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Welcome To The Best Happy Hour In Eugene!
*Meats and produce sourced locally whenever possible*
Chef's selection of 3 cheeses, mostarda, preserves, fruit and baguette
Arctic Char cured with soy, ginger and lime, thinly sliced with marinated cucumbers and spiced yogurt
Heritage Berkshire pork tenderloin wrapped in pork belly, thinly sliced, served chilled with albacore sauce, arugula and shaved Parmesano Reggiano
Pan seared scallops over wild mushroom ragu with green garlic parsley sauce and lemon thyme gastrique
House made crepes folded with spring asparagus, ramps, Muenster, Parmesan and Chevre topped with young rocket and yellow pepper gastrique
Jumbo prawns, pan fried and tossed with a salted black bean, scallion and pepper sauce with oven dried pineapple and pea sprouts
Soup du jour
Your server would love to tell you about it!
Cup $3 or Bowl $5
Available Fridays and Saturdays
Cup $4 or Bowl $7
House cut, thin fries, tossed with roasted garlic oil and sea salt served with Koa sauce
Leaves and Weeds
Organic field greens, red onion, grated egg and goat cheese, tossed in an apple vinaigrette.
Half order for $5
Spring peas, cauliflower, bacon, cashews and spring greens tossed in buttermilk dressing, served with grilled croutes
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
Organic Romaine, Pecorino Romano cheese, lightly tossed with anchovy vinaigrette, topped with grated egg. Add grilled chicken for $2
Smoked forest mushroom carbonara with house made pasta, spring pea pistou, shaved Pecorino Romano, warm yolk, olive oil and lemon
8 oz hangar steak marinated with coriander, soy and garlic over sesame wilted spinach and lime dressed noodles with basil, mint and chili
Bone-in Berkshire pork chop, bacon and green onion smashed young potatoes, collard greens, ale-mustard gravy and house apple butter
Pan seared duck breast over black quinoa with spring peas, wilted pea tendrils, sweet ginger-tarragon carrot puree and pink peppercorn gastrique
Grilled lamb sirloin over hazelnut mascarpone farro, glazed carrots with fennel and spring onion chutney and apricot-onion mostarda
Cold smoked, pan seared Arctic Char over Riesling braised cabbage with tri-color parsley young potatoes, curried pear gastrique and toasted macadamia nuts
Roasted, Morroccan spiced breast and hindquarter with marinated cucumbers, saffron cauliflower and wild rice with basil and preserved lemon
Toasted hazelnut and dark chocolate bar served with a rose petal scented panna cotta and hibiscus meringue
Cuban inspired coconut custard with cinnamon-allspice infused lime syrup and topped with toasted coconut
Bourbon banana bread with toasted walnuts, smoked maple tapioca and ice cream
18% Gratuity added to parties of 6 or more. Limit 3 split checks per group or table.
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