February Feb 13 - 2nd annual Champagne Tasting at Licorous At Licorous, starting at 2pm, we’ll be hosting our 2nd annual Champagne tasting in conjunction with Pike & Western Wine Merchants. The cost is $50 per person. Please call 206.325.6947 for more information. Champagnes NV Patrick Bottex Vin du Bugey Cerdon Brut 2005 Martinolles Cremant de Limoux NV Labastide-Gállac Vouvray Pierre Moncuit Brut Blanc de Blancs Grand Cru NV Dumont Brut Rosé Pairings Dungeness crab with green apple and fennel Cauliflower cream with Stellar Bay oyster, tarragon oil Cuttlefish and hearts of palm salad with blood orange and crispy shallot Rabbit loin and rillettes with celery root and black truffle Pierre Robert with poached pear, grains of paradise and beet Feb 14 - Valentine's Dinner We are currently accepting reservations for a four course Valentine's Dinner. The cost is $80 per person with a $35 supplemental wine pairing. Please call 206.323.5275 for reservations. First Course Penn Cove Select oysters, served raw with Meyer lemon granita or Arugula, endive and frisée salad with hazelnuts, blue cheese and mustard dressing or Seared foie gras with cocoa brioche and blood orange marmalade ($15 supplement) or Maine lobster fondue with Meyer lemon butter, tarragon and potato bread (half-$20, whole $35 supplement) Second Course Cauliflower soup with sea scallop, brioche croutons and truffle oil or Yellowtail carpaccio with preserved lemon, fennel, green olive and fennel pollen or Alaskan spot prawns with smoked ham, white polenta and spicy prawn sauce ($10 supplement) Third Course Wild mushroom lasagna with porcini cream, truffle and Parmigiano Reggianno or Braised pork cheeks with celery root puree, Green apple slaw and trotter fritter or Painted Hills Coulotte steak with pommes de terre “Robuchon”, glazed carrots and red wine sauce Dessert Meyer lemon parfait with lemon jus, vanilla kumquats and citrus lace cookie or Chocolate madeleines with Theo dark chocolate sauce or Chocolate pavé with white chocolate granita, malt wafer and roasted cashews Chef's Table 2010 The popular dinner series that took Seattle by storm in 2009, is back again in 2010. Join Chef Thierry Rautureau of Rover’s, Chef Jason Wilson of Crush, Chef Maria Hines of Tilth, Chef Joseba Jimenez de Jimenez co-founder of the Harvest Vine, Chef John Sundstrom of Lark, and Chef Holly Smith of Café Juanita for a year of incredible food, wine and entertainment! Each restaurant (except Tilth, see below) will host 2 dinners this year, thanks to your suggestions! All dinners begin at 6 o’clock unless otherwise arranged with the host restaurant. Evenings begin with a sparkling and hors d’oeuvres reception, dinner to follow. 6-Course Menu $110/person (does not include, wine, tax or service) To make reservation, please call each restaurant directly. SCT 2010 Schedule Crush Sunday, 2/21 Monday, 2/22 To make reservations call, Crush @ (206)302-7874 Rover’s Monday, 3/22 Tuesday, 3/23 To make reservations call, Rover’s @ (206)325-7442 Tilth (This dinner will be in Walla Walla at White House Crawford restaurant) Wednesday 4/15 To make reservations call, Whitehouse-Crawford @ (509)525-2222 Harvest Vine Monday, 6/7 Tuesday, 6/8 To make reservations call, Harvest Vine @ (206)320-9771 Lark Monday, 9/20 Tuesday, 9/21 To make reservations call, Lark @ (206)323-5275 Café Juanita Monday, 10/18 Tuesday, 10/19 To make reservations call, Café Juanita @ (425)823-1505 To receive the latest news on Lark events, menus, and more, sign up for the Lark Newsletter.