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
rye lavosh, herb onion focaccia, sugar pumpkin mousse
12
Rösti potatoes
clabber cream, chives, smoked ikura caviar
32
substitute 1 ounce White Sturgeon caviar ($95 supplement)
Hamachi crudo
yuzu kosho, shiso tempura, smoked tamari, watermelon radish
26
Beets
Brussels sprouts, walnut, gorgonzola, pomegranate vinaigrette
16
Burrata
Hosui pear, Treviso radicchio, cipollini agrodolce, herbed croutons
18
Shigoku oysters
served raw, lychee jalapeño granita
36
Dungeness crab and salmon chawanmushi
konbu oil, sesame seaweed chip
32
Seared Sonoma foie gras
caramelized quince, Yorkshire pudding, hazelnut
36
SECOND
Rigatoni
roasted peppers, tomato, black olive, stracciatella, Reggiano
36
add housemade Italian pork sausage ($10 supplement)
Potato gnocchi
hedgehog mushroom, spruce tip pine nut relish, pecorino
44
Squid ink casarecce
spot prawns, ‘Nduja crumbs, Calabrian chili, lemon
46
Black cod
marble potato, brown butter ‘Swedes’, fried rosemary, vanilla bean
44
Wild Coho salmon
borlotti beans, pancetta, grilled broccolini, crispy onion
52
Elk chop
wild mushroom sourdough açorda, acorn squash, black trumpets
58
Snake River Ranch zabuton steak
oxtail croquette, sunchoke, Bordelaise sauce
60
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.
$120 per person | Premium wine pairing +$90
DESSERT
Creme brûlée cake
wild huckleberries, vanilla mascarpone, candied lemon
15
Nutmeg pavlova
green apple sorbet, caramelized apple, roasted hazelnut
15
Chocolate espresso mousse
malt coffee bean crunch, frozen chocolate espuma
15
Red wine pear tart satin
pistachio ricotta gelato, candied cranberry
15
Three great cheeses
rye lavosh, housemade quince membrillo
22