Meadowlark Restaurant » dinner

Spaghetti Carbonara

Brooke — Tue, 21 Oct 2008 15:50:22 +0000

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. So good. Served with warm toast.

Caesar Salad

admin — Tue, 21 Oct 2008 14:52:47 +0000

Crunchy romaine, classic anchovy dressing, homemade croutons and roasted tomato garnish, served with warm toast.

Garlic Frites

admin — Tue, 21 Oct 2008 14:43:18 +0000

Cone of hot, crisp Garlic Frites with two dipping sauces

Slow-roasted Red Beets

admin — Tue, 21 Oct 2008 14:42:39 +0000

with horseradish, pecans and crumbled goat cheese

Housemade Soup with cornbread

admin — Tue, 21 Oct 2008 14:41:24 +0000

Chopped Salad

admin — Thu, 09 Oct 2008 17:46:23 +0000

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.

Vietnamese Noodle Salad

admin — Thu, 09 Oct 2008 17:45:56 +0000

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.

Prime Coleman Strip Steak with Haystack Onions, Rosemary and Herb Butter

Brooke — Wed, 24 Sep 2008 03:38:05 +0000

Coleman prime-grade strip steak from cattle raised naturally in the Colorado Rockies is as good as it gets, flavor-wise and health-wise. The meat is rubbed with coarse salt, peppercorns and rosemary, then grilled and served the way James Beard liked it, with a dollop of good herbed butter and a tangled stack of crispy fried onions. With mashed potatoes and fresh vegetables.

Ricotta Tacos with Green Chiles, Capers and Spicy Tomatoes

Brooke — Wed, 24 Sep 2008 03:37:04 +0000

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.

Summer Vegetable Jambalaya

Wiley — Wed, 24 Sep 2008 03:36:27 +0000

This big-flavored vegetarian dish features a parade of homegrown vegetables, including tomatoes, corn, green beans, eggplant, summer squash and peppers along with mushrooms, smoky sauteed tofu, lots of fresh herbs and our housemade dirty spice. The juicy, garlicky, steaming rice and vegetables are piled in a big bowl and garnished with a crispy fried okra fritter.