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, pão de queijo, herb focaccia, charred eggplant dip, salted butter
12
Apple, kale, dried cranberry salad
creamy lemon dressing, Cougar Gold cheese
18
Hamachi crudo
yuzu ponzu, fermented fennel, blood orange, fennel tempura
32
Dungeness crab
green curry aioli, cilantro, cherry tomato, crispy shallot
36
Tortilla soup
grilled blue prawn mamela, huitlacoche, lime crème fraîche
28
Fried Willapa Bay oysters
roasted garlic aioli, shishito peppers, togarashi, lemon
30
Squab breast and confit
cipolinni agro dolce, pecan butter, duck fat Yorkshire pudding
42
Country pork pâté
Spitzenberg apple bread pudding, pickled mustard seed, smoked hazelnut
32
SECOND
Duck leg confit
Blue Bird Grain farroto, lobster mushrooms, roasted sweet peppers
48
Spaghetinni
Hama Hama clams, mussels, garlic, Calabrian chili, flat leaf parsley
44
Ricotta capeletti
Reggiano Parmigiano, chanterelles, marjoram, crispy pancetta
46
Lamb osso buco
couscous, braised turnips, preserved lemon, truffle yogurt, pistachio
58
Alaskan black cod
summer squash, tomato basil cream, pecorino crumble
54
Wild salmon
yuzu kosho glaze, purple daikon, sticky rice cake, pickled hon-shimeijis
56
Bavette steak
domino potatoes, cherry tomato, Taggiasca olives, chimmichurri
58
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
Semolina olive oil cake
nectarine, pluot, Earl Grey ice cream, almond croquant
15
Dark chocolate torte
Grand Marnier espresso espuma, cocoa nib meringue
15
Basque cheesecake
caramelized pear, wild huckleberry, Poire Williams cream
15
Three great cheeses
rye lavosh, smoked hazelnut, honeycomb, preserved quince
22
Pomegranate sorbet
rosehip yogurt, red wine apple, salted pistachio
15