Valentine's Day Dinner

 Sunday February 14th, 2016

$ 110 per person, plus tax and gratuity

We will be offering a prix fixe, four course menu with a selection of decadent offerings in honor of Valentine's Day. We would love to have you join us on this special night. Reservations can be made using Open Table or by calling Lark at (206) 323 - 5275. Please note, the regular Lark menu will not be available on February 14.


First Course

Kusshi oysters, served raw with grapefruit Champagne mignonette


Winter greens salad with kale, garlic crouton, goat cheese

and creamy lemon vinaigrette 


Seared foie gras with crispy chicken skin, nuoc cham caramel and pineapple

($5 supplement)


Snow crab fondue with Meyer lemon butter, chives and black olive focaccia

 ($5 supplement) 


Second Course 

Creamy potato soup with chorizo, octopus and pimenton


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


Avocado tart, spicy lime aioli, pumpkin seeds, mole vinaigrette


Third Course

Burrata triangoli, Meyer lemon, capers, parsley and Parmigiano Reggianno


Quinault River steelhead with celery root, hedgehog mushrooms and black truffle


Snake River Ranch coulotte steak with roasted fingerling potatoes,

romanesco and black peppercorn sauce

 (Sub: Magnolia Wagyu Zabuton steak $25 supplement)




Apple fritters with maple foie gras glaze and vanilla mascarpone


Coconut sorbet, passion fruit curd, spicy mango and coconut meringue


Theo chocolate panna cotta with salted almond crumble and dulce de leche




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