NUTRITIONAL & ALLERGEN INFORMATION 15 8 15 8 10 5 5 3 7 3.5 6 3 7 3.5 2 1 2 1 0 0 0 0 0 0 0 0 0 0 145 75 135 75 150 80 85 40 35 15 95 45 60 25 1250 590 1520 550 1060 690 1620 800 940 460 910 440 1060 510 33 16 33 16 34 17 36 17 39 19 40 19 33 15 2 1 2 1 2 1 2 1 4 2 3 1 2 0 6 3 6 3 7 4 7 4 10 5 8 4 7 3 34 19 34 19 35 20 36 18 10 5 30 15 16 8 • • • • • • • • • • • • • • • • • • • • • • • • • • • • Burger Brioche Bun - Rg. Burger Brioche Bun - Sm. Burger Lettuce Wrap Gluten-Free Bun 190 80 5 250 40 20 0 100 4.5 2 0 11 3 1.5 0 6 0 0 0 0 15 5 0 25 260 115 10 650 30 13 1 36 1 0 0 2 1 2 0 7 6 3 0 3 • • • • Burger Sauces House Sauce - Rg. Burger House Sauce - Sm. Burger 180 90 170 170 180 170 90 160 160 170 20 10 18 18 19 1.5 1 1.5 1.5 1.5 0 0 0 0 0 20 10 15 20 20 250 125 190 260 310 0 0 0 1 1 0 0 0 0 0 0 0 0 0 0 0 0 0 0 1 Lettuce Tomato Red Onion Pickle Griddled Onion Crispy Jalapeno Cilantro 0 5 5 0 15 40 0 0 0 0 0 10 15 0 0 0 0 0 1 2 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 210 55 190 0 0 1 1 0 2 5 0 0 0 0 0 0 0 0 0 1 0 0 1 1 0 0 0 0 0 0 0 0 Truffle Aioli - Truffle Burger Chipotle Sauce - Chicken Burger Wasabi Ginger Sauce - Tuna Burger Saturated Fat (g) Trans Fat (g) Chol (mg) Sodium (mg) Total Carbs (g) Fibers (g) Sugar (g) Protein (g) • • • • • • • • • • • • • • • • • • Fish 57 31 56 30 46 25 38 20 51 26 36 18 36 19 Total Fat (g) Nuts 510 280 500 270 400 220 340 180 450 230 320 160 320 170 Calories from Fat Egg Dairy 800 420 790 420 700 370 640 320 650 320 610 300 520 260 BURGERS Calories Soy Gluten Rg. Larkburger Sm. Larkburger Rg. Truffle Burger Sm. Truffle Burger Rg. Turkey Burger Sm. Turkey Burger Rg.Tuna Burger Sm. Tuna Burger Rg. Amy Burger Sm. Amy Burger Rg. Chicken Burger Sm. Chiciken Burger Rg. B.L.T. Sm. B.L.T Burger Toppings Larkburger features 100% All Natural Ingredients with no preservatives or additives. All sauces and dressings are made in-house. • • • • • • • • • • • • The nutritional data presented here is derived from a variety of sources including lab work, database resources, and information derived from our suppliers. These figures use an assumed avg. including portion sizes. Actual nutritional content may vary by factors including change in supplier, recipe and preparation variations, change in ingredients, and changes in substitutions. Total Carbs (g) Fibers (g) Sugar (g) Protein (g) 60 30 50 25 50 25 60 30 200 130 7 3.5 6 3 6 3 7 3.5 22 15 4.5 2 4 2 4 2 4.5 2 7 5 0 0 0 0 0 0 0 0 0 0 25 10 25 15 20 10 20 10 35 25 360 180 130 65 40 20 130 65 1810 1210 0 0 1 1 1 1 0 0 0 0 0 0 0 0 0 0 0 0 0 0 1 0 0 0 0 0 0 0 0 0 4 2 5 3 6 3 5 3 22 15 Kid's Grilled Cheese Kid's Little Lark Kid's Little Turkey 500 410 360 310 280 220 34 31 25 13 8 5 0 1 0 70 75 80 650 515 685 31 13 14 1 0 0 5 2 3 17 18 19 Kid Fry Kid Truffle Fry Kid Soybean Kid Apple 420 460 200 130 220 250 60 0 26 29 6 0 2 3 0 0 0 0 0 0 0 5 0 0 440 510 790 0 47 47 21 34 3 3 16 5 2 2 4 25 6 7 16 1 640 460 590 470 200 450 225 350 250 310 250 60 180 90 41 29 36 29 6 20 10 4 3 2.5 2 0 6 3 0 0 0 0 0 1 0.5 5 5 0 0 0 60 30 710 510 610 490 790 1890 945 65 47 65 52 21 42 21 5 3 5 4 16 11 5.5 2 2 2 2 4 9 4.5 10 7 8 6 16 24 12 530 520 360 180 340 400 240 160 40 45 27 12 3 7 2 1.5 0 0 0 0 0 50 0 0 1240 1250 1100 540 37 20 22 3 9 3 6 1 9 4 6 1 10 10 11 1 Burger Toppings Cont. 90 45 80 40 80 40 90 45 290 190 Egg Sodium (mg) Fish Chol (mg) Nuts Trans Fat (g) Soy Saturated Fat (g) Dairy Total Fat (g) Gluten Calories from Fat Burgers American Cheese - Rg. Burger American Cheese - Sm. Burger Pepper Jack Cheese - Rg. Burger Pepper Jack Cheese - Sm. Burger Swiss Cheese - Rg. Burger Swiss Cheese - Sm. Burger Tillamook® Cheddar Cheese - Rg. Burger Tillamook® Cheddar Cheese - Sm. Burger Bacon - Rg. Burger Bacon - Sm. Burger Calories Sides BURGERS CONT. • • • • • • • • KID'S MEAL • • • • • • • • • • • SIDES Rg. Truffle & Parmesan Fries Sm. Truffle & Parmesan Fries French Fries Sm. French Fries Soy Beans Black Angus Red Chili Bowl (12oz) Black Angus Red Chili Cup (6oz) • • • • • SALADS Rg. Rocket Power Salad Rg. Caesar Salad Rg. Kale Salad Side Salad • • • • The nutritional data presented here is derived from a variety of sources including lab work, database resources, and information derived from our suppliers. These figures use an assumed avg. including portion sizes. Actual nutritional content may vary by factors including change in supplier, recipe and preparation variations, change in ingredients, and changes in substitutions. Fibers (g) Sugar (g) Protein (g) 450 470 330 370 39 42 3 4.5 0 0 0 40 1240 1060 22 18 5 3 4 3 6 6 Sm. Kale Salad Miso-Ginger Dressing House Vinaigrette Caesar Dressing 300 230 320 450 220 210 310 430 25 23 36 49 1.5 1.5 2.5 4 0 0 0 0 0 0 0 50 1200 1040 1020 970 14 4 0 1 4 0 0 0 7 1 0 0 8 2 0 2 Add Adobo Grilled Chicken Add Ahi Tuna Add Certified Angus Beef® Add All Natural Turkey 150 200 360 370 50 70 240 140 5 8 27 15 1 0.5 10 5 0 0 2 0 65 50 105 115 200 1050 100 30 2 2 0 2 0 0 0 1 1 1 0 0 23 29 27 28 Vanilla Shake Chocolate Shake Strawberry Shake 150 150 160 60 60 50 6 7 6 4 4 4 0 0 0 20 20 20 95 105 85 16 17 19 0 0 0 16 17 19 7 7 6 • • • Vanilla Shake Chocolate Shake Strawberry Shake 200 200 213 80 80 67 8 9 8 5 5 5 0 0 0 27 27 27 127 140 113 21 23 25 0 0 0 21 23 25 9 9 8 • • • Vanilla Shake Chocolate Shake Strawberry Shake 267 267 284 107 107 89 11 12 11 7 7 6 0 0 0 36 36 36 169 187 151 28 30 34 0 0 0 28 30 34 12 12 11 • • • Vanilla Shake Chocolate Shake Strawberry Shake 333 333 356 133 133 111 13 16 13 9 9 8 0 0 0 44 44 44 211 233 189 36 38 42 0 0 0 36 38 42 16 16 13 • • • Lg. 20 oz Lemonade 222 0 0 0 0 0 11 58 0 56 0 Additions Dressing Sm. Rocket Power Salad Sm. Caesar Salad • • Fish Egg Total Carbs (g) Soy Sodium (mg) Nuts Chol (mg) Kid's Trans Fat (g) Dairy Saturated Fat (g) Sm. Total Fat (g) Gluten Calories from Fat Md. Calories Lg. SALADS CONT. • • • • • • DRINKS & MILKSHAKES The nutritional data presented here is derived from a variety of sources including lab work, database resources, and information derived from our suppliers. These figures use an assumed avg. including portion sizes. Actual nutritional content may vary by factors including change in supplier, recipe and preparation variations, change in ingredients, and changes in substitutions.
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