Valentine's Day Dinner

Valentine's Dinner

Thursday, February 14

$130 per person, $60 wine pairing

Enjoy a Valentine’s Day dinner celebration to remember at Lark on Thursday, February 14.  Chef John Sundstrom has a decadent four-course menu full of luxurious options planned and wine director Jennifer O’Neil has curated a thoughtful selection of wines for guests interested in wine pairings. Reserve on our website or by giving Lark a call at (206) 323-5275.


The menu for the evening is as follows:


First Course

Samish Pearl Oysters served raw with house made Sriracha cocktail sauce


Blood Orange, Endive and Frisée Salad with pistachios and tangerine vinaigrette


Cauliflower Soup with vadouvan curry carrots, brown butter, and sunflower quinoa crunch


Seared Foie Gras with pain perdu, Armagnac prunes, and salted cashew ($5 supplement)


Second Course

Yellowfin Tuna Crudo with smoked dashi gelée, watermelon radish, and pickled cucumber


Grilled Octopus with black Venere rice, guanciale, lemon, and Controne pepper


Alaskan Spot Prawn Fondue with Meyer lemon butter, fennel, and grilled bread ($10 supplement)


Third Course        

Potato Gnocchi with wild mushrooms, black truffle, and Parmigiano-Reggiano


California Halibut with Cara Cara orange, roasted sunchoke, and yuzu ginger beurre blanc


Wagyu Hanger Steak with pommes de terre “Robuchon”, Bloomsdale spinach, and syrah wine sauce (Add a slice of seared foie gras for $10)



Grapefruit Sorbet with coconut tapioca, shiso blood orange, and toasted coconut


Pineapple Tarte Tatin with single barrel rum caramel and vanilla bean ice cream


Theo Chocolate Panna Cotta with roasted white chocolate brittle and hazelnuts

Other News & Events

Lark will be closed on Memorial Day, May 27.