O FEATURED S T A R T E R S NON -AA LCOHOLIC heirloom tomato gazpacho BEVERAGES extra virgin olive oil, micro basil 8.95

lark creek blended brentwood white corn chowder hobbs’ bacon, yukon gold potatoes 9.25 lemonade 3.75 raspberry lemonade 4.75 bradley’s caesar salad whole leaf romaine, parmesan croutons 8.95 arnold palmer 4.00 mint iced tea 3.50 star route farms baby green salad maytag blue cheese, toasted walnuts, currant and banyuls vinaigrette 9.95 republic of tea bottled iced tea 4.95 fried monterey bay calamari smoked tomato sauce, mixed olive salad 11.95

P florida white prawn cocktail INES BY THE W horseradish cocktail sauce 14.95 GLASS AND BOTTLE oysters rockefeller SPARKLING spinach, pernod, bread crumbs 13.95

gloria ferrer brut, filet mignon steak tartar sonoma nv 8.25 / 36 3oz, crostini 13.95 iron horse, 6oz, baby greens, fries 24.95 “lark creek cuvee” brut, sonoma green valley 2005 10.75 / 53 S O U P A N D S A N D W I C H P L A T T E R 18.95

fox creek, •brentwood corn chowder sparkling shiraz, •blt on toasted sourdough mclaren vale NV heirloom tomato, hobbs’ applewood smoked bacon, aioli 8.50 / 39 add any one of our mini desserts 3.95 WHITE d’Arenberg viognier-marsanne, whole grain bread available upon request mclaren vale 2008 S A N D W I C H E S 9.25 / 35 portobello mushroom on griddled whole wheat provenance roasted peppers, smoked gouda, brentwood bean salad 14.95 sauvignon blanc, napa valley 2007 roast beef and gruyere cheese on sliced sourdough 11.00 / 48 grilled onions, horseradish cream, au jus, hand-cut fries 16.95

justin slow-roasted pulled pork on ciabatta sauvignon blanc, hand-cut fries, escabeche 15.95 paso robles 2008 9.50 / 34 knappstein riesling, E N T R E E S A L A D S clare valley 2008 9.00 / 34 whole leaf caesar with grilled chicken peter lehmann riesling, romaine, parmesan croutons 14.95 eden valley 2008 9.25 / 35 grilled wild king salmon with dill-yogurt dressing mixed heirloom tomatoes, lemon and english cucumbers 17.95 lucia “lucy” rose, santa lucia highlands new york steak with sherry vinaigrette 2008 9.50 / 38 heirloom tomato panzanella, picholine olives, baby artichokes 17.95 torbreck woodcutters semillon, wood-grilled chicken “cobb-style” with sweet onion vinaigrette barossa 2008 bacon, apple, maytag blue cheese, avocado, egg 15.95 10.25 / 39

heron chardonnay, california 2007 l34.95 7.75 / 29 S H O P P E R S S P E C I A L •little gem chopped salad annie’s lane chardonnay, bacon, chopped egg, buttermilk-blue cheese dressing clare valley 2007 8.75 / 33 •10oz new york strip whipped potato, crispy onions, chives petaluma piccadilly valley chardonnay add any one of our mini desserts 3.95 adelaide hills 2007 12.50 / 46 18% taxable service charge added to all parties of 7 or more. chef/partner: john ledbetter gm/partner: michael kapash

L090109 P S T E A K B U R G E R S RED daedalus cellars pinot noir, how to make a great burger - start with a great steak, grind it daily, grill it “jezebel”, oregon 2007 over a wood fire and then serve it with our hand-cut fries. 11.50 / 42 steakburger – 8oz siduri pinot noir, wood-grilled red onions, bibb lettuce, tomato, pickles 12.95 sonoma county 2008 14.50 / 58 sharp cheddar, blue or gruyere cheese add 1.50 handley pinot noir, tomato steakburger – 8oz anderson valley 2006 15.50 / 60 fresh mozzarella, heirloom tomato 14.95 yalumba bush vine grenache, mushroom steakburger – 8oz anderson valley 2006 9.50 / 36 swiss cheese, roasted button mushrooms 14.50 old press syrah, paso robles 2005 10.50 / 40 cowboy steakburger – 8oz bacon, cheddar, barbeque sauce, crispy onions 15.95 yalumba shiraz-viognier, barossa 2006 9.75 / 37 perigord black truffle steakburger – 8oz d’Arenberg shiraz-grenache, truffled brie cheese, frisee, truffle vinaigrette, caramelized onion marmalade 24.95 d’Arry’s original mclaren vale 2005 10.00 / 38

gemtree tadpole shiraz, STEAKBURGER, FRIES AlND A FLOAT 17.50 mclaren vale 2008 8.25 / 31 •steakburger – 8oz penfolds bin 28 kalimna shiraz, wood-grilled red onions, bibb lettuce, hand cut fries barossa 2006 12.50 / 48 sharp cheddar, blue or gruyere cheese add 1.50 peter lehmann shiraz, •root beer float – kemper root beer, vanilla ice cream barossa 2006 9.50 / 36 schild estate shiraz, barossa 2005 14.25 / 55 L U N C H E N T R E E S A N D S T E A K S served a la carte ridge zinfandel, lemon myrtle steamed halibut lytton springs, tomato broth, eggplant 23.00 dry creek valley 2006 15.00 / 60 whole roasted young chicken penley estate condor toy box tomato vinaigrette, chicken jus 18.75 cabernet--shiraz, yankee pot roast coonawarra-mclaren vale 2006 11.00 / 42 potato puree, glazed root vegetables 18.95 jayson red by pahlmeyer certified angus petite filet – 6oz proprietary blend, choice of steak sauce 28.95 napa valley 2005 18.00 / 80 certified angus new york strip steak – 10oz LarkCreekSteak choice of steak sauce 29.95 is committed to supporting local farmers and growers, *for our full selection of steaks, please ask your server using seasonal, farm-fresh S T E A K S A U C E S served on the side ingredients wherever possible. lark creek signature steak bearnaise creamy fresh horseradish red wine butter G maytag blue cheese butter additional sauce 1.95 uniforms by erica tanov

S I D E D I S H E S 7.95 J creamed spinach garlic the Larkspur Room is now open for private dining preserved lemon, chili flake summer beans for parties of up to 36 guests. roasted button mushrooms brown garlic, parsley Beth Brown 415-593-7100 [email protected] english peas and baby carrots hobbs’ bacon, pea tendrils or one of our managers are brentwood white corn grilled scallions, jalapeño available to assist you. crispy fried green tomatoes roasted red pepper remoulade whipped potatoes crispy fried onions, chives hand-cut fries bearnaise sauce

CERTIFIED ANGUS PRIME RIB sunday and monday nights 845 market street, 4th floor yorkshire pudding, whipped potato, au jus 36.95 quantities limited westfield san francisco centre . 415.593.4100 www.LarkCreekSteak.com L090609