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 5:00pm
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 11
Quiche of the day with a small house salad 11.5
Dungeness crab benedict on grilled rosemary bread with vine-ripened
Tomato, spinach, poached egg & a lemon-caper hollandaise
Served with rosemary potatoes 14
House-smoked steelhead hash with onions, peppers, fingerling potatoes chive cream cheese served with two eggs – any style 13
Country benedict on a buttermilk biscuit with black forest ham, sauteed
wild mushrooms, spinach, poached egg & a taylor’s sausage gravy
served with rosemary potatoes 12
Grand marnier custard french toast with berry compote & whipped cream 9
Add black forest ham, hickory-smoked bacon or chicken-apple sausage 3
Featured pancakes of the day with two eggs – any style 10
Add black forest ham, hickory-smoked bacon or chicken-apple sausage 3
Grower’s market vegetable scramble with three eggs, roasted garlic,
mushrooms, sweet red peppers, onion, fennel, spinach & feta served
with rosemary potatoes and your choice of breakfast bread 9.5
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 3
From the market
Add a cup of soup or a small salad: house or caesar to accompany an entrée 3.5
Larks housemade soup of the day - bowl 6 cup 4
Pan-seared filet of tilapia with a stoneground mustard-rosemary
Aioli & five onion red quinoa 13
Hummus & veggie sandwich with cream cheese, red pepper hummus,
sprouts, roasted red peppers, red onion, cucumber & sliced tomato
on hazelnut-poppyseed bread served with a side house salad 9.5
Larks house salad with organic field greens, dried cranberries, candied
willamette valley hazelnuts & a marionberry-sage vinaigrette 9
Larks painted hills burger with tillamook cheddar, lettuce, tomato,
onion, mayonnaise & ketchup on a cornmeal bun with french fries 10
Classic caesar salad with aged parmesan & rosemary croutons 9
Add grilled chicken or prawns 5
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 8
Classic reuben sandwich with pastrami, local beet & cabbage kraut,
russian dressing & swiss cheese on jewish rye served with kettle
chips 10
Ashland springs bbq chicken salad with romaine lettuce, roasted sweet
corn, vine-ripened tomato, cucumber, cheddar & jack cheeses,
Tortilla strips & a buttermilk-herb dressing 11
Open face hot turkey sandwich on toasted sourdough with yukon gold mashed potatoes, bacon pan gravy & cranberry chutney 10
Meatloaf sandwich on hazelnut-poppyseed bread with cheddar cheese,
tomato aioli, field greens, sliced tomato & red onion served with
kettle chips 9.5
Old fashioned mac n cheese with black forest ham & english peas 9.5
Lunch menu
Larks housemade soup of the day – bowl 6 cup 4
Served with rosemary bread & olive oil
From the fields
Salads are served with a basket of rosemary bread & olive oil
Larks house salad with organic field greens, dried cranberries, Candied willamette valley hazelnuts & a marionberry-sage vinaigrette 9
Organic spinach salad with shaved red onion, spiced pecans, Crater lake blue cheese & a pomegranate-balsamic vinaigrette 10
Ashland springs bbq chicken salad with romaine lettuce, roasted sweet corn,
Vine-ripened tomato, cucumber, cheddar & jack cheeses, Tortilla strips & a buttermilk-herb dressing 11
Classic caesar salad with aged parmesan & rosemary croutons 9
Add grilled chicken or prawns 5
Roasted local pear salad with organic arugula, toasted
Walnuts, goat cheese & a citrus-sherry vinaigrette 10
From the market
Add a cup of soup or a small salad: house or caesar to accompany an entrée 3.50
Basket of rosemary bread and olive oil 2
Pan seared filet of tilapia with a stoneground mustard-rosemary
Aioli & a five onion-red quinoa 13
Larks painted hills burger with tillamook cheddar, lettuce, tomato, onion,
Mayonnaise & ketchup on a cornmeal bun with french fries 10
Shrimp po’ boy on toasted baguette with spicy remoulade, lettuce,
Tomato & red onion served with kettle chips 11.5
Grilled chicken breast sandwich with fresh mozzarella, basil Pesto & field greens on toasted ciabatta served with kettle chips 10
Hummus & veggie sandwich with cream cheese, red pepper hummus,
sprouts, roasted red peppers, red onion, cucumber & tomato on
hazelnut poppyseed bread
Served with a side house salad 9.5
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 8.5
Meatloaf sandwich on hazelnut-poppyseed bread with cheddar cheese, tomato
Aioli, field greens, sliced tomato & red onion served with kettle chips 9.5
Classic reuben sandwich with pastrami, local beet & cabbage kraut, russian
Dressing & swiss cheese on jewish rye served with kettle chips 10
Open face hot turkey sandwich on toasted sourdough with yukon gold
Mashed potatoes, bacon pan gravy & cranberry chutney 10
The farm plate with housemade charcuterie, artisan cheeses, market fruit & sliced baguette 12
Old fashioned mac n cheese with black forest ham & english peas 9.5
Supper Menu
Before Supper
Dungeness Crab & Five Cheese Fondue With Grilled Rosemary Bread 15
Rustic Mushroom-leek-feta Tart With Truffle-scented Local Micro Pea Shoots 9.5
Panko Fried Umpqua Aquaculture Oysters With An Organic Nation Vodka-tomato Vinaigrette 10
The Farm Plate With Housemade Charcuterie, Artisan Cheeses, Market Fruit & Baguette 12
Slow Smoked St Louis-style Ribs With Housemade Bbq Sauce & Citrus Cabbage Slaw 9.5
From The Fields
Larks Housemade Soup Of The Day - Bowl 6 Cup 4
Larks House Salad With Organic Field Greens, Dried Cranberries, Candied Willamette Valley Hazelnuts & A Marionberry-sage Vinaigrette 8
Organic Spinach Salad With Shaved Red Onion, Spiced Pecans, Crater Lake
Blue Cheese & A Pomegranate-balsamic Vinaigrette 10
Roasted Local Pear Salad With Organic Arugula, Toasted Walnuts, Goat Cheese & A Citrus-sherry Vinaigrette 9
Classic Caesar Salad With Hearts Of Romaine, Aged Parmesan & Rosemary Croutons 8
Off The Grill And Out Of The Oven
Southern Fried Chicken Breast With Mashed Yukon Gold Potatoes & Bacon Pan Gravy 21
Grilled Portobello Mushroom With A Red Pepper Grit Cake & A Fresh Herb
Vinaigrette Served With Grilled Asparagus 20
Painted Hills Pot Roast With A Natural Pan Gravy & Andouille-corn Spoonbread 22
Grilled Filet Of Northwest Steelhead With A Stoneground Mustard-
Rosemary Aioli & A Five Onion-red Quinoa 24
Pan-seared Muscovy Duck Breast With A Tart Cherry-jalapeno
Gastrique & Creamy Goat Cheese Polenta 24
Maple Balsamic-glazed Double-cut White Marble Farms Pork Chop With Apple
Compote & Rosemary Roasted Sweet Potatoes 25
Fresh Organic Fettucine With Prawns, Steelhead & Dungeness Crab In A Sundried Tomato
Cream Sauce With Aged Parmesan & Housemade Fennel-herb Crackers 23
Grilled Painted Hills Chuck Tender With Housemade Worcestershire,
Herb-garlic Compound Butter & Duck Fat-roasted Fingerling Potatoes 25
Larks Homestyle Meatloaf With Mashed Yukon Gold Potatoes & Mushroom Gravy 20
Sweet Potato Gnocchi With Caramelized Fennel, Onion & Spinach In A
Creamy Smoked Tomato Sauce With Fenacho Cheese & Citrus-tossed Watercress 22
Grilled Chicken Breast With Wolf Creek Pasta Co Fresh Organic
Fettucine, Mushrooms & A Smoked Tomato Marinara Served With Grilled
Rosemary Bread 21
Dessert Menu
Warm Apple Crisp With Walnut-brown Sugar Streusel Top & Housemade Cinnamon Ice Cream 8
Old-fashioned Dagoba Chocolate Sundae With Vanilla Bean Ice Cream, Whipped Cream & Chopped Hazelnuts 7
Huckleberry Sorbet With An Almond Biscotti 7
Meyer Lemon Tart With Blackberry Jam & Crème Fraiche 7.5
Warm Dagoba Chocolate Cake With Housemade Salted Caramel Ice Cream 8.5
Featured Cheesecake Of The Day 7.5
Split plate charge 2
One check per table please
18% gratuity added for parties of six OR MORE
