Eugene’s Diner

Website: https://eugenesdiner.com/

Phone: (914) 481-5529

Click to Make Reservations

Greenwich Restaurant Week Lunch

3 course pre-fixe menu – $19.99 lunch

choose one from each category

STARTERS

MATZO BALL SOUPLIGHT FLUFFY BALL, BONE BROTH

CUSTARDY YOLKS ON TOAST PARMIGIANO, SCALLIONS/ADD CAVIAR 8 GRAMS +20

CRISPY SALT & PEPPER EGGS TWO, FRIED, GINGER, SCALLION, GARLIC

CHOPPED SALAD ICEBERG, VEG, OLIVE, FETA, GREEK VINAIGRETTE

KALE & SUNCHOKE SALAD APPLE, SMOKED PISTACHIOS, HORSERADISH DRESSING

THE PARLOR BRUSSELS RICE CRISPIES, CHILI HONEY, PARM

LIVERWURST PICKLES, OUR MUSTARD, TOAST

SOUP OF THE DAY

MAIN COURSE

DOUBLE CHEESEBURGER SESAME BUN, CHEDDAR, B&B PICKLES, HAPPY SAUCE

OUR BOLOGNA GRIDDLED, PICKLES, LETTUCE, CHEDDAR CHEESE SAUCE

BEET REUBEN HOUSE KRAUT, SWISS, RUSSIAN DRESSING, MARBLE RYE

GRILLED CHEESE INSIDE OUT, SMOKED TOMATO BISQUE, PICKLES

13” HOT DOG HOUSE MADE, MUSTARD, CRISP ONION, OUR SAUERKRAUT

PASTRAMI ON RYE HOUSE MUSTARD, DILL PICKLE/MAKE IT A REUBEN +2

TUNA MELT FRESH, SLOW COOKED, WARM CHEESE SAUCE

FRENCH TOAST MILK BREAD, BLUEBERRY SAUCE/ADD FOIE GRAS +12

WAFFLES BELGIAN STYLE, HOUSE BUTTER, SYRUP/ADD BONE MARROW +20

make any of our sandwiches a deluxe! add fries +3

DESSERT

CHOCOLATE PUDDING

*Menu subject to change

Please take notice of the 3% “for the kitchen crew” surcharge on the food portion of your bill. We’re stoked to implement an exciting new way of rewarding the dedicated kitchen crew, who tirelessly work to source, create and cook all the food you eat as an alternative to raising prices. The 3% Kitchen Share will be fully distributed by management among the “non-tipped” kitchen team, according to their overall effort and quality of service. We thank you for helping us create a more equitable restaurant culture, community and continue to “eat serious, have fun.” Cheers! Please inform your server of any allergies.

Click to Make Reservations

March 6th – 13th, 2020

Restaurant Week Dinner

3 course pre-fixe menu – $39.99 dinner

choose one from each category

STARTERS

MATZO BALL SOUP LIGHT FLUFFY BALL, BONE BROTH

CUSTARDY YOLKS ON TOAST PARMIGIANO, SCALLIONS/ADD CAVIAR 8 GRAMS +20

CRISPY SALT & PEPPER EGGS TWO, FRIED, GINGER, SCALLION, GARLIC

CHOPPED SALAD ICEBERG, VEG, OLIVE, FETA, GREEK VINAIGRETTE

KALE & SUNCHOKE SALAD APPLE, SMOKED PISTACHIOS, HORSERADISH DRESSING

THE PARLOR BRUSSELS RICE CRISPIES, CHILI HONEY, PARM

LIVERWURST PICKLES, OUR MUSTARD, TOAST

SOUP OF THE DAY

MAIN COURSE

PORCHETTA ROASTED SQUASH, KALE RELISH, OUR GRAVY

A MEAT LOAF MASH, MAPLE SHROOMS, OUR GRAVY

HALF CHICKEN GLAZED GREEN PEAS & CARROTS, HERBS, AU JUS

MARKET FISH BRUSSELS SPROUTS, SMOKED ALMONDS, OLIVE OIL, MUSTARD

DRY AGED MINUTE STEAK GRIDDLED BROCCOLI, HORSERADISH CREME

SMOKED KIELBASA BRAISED BEANS, OUR KRAUT

FRENCH TOAST MILK BREAD, BLUEBERRY SAUCE/ADD FOIE GRAS +12

WAFFLES BELGIAN STYLE, HOUSE BUTTER, SYRUP/ADD BONE MARROW +20

OUR FLUFFY PANCAKES CULTURED BUTTER, SYRUP/ADD FOIE GRAS +12

DESSERT

CHOCOLATE PUDDING 

STICKABUTTA PIE

RAINBOW CAKE

PUDDING CHOMEUR

MINI CREAM PUFFS

*Menu subject to change

Please take notice of the 3% “for the kitchen crew” surcharge on the food portion of your bill. We’re stoked to implement an exciting new way of rewarding the dedicated kitchen crew, who tirelessly work to source, create and cook all the food you eat as an alternative to raising prices. The 3% Kitchen Share will be fully distributed by management among the “non-tipped” kitchen team, according to their overall effort and quality of service. We thank you for helping us create a more equitable restaurant culture, community and continue to “eat serious, have fun.” Cheers! Please inform your server of any allergies.

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