Larks
212 East Main St.
Ashland, Oregon 97520
Ashland Oregon Restaurants
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LARKS’
SUPPER MENU
Before supper
DUNGENESS CRAB & FIVE CHEESE FONDUE WITH GRILLED ROSEMARY BREAD 14
HOUSE-SMOKED STEELHEAD WITH DILL CREAM CHEESE, ONIONS, CAPERS & SLICED BAGUETTE 9
BALSAMIC-MARINATED & GRILLED VEGETABLES WITH ROASTED RED PEPPER HUMMUS, FETA & FLATBREAD 9
PANKO FRIED UMPQUA RIVER OYSTERS WITH A PERNOD-BUTTERMILK VINAIGRETTE & CELERY ROOT SLAW 9
THE FARM PLATE WITH TAYLOR’S CHICKEN-APPLE SAUSAGE, ARTISAN CHEESES, MARKET FRUIT & BAGUETTE 11
From the Fields
LARKS HOUSE-MADE SOUP OF THE DAY 5.5
LARKS HOUSE SALAD WITH ORGANIC FIELD GREENS, DRIED CRANBERRIES,
CANDIED WILLAMETTE VALLEY HAZELNUTS & MARIONBERRY-SAGE VINAIGRETTE 8
ORGANIC SPINACH SALAD WITH SHAVED SWEET ONION, ROASTED RED PEPPERS, PINE NUTS,
SHEEPSMILK FETA & KALAMATA OLIVE-BALSAMIC VINAIGRETTE 9.5
CLASSIC CAESAR SALAD WITH HEARTS OF ROMAINE, AGED PARMESAN & ROSEMARY CROUTONS 8
HILLCREST ORCHARD CENTURY COMICE PEAR WITH ROGUE CREAMERY CRATER LAKE BLUE CHEESE, BELGIAN ENDIVE, WATERCRESS, TOASTED WALNUTS, DRIED CHERRIES & ORANGE-SHERRY VINAIGRETTE 9.5
Off the Grill and Out of the Oven
PAINTED HILLS POT ROAST WITH A NATURAL PAN GRAVY & SMOKED ONION MASHED POTATOES 19
WOLF CREEK PASTA CO. ORGANIC FETTUCCINE WITH PRAWNS, STEELHEAD, DUNGENESS CRAB
& SUNDRIED TOMATO GARLIC CREAM SAUCE WITH AGED PARMESAN 23
PAN-SEARED MUSCOVY DUCK BREAST WITH A TART CHERRY-JALAPENO GASTRIQUE
& CREAMY GOAT CHEESE POLENTA 24
GRILLED PORTOBELLO MUSHROOM WITH CHEDDAR CHEESE GRITS,
GRILLED ASPARAGUS & SMOKED TOMATO MARINARA 19
8 OZ FLAT IRON STEAK WITH A TRUFFLE COMPOUND BUTTER & ROASTED FINGERLING POTATOES 25
CAST IRON SKILLET-BLACKENED FILET OF STEELHEAD WITH A SAGE BROWN BUTTER & HERB PECAN COUSCOUS 23
SOUTHERN FRIED CHICKEN BREAST WITH MASHED YUKON GOLD POTATOES & BACON PAN GRAVY 20
MAPLE BALSAMIC-GLAZED DOUBLE-CUT WHITE MARBLE FARMS PORK CHOP WITH APPLE COMPOTE
& ROSEMARY-ROASTED SWEET POTATOES 25
LARKS HOMESTYLE MEATLOAF WITH MASHED YUKON GOLD POTATOES & MUSHROOM GRAVY 19
ROASTED VEGETABLE RISOTTO WITH BEETS, FENNEL, ONIONS, CHARD & GOAT CHEESE 20
LARKS’ LUNCH MENU
LARKS’ HOUSE-MADE SOUP OF THE DAY 5
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 & MARIONBERRY-SAGE VINAIGRETTE 8
ORGANIC SPINACH SALAD WITH SHAVED SWEET ONION, ROASTED RED PEPPERS, PINE NUTS, SHEEPSMILK FETA & KALAMATA OLIVE-BALSAMIC VINAIGRETTE 9.5
ASHLAND SPRINGS BBQ CHICKEN SALAD WITH ROMAINE LETTUCE, ROASTED SWEET CORN,
VINE-RIPENED TOMATO, CUCUMBER, MIXED CHEDDAR & JACK CHEESES,
TORTILLA STRIPS & BUTTERMILK-HERB DRESSING 10.5
CLASSIC CAESAR SALAD WITH AGED PARMESAN AND ROSEMARY CROUTONS 8
ADD GRILLED CHICKEN OR PRAWNS 5
HOUSE-SMOKED STEELHEAD SALAD WITH ORGANIC FIELD GREENS, GOAT CHEESE,
TOASTED PECANS, CUCUMBER & CITRUS VINAIGRETTE 10
From the Market
BASKET OF ROSEMARY BREAD AND OLIVE OIL 1.5
LARKS’ PAINTED HILLS BURGER WITH TILLAMOOK CHEDDAR, LETTUCE, TOMATO, ONION,
MAYONNAISE AND KETCHUP ON A WHOLE WHEAT BUN WITH FRENCH FRIES 9.5
SHRIMP PO’ BOY ON TOASTED BAGUETTE WITH SPICY REMOULADE,
LETTUCE, AND TOMATO WITH KETTLE CHIPS 11
HOT OPEN-FACE TURKEY SANDWICH ON TOASTED SOURDOUGH WITH BACON GRAVY,
MASHED YUKON GOLD POTATOES & CRANBERRY SAUCE 10
GRILLED EGGPLANT SANDWICH WITH VINE-RIPENED TOMATO, TILLAMOOK CHEDDAR, FETA AND BASIL ON OREGON HAZELNUT WHEAT BREAD WITH KETTLE CHIPS 9
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
HOT OPEN-FACE MEATLOAF SANDWICH ON TOASTED SOURDOUGH WITH MUSHROOM GRAVY,
YUKON GOLD MASHED POTATOES & FRESH SEASONAL VEGETABLES 11
BALSAMIC-MARINATED & GRILLED VEGETABLES
WITH ROASTED RED PEPPER HUMMUS, FETA & FLAT BREAD 9
ASHLAND SPRINGS MAC N CHEESE – PENNE PASTA BAKED WITH FIVE CHEESES
& TOPPED WITH TOASTED BREADCRUMBS AND PARMESAN 9
THE FARM PLATE WITH TAYLOR’S CHICKEN-APPLE SAUSAGE, ARTISAN CHEESES,
MARKET FRUIT & SLICED BAGUETTE 11
FRESH COD FISH AND CHIPS WITH HOUSE-MADE COLESLAW 10
PAN-SEARED FILET OF TILAPIA WITH ROASTED RED PEPPER VINAIGRETTE
& HERB PECAN COUSCOUS 13
LARKS’
BRUNCH MENU
Home Cooked Breakfast
Omelette of the day 10
Dungeness crab benedict on grilled rosemary bread with vine-ripened tomato, spinach, poached egg & a lemon-caper hollandaise served with rosemary potatoes 14
Smoked steelhead benedict on grilled wheat bread with caramelized onions, chive cream cheese, roasted red peppers, poached egg & a tarragon hollandaise served with rosemary potatoes 13
Grand marnier custard french toast with fresh whipped cream & larks maple syrup 8.5
Featured pancakes of the day with two eggs – any style and your choice: black forest ham, hickory-smoked bacon, or chicken-apple sausage 9.5
Grower’s market vegetable scramble with three eggs, zucchini, spinach, squash, mushrooms, potatoes, sweet red peppers, onion & feta 8.5
Buttermilk biscuits and housemade sausage gravy with two eggs – any style 7.5
Meadowlark breakfast – two eggs – any style, with rosemary potatoes and your choice of breakfast bread 7
add black forest ham, hickory-smoked bacon, or chicken-apple sausage 3
From the Market
Larks’ house-made soup of the day 5
Pan-seared filet of tilapia with a red pepper vinaigrette & herb pecan couscous 13
larks’ house salad with organic field greens, dried cranberries, candied willamette valley hazelnuts & marionberry vinaigrette 8
Larks’ painted hills burger with tillamook cheddar, lettuce, tomato, onion, mayonnaise & ketchup on a fresh wheat bun with french fries 9.5
Classic caesar with aged parmesan & rosemary croutons 8
Add grilled chicken or prawns 5
Larks’ lunch – half of a grilled tillamook cheddar sandwich with vine-ripened tomato and your choice of: cup of soup, small house or caesar salad 8
Organic spinach salad with shaved sweet onion, roasted red peppers, pine nuts, sheepsmilk feta, & kalamata olive-balsamic vinaigrette 9.5
Fresh cod fish and chips with house-made coleslaw 10
Open-face meatloaf sandwich on toasted sourdough with mushroom gravy, yukon gold mashed potatoes, & fresh seasonal vegetables 11
Quiche of the day with a small house salad 11.5
LARKS’ DESSERT
MENU
WARM UPSIDE DOWN COMICE PEAR COBBLER ATOP A GINGER BISCUIT WITH VANILLA BEAN ICE CREAM $8
AUNT ELLA'S VANILLA BEAN PUDDING AND BUTTERSCOTCH COOKIE $7
POMEGRANATE ORANGE SORBET WITH A CHOCOLATE HAZELNUT BISCOTTI $6
BLACK FOREST CAKE WITH CHOCOLATE, CHERRIES AND WHIPPED MARSCARPONE $8
OLD-FASHIONED DAGOBA CHOCOLATE SUNDAE WITH VANILLA BEAN ICE CREAM, WHIPPED CREAM AND WALNUTS $6.5
FEATURED CHEESECAKE OF THE DAY $7
Split plate charge
1.5
One check per table please.
18% Gratuity added for parties of six or more.
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