirloom $13
radish slices and an umami lime sauce .
Dungeness Crab Sphere – A delicate all crab sphere served with wild mushrooms, $14
garlic aioli and crispy shallots.
Scallops – Seared scallops, pork belly confit, parsnip puree topped with an apple and house $14
preserved lemon salad and sweet soy. *Meats and produce are sourced locally whenever possible* 2101 Bailey Hill Rd, Ste L. Eugene, OR 97405. Ph. 541-684-8888 Lunch: Tues - Fri 11-2
www.kohobistro.net
Dinner: Tues – Thurs 5-10, Fri & Sat 5-11,
Sun - Family Dinners twice a month,
Mon-Closed