Valentine's Day Dinner

Thursday February 14th, 2013

$90 per person

 $40 wine pairing


First Course

Kushi oysters, served raw with housemade sriracha mignonette


Cara Cara orange, candy stripe beet and watercress salad with blood orange oil


Seared Pleasant View Farm foie gras with duck cracklings, smoked onion jus


Chilled Blue king crab with Meyer lemon butter

(half pound $20 supplement)

(One pound $35 supplement)


Second Course

Sunchoke soup with truffled sunchoke chips and Jamon Iberico


Yellowtail crudo with preserved lemon, fennel, green olive and fennel pollen


Burrata with Taggiasca olives, wild arugula and olive oil croutons


Third Course

Porcini ricotta capeletti with wild mushrooms and Parmigiano Reggianno


Cider braised pork cheeks with celery root, apple and brown butter chestnuts


Wagyu hanger steak with Pommes de terre Robuchon,

Brussels sprouts and black peppercorn sauce

 (add a slice of Pleasant View Farm foie gras $10)



Arctic rose panna cotta with blood orange jus and citrus lace cookie


Pineapple tarte tatin with Single barrel rum caramel and vanilla bean ice cream


Theo chocolate pavé with salted almond streusel and mascarpone ice cream

Other News & Events

We apologize for any inconvenience!
Celebrate St. Valentine with a four course dinner at Lark.
We're excited to announce the launch of Lark's Short Rib Suppers, offered every Sunday and Monday evening on the Lark mezzanine.