Hours: Larks is open for Brunch Saturday & Sunday from 10:00am til 2:00pm, and daily for Lunch from 11:30am till 2:00pm and Dinner from 5:30pm till 9:00pm. Café-style outside dining is enjoyed during the summer and fall.
The philosophy of Larks (short for Meadowlark- the state bird) created by owners Doug and Becky Neuman is best described as "Farm to Table" - pairing the freshest foods from our local farms with great wines, artisan chocolate desserts and drinks in a relaxing and soothing atmosphere. Comfort food is Larks' specialty. Dishes like homemade meatloaf and Anniebelle's fried chicken, and Maple glazed pork chops with apple compote made from the organic apples are most popular. Ingredients like truffle oil, wild mushrooms, hazelnut, pear and marionberry layer in the Oregon flavor. And for dessert it's Dagoba chocolate sundaes, downtown s'mores, and cheesecake of the day just to name a few."
Home Cooked Breakfast:
Omelette of the day
Dungeness crab benedict on grilled rosemary bread with vine-ripened tomato, spinach, basted egg & a lemon-caper hollandaise served with rosemary potatoes
House-smoked steelhead hash with onions, peppers, fingerling potatoes & chive cream cheese served with two eggs
Buttermilk Biscuits with onions, red peppers, & cheddar cheese topped with housemade chorizo sausage gravy, served with two eggs
Grand marnier custard french toast with berry compote & whipped cream
add black forest ham, hickory-smoked bacon or chicken-apple sausage
Featured pancakes of the day with two eggs
add black forest ham, hickory-smoked bacon or chicken-apple sausage
Grower’s market vegetable scramble with three eggs, mushrooms, spinach sweet red peppers, onion & chive cream cheese served with rosemary potatoes and your choice of breakfast bread
Meadowlark breakfast – two eggs – any style, with rosemary potatoes and your choice of breakfast bread 8 add black forest ham, hickory-smoked bacon or chicken-apple sausage
From the Market:
Add a cup of soup or a small salad: house or caesar to accompany an entrée
Larks housemade soup of the day bowl or cup
Pan-seared filet of tilapia with a lemon-vanilla glaze, herb-onion quinoa & olive oil tossed field greens
Grilled Flatbread sandwich with pesto aioli, tomato, cucumber, roasted sweet peppers, micro greens, & feta served with kettle chips
Larks new house salad with organic field greens, toasted hazelnuts, aged rosemary goat cheese, olive oil & balsamic
Larks painted hills burger with tillamook cheddar, lettuce, tomato, onion, mayonnaise & ketchup on a cornmeal bun with french fries
Classic caesar salad with aged parmesan & rosemary croutons
Larks lunch – half of a grilled tillamook cheddar sandwich with vine-ripened tomato and your choice: cup of soup or small salad: house or caesar
Classic reuben sandwich with pastrami, local beet & cabbage kraut, russian
dressing & swiss cheese on jewish rye served with kettle chips
Asian chicken salad with grilled chicken, mixed greens, napa cabbage, marinated noodles, tomato, cucumber & a ginger-sesame vinaigrette
Roasted Turkey breast on toasted sourdough with cranberry chutney, herb cream cheese, mixed greens, tomato & red onion served with kettle chips
Open-faced meatloaf sandwich on sourdough with mushroom gravy & crispy home fries
Eggplant parmesan sandwich of focaccia with basil, mozzarealla & smoked tomato marinara served with a side house salad
Lunch Menu:
Salads are served with a basket of rosemary bread & olive oil larks new house salad with organic field greens, toasted hazelnuts, aged rosemary goat cheese, olive oil & balsamic
Larks house salad with organic field greens, toasted hazelnuts aged rosemary goat cheese, olive oil balsmic
Organic spinach salad with roasted beets, blue cheese, shaved onion & smoked apple-thyme vinaigrette
Port wine poached with local pear with arugula, goat cheese, toasted almonds & pomegranate-balsamic vinaigrette
Classic caesar salad with aged parmesan & rosemary croutons
extra add grilled chicken or prawns
Asian chicken salad with grilled chicken, mixed greens, napa cabbage, marinated noodles, tomato, cucumber & a ginger-sesame vinaigrette
From the Market:
Add a cup of soup or a small salad: house or caesar to accompany an entrée
basket of rosemary bread and olive oil
Pan-seared filet of tilapia with a lemon-vanilla glaze, herb-onion quinoa & olive oil tossed field greens
Larks painted hills burger with tillamook cheddar, lettuce, tomato, onion, mayonnaise & ketchup on a cornmeal bun with french fries
Shrimp po’ boy on toasted baguette with spicy remoulade, lettuce, tomato & red onion served with kettle chips
Old fashoned Mac N cheese with four cheese cream sauce & black forest ham topped with bread crumbs
Grilled Flatbread sandwich with pesto aioli, tomato, cucmber, roasted red peppers, micro greens & feta served with kettle chips
Albacore tuna melt with tomato, grilled onions & swiss cheese on hazelnut-poppyseed bread served with kettle chips
Larks lunch – half of a grilled tillamook cheddar sandwich with vine-ripened tomato and your choice: cup of soup or small salad: house or caesar
Meatloaf sandwich on hazelnut-poppyseed bread with cheddar cheese, tomato
aioli, field greens, sliced tomato & red onion served with kettle chips
Classic reuben sandwich with pastrami, local beet & cabbage kraut, russian
dressing & swiss cheese on jewish rye served with kettle chips
Turkey cobb sandwich with roasted turkey, bacon, blue cheese, tomato, avocado,mayonnaise & mixed greens served with kettle chips
The farm plate with housemade charcuterie, artisan cheeses, market fruit & sliced baguette
Eggplant sandwich with tomato, basil, feta & cheddar cheese ON focaccia bread with a side house salad
Fresh alaskan halibut fish & chips with tartar sauce & coleslaw
Dinner Menu:
Larks housemade soup of the day - bowl or cup
Larks new house salad with organic field greens, toasted hazelnuts,
aged rosemary goat cheese, olive oil & balsamic
Organic spinach salad with roasted beets, blue cheese, shaved onion &
smoked apple-thyme vinaigrette
Port wine Poached local pear with arugula, goat cheese, toasted almonds & pomeganate-balsamic vinaigrette
Classic caesar salad with hearts of Romaine, aged oarmesan & rosemary croutons
Off the Grill and Out of the Oven:
Southern fried chicken breast with mashed yukon gold potatoes & bacon pan gravy
Grilled prime ribeye steak with a parsley-garlic pesto, kalamata olive puree & smoked onion mashed potatoes
Roasted vegetable strudel with winter squash, fingerling potatoes, chard, mushrooms, onions, feta & parmesan served with a warm lenti salad
Eggplant parmesan with grilled green tomato sauce, fresh basil, sundried tomato Tapenade & watercress with pinenuts
Pan-seared filet of alaskan halibut with smoked tomato butter, sweet corn salad & truffle scented arugula
Larks homestyle meatloaf with mashed yukon gold potatoes & mushroom gravy
Maple balsamic-glazed double-cut white marble farms pork chop with apple compote & rosemary roasted sweet potatoes
Open-faced painted hills chuck tender sandwich on focaccia bread with worcestershire aioli satuteed mushrooms, smoked gouda & friked leekes served with a side house salad
Grilled filet of northwest steelhead with a lemon-vanilla glaze & fresh herb-onion quinoa
Eggplant parmesan with smoked tomato marinara, fresh basil, mozzzarella, kalamtat olive tapenade & watercress with pinenuts
Fresh organic fettuccini with prawns, steelhead, dungeness crab with kalamtat olives, onions, capers parmesan & sundried tomato cream sauce
