Reservations
Christmas Eve at Lark
Gather with family and friends in our dining room on Dec. 24 for a three course dinner featuring our favorite winter ingredients. Kusshi oysters, duck breast, Waygu steak and other delights will be on offer. Lark will not be serving our regular menu, just the prefix menu detailed below. Book your table online or give us a call at (206) 323-5275 to reserve.
Christmas Eve Dinner
Tuesday, December 24
Seating from 5:o0 pm til 8:30pm
$80 per person
First Course:
Kusshi Oysters with Hosui pear and Nashi pear cider mignonette
Or
Burrata with Fuyu persimmon, endive, mint, and honey pomegranate vinaigrette
Or
Celery Root, Apple and Chestnut Soup with brown butter chestnuts Or Seared Foie Gras with Shaw Island quince, ruby port sauce, and duck fat financiers ($15 supplement)
Second Course:
Weathervane Scallops with caramelized sunchokes and Meyer lemon salsa verde
Or
Duck Breast with Hasselback potatoes, red cabbage choucroute, and sour cherry duck jus
Or
Wagyu Hanger Steak with yam gratin, Brussels sprouts, bacon, and red wine sauce
Or
Bucatini with wild mushrooms, black truffle fonduta, and Parmigiano- Reggiano
Dessert Course:
Blood Orange Sorbet with cardamom chiffon cake and cranberry kumquat marmalade
Or
Quince Tarte Tatin with Calvados caramel, pomegranate mascarpone ice cream, and salted pistachio
Or
Theo Dark Chocolate Persimmon Pudding with brandy hard sauce and candied walnuts
Tuesday, December 24
Seating from 5:o0 pm til 8:30pm
$80 per person
First Course:
Kusshi Oysters with Hosui pear and Nashi pear cider mignonette
Or
Burrata with Fuyu persimmon, endive, mint, and honey pomegranate vinaigrette
Or
Celery Root, Apple and Chestnut Soup with brown butter chestnuts Or Seared Foie Gras with Shaw Island quince, ruby port sauce, and duck fat financiers ($15 supplement)
Second Course:
Weathervane Scallops with caramelized sunchokes and Meyer lemon salsa verde
Or
Duck Breast with Hasselback potatoes, red cabbage choucroute, and sour cherry duck jus
Or
Wagyu Hanger Steak with yam gratin, Brussels sprouts, bacon, and red wine sauce
Or
Bucatini with wild mushrooms, black truffle fonduta, and Parmigiano- Reggiano
Dessert Course:
Blood Orange Sorbet with cardamom chiffon cake and cranberry kumquat marmalade
Or
Quince Tarte Tatin with Calvados caramel, pomegranate mascarpone ice cream, and salted pistachio
Or
Theo Dark Chocolate Persimmon Pudding with brandy hard sauce and candied walnuts
Other News & Events
Please stay tuned for events coming soon.
