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 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
Seasonal Dinner Specials
Crab Rangoon Toast 9.95
Based on your favorite Chinese restaurant snack, toasts are 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.
Greek-ish Fried Calamari Salad 12.95
Tender calamari, razor-thin lemon slices and pickled peppers are dredged in buttermilk and a flour/cornstarch mix, then fried crispy-crunchy and piled on a salad of arugula, cabbage, cucumbers and mint all dressed with oregano-feta vinaigrette.
Fresh Goat Cheese baked in Spicy Tomato Vinaigrette 11.95
What could be better than a crock of goat cheese covered in spicy, vinegary tomatoes slick with olive oil coming straight from the oven? So good. Served with grilled bread for spreading.
Shrimp Spaghetti 23.00 full | 12.95 app size
Hot spaghetti tossed with a goodly amount of sauteed shrimp, lots of lemon, a splash of cream and a liberal sprinkling of fresh herbs is just what the doctor ordered when you want flavor, but nothing heavy.
Fried Haddock with Shaved Vegetable Vinaigrette 24.00
This is a riff on the refreshing Southeast Asian tradition of hot fried fish with a lively, spicy, herbal vinaigrette. Carrots, scallions, radishes and aromatics like white peppercorns, ginger and star anise combine with the zing of lime-infused vinegar and oil to sauce our crispy breadcrumb-fried haddock, served with steamed rice and sauteed broccolini. This dish makes me realize why fish and chips are so good. The moist fish with its crunchy exterior and the zing of spice and acidity is a winner.
Pecan-crusted Trout with Lemon Butter 28.00
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 butter sauce flavored with fresh lemon juice and zest and served with buttermilk mashed potatoes and fresh vegetables.
Grilled Hanger Steak with Black Pepper and Zinfandel Butter 28.00
The lively, rich flavor of a big red Zinfandel wine was what we were thinking of when we fashioned this finishing butter for steak, flavored with a reduction of the wine along with garlic, a drizzle of dry sherry and just a titch of honey. The steak is rolled in coarsely-ground black peppercorns before hitting the flat-top, and the juicy meat is sliced and slathered with said butter, and served with crispy Yukon gold potatoes and sauteed broccolini.
Everything-crusted Salmon with Tzaziki Sauce 27.00
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 sauteed broccolini.
Pickle-brined Fried Chicken Thighs with Hot Honey and Pickled Peppers 23.00
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.
Thai Coconut Curry with Tofu and Vegetables 21.00
A quick, aromatic, made-to-order Thai-style curry flavored with fresh basil and coconut milk, this lively dish is chock full of vegetables including cauliflower, spinach, red pepper, zucchini and peas, along with sautéed organic tofu. Served with steaming jasmine 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.
*Beef Tenderloin with Charred Scallion Bearnaise Sauce0 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 buttermilk mashed potatoes and sauteed broccolini.
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.