News & Events
wild boar ribs are back!!!
line-caught grouper with a coconut-crab sauce
we take reservations, everynight, for parties of all sizes
mencia grape? Anyone, anyone…
Weekend Specials
wild boar Spare RIBS
the feral pigs are back, bringing with them the shockingly tender & deeply flavorful meat that led to weeping patrons the when they ran out last fall. slow-braised & served with a chipotle-barbecue glaze • 10
pan-seared line-caught grouper
a light, white fleshed fish, chef meyer has paired it with a rich coconut-crab sauce served over black quinoa & braised green beans. finished with guajillo pepper oil, 27
New Glass Pour
Quinta do Correio, Mencia, Dao, Port. 2008
since the great maritime centuries, portugal has been known for its sweet fortified wines, aka port. more recently, cheap field blends started making their way out of the country & lending a little exoticism, if not quality, to bohemian tables around the states. now regions that have been growing grapes since the roman times are sending us well-crafted single varietals like this one. inky dark, cherry fleshed, licorice lined & saddle hinted, this mencia is a great food wine.
We Always Take Reservations! for parties of any size on any night that we’re open.
!!!Late Night Eats!!!
monday through saturday after dinner service
(that’s 9pm monday-thursday/10pm friday-saturday)
after about 8:30pm, its hard to find good food and good drink in the same place at the same time in eugene. but if you’re reading this you already know how to remedy the problem, because you already know how to get to
RED AGAVE!
Half Price Tapas & Full Blown Cocktails
SNACKS & SIDES
baguette • marcona almonds
poblano mashed potatoes • mashed sweet potatoes
mocajete salsa • pineapple-habanero salsa • 2
SOUP OF THE DAY
market fresh, vegetarian recipes. ask your server • 3
TORTILLA SOUP
dried chiles, house bacon, veal stock infused tomato broth with avocado, cheese & tortilla strips • 3
ORGANIC MIXED GREENS
jalapeño-ginger vinaigrette & pepitas • 3
WHOLE LEAF TIJUANA CAESAR SALAD
for two • 4.5 for four • 9
RED BEAN PUPUSA
red beans, organic zucchini & smoked habanero cheese stuffed flat-bread & mocajete salsa • 5
PORK CONFIT TOSTADA
avocado, pineapple-habanero salsa • 7
KUROBUTA SHORT RIBS
espresso rubbed, slow-braised, served with an ancho-espresso sauce & cilantro oil • 12
ARTISANAL CHEESE PLATE
three cheese selections, roasted marcona almonds, sherry jelly & baguette • 11
CRAB STUFFED ANAHIEM PEPPER
crab, cream cheese & spinach filling with a roasted tomato sauce & grilled bread • 10
AHI CEVICHE
sashimi-grade tuna, avocado, yams & cilantro vinaigrette. served Peruvian-style • 11
POBLANO CHILE RELLENO
black bean, butternut squash, spinach & chantrelle filling, over rice with yam-chipotle sauce • 14
LA NUEVA REVOLUCION ENCHILADA
free-range chicken, green mole, ancho pepper
sauce & queso barra • 8 for one • 16 for two
Chef Mike Meyer
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Red Agave Catering
Whether you’re looking for us to come to you or a place to have a special get together, we’ve got you covered. Choose from your favorite dishes off our menu or let’s get together and create a truly unique experience for your guests. For more information call 683-2206 and ask for Brian.
To Go Orders! We welcome orders to go at Red Agave, just check out our menus at redagave.net, & call 683-2206
We Always Take Reservations! for parties of any size on any night that we’re open.
If You’re Up Late, So Are We!
It’s tough to find a meal worth having after 9pm in Eugene, but it’s very easy to have one. Whether you’re trying to catch a show first and dinner after or looking for great deserts in an intimate setting, we’re here, till late.
Monday-Thursday Open till at least 11pm
Friday and Saturday open till at least Midnight
we consider our bar a cantina, a gathering place where thirsts & hungers are attended to in a cozy, convivial manner. after dinner service, we consider our whole place a cantina.. and don’t forget our house-made desserts, as well as Equator Coffee espresso & coffee.
New Wine + Vocabulary Lesson
we have a new wine on our drink list that is driving david (our bartender) crazy. its not really the wine, which he likes, but the label the wine’s producer has given it. Namely, “meritage.” it’s a latin word, that refers to wines, so people love to say mare-i-tazhe, like fromage or garage (depending, of course, on how you say either of those). Confusingly incorrect pronounciations aside, meritage rhymes with heritage. As for what it means – in 1988 a band of head strong francophyllic American wine makers wanted to signify their hand-crafted Bordeaux-blends (that is, wines that are Cabernet Sauvignon strong with the addition of Merlot, Cabernet Franc, and Petit Verdot and Malbec or Sauvignon Blanc, Semillon, and Sauvignon Vert) and cash in on the exclusivity, so they created an association. Now if you want to make a “Meritage” or more precisely if you want to put the word on the label, you have to join the club. you we currently have a lovely member on our glass pour list –
Lyeth Estate, Meritage, Sonoma, CA ’08
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Update! 4-29-11
The Dinner Saints Frequent Diner's Club
(Santos de la Cena)
We have filled the Dinner Saints Club for now! We’ll let you know if & when we’ll be opening it back up. For those of you who joined up, thank you, thank you. for those of you who are still hoping to get into the club please reply to this email letting me know you’d like to be on the waiting list. & for those of you who know not of what I speak, read on…
We got a little press recently in the Register Guard , and its led to an onslaught of interest in our little Dinner Saints idea. For those of you who already contacted us about the program, I’ll be sending out an email tomorrow outlining the details & payment arrangements. For those of you who don’t know what I’m talking about, click the Register Guard link or read on…
We want to give more to our customers who get the most out of us. Here’s how it works – Santos members create an account with us for $500 or more which can then be used at anytime at Red Agave. In return, we’ll cover the gratuity on each and every meal you have with us. Given the generosity you folks show to our staff, that’s a 20-25% return on your money. No bill will ever come to your table, no more fighting with friends over who’s going to pay & you’ll have the opportunity to attend our special Solo los Santos (Saints Only) prix-fixe dinners. We’re floating this out there to see who’s interested. Just give us a call or reply to this email. This is a rare instance when win-win actually applies – in that you’re already choosing to spend your money with us & now you get to do so at a discount.
But why, you ask, are we doing this? Simple. The restaurant business was hard three years ago and then it got a whole lot harder. Putting together little chunks of change to do needed repairs & renovations, as well as, ultimately cost-saving bulk purchases of non-perishable items is nearly impossible these days. Food costs are up and per customer spending is down. We’ve learned to do more with less over the last few years, but every once in awhile we need a little more all at once to do even better in the years to come.
We deeply appreciate your loyalty to our little restaurant & hope you will see this as a chance for us to keep doing what we love to do & for you to keep getting the dining experience you love to have.
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