Meadowlark Enterprises

with horseradish, pecans, and crumbled goat cheese

A tall cone of hot, crisp, elusively garlicked French fries sprinkled with Parmesan and our homemade fry shake arrives at the table with two housemade sauces in which to dip-piquant caper mayonnaise and Paul's homemade ketchup.

Hot, crispy springrolls filled with Coleman ground beef spiked with chiles, peanuts, basil and orange zest. Served with a sweet and spicy dipping sauce.

A mixture of dark and light, tender and crunchy salad greens with a handful of herbs and thinly sliced cabbage. Served with warm toast.

Your choice of Mustard-Caper Vinaigrette, Sesame-Lime Vinaigrette, Creamy Lemon, Blue Cheese Vinagrette If you like, you can add to your House Salad by choosing: Grilled sirloin steak add $6.00, Grilled salmon add $6.00, Grilled chicken add $4.00, Raw or grilled tofu add $3.00, Crisp Nueske's bacon and chopped tomato add $4.00, Slice of French feta and olives add $3.00

Crunchy romaine, classic anchovy dressing, homemade croutons and roasted tomato garnish, served with warm toast.

Crisp fresh vegetables including cucumber, tomato, avocado, radish, celery and hard boiled egg cut into bite-size chunks and tossed with lemon, olive oil, crumbled feta and fresh herbs on a bed of chopped romaine. Garnished with a drizzle of homemade herb mayonnaise and served with warm toast.

If you've ever had a classic chilled rice noodle dish in a good Vietnamese restaurant, you know why some people wish they could eat it every day. A cool mound of rice noodles, a goodly portion of crunchy, thinly-sliced cabbage, cucumber, carrots, scallions and radishes, a mound of hot grilled chicken, steak or tofu and a showering of mint, basil, cilantro and chopped peanuts. Served with ramekins of the traditional (and addictive) chile/lime juice/fish sauce condiment called nuoc cham or a special nofish sauce vegetarian nuoc cham, and fiery red chile sauce for mixing in.

Robin makes these marinated tomatoes, thickly sliced and steeped in olive oil with ginger, garlic, mustard seeds, scallions, cumin and black pepper. The staff eats them on and with everything. They're especially good on salmon?here a thick fillet is dusted with lemon zest and curry spices, seared on the griddle, drizzled with yogurt sauce and garnished with the tomatoes and their to-die-for, olive-oily juices. Served with steaming jasmine rice and fresh vegetables.

Fresh trout dredged in pecan meal, cooked crispy in a skillet, then drizzled with lemon butter sauce and sprinkled with toasted pecans. Served with buttermilk mashed potatoes and fresh vegetables. Fresh trout dredged in pecan meal, cooked crispy in a skillet, then drizzled with lemon butter sauce and sprinkled with toasted pecans. Served with buttermilk mashed potatoes and fresh vegetables.

Eggplant makes a very fine "steak", just perfect for a vegetable version of the Oklahoma state dish, which of course is chicken-fried steak. Thickly sliced lengthwise to a glorious size, the eggplant is breaded and fried to a crispy exterior and a moist, almost custard-like interior. Served up on a plateful of steaming vegetable and rice pilau, another venerable Southern favorite, with a good ladle of proper cream gravy, and well, just believe me when I say you will not miss the meat, y'all.

Superior-quality chicken thighs slow-roasted with one of the best combinations of flavor in the world--garlic, saffron, fennel seed, tomato, melted onions and good stock?in other words, the classic flavors of bouillabaise. The crisp and tender chicken is served atop crushed little yukon gold potatoes sauteed with spinach, and lots of pan juices.

Juicy boneless 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 reduced 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.

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 and creamy, smoky pinto beans.

Coleman prime-grade strip steak from cattle raised naturally in the Colorado Rockies is as good as it gets, flavor-wise and health-wise. The meat is rubbed with coarse salt, peppercorns and rosemary, then grilled and served the way James Beard liked it?with a dollop of good herbed butter and a tangled stack of crispy fried onions. With mashed potatoes and fresh vegetables.

A truly superior-quality pork recognized by chefs all over the country, we are proud to serve our first Niman Ranch selection. Here the juicy tenderloin cutlets are seared and sauced with Jezebel, a classic Southern combination of peach preserves, mustard, horseradish and white pepper, which we hit with a shot of cream to form a silky, addictive, bold-flavored sauce that is perfect with pork. It's not spicy, but it is lively. And the pork is amazing. Served with mashed potatoes and fresh vegetables.

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 grana padano cheese. Served with warm toast.

6 oz. of prime strip steak is pounded, seasoned, grilled and piled juicy on a toasted buttered bun with grilled onions, caper mayo, sliced homegrown tomato and lettuce. Served with hot, crisp fries or a mound of vinaigrette salad greens.

This Coleman hamburger is juicy, delicious and all about the beef. The secret ingredient is red wine, and what it does to a humble burger without overwhelming it is reason enough to open a restaurant. The alcohol is totally cooked out before wine meets beef. Served on a buttered, toasted bun with mustard-mayonnaise, cheddar and lettuce, with chips and homemade pickles along side.

Meaty fish fillet grilled and served on a buttered, toasted bun piled with sour slaw and spread with caper mayonnaise. Served with chips and homemade pickles.

cut up seasonal fresh fruit

with milk or yogurt and sliced bananas if you like

A Southern brunch tradition, bite-size shrimp from the Texas Gulf Coast are sauteed in a hot skillet with butter, garlic, mushrooms, chopped tomato, scallions and dirty spice, hit with a squeeze of fresh lemon juice and a shot of Tabasco, then swooshed from the pan onto a mound of cheddar grits in a warm, shallow bowl. Served with buttered toast.

This delicious Tex-Mex dish comes from our friend Julia, a Louisiana native and a shiitake mushroom grower. Cut-up corn tortillas are sauteed in a little oil until softened, then scrambled with sliced shiitakes, three organic eggs and shredded sharp cheddar. Quick as a bunny the migas are swooshed onto a warm plate and showered with shredded lettuce, chopped tomatoes, cilantro and avocado. The tortilla melds with the egg and cheese in an indescribable way, and with all that fresh stuff piled on top it's light and appealingly salad-ish and very savory.

Fresh eggs and hot rice are perfect partners in Asian cooking, and one of my favorite breakfast combinations. Here we make a delicious stir-fried rice with ginger, mushrooms, and lots of fresh vegetables, mound it steaming onto a plate and top it with a thin, rolled omelette flavored with sesame oil and whole herb leaves. A drizzle of Japanese Bulldog sauce (a great bottled sauce made from fruit and vegetables; we call it the Japanese A-1) makes this dish so good I crave it all week.

Good Genoa-style salami diced and tossed in a hot pan, then scrambled lightly with three organic eggs, sharp New York cheddar and chopped tomato. Served with hand-grated hash browns and buttered toast.

made with love, good butter and three organic eggs. A la carte 10.95 with hand-grated hashbrowns and buttered toast, ten-grain or sesame a la Carte

with hand-grated hashbrowns and buttered toast, your choice of ten-grain or Italian sesame

Organic scrambled eggs, smoky pit ham, muenster cheese and mayo spiked with dijon mustard, lemon juice and a touch of honey on grilled farmhouse bread. Served with hot, crisp french fries and homemade ketchup, hand-grated hash browns or vinaigrette-dressed greens

This is what everybody eats on weekend mornings in New Mexico, from cowpokes to society matrons. It grows on you till you don't want anything else. Fresh corn tortillas covered in cheese are broiled and topped with two poached eggs and a vibrant, fragrant tomatillo-green chile sauce that's not very spicy but has flavor to spare. Served with creamy, smoky pinto beans and hash browns.

Hand-grated fresh potatoes tossed with minced onion make the best hash browns, especially when cooked into a round, thick, griddle-crusted cake as they do in Switzerland. Top the potato cake with good Dutch cheese and two fried eggs, serve with toast and three strips of Nueske's bacon and you've got a Sunday morning spread that'll keep you till suppertime.

Tender, flavorful pancakes made with brown sugar, whole wheat, and oats soaked overnight in buttermilk are much lighter than you'd expect and absolutely delicious. Three big brown beauties are piled on your plate and served with organic maple syrup and butter.

Boneless, skinless breast meat coated in chopped herbs and lemon zest, seared on the flat top and tucked into a pillowy bun with cucumber slices, fried garlic bits and thick yogurt sauce. Served with fries, Paul's homemade ketchup and spicy mustard pickles.

This Coleman hamburger is juicy, delicious and all about the beef. The secret ingredient is red wine, and what it does to a humble burger without overwhelming it is reason enough to open a restaurant. The alcohol is totally cooked out before wine meets beef. Served on a buttered, toasted roll with mustard-mayonnaise, cheddar and lettuce, with fries, Paul's homemade ketchup and spicy mustard pickles.

If you've ever had a classic chilled rice noodle dish in a good Vietnamese restaurant, you know why some people wish they could eat it every day. A cool mound of rice noodles, a goodly portion of crunchy, thinly-sliced cabbage, cucumber, carrots, scallions and radishes, a mound of hot grilled chicken, steak or tofu and a showering of mint, basil, cilantro and chopped peanuts. Served with ramekins of the traditional (and addictive) chile/lime juice/fish sauce condiment called nuoc cham or a special nofish sauce vegetarian nuoc cham, and fiery red chile sauce for mixing in.

Crisp fresh vegetables including cucumber, tomato, avocado, radish, celery and hard boiled egg cut into bite-size chunks and tossed with lemon, olive oil, crumbled feta and fresh herbs on a bed of chopped romaine. Garnished with a drizzle of homemade herb mayonnaise and served with warm toast.

A delicious version of this Southern supper dish, black-eyed peas are simmered with onion, cooking greens and some snappy spices, then ladled over hot rice and garnished with pepper vinegar, roasted garlic oil, chopped tomato, scallion and grated white cheddar. Served with cornbread.

smoky and delicious

local organic breakfast links

Toasted Banana Bread with Butter

Buttered Toast, Italian sesame or ten-grain bread