Lark Creek Walnut Creek
Sample Brunch Menu
Sample Printable Brunch Menu (pdf)
At Lark Creek® Walnut Creek, we use only the freshest produce, meats and seafood, and support organic, small family farms whenever possible.
 All seafood is sourced in accord with the Monterey Bay Aquarium's Seafood Watch Program, which emphasizes sustainable practices that are healthy for ocean wildlife and the environment. For more information visit www.mbayaq.org.
We are happy to accommodate your specific dietary requests.
All-American 2-Course Brunch
16.95
Small Minestrone Soup or Small Caesar Salad
~
Grilled Chicken Breast Sandwich or Scrambled Eggs with Sausage
~
Add Mini Lemon Merengue Pie or Mini White Chocolate Cheesecake 3.95
Chef & Jeff's Healthy Lunch
15.95
"Our all at once lunch that helped us lose over
200 lbs"
Baby Lettuce Salad with shaved seasonal vegetables, fresh herbs and simple vinaigrette
~
Grilled Chicken Sandwich, cranberry mustard, butter lettuce on wheat
~
Sliced Fruit
Starters
Village Bakery sourdough rolls available upon request
BASKET OF WARM HOUSEMADE BREAKFAST BREADS (v) 7.95
SPRING VEGETABLE MINESTRONE SOUP (vg) heirloom beans, broccoli romesco & grilled levain
LOCAL ASPARAGUS SOUP smoked steelhead, capers & creme fraiche 7.95 / 9.95
WOOD OVEN BAKED FLATBREAD housemade fennel sausage, shaved fennel & parmesan 13.25
WOOD OVEN BAKED SPINACH AND ARTICHOKE DIP olive oil crackers & grilled baguette 10.95
FRESH MONTEREY CALAMARI fried, housemade cocktail sauce 10.95
SALT SPRING ISLAND MUSSELS paprika dusted, Spanish chorizo & leeks 10.95
COUNTY LINE BABY GREENS (v) Laura Chenel goat cheese, fennel, cucumber & lemon vinaigrette 6.95 / 8.95
CAESAR SALAD Bradley Ogden's whole leaf romaine & parmesan croutons 6.95 / 8.95
FUJI APPLE AND ROMAINE SALAD (v) radicchio, Shaft's blue cheese & spicy walnuts 7.50 / 9.50
Add to any pasta or salad:
pink prawns 8.50 / chicken breast 7.95 / steelhead fillet 11.95 / spicy sausage 7.50
Breakfast Main Courses
GLAUM RANCH EGG OMELETTE folded with fava leave, fennel and cheddar cheese 13.95 (v)
CINNAMON FRENCH TOAST with pineapple and mango compote 9.95 (v)
HUEVOS RANCHEROS two fried eggs, crispy corn tortilla, chorizo sausage & fresh salsa 10.95
CORNED BEEF HASH & POACHED GLAUM EGGS with sautéed peppers, butternut squash & onions 12.50
EGGS BENEDICT housemade black pepper biscuit, shaved ham & citrus hollandaise 13.95
QUICHE with sundried tomatoes, Laura Chenel goat cheese and asparagus 9.95
THREE SOFT SCRAMBLED EGGS Caggiano chicken-apple sausage links & home fries 11.95
NIMAN RANCH HAM grilled, two eggs “any style” & rosemary potatoes 11.95
Sides to Share
Two eggs “any style” 3.95
Blueberry muffin 2.50 (v)
American home fries 3.95 (v)
French fries or waffle chips 3.95 (v)
Sourdough or wheat toast 2.50 (v)
Caggiano chicken-apple sausage links 4.95
Hobb’s applewood smoked bacon 4.95
Lunch Main Courses
LARK CREEK MARIN SUN FARMS GRASS FED BEEF BURGER French fries 12.50
Add sharp cheddar, jack, Swiss or blue cheese 1.25
HANGER STEAK grilled, confit potatoes, artichokes & shallot-sherry butter 19.95
STEELHEAD pan seared, fennel-green olive puree & braised escarole 21.95
GRILLED CHICKEN BREAST SANDWICH bacon & granny smith apple relish, almonds& swiss cheese 12.50
STEELHEAD SANDWICH grilled, sesame aioli, pickled ginger & shaved red onion 14.50
NAPOLEON SANDWICH (v) grilled vegetables, mozzarella, arugula pesto & red onion jam 10.50
ROASTED CALIFORNIA LEG OF LAMB SANDWICH baby arugula & sun dried tomato-mint relish 12.95
WOOD OVEN BAKED CLASSIC PAELLA pink prawns, chorizo, clams, mussels, chicken & saffron risotto 19.95
PAPPARDELLE PASTA spring onions, asparagus, warm herbed ricotta & green garlic broth 15.95
PENNE PASTA (v) sun-dried tomato sauce, kalamata olives, feta & parmesan 9.95 / 14.95
SOUTHERN FRIED CHICKEN SALAD pickled beets & Shaft’s blue cheese 10.95 / 14.95
(v) = vegetarian
(vg) = vegan
Other items can be prepared vegetarian, vegan or gluten-free. Your server can assist you
18% Service charge for parties of 7 or more.
All menu items available for take out.
Prices and availability subject to change without notice.
Scott Wall, Chef/Partner
Jeff Berretta, General Manager/Partner
04.07.12
|
