~ MENU SAMPLING~

Chef Profile: Sergio A. Verduzco

starters
(Prices range from $4-10)

Fried Calamari "Muc Chien": Fried calamari with dynamite sauce.

Thai Steamed Mussels "Hoi ma Laeng Po": Greenlip mussels wok-steamed with lime leaf, green curry, lemon grass, basil, pineapple
& coconut milk.

Vietnamese Spring Rolls "Goi Cuon": Shrimp, cucumber,
carrots, lettuce, cilantro, & mint wrapped in rice paper. With two sauces.

 

soups &salads
(Prices range from $3-12)

Seaweed Salad "Chukka Sansai": Ocean greens, cucumber, daikon sprouts and wasabe peas.

Thai Spicy Shrimp Soup "Tom Yam Goong":Shrimp soup with calamari, straw mushrooms, lemon grass & lime leaf.

Tempura, noodles & rice
(Prices range from $6-20)

Pad Thai Noodles: Flat rice noodles, peanut sauce, carrots, bean sprouts, cilantro, toasted peanuts & chiles. With shrimp, chicken or tofu.

Shrimp & Vegetable Mixed Tempura: Three shrimp and full vegetable tempura.


sushi platters*
(Prices range from $15-25)

Sushi & Roll Combo: Chef’s choice of five
Nigiri sushi & choice of California or spicy tuna roll (total nine pieces).

Sashimi & Sushi Combo: Chef’s choice of five Nigiri and three slices of one sashimi.

*Fresh wasabe root is available for the discriminating connoisseur.

*Sushi platters include miso soup.

main dishes
(Prices range from $11-21)

Beef Tenderloin Filet & Shiitakes: Pan-seared USDA choice 8 oz.,
with shiitake mushrooms deglazed with port, sake & soy, and wasabe mashed potatoes.

Chicken Teriyaki: Served with jasmine rice & stir-fried vegetables.

Blackened Tofu Stir-Fry: Blackened tofu, carrots, celery, onions, Chinese broccoli, scallions & mixed greens. Option of adding vermicelli noodles.

Thai Curry: Shrimp "Goong," chicken "Gai," or tofu. Choice of
medium or hot curry. Carrots zucchini &peppers, with coconut milk served over jasmine rice.

Seafood Hot Pot "Yose Nabe": Shrimp, clams, mussels, fish, tofu, shiitake, bok choy, scallions in a dashi broth.

 

 

 

Welcome

Durango’s premier Asian restaurant, featuring Thai, Vietnamese, Indonesian and Japanese cuisines, with a full sushi bar. We offer something for everyone, including grilled meats, noodles, salads, stir-fried dishes and many vegetarian options. Our bar serves creative libations, such as mojitos and sake cocktails.

Phone

970-247-5533

Web site: www.EastbySouthwest.com

Address

160 East College Drive

Hours

Lunch:Monday-Saturday, 11:30 a.m.-2:30 p.m.

Dinner: Daily, open at 5 p.m.

Happy Hour: Daily 5 - 6 p.m.

Reservations

Accepted for parties of six or more

Highlights

Hormone-free beef & poultry;
extensive sake & Asian beer list; tatami room seating; herbal tea room

Take-Out

Full menu available for take-out

 

Chef Profile: Sergio A. Verduzco

Chef Sergio A. Verduzco began his culinary career in 1979 as a Commis Des Cuisine at Paul Anka’s Jubilation in Las Vegas. In 1983, after graduating from the prestigious Culinary Institute of America, he returned to Las Vegas to attend the University of Nevada, Las Vegas (UNLV), where he received a bachelor’s degree in Hotel and Restaurant Administration.

While pursuing his formal education, Chef Sergio complemented his experience by working at several Las Vegas restaurants and hotels, such as the Rio Hotel, Las Vegas Hilton, Flamingo Hilton, Stardust Hotel, The Riviera, and The Desert Inn. He was instrumental in the opening of the Excalibur Hotel, which at the time was the largest hotel in the world. At Excalibur he held the position of Chef Des Cuisine of The Camelot gourmet restaurant, catering to high rollers and VIPs. After graduating from UNLV, Chef Sergio left the U.S. to open the Four Seasons Hotel in Mexico City as the Assistant Executive Chef, and later took the position as Executive Chef of the "Boutique" Bel Air Hotel &Spa in Costa Careyes, Mexico.

In 1995, a heart-pounding earthquake followed by a tidal wave greatly damaged the Bel Air Resort. Consequently Chef Sergio was recruited by Carefree Resorts as Chef Des Cuisine for The Peaks Hotel & Spa in Telluride, Colorado. He took the position as Executive Chef of Eagles Bar &Grille in Telluride in 1996. Driven by the quest to explore different cuisines and cultures, in 1999 Chef Sergio enrolled in The California Sushi Academy and opened "Euphoria" Sushi, also in Telluride. Chef Sergio’s Latino roots and diverse culinary experience is obvious in his approach for combining multi-ethnic flavors with modern culinary methods and presentations. His newest venture, "East by Southwest" in Durango is a prime example of this talent. Join us at East by Southwest for a memorable culinary journey you will not soon forget.