Celebrate Passover with the Meadowlark Restaurant.

In Uncategorized by meadowlarkdayton


Roasted Eggplant with Israeli Salad and Tahini Sauce      9.00
This is something we’ve made ever since I had something like it in a falafel shop in The Marais neighborhood in Paris. A thick, custardy slice of eggplant topped with a tumble of small chop cucumber, tomato, bell pepper, scallion, feta and chickpea, dressed with a punchy vinaigrette and ringed with a savory tahini sauce. No dairy here.

Beet and Arugula Salad with Fried Cauliflower      9.00
Chunks of roasted beets with a big tangle of arugula, topped with hot, batter-fried cauliflower and dressed with whole grain mustard vinaigrette.

Hummus with Spiced Ground Lamb, Pinenuts, and Lemon Sauce      11.00
Warm, spiced ground lamb on smooth, cool hummus is a real treat, scattered with crunchy pinenuts and chopped parsley, then drizzled with an Israeli lemon sauce that harbors just a titch of fresh chile. Served with raw carrots and matzoh.


Everything-crusted Salmon with Tzaziki Sauce          24.95
We took the “everything” garlic, seeds and salt you customarily find on a bagel and dredged a thick salmon filet in it, with delicious results. Give the top a crusty sear and cloak the fish in classic Mediterranean cucumber-yogurt sauce and you’ve got what a salmon lover like me wants for dinner. Served with crispy Yukon potatoes and roasted carrots and asparagus.

Red Wine and Onion-Braised Beef Brisket with Horseradish Gremolata          26.95
Beef brisket roasted slowly in wine with onions that take on flavor and melt into the juices is the kind of supper that warms you from the inside out. Minced fresh horseradish, lemon zest and parsley is a delicious variation on traditional gremolata, brightening up the long-cooked meat with a jolt of freshness. Crispy Yukon potatoes, sautéed roasted carrots and asparagus and plenty of the to-die-for juices accompany.

Chicken Marbella          22.95
This dish, wildly popular in the 70s and 80s, is more than worth a revisit. Superior quality chicken thighs are roasted with capers, olives and prunes, along with a stellar supporting cast including garlic, vinegar, oregano, wine and brown sugar. The sweet-briny result has become a favorite of the holiday table. I’ve even seen this dish referred to as “boomer cuisine”. I’m more than happy to claim it. Served with the pan juices and a quinoa-rice pilaf tossed with carrots, celery, onion and lots of spinach leaves.


Chocolate Coconut Meringue Cake           6.95
One of our favorite signature desserts, we always serve this as a run up to Passover. Thin layers of meringue packed with organic coconut are stacked and covered in bittersweet French chocolate ganache for the grown-up Mounds Bar of your dreams. 6.95

Strawberry Rhubarb Crisp with Matzoh Streusel Topping           6.95
Our signature crisp with a flour-free topping of crumbled matzoh, brown sugar and pecans. Served warm with a scoop of vanilla ice cream.