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Chalk Hill Chardonnay Sonoma Coast

$15

Protea Chenin Blanc

$15

Boundary Breaks Riesling Ovid Line North

$15

Famille Perrin Reserve Cotes du Rhone Rose

$15

1+1=3 Cava Brut

$19

Kris Pinot Grigio

$13

The Chard Project

$15

Babich Sauvignon Blanc

$15

Selbach Riesling

$14

Schramsberg Blanc de Blanc

$39

Champagne Laurent-Perrier Brut

$25

Evolution White

$20

Duckhorn Sauvignon Blanc

$26

Nicolas Idiart Sancerre

$25

Olivier LeFlaive Bourgogne Aligote

$25

Heitz Cellars Napa Valley Chardonnay

$30

Patz and Hall Chardonnay Dutton Ranch

$30

McPherson Wine Co. Shiraz/Mourvedre

$16

Vidal-Fleury Cotes du Rhone

$14

Ramsay North Coast Pinot Noir

$18

Michael David Freakshow Cabernet Sauvignon

$15

Katherine Goldschmidt Cabernet Sauvignon Crazy Creek

$20

Newton Claret

$18

Domaine Duseigneur Chateauneuf-du-Pape ‘Catarina’

$50

Darioush Signature Napa Valley Cabernet Sauvignon

$123

Honig Cabernet Sauvignon

$44

Ridge Three Valleys Red Blend

$34

Brooks Pinot Noir Willamette Valley

$30

Sexual Chocolate

$27

Tolaini Valdisanti Toscana

$35

Tinto Negro Malbec

$35

Gerard Bertrand Cap Insula Red Blend

$13

Los Dos Grenache/Syrah

$10

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

House Green Salad

Leafy greens, spinach leaves, shredded cabbage and fresh herbs, lightly dressed and served with warm toast

$8.95

Half $5.95

Grilled Angus Beef $7

Seared Salmon Fillet $7

Grilled Lark Burger Patty $6

Grilled Meadow Burger Patty $5

Grilled Chicken Breast $5

Raw or Grilled Tofu $4

Smoky Nueske's Bacon and Cherry Tomato $5

Crumbled French Feta and Good Olives $3

Choice of Homemade Dressings

Mustard-Caper Vinaigrette | Sesame-Lime Vinaigrette | French Blue Cheese Vinaigrette | Miso Ranch

Chopped Salad

Chopped cucumber, tomato, radish, carrot and celery are tossed with fresh lemon vinaigrette on a bed of leafy greens and piled with egg, avocado, crumbled feta, herb leaves and a drizzle of homemade herb mayonnaise. Served with warm toast.

$12.95

Caesar Salad

Leafy greens, classic anchovy dressing, homemade croutons and roasted tomato garnish, served with warm toast.

$10.95

Half $6.95

Vietnamese Noodle Salad

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 cashews. 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

Lark Burger

Good, coarsely-ground beef seasoned with red wine, minced onion, coarse salt and fresh rosemary, all of which enhance and juicify the burger. The alcohol is totally cooked out before wine meets beef. Served on a buttered, toasted kaiser roll with white cheddar, mustard-mayo and lettuce.

$12.95

Meadow Burger

A meatless, whole grain, nut and vegetable burger grilled to a crispy brown, nestled in a buttered, toasted kaiser roll, slathered with mustard-mayonnaise and topped with lettuce and juicy, marinated roma tomato slices, This burger is vegan, and though some of the accompaniments listed are not, just say the word and we’ll substitute olive oil and vegan-naise for the butter and mayo.

$11.95

Steak Sandwich

Our new beef sandwich! A quarter pound of thinly sliced strip steak is laid on a hot griddle, and when nice and brown, covered in sharp cheddar. When it goes all melty, we spatch it up onto a toasted crusty sub roll that we import special from New Jersey’s Amoroso Bakery, and lastly we spoon on our housemade spicy cherry pepper relish. Simple, tasty, tender, that’s what I’m talkin’ about.

$14.95

Grilled Fish Sandwich

A New England haddock fillet is seasoned, seared and served on grilled farmhouse bread piled with slaw and spread with caper mayonnaise.

$12.95

Spaghetti Carbonara

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 toast.

$14.95

Cream Cheese Pecan Enchiladas with Chipotle Gravy for 4

Fresh corn tortillas are rolled around a cream cheese, pecan and scallion filling, doused with our signature chipotle gravy and baked to hot and bubbly, 12 enchiladas in all. Accompanied by lemon-scallion rice, a pile of our salad mix of lettuce, spinach and cabbage, and a small container of mustard-caper vinaigrette.

$65

Braised Pork Enchiladas with Chipotle Gravy for 4

Melt-in-your-mouth, slow-roasted pork shoulder is chopped, rolled into corn tortillas with a smidge of cheese and baked under a blanket of our signature chipotle gravy, 12 enchiladas in all. Accompanied by lemon-scallion rice, a pile of our salad mix of lettuce, spinach and cabbage, and a small container of mustard-caper vinaigrette.

$68

Meat Loaf with Bacon and Kimchi BBQ Sauce for

A 2-lb. custom-ground and seasoned all-beef meat loaf brushed with our super-flavorful kimchi bbq sauce (not spicy, just so good) and wrapped in bacon is served with sides of buttermilk mashed potatoes and sautéed fresh vegetables.

$70

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

House Green Salad

Leafy greens, spinach leaves, shredded cabbage and fresh herbs, lightly dressed and served with warm toast

$8.95

Half $5.95

Grilled Angus Beef $7

Seared Salmon Fillet $7

Grilled Lark Burger Patty $6

Grilled Meadow Burger Patty $5

Grilled Chicken Breast $5

Raw or Grilled Tofu $4

Smoky Nueske's Bacon and Cherry Tomato $5

Crumbled French Feta and Good Olives $3

Choice of Homemade Dressings

Mustard-Caper Vinaigrette | Sesame-Lime Vinaigrette | French Blue Cheese Vinaigrette | Miso Ranch

Chopped Salad

Chopped cucumber, tomato, radish, carrot and celery are tossed with fresh lemon vinaigrette on a bed of leafy greens and piled with egg, avocado, crumbled feta, herb leaves and a drizzle of homemade herb mayonnaise. Served with warm toast.

$12.95

Caesar Salad

Leafy greens, classic anchovy dressing, homemade croutons and roasted tomato garnish, served with warm toast.

$10.95

Half $6.95

Vietnamese Noodle Salad

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 cashews. 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

Salmon Katsu with Vegetable Fried Rice

Tonkatsu is a Japanese pork classic, but even better to make it with Salmon. A thick portion is crusted with panko breadcrumbs, griddled to crispy golden brown, then drizzled with homemade katsu sauce (like a Japanese homemade A-1 sauce) and served with gingery vegetable fried rice, full of baby bok choy and topped with slices of grilled shiitake mushrooms. One bite brought me back 30 years, to working with masterful cook Iko Wright at The Winds, wide-eyed and my whole career ahead of me.

$29

Pickle-brined Fried Chicken Thighs with Hot Honey and Pickled Peppers

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.

$26

Seared Garlic Chicken with Goat Cheese, Capers, Spinach and Lima Beans

Boneless, skin-on 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.

$26

Vegetable Korma with Yogurt and Almonds

A spectacular sauce made with garlic, ginger, Indian spices, yogurt and ground almonds really delivers the flavor as it cloaks a skillet full of vegetables—cauliflower, broccoli, spinach, red peppers and carrots. Garnished with house-made raisins, toasted almonds and cilantro and served with steamed jasmine rice.

$22

Ricotta Tacos with Green Chiles, Capers and Spicy Tomatoes

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.

$22

Strip Steak with Haystack Onions, Rosemary and Herb Butter

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.

$34

Spaghetti Carbonara

Steaming strands of spaghetti very lightly coated with tiny soft curds of egg and ricotta, liberally accented with Nueske’s smoked bacon, peas, black pepper and Parmigiano Reggiano cheese.

$19

Arugula Salad with Goat Cheese, Housemade Raisins and Fried Olives

A compendium of flavors and textures that when put together make quite a salad. Peppery arugula leaves are lightly dressed with our homemade lemon oil, then garnished with crumbled goat cheese, big flavorful housemade raisins, and dredged and fried Castelvetrano olives. Hot/cold, crunchy/creamy, funky/fruity—really good. Served with olive oil toast.

$9.95

Crab Rangoon Toast

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.

$9.95

Hummous with Spiced Carrots and Pumpkin Seeds

Our smooth and silky hummous garnished with carrots, braised in cinnamon, Aleppo pepper and cumin, and sprinkled with toasted pumpkin seeds served with warm pita.

$8.95

Red Wine and Onion-Braised Beef Brisket with Horseradish Gremolata

Beef brisket roasted slowly in wine and stock with onions that melt into the pan juices is food for the soul, for sure. Minced fresh horseradish, lemon zest and parsley is a delicious variation on traditional gremolata, sprinkled on at plating, brightening up the long-cooked meat with a jolt of freshness. Crispy Yukon potatoes, skillet-roasted fresh vegetables and plenty of the to-die-for juices accompany.

$29

Cavatappi with Lamb Bolognese and Whipped Goat Cheese

Chef Aaron Braun has taken the classic Bolognese to the next level! Bolstered by castelvetrano olives and hints of orange and rosemary, this lamb version of the traditional meat-sauced pasta delivers a fantastic balance of flavor. Garnished with a dollop of whipped goat cheese and a shower of parsley, this is the perfect dish for an almost-Spring evening!

$28

Crab Spaghetti

Hot spaghetti tossed with a quarter pound of crabmeat, lots of lemon, a splash of cream and a liberal sprinkling of fresh herbs is just what to order when you want shellfish and lots of flavor, but nothing heavy.

$25

Pecan-crusted Trout with Lemon Butter

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.

$28

Duroc Pork Porterhouse with Marsala, Artichokes and Mushrooms

A porterhouse cut is also known as a T-bone, in this case with pork loin on one side of the “T” and tenderloin on the other. It is good eating for sure, especially when cloaked in a classic Marsala sauce, made with the Sicilian wine Marsala, as well as garlic, mushrooms, imported artichokes and a splash of cream to bring it all together. Served with fried potatoes and broccolini.

$29

Grilled Hanger Steak with Arugula and Balsamic Cream

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!

$29