The Tavern at Lark Creek
Dinner Menu
Sample Printable Dinner Menu from the Tavern at Lark Creek (pdf)
Featured Wine by the Glass
The Prisoner by Orin Swift, Napa Valley, 2009
Glass Price $15.00
A beautiful Zinfandel blend from the Napa Valley.
Wonderful balance of fruit and tannin — a true pleasure.
Prix Fixe Menu
30.00 per person
Corn Chowder
Shrimp & corn fritter, bacon, pesto
~
Seared Tombo Tuna
tomato bread salad, tomato sauce
~
Butterscotch Pudding
chantilly cream, cookie
~
From Chef Bradley Ogden’s new cookbook “Holiday Dinners”, now available
Starters & Salads
Harvest Squash Bisque, pickled wild mushrooms,extra virgin olive oil (v) 8.95
Steamed P.E.I. mussels, linguica, white wine, garlic, parsley, rustic garlic crouton 11.50
Macaroni & Cheese Croquettes, cheddar cheese fondue (v) 9.95
Oven-roasted beet salad, feta, arugula,
cashews, white balsamic vinaigrette (v) 9.95
White Corn Chowder, corn & shrimp fritter,
bacon, red potatoes, parsley pesto 9.95
Point Reyes blue cheese soufflé, wild arugula,
flame grapes, walnuts, beet vinaigrette (v) 11.50
Sonoma apple salad, butternut squash, watercress, cider vinaigrette, parmesan (v) 10.50
Star Route Farms baby lettuces salad, fines herbs, champagne-shallot vinaigrette (v) 8.95
The Lark Creek Inn caesar salad, parmesan croutons 9.95
Add to your salad:
~ Applewood smoked bacon 2.00
~ Avocado 1.50
~ White anchovies 1.00
~ Chicken breast 8.95
Main Courses
Cherry tomato flat bread, shaved summer squash, smoked gouda cheese, basil (v) 14.95
Lamb bolognese, egg pappardelle, fava beans,
sping herbs, percorino cheese 16.95
Butternut squash & potato gnocchi, Swiss
chard, sage & brown butter broth 16.50
Alaskan halibut, tomato-olive relish, watercress,
beluga lentils, roasted white corn 26.95
Oregon king salmon, spaghetti squash, cauliflower, wild mushrooms 25.50
Idaho rainbow trout, brown butter, zucchini
hazelnut salad, sauce gribiche 17.50
Filet mignon (7oz), smashed potatoes, heirloom
tomatoes, roasted peppers, crispy onions 28.95
Mary’s natural chicken breast, pancetta, shiitake
mushrooms, cipollini onions, mustard greens 16.95
Mother Ogden’s steak meatloaf, whipped red potatoes, garlic blue lake beans 19.50
Herb roasted pork chop, white corn & pepper relish, yukon potatoes, shallots, french beans 22.50
Tavern Burgers
Marin Sun Farms grass fed burger, little gem lettuce, red onion, Tavern aioli & fries 12.95
Mishima Ranch wagyu burger, little gem lettuce, red onion, Tavern aioli & fries 15.95
"Veggie" burger of bulgur wheat, beluga lentils,
mushrooms, cashews, Tavern aioli & fries (v) 12.50
Add to your burger:
~ Swiss, cheddar, jack, or blue cheese 1.00
~ Applewood smoked bacon 2.00
~ Caramelized onions 1.00
~ Sautéed mushrooms 1.50
~ Avocado 1.50
Sides
Whipped red potatoes (v) 4.95
Kennebec fries (v) 3.95
Market Vegetable (v) 4.95
White corn & basil (v) 5.50
Desserts
Banana cheesecake, banana cake, rum
brown butter caramel, candied pecans 7.95
Warm chocolate brownie cobbler, cocoa nib ice cream 7.95
Butterscotch pudding, chantilly cream, cookie 6.95
Sonoma apple & blackberry crisp, vanilla bean ice cream 7.95
Tavern sorbet & ice cream 6.95
(v) = vegetarian (vg) = vegan
Many items can be prepared vegetarian, vegan or gluten-free. Your server can assist.
Whole grain bread always available
Special Occasions at the Tavern
Hold your next private lunch or dinner or special event at the Tavern. Call Special Events at
415-924-1602
Chef: Aaron Wright
General Manager/Partner: T.J. Jacobberger
Seasonal, Local & Sustainable Since 1989
All menus are subject to change without notice due to market conditions.
10.14.11
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