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
- Miso Ranch
- 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 9.95
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
*Our specials are subject to change without notice, due to demand. We try to always keep this page up to date.*
Seasonal Dinner Specials
Goat Cheese and Fig Jam Cheese Toast 8.95
Fresh goat cheese is spread thickly on grilled bread, slathered with Ben’s homemade fig jam, and piled with hot, crispy, salty buttermilk-battered fried onions.
Charred Broccoli with Baba Ghanoush, Quinoa and homemade Labneh 10.95
This salad is so closely aligned to our personal tastes here in the kitchen, and I hope you like it as much as we do. The sweetness of broccoli is accentuated with a little char on it, and here a bunch of high heat-roasted florets are tossed in a preserved lemon vinaigrette with quinoa and roasted tomato quarters, piled on a plate spread with the seasoned eggplant puree known as baba ghanoush, and topped with labneh, a house-made yogurt drained overnight until it is as thick as cheese. The flavors and textures are heaven together, hitting all the right notes for a dynamic vegetable-centric appetizer.
Beef and Basil Springrolls 8.95
We opened with this appetizer 14 years ago, and now it is back by popular demand. Highly seasoned ground meat is a Southeast Asian cornerstone, and this is a delicious, addictive preparation of it. Ground Angus chuck is browned and seasoned with a slew of Asian flavors, including soy sauce, orange zest, lots of fresh basil and mint, garlic, ginger, peanuts and chiles. The juicy filling is rolled and fried into long crispy cigars and served with a bright, spicy/sweet chile sauce.
Fish and Shellfish Risotto 32.00
A hit on our NYE menu, and so good we want to keep making it for a while. Winter is the season for pristine shellfish, and this flavorful risotto features black grouper, shrimp, clams and bay scallops. The seafood pan juices augmented with white wine and butter are poured over the top for one of my very favorite wintertime dishes
Fresh North Carolina Catfish with Rice Grits and Gumbo Sauce 28.00
Premium-quality farmed catfish is dredged in cornmeal and pan-fried, then served with buttered rice grits and a heavenly gumbo sauce that is tossed at the last minute with sautéed shrimp and charred cabbage for an out-of-the-usual Southern fish dish that is such good eating.
Cider-glazed Duroc Pork Rib Chop with Spice-Pickled Apple 29.00
A tender, juicy chop is seared and glazed, then served with a melt-in-your-mouth butternut squash gratin and shredded brussels sprouts sautéed with butter and pecans. Best of all is the garnish—rings of local apple pickled pink in red wine vinegar, sugar, cinnamon stick, allspice and bay leaf. Remember those beet-red spiced apple rings of your childhood? These ain’t those. But this dish is a delicious meld of layers of flavor perfect for the season.
Beef Tenderloin with Charred Scallion Bearnaise Sauce 34.00
Seasoned and seared to your liking on a hot iron griddle, cloaked in a rich silky bearnaise sauce punched up with freshly ground black pepper and rough-chopped scallions charred on the grill, this steak preparation is one of our favorites, so simple but so good. Served with crispy Yukon Gold potatoes and sauteed broccolini.
Fettucine with Local Oyster Mushrooms, Cream and Toasted Breadcrumbs 12.00-22.00
These gorgeous oyster mushrooms are from Guided By Mushrooms’ dynamic local ‘shroom farmer, David Sparks. They are beautifully showcased in this fettucine preparation, supported by fresh thyme, a smidge of garlic, a little cream to amplify the flavors, and a shower of crunchy breadcrumbs to add some texture to the silkiness. So good.
Grilled Hanger Steak with Arugula and Balsamic Cream 29.00
I learned this recipe from friends who have a villa in Florence. Grill the beef, rest it, slice it, set it, juices dripping, on a mound of arugula next to crispy sauteed potatoes and drizzle it with a little cream reduced with good stock and balsamic vinegar. Very Florentine, and one of our most popular hanger steak preparations!
Seared Salmon with Olives, Oranges and Skordalia 29.00
Skordalia is a Greek, rustic potato puree, flavored with garlic, olive oil and toasted almonds. It is marvelous with seared salmon, especially when the fish is dressed with a coarsely-chopped mixture of Castelvetrano olives, golden raisins, orange segments and parsley dressed with good olive oil. Seasonal winter ingredients put together in a fresh, Greek-influenced way somehow gives relief from cold weather. Try it!
Pickle-brined Fried Chicken Thighs with Hot Honey and Pickled Peppers 26.00
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 23.00
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 24.00
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.
Dry-Braised Eggplant with Chinese Black Vinegar 20.00
A warming stir-fry for a winter’s night. Chunks of eggplant go tender and almost custard-y when stir-fried with garlic, ginger, and a light sauce made with Chinese black vinegar, aged in casks akin to the best balsamic vinegars. Tossed in a hot pan with sliced mushrooms and crisp-tender stalks of broccolini and served with steamed rice.
Ricotta Tacos with Green Chiles, Capers and Spicy Tomatoes 22.00
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.
*Prime Ribeye Steak 36.00
Superior quality ribeye is many chefs’ favorite cut of beef, with its effusive marbling and beautiful texture. What better treat for the holidays, rubbed with porcini mushroom powder, smoky paprika, coarse salt and pepper and crusted to perfection on a hot iron griddle? Served with buttermilk mashed potatoes and sautéed shredded brussels sprouts.
Spaghetti Carbonara 19.00
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.