Hot Chocolate 4.00
Grilled Banana Bread with Butter 4.95
Cut-up Seasonal Fresh Fruit Bowl bowl 5.95 | cup 3.95
Crisp apples, blueberries, strawberries, pineapple and grapes
Homemade Tomato Soup bowl 5.95 | cup 3.95
with buttermilk cornbread
Steve Evans’ Sausage 2 patties 3.95
(son of Bob, premium Ohio pork, original recipe)
Sunday Brunch Specials
Samosa Hash with Poached Egg and Coriander Chutney 13.95
Savory Indian flavors like ginger, coriander, tumeric and garam masala work wonderfully in a skillet hash made with potatoes and lots of fresh spinach, accented with chickpeas and a touch of fresh serrano chile. Topped with a poached egg, finished with a big squeeze of lemon and a drizzle of vibrant green coriander chutney, this variation on a brunch classic explodes with flavor. Served with buttered toast.
Biscuit and Sausage Gravy 7.95
Coarsely-ground pork sausage, fresh sage leaves and a goodly pinch of crushed black pepper characterize our traditional-style gravy, ladled over one of Dave’s hot, homemade extra-large biscuits. The perfect share as an appetizer, or the best side dish with…anything!
Hangtown Fry 15.95
A fresh oyster in the winter is the best thing in the world. This iconic dish is back by popular demand. Legend says that this is what prospectors ate when they got to town after striking it rich during the Gold Rush of 1850. Fresh, panko-dredged oysters and Nueske’s bacon are pan-fried to a crispy golden brown, then joined by a handful of spinach leaves and three organic eggs to make the most delicious of scrambles. Served with hand-grated hashbrowns and buttered toast.
French Toast with Belletoile Cheese, Sauteed Pears and Walnuts
Full Order 11.95 | Half order as a side or an appetizer 6.95
Gently sauteed in a little butter with a smidge of cinnamon, ripe pears are the perfect French toast topping. Thick-sliced baguette is dipped in a creamy egg custard and browned and puffed on the griddle, topped with a shmear of Belletoile triple crème cheese that warms to melty, then plated and topped with the pears and toasted walnuts warmed to order with a drizzle of maple syrup.
Egg and Pimento Cheese Sandwich 11.95
Housemade pimento cheese made with sharp cheddar, cave-aged gruyere and Parmigiano Reggiano is mixed with scallions and house-roasted red peppers and bound by just enough mayo makes a stupendous pimento cheese. We thickly spread it on grilled bread, load on an organic egg whisked and fried with a handful of spinach leaves, and voila! Sunday is looking up. Served with fries, hashbrowns or a mound of vinaigrette-dressed salad greens.
Shrimp and Grits 14.95
Sauteed gulf shrimp with butter, garlic, mushrooms, chopped tomato, scallions, spices and lemon on a mound of steaming cheddar grits with toast. The way we fix it makes Southerners weep!
Huevos Rancheros 13.95
Fresh corn tortillas covered in cheese are broiled and topped with two poached eggs and a vibrant, fragrant tomatillo-green chile sauce. Served with creamy, smoky pinto beans and hand-grated hash browns.
Omelette with Mushrooms and Gruyere Cheese 13.95 | 10.95
A nice sauté of button, shiitake and portabella mushrooms tucked into an organic 3-egg omelette along with true Swiss Gruyere cheese, with hand-grated hashbrowns and buttered toast.
Potato Roesti with Cheese, Eggs and Bacon 13.95
Hand-grated potatoes tossed with minced onion cooked into a round, thick, griddle-crusted cake as they do in Switzerland. Topped with Gouda cheese and two eggs your way, served with buttered toast and Nueske’s bacon.
Mushroom Migas 13.95
This is a Texas/Upstate Louisiana classic–cut-up corn tortillas and shiitake mushrooms are sauteed until softened, then scrambled with three organic eggs and shredded sharp cheddar. Garnished with shredded lettuce, chopped tomatoes, cilantro and avocado, the tortilla melds with the egg and cheese in an indescribable way, and with all that fresh stuff piled on top it’s light and appealingly salad-ish and very savory.
Japanese Sesame Omelette with Bulldog Sauce and Fresh Vegetable Fried Rice 13.95
Jasmine rice stir-fried with ginger, basil, and lots of fresh vegetables, mounded steaming onto a plate and topped with a thin, rolled omelette flavored with sesame oil and whole herb leaves. Drizzled with Japanese Bulldog sauce (a great bottled sauce made from fruit and vegetables; we call it the Japanese A-1).
Fresh Vegetable Scramble 13.95
Seasonal vegetables along with zucchini, red bell pepper and spinach mix it up with 3 organic eggs and melty gouda cheese for a vegetable scramble that says local. Served with buttered toast and hand-grated hashbrowns.
Grilled Ham, Egg and Cheese Sandwich 12.95
Organic scrambled eggs, smoked ham, sharp white cheddar and housemade mustard-mayo on grilled farmhouse bread. Served with fries, hand-grated hash browns or vinaigrette-dressed greens.
Buttermilk-Soaked Oat Pancakes 10.95
Tender, flavorful pancakes made with brown sugar, whole wheat, and oats soaked overnight in buttermilk are much lighter than you’d expect and absolutely delicious. Three big brown beauties are piled on your plate and served with organic maple syrup and butter.
Chicken, Bacon and Sharp Cheddar Sandwich 12.95
On a buttered toasted baguette with Nueske’s amazing bacon, sharp white cheddar, lettuce and mustard-mayo. Served with fries or vinaigrette-dressed greens.
Meadow Burger 10.95
A meatless, whole grain, nut and vegetable burger in a butter-grilled kaiser roll with mustard-mayonnaise, lettuce and juicy, marinated roma tomato slices. This burger is vegan, and though some of the accompaniments listed are not, just say the word and we’ll substitute olive oil and vegan-aise for the butter and mayo.
‘Lark Burger 11.95
This delicious burger is made from superior-quality Coleman beef. The secret ingredient is red wine, which enhances and juicifies the burger. The alcohol is totally cooked out before wine meets beef. Served on a buttered, toasted kaiser roll with white cheddar, mustard-mayo and lettuce.
Hoppin’ John 9.95
A delicious version of this Southern supper dish, black-eyed peas are simmered with onion, cooking greens and some snappy spices, then ladled over hot rice and garnished with pepper vinegar, roasted garlic oil, chopped tomato, scallion and grated white cheddar. Served with cornbread.
Vietnamese Noodle Salad 10.95
Chilled rice noodles, a goodly portion of crunchy, thinly-sliced vegetables, hot grilled chicken, steak or tofu and a showering of mint, basil, cilantro and peanuts. Served with the chile/lime juice/fish sauce condiment called nuoc cham. Ask for vegetarian nuoc cham or even non-spicy nuoc cham if that suits you better.
with Grilled Chicken or Tofu…….$12.95
with Grilled Hanger Steak…….$14.95
Chopped Salad 12.95
Chopped cucumber, tomato, radish, carrot and celery are tossed with fresh lemon vinaigrette on a bed of chopped romaine and piled with egg, avocado, crumbled feta, herb leaves and a drizzle of homemade herb mayonnaise. Served with warm toast.
Caesar Salad 9.95
Crunchy romaine, classic anchovy dressing, homemade croutons and roasted tomato garnish, served with warm toast.
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.