| Specials for Mother’s Day
Sunday, May 11th in addition to our regular brunch menu we’ll be having:
Homegrown Asparagus with warm Bacon-Mustard Dressing, Chopped Egg and Bacon
| 6.95 Fried Green Tomatoes with Shrimp Remoulade 7.95 
Lemon Capellini with Basil, Spring Vegetables and Parmigiano Reggiano 12.95 Pan-fried Salmon Cakes with Hollandaise, hand-grated hashbrowns and dressed greens 13.95
Strawberry Rhubarb Sour Cream Coffee Cake 3.95 We are taking reservations for parties of less than 5
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as well as the usual 5 or more No parties greater than 10 |
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| Lunch Specials View the full Lunch Menu | |||||
| Egg Salad Sandwich with Bacon and Marinated Tomatoes - In case you didn’t know, we have the best eggs in the land. Raised by local farmer Dale Filbrun, they are organic, superfresh and don’t travel far from his farm to your plate. They say organic eggs have triple the nutrition that non-organic eggs do—they’re certainly triple the price. A great way to showcase these brown beauties is in a freshly-made egg salad, gently mixed with chopped pickles, fresh dill, a dab of mustard and of course, mayonnaise. Put a nice scoop on some toasted bread, top it with the best bacon on the planet and our housemade marinated tomatoes, and you’ve got a classic American sandwich, with top-notch ingredients to boot.
$9.95 |
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| Salmon Burger - Brushed with a ginger-soy marinade, seared to a moist interior, served on a toasted kaiser roll slathered with spicy mayo and piled with sesame-lime slaw, this thick salmon patty makes a very tasty burger. Served with vinaigrette-dressed greens or hot fries.
$10.95 |
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| Warm Vegetable Salad with Tabbouleh -
Flavorful veggies like broccoli, asparagus, charred peppers, cherry tomatoes and shiitake mushrooms are warmed and tossed with cooled bulgur, lots of basil and mint, lemon, good olive oil and course salt for a contemporary riff on tabbouleh, the classic Middle Eastern salad. Piled on a bed of crunchy carrot and cabbage slaw, this riot of vegetables and grain is just what you need to get your Springtime self rolling.
$10.95 |
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| Cream Cheese and Pecan Enchiladas - This variation is a New Mexican underground favorite and as inauthentic as it gets, with extremely delicious results. Fresh corn tortillas are rolled around cream cheese, pecan and scallion filling, doused with smoky, red chile gravy and baked to hot and bubbly. Served with vinaigrette-dressed greens as a bright-flavored, crisp salad-type counterpoint to the rich and earthy enchiladas.
$9.95 |
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| Dinner Specials View the full Dinner Menu | |||||
| Starters | |||||
| Stuffed Artichoke - It’s artichoke season! In this traditional Italian preparation, we make a simple stuffing with fresh breadcrumbs and tiny cubes of fontina cheese, season it with fresh thyme, onion and capers, and scoop it into the center of the artichoke, stuffing little spoonfuls in between the leaves. Then it’s baked until the ‘choke is tender and the stuffing browns and turns irresistibly crunchy on top. Patiently eaten leaf by leaf and finally rewarded by the heart in the middle, savoring an artichoke is a right of spring. Served with a little melted butter for dipping/drizzling.
$8.95 | |||||
| Cobia Goujonettes with Spicy Mayonnaise - Goujonettes are small hand-cut batons of fresh fish dipped in a light batter and fried to shattering crispness. We make ours from firm and meaty fresh cobia, a fantastic gulf fish that is difficult to find but if you do, snap it up. Firm, pearly-white, sweet (it feeds on crab), the crisp “fingers” are fried and quickly garnished with a squiggle of spicy sesame mayo and a shower of herbs and fresno chile rings.
$9.95 | |||||
| Crab Spaghetti - Hot spaghetti tossed with a goodly amount of crabmeat, 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. Served with warm toast.
Appetizer Size 7.95 Full Order 14.95 | |||||
| Entrees | |||||
| Spring Risotto - Tender spears of asparagus, earthy mushrooms, braised leeks and artichokes all summon thoughts of early spring, and make a fine risotto. Made to order, the creamy rice is nudged along with white wine and savory mushroom stock, then finished with fresh herbs, Parmigiano Reggiano cheese and a faint drizzle of white truffle oil. Dave can make a lip-smacking vegan version too.
$15.95 |
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| Arctic Char with Salsa Verde - A delicious fish, sustainably farmed, brilliant orange like salmon, with a delicate flavor more like trout. Like salmon, the skin is tasty when seasoned and crisped. Here we pan-sear the fillet and drizzle it with a vibrant Italian green sauce, made with lemon juice, capers, olive oil and tons of fresh parsley, mint and oregano. Served with sauteed spinach and yukon gold potatoes.
$21.95 |
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| Halibut and Mussels with Fennel Butter - Halibut season is upon us and mussels are still going strong, so how to fix the two delectables together? How about sear the fish, flip it over, add a little garlic, then white wine and herbs. Throw in the mussels, clamp the lid down. The mussel juices mingle with the wine, the whole reduces and intensifies. When the mussels open, place the fish on a piece of grilled bread and swoosh the rest all around. A dollop of sweet butter flavored with fennel and coriander melts into the briny juices, and we smile with fork poised.
$21.95 |
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| Brunch Specials View the full Brunch Menu | |||||
| Mushroom Migas - This delicious Tex-Mex dish comes from our friend Julia, a Louisiana native and a shiitake mushroom grower. Cut-up corn tortillas are sauteed in a little oil until softened, then scrambled with sliced shiitakes, three organic eggs and shredded sharp cheddar. Quick as a bunny the migas are swooshed onto a warm plate and showered 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.
$12.95 |
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| About us | |||||
The Meadowlark is a small, neighborhood restaurant with a friendly atmosphere and high-quality, delicious food. Our menus feature superior-quality ingredients cooked simply but imaginatively with lively, bright-tasting flavors.
Our cooking is geared toward the American palate, which means great pancakes at brunch and yes, there will always be a burger on the menu. We also feature meat, fish and vegetarian dishes that employ the flavors and techniques from around the world that we have all come to love. This is contemporary everyday cooking, from scratch, made and served with local pride.
Hope to see you soon! The Meadowlark Restaurant takes reservations for groups of 5 or more. For smaller parties, just call ahead! We accept calls requesting a table about a half an hour before you plan to arrive. If we are busy and have a started a waiting list, we'll put your name on as soon as you call. If we aren't full, we will have a table ready for you when you arrive. And of course, walk-ins are always welcome. |
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| Hours | |||||
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Tues - Thurs: 11:30 AM - 9:30 PM Fri - Sat: 11:30 AM - 10:00 PM Sunday: 10:00 AM - 3:00 PM Closed Mondays |
The Meadowlark Restaurant