Housemade Soup with cornbread cup 4.95 | bowl 6.95
Slow-roasted Red Beets with horseradish, pecans and crumbled goat cheese 7.95
Cone of hot, crisp Garlic Frites with two dipping sauces 6.95
Israeli-style Hummous with roasted eggplant, chickpeas, olive oil, za’atar, warm pita 7.95
House Green Salad 8.95 | half 5.95
Cut romaine, spinach leaves, shredded cabbage and fresh herbs, lightly dressed and served with warm toast
choice of housemade dressings:
- mustard-caper vinaigrette
- sesame-lime vinaigrette
- French blue cheese vinaigrette
- creamy lemon
- grilled angus beef 7.00
- seared salmon fillet 7.00
- grilled Lark Burger patty 6.00
- grilled Meadow Burger patty 5.00
- grilled chicken breast 5.00
- raw or grilled tofu 4.00
- smoky Nueske’s bacon and cherry tomato 5.00
- crumbled French feta and good olives 3.00
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 10.95 | half 6.95
Crunchy romaine, classic anchovy dressing, homemade croutons and roasted tomato garnish, served with warm toast.
Vietnamese Noodle Salad 14.95
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 angus steak 15.95
with grilled chicken or tofu 13.95
Seasonal Dinner Specials
Samosa Fritters 6.95
A very savory fritter based on a traditional samosa, but much lighter and crispier. Potato, onion and chickpeas are super-charged with the flavors of Indian spices, ginger, garlic, and serrano chile, then rolled in Panko and fried to create the best bite, especially with beer, ever. Three golf-ball sized fritters are served with a coriander chutney-spiked yogurt for dipping.
Crab Rangoon Toast 11.95
Based on everybody’s favorite Chinese restaurant snack, sesame toast is slathered with a crab and cream cheese mixture, then broiled to bubbly and topped with Brauny’s homemade sweet and sour sauce and a frizzle of fried wonton strands. 11.95
Cavatappi with Lamb Bolognese 21.95
Rich, meaty Bolognese sauce is brought to new heights with coarse-ground lamb and beef along with tomato, orange zest, rosemary, olives and white wine. The sauce is lively and flavorful, tossed with hot cavatappi pasta, and the whole bowl of steaming goodness is garnished with a dollop of whipped goat cheese and a shower of Parmesan cheese.
Pecan-crusted Trout with Lemon Butter 24.95
Pan-fried trout dredged in toasted, crushed pecans mixed with a little whole wheat flour is a Southern favorite, and one of our favorite ways to fix this popular fish. Drizzled with a true beurre blanc enlivened with lemon juice and zest, and served with buttermilk mashed potatoes and fresh vegetables.
Bacon-wrapped Mahi Mahi with Poblano Cream 25.95
Meaty, delicious Mahi mahi matches very well with bold flavors like bacon and mild chiles. Here the fillet is wrapped in a strip of Nueske’s bacon, then seared on the griddle and sauced with a little cream reduced with house flame-roasted poblano peppers. The cream is not really spicy but full of that addictive roasted green chile flavor–so good. Served with rice tossed in a hot pan with roasted cherry tomatoes and spinach leaves.
Grilled Hanger Steak with Charred Scallion Hollandaise Sauce 26.95
I love hollandaise sauce. Especially when it is ramped up with lots of fresh lemon juice, a big dash of hot sauce, and chopped scallions that have been cooked to charred goodness on the grill. THIS is a sauce born to go with beef. The meat is seasoned with coarse salt and a grinding of pepper, grilled, rested and sliced, then a cloak of this heavenly sauce takes it to new heights. Served with pan-roasted yellow potatoes and broccolini.
Seared Salmon with Beet Sauce 24.95
The perfect transition into springtime, a juicy salmon fillet is sauced with a creamy, cool concoction of diced beets, homemade horseradish, sour cream and a little mustard to create flavors that zing right off the plate. Served with buttermilk mashed potatoes and fresh vegetables.
Pickle-brined Fried Chicken Thighs with Hot Honey and Pickled Peppers 18.95
Superior quality, all-natural chicken thighs are a different eating experience entirely, and wait till you taste them. Here we bone them out, brine them in our leftover homemade pickle juice, dredge them in buttermilk and flour and fry to order. Drizzled with house-made spicy honey and sprinkled with our pickled peppers, this is super-crunchy, juicy, flavorful chicken. And then some. Served with mashed potatoes and fresh vegetables.
Seared Garlic Chicken with Goat Cheese, Capers, Spinach and Lima Beans 18.95
Juicy boneless chicken breast seared to a garlicky, crisp-skinned golden brown is paired with tender baby lima beans that have been quickly simmered with lots of fresh spinach leaves, a handful of capers and a splash of chicken stock. The limas are ladled over steaming jasmine rice and the chicken set atop the beans with a dollop of warm goat cheese and a strewing of fried garlic bits.
*Pork Tenderloin with Jezebel Sauce 21.95
Juicy pork tenderloin cutlets are seared and sauced with Jezebel, a classic Southern combination of peach preserves, mustard, horseradish and white pepper, which we hit with a shot of cream to form a silky, addictive, bold-flavored sauce that is perfect with pork. It’s not spicy, but it is lively. And the all-natural Midwestern-raised pork is the best we can get. Served with mashed potatoes and fresh vegetables.
Broken Enchiladas, Early California-style 17.95
Fresh corn tortillas are torn into strips and softened in a hot skillet with grilled vegetables, including peppers, onions, zucchini and cauliflower. Ladled with a spicy tomato-serrano sauce, the skillet is showered with grated cheese, the lid is clamped down tight and the ingredients meld together into an enchilada-like dish of rustic, earthy flavors. Finished with a handful of toasted almonds, raisins and olives, all produced in abundance in the vineyards and orchards of old California, this is West Coast soul food.
Ricotta Tacos with Green Chiles, Capers and Spicy Tomatoes 16.95
A mixture of ricotta and goat cheese with green chiles and capers is rolled in fresh corn tortillas, crisped on the griddle and sauced with tomatoes cooked down with butter, white wine and fresh serrano chiles. Served on dressed cabbage and radishes as a fresh, crunchy counterpoint along with lemon-scallion rice and creamy, smoky pinto beans.
*Strip Steak with Haystack Onions, Rosemary and Herb Butter 28.95
We cut our strip steaks in-house the traditional way, leaving the outer edge rimmed with a bit of the fat cap. If you would like us to trim it fat-free, just let us know. The meat is rubbed with coarse salt, black pepper and rosemary, then grilled and served the way James Beard liked it—with a dollop of herbed butter and a tangle of crispy fried onions. Accompanied by buttermilk mashed potatoes and fresh vegetables.
Spaghetti Carbonara 17.95
Steaming strands of spaghetti very lightly coated with tiny soft curds of egg and ricotta, accented with Nueske’s smoked bacon, peas, black pepper and Parmigiano Reggiano cheese.
*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.