BOUNTY SEASON MENU
Lark works with local farmers, ranchers, fisheries and foragers to serve the best of each season, bright and intense with spring and summer, rich and heartening in autumn and winter. Our menu changes frequently and features locally-produced and organic cheeses, charcuterie, vegetables, grains, fish, and meats, all prepared with a signature focus on flavor and quality. Dine a la carte or enjoy our four-course Chef’s tasting menu.
Corkage fee: $50/bottle (maximum 2 bottles)
Please no bottles on the current wine list
FIRST
Lark house made bread service
Smoked farro bread, rye lavosh, caramelized onion focaccia, black olive caper tapenade
12
Billy’s Farm tomatoes
grilled peach, spiced pepitas, cotija
22
Yellowfin tuna crudo
yuzu corn aguachile, cherry tomato, salted quicos
32
Fried shishito peppers
green beans, pickled mushroom, sesame miso dressing
24
Lobster mushroom and chanterelle bisque
Maine lobster and mushroom toast, Old Bay crema
28
“Dancing Guy” oysters
mushroom, spinach, bacon, Pernod, herb butter crumbs
36
Shrimp and Anson Mills Grits
Jimmy Nardello peppers, garlic, pimenton, sungold tomatoes
34
Duck liver mousse
radichhio marmellata, grilled farro bread, wild huckleberries
30
SECOND
Spinach cappeletti
herbed crescenza filling, smoked lobster mushrooms, Reggiano Parmigiano
46
— add sweet Italian sausage $8
Chanterelle and sweet corn farroto
pancetta, Parmigiano frico, tomato cream, fried corn silk
44
Fazzoletti
lamb and pork Bolognese, garlic confit, oregano, pecorino Romano
46
Herb and pepper crusted albacore steak
“ratatouille” pave, caramelized onion soubise, smoked tomato balsamic gastrique
48
Iberico pork solomillo
charred corn, plum mustard, morcilla, truffle manchego
56
Wild Coho salmon
creamy cauliflower, cashews, za’atar, patty pan squash, mint pea zhoug
54
Wagyu Bavette steak
Billy’s tomatoes, chickpea fries, chili crunch green beans
56
LARK FOUR-COURSE
Chef’s Tasting Menu
We require full table participation to ensure the best experience for your party.
Vegetarian and pescatarian tastings available on request.
$130 per person | Premium wine pairing +$90
DESSERT
Texas peach brown sugar cobbler
whiskey whipped cream, candied pecans
15
Black fig tarte tatin
grappa caramel, goat cheese sorbet, pine nuts
15
Dark chocolate torte
straciatella ice cream, chocolate sauce, cacao nib
15
Cornmeal olive oil cake
lemon verbena custard, blueberries, limoncello sorbet
15
Three great cheeses
rye lavosh, Marcona almond, bing cherry mostarda
22
Seasonal sorbet
fruit and berries, balsamic meringue crisp
15