Le Pigeon and Lark Dinner

Lark and Le Pigeon Dinner

With Guest Chef Gabriel Rucker

Monday January 13, 2014

$95.00 per person tax and gratuity additional

Lark and Le Pigeon Cookbooks available for purchase


Black radish with spot prawn roe butter

Duck nuggets with prine mustard dip

Dinah's cheese with quince jam and Marcona almond

Mccarthy's Single Malt Whiskey Rob Roy

First Course

Goat tartare, lime, carrot samosa, yogurt panna cotta

Hilliards The 12th Can "Go Hawks"

Second Course

Eel pot aufeu, glazed ell, mushrooms and foie gras dumplings

Domaine du Closel Savanierres 2011

Third Course

Foie gras torchon, vanilla kumquat, green peppercorns, olives, emmer

Il Chiaretto Valtenesi Rose 2012

Fourth Course

Truffled chicken, white asparagus, soft egg

Twelve Pinot Noir Yamhill-Carlton 2012

Fifth Course

Grilled squab breast and fried livers with dirty potato salad

Owen Roe Yakima Valley Red 2009


Theo chocolate cake with caramel popcorn and salted caramel ice cream

Caffe Vita Coffee

Call to reserve your seat

(206) 323-5275



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