Meadowlark Restaurant

Cajun Pork & Beans Contains gluten, soy & dairy

Slow Roasted Beets topped with pecans, goat cheese, and horseradish vinaigrette.

Served with caper-mayonnaise & house ketchup.

Our silky-smooth hummus is topped with this ultra-flavorful mix of mushrooms and onions, cooked so slow they melt into each other with great results. Seasoned with garlic, parsley, cumin, a pinch of sumac and a smack of lemon, it’s the perfect appetizer for the season. Served with warm pita.

Based on your favorite Chinese restaurant snack, toasts are slathered with a crab and cream cheese mixture, then broiled to bubbly and topped with homemade sweet and sour sauce and a frizzle of fried wonton strands.

Who doesn’t love a classic appetizer? Our take includes imported long-stem Canadian artichokes that are marinated in sunflower oil and spices, as well as Valbresso French feta, and Parmigiana Reggiano. Topped with a sprinkle of breadcrumbs, broiled until brown and bubbly, and then served with baked pita.

Leafy greens, spinach leaves, shredded cabbage and fresh herbs, lightly dressed and served with warm toast.

Leafy greens, classic anchovy dressing, homemade croutons and roasted tomato garnish, served with warm toast.

Chopped cucumber, tomato, radish, carrot and celery are tossed with fresh lemon vinaigrette on a bed of leafy greens and piled with egg, avocado, crumbled feta, herb leaves and a drizzle of homemade herb mayonnaise. Served with warm toast.

Chilled rice noodles, a goodly portion of crunchy, thinly-sliced vegetables, and a showering of mint, basil, cilantro and cashews. Served with the chile/lime juice/fish sauce condiment called nuoc cham. Ask for vegetarian nuoc cham or even non-spicy nuoc cham if that suits you better.

A meatless, whole grain, nut and vegetable burger grilled to a crispy brown, nestled in a buttered, toasted DLM golden hamburger bun, slathered with mustard-mayonnaise and topped with lettuce and juicy, marinated roma tomato slices, Just say the word and we’ll substitute olive oil and vegan-naise for the butter and mayo to make it vegan.

Good, coarsely-ground beef seasoned with red wine, minced onion, coarse salt and fresh rosemary, all of which enhance and juicify the burger. Served on a buttered, DLM golden hamburger bun with white cheddar, mustard-mayo and lettuce.

A New England haddock filet is seasoned, seared and served on grilled farmhouse bread piled with slaw and spread with caper mayonnaise.

A quarter pound of thinly sliced prime USDA New York strip is laid on a hot griddle, and when nice and browned up, covered in sharp cheddar. When it goes all melty, we spatch it up onto a toasted sub roll and spoon on our housemade horseradish cream and pile on the fried onion straws. Simple, tender, tasty.

Boneless, skin-on 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 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.

We cut our prime strip steaks in-house the traditional way, leaving the outer edge rimmed with a bit of the fat cap. If you would like us to trim it fat cap-free, just let us know. The meat is rubbed with coarse salt, black pepper and rosemary, then grilled and served the way James Beard liked it—with a dollop of herbed butter and a tangle of crispy fried onions. Accompanied by our buttermilk mashed potatoes and fresh vegetables.

We took the “everything” garlic, seeds and salt you customarily find on a bagel and dredged a thick salmon filet in it, with delicious results. Give the top a crusty sear and cloak the fish in classic Mediterranean cucumber-yogurt sauce and you’ve got what a salmon lover like me wants for dinner. Served with crispy Yukon potatoes and sauteed broccolini.

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 along with lemon-scallion rice and creamy, smoky pinto beans.

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 Parmigiano Reggiano cheese. So good. Served with toast.

Superior quality bone-in chicken thighs are a different eating experience entirely, and wait till you taste them. We smear them with three kinds of mustard, give them a breadcrumb crust and roast them with white wine and good stock until they get super-crisp on top and yield meltingly to the fork. Served with their roasting juices, Yukon gold potatoes and fresh vegetables.

I learned this recipe from friends who have a villa in Florence. Grill the beef, let it rest, then place on a mound of arugula next to crispy potatoes, broccolini, and drizzle it with a little cream reduced with good stock and balsamic vinegar. Very Florentine, and one of our most popular steak preparations!

Slices of pork tenderloin are gently pounded into cutlets, seasoned, and seared on the hot griddle, then plated and spooned with our version of jezebel sauce, the tastiest thing in the world. More often poured over a block of cream cheese and served with crackers, jezebel is homemade peach jam spiked with horseradish and mustard. To the jam we add a glug of heavy cream, and in a few minutes on the stove it becomes a warm and heavenly sauce for pork. Served with buttermilk mashed potatoes and fresh vegetables.

Tender spears of asparagus, mushrooms, braised leeks, peas, spinach and artichokes all summon thoughts of early spring, and make a fine risotto. Made to order, the creamy rice is nudged along with white wine and savory mushroom stock, then finished with Parmigiano Reggiano cheese. Drew can make a lip-smacking vegan version too.

This dish is much anticipated each spring. We start with a quarter pound of claw meat, add lemon juice, a splash of cream, and a liberal sprinkling of fresh herbs and then top it off with lump crab meat. It’s what to order when you want lots of flavor, but nothing heavy.

Rainbow trout wrapped with a thin slice of the prosciutto-esque ham from northern Italy, known as speck. Drizzled with housemade preserved lemon vinaigrette and served with grilled asparagus and mashed potatoes.

Fresh out of Northern Lake Erie, walleye is Ohio’s favorite dinner fish. And no wonder—mild and sweet with a delicate texture, I can hear it sizzling in frying pans all over the state. Here the fish is rolled in cornmeal, fried crispy and served with celery sauce, a creamy, Southern-style tartar sauce flavored with minced celery, celery seed, green onion and lemon. Add buttermilk mashed potatoes and fresh vegetables and you’ve got Midwestern eating at its best.

Brown or White Rice.

This is the smoothest, creamiest, most delicious cheesecake you’ve ever tasted. It is not really anything like American cheesecake, and it is a little dark on top, on purpose, but trust me, if you order this dessert, you’ll be eating something heavenly. Topped with a staff favorite, pineapple that’s been soaked in cinnamon syrup.

Moist dark chocolate cake topped with a cloud of whipped cream, chopped almonds and salty toffee sauce.

Battered and fried bananas served atop vanilla ice cream with caramel sauce, toasted pecans, and coconut.

This decadent treat literally means pots of cream. We flavored ours with a of blend cafe du Monde and a local Guatemalan coffee. Served with whipped cream and a chocolate cookie. Undoubtedly better than just ordering a cup of coffee to finish your meal.

The classic Italian dessert, tailored for spring. Delicate lady finger cookies are soaked in the Italian liqueur Limoncello, then layered not once, not twice, but three times with a fluffy mix of fresh lemon curd, mascarpone cheese and whipped cream. It’s rich, pudding-y and so good.

Thin layers of meringue packed with organic coconut are stacked and covered in bittersweet French chocolate ganache for the grown-up Mounds bar of your dreams.

Apples, Carrots, Cheddar Cubes, & Crackers

This is the smoothest, creamiest, most delicious cheesecake you’ve ever tasted. It is not really anything like American cheesecake, and it is a little dark on top, on purpose, but trust me, if you order this dessert, you’ll be eating something heavenly. Topped with a staff favorite, pineapple that’s been soaked in cinnamon syrup.

Moist dark chocolate cake topped with a cloud of whipped cream, chopped almonds and salty toffee sauce.

Battered and fried bananas served atop vanilla ice cream with caramel sauce, toasted pecans, and coconut.

This decadent treat literally means pots of cream. We flavored ours with a of blend cafe du Monde and a local Guatemalan coffee. Served with whipped cream and a chocolate cookie. Undoubtedly better than just ordering a cup of coffee to finish your meal.

The classic Italian dessert, tailored for spring. Delicate lady finger cookies are soaked in the Italian liqueur Limoncello, then layered not once, not twice, but three times with a fluffy mix of fresh lemon curd, mascarpone cheese and whipped cream. It’s rich, pudding-y and so good.

Thin layers of meringue packed with organic coconut are stacked and covered in bittersweet French chocolate ganache for the grown-up Mounds bar of your dreams.