New Eureka! Summer Menu Just Dropped – See What’s Fresh for 2025

Here’s a little challenge: How bold are your taste buds feeling today?

Starting Thursday, June 19, 2025, Eureka! just dropped its all-new summer menu—and it’s not playing around. From first bite to final course, this fresh lineup is bringing unexpected flavors, seasonal twists, and total comfort food upgrades to the table.

👉 Craving something bold or keeping it light?
🔥 If rich flavors and hearty bites are your thing, the starters and handhelds have plenty to explore.
🌿 Looking for something on the fresh side? The salads and bowls bring all the color and crunch.
🍰 And if you’ve got a sweet tooth, there’s a dessert on the menu that’s hard to pass up.

Keep scrolling and get ready to pick your summer favorite—if you can choose just one. 👀✨

Here’s What’s Fresh Off the Line:

✨ Starters That Bring the Heat
Turn up the flavor with craveable shareables that pack a punch.
• Sticky Pork Belly Bites – Orange chile glaze, sesame seeds, Fresno chiles
• Pretzel Bites – Hawaiian black salt, beer mustard cheese sauce
• Lettuce Wraps – Chicken or tofu, red gem, Fresno chiles, cashews, sesame ginger dressing
• Boneless Wings – Choice of two: orange chile glaze, firecracker, beer BBQ, Calabrian chile, dry rub

🥗 Salads + Bowls With Serious Personality
Fresh, vibrant, and full of texture—perfect for summer cravings.
• Cobb Salad – Chicken, egg, bacon, avocado, tomato, pickled onion, blue cheese, ranch
• Southwest Garden Salad – Roasted corn, black beans, peppers, cheese mix, avocado, tortilla crumble
• Mediterranean Salad – Feta, tomato, cucumber, olives, pita crisps, herb dressing
• Goat Cheese Citrus Salad – Goat cheese, orange, strawberry, candied pecans, basil, vinaigrette
• Protein Bowl – Tofu, forbidden rice, sweet potatoes, roasted veggies, almonds, pesto

🥪 Handhelds Built to Impress
Big flavor, melty cheese, and bold combos you won’t want to put down.
• Ribeye Philly Cheesesteak – Havarti, peppers, harissa aioli
• Pastrami Reuben – Thousand Island, sauerkraut, Havarti, whole grain mustard
• Seared Ahi Tuna Sandwich – Calabrian aioli, arugula, whiskey onions
• Grilled Cheese & Tomato Soup – Bone marrow butter, cheddar, Havarti, grilled tomatoes

🍔 The Burger That Means Business
Stacked high with flavor and just the right amount of heat.
• Black and Blue Mushroom – Blue cheese, mushrooms, whiskey onions, Calabrian chili aioli

🍽️ Fork-and-Knife Mains
Elevated comfort dishes perfect for slow, satisfying bites.
• Steak Frites – 8 oz., chimichurri, signature fries
• Seared Salmon – Beurre blanc, fingerling potatoes, charred green beans

🥦 Sides
A little extra something for the table.
• Charred Green Beans
• Beer-Battered Onion Rings

🍰 Sweet Ending Required
The grand finale you won’t want to skip.
• Cheesecake – Macerated berries, hot honey, bourbon maple whipped cream

The new summer menu is available for dine-in, online ordering, or even catering—perfect for everything from backyard BBQs to office lunches. So, what are you trying first? Sticky Pork Belly Bites or the Seared Ahi Sandwich? 😋🥪 Tag your foodie crew or drop your pick in the comments, then check out @EatDrinkEureka on Instagram for updates, behind-the-scenes bites, and mouthwatering menu teasers you won’t want to miss. 🍽️📲

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Jason Farris

Head YES man at FresYes.com

I grew up in Fresno. Relaxed in its calm breezes, listened with my dad to the crack of the bat at little league baseball games when I was a kid and now take my son to do the same at minor league games. I broadened my mind at its schools (I went to high school right here at San Joaquin Memorial, and to college at Fresno State!) I love that if I drive for two hours in one direction, I can be in the mountains. For two hours in another, luxuriating on a California beach. I can enjoy the cosmopolitan atmosphere of San Francisco or Los Angeles, but still be able to come home to relaxation, calm, and quiet.

I love where I live, and I also love what I do. I'm lucky to be able to work in a profession in which I get to build relationships; one that has me meeting new people each and every day and helping them to build new lives in my beloved city. I'm lucky enough to work in a profession in which I can marry cutting-edge technologies and marketing techniques to good, old-fashioned, nose-to-the-grindstone work. I am lucky enough to work in a profession that allows me to work as an advocate for my clients; to use every tool at my disposal to get a job done well for them, and with as little stress and expense as possible.

I love my city. I love my job. One inspires my excellence for the other.

Fresno? I say FresYES

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