Reservations

Current Menu

 

 

Lark Take Away Menu
Tuesday - Saturday 5:00pm - 8:00pm 
Order in person at Slab Sandwich, 1201 10th Avenue or online.
 
Three cheeses: Fleur d’ Espelette (sheep), Bleu d’Auvergne (cow), Bethmale (goat), 

mostarda di uva, rosemary crackers $18

Butter lettuce, marinated artichoke hearts, Manchego, toasted sunflower  $16 

Pork and venison pate, dried tomato pistou, farro toast, arugula   $14 

Buccatini pasta, Dungeness crab, jamon Serrano and dried scallop XO sauce   $28

King Salmon, winter squash, aji amarillo butter, parsley pistou, confit Alvarez peppers  $34 

Wagyu bavette steak, roasted sunchokes, creamy horseradish, red wine sauce  $36

Carman Ranch beef burger, blue cheese, caramelized onion, pickled mustard seed

on brioche bun with Lark fries $18 

Pommes de terre Robuchon $10

Maple cake, oat pecan crumble, Bourbon custard sauce  $10

Madrona bark panna cotta, spiced quince, speculoos cookie  $10 

JM’s salted chocolate chip cookie $3

 

In the Slab deli case:

Assorted charcuterie, cheeses and preserves- AQ

Lark Larder Box $75 

Lark Autumn Grill  Box $95

 

Thanksgiving Dinner from Lark

Order on Tock and arrange for pick up at Lark
Tuesday, November 24 or Wednesday November 25, 2:00pm - 6:00pm
$95 per person, with a two person minimum
 
Complete Thanksgiving Dinner
Roasted organic turkey, sliced breast and leg
Turkey gravy 
Mom’s traditional stuffing
Winter squash with maple syrup & roasted shallots 
Mashed potatoes 
Brussels sprouts with balsamic, pancetta & thyme 
Cranberry sauce with lemon 
Lark smoked farro bread
Heirloom pumpkin pie 
Bourbon brown sugar whipped cream 
 
Thanksgiving Extras & A La Carte Items
STARTERS & SNACKS
Guanciale wrapped dates stuffed with blue cheese (per dozen) 18
Spiced shrimp with horseradish cocktail sauce (per dozen) 42
Market crudités with green goddess dressing 32
Artisanal cheese platter with honeycomb 40
Marcona almonds 16/pint
Aarinated olives 14/pint
Nelly’s spiced nuts 14/pint
 
DINNER
Market lettuces with chives, radish & green goddess dressing (serves 4) 36
Oven-ready brined organic turkey – 12-16 pounds/ 148 (not cooked)
Center cut beef tenderloin roast with Bordelaise sauce -2 pounds / 160
Vegetarian roulade: chard, mushrooms, caramelized onions, winter squash, apples, Sage 1 pound/60
Mom’s traditional stuffing 28/quart
Winter squash with maple syrup & roasted shallots  26/quart
Brussels sprouts with balsamic, pancetta & thyme 26/quart
Mashed potatoes 24/quart
Green goddess dressing 16/pint
Cranberry sauce with lemon 12/pint
Turkey gravy 16/pint
 
BREADS
Lark smoked farro bread 10
Ciabatta rolls (six) 12.00
 
FOR DESSERT
Heirloom pumpkin pie 36
Brown butter pecan tart 40
Quince cranberry crumble 40
Bourbon brown sugar whipped cream 12/pint
 

Wine Three Packs

$120 per three pack

Jaine, Rose Columbia Valley Wa 2019

Vietti, Roero Arnies, It 2019

Salem Wine Company Pinot Noir, OR 2018

$240 per three pack

Pierre Gerbais L’Originale Extra Brut Champagne, FR NV

Januik, Chardonnay Cold Creek Vineyard Columbia Valley, Wa 2018

Scavino Barolo Prapo, It 2015