BOUNTY SEASON MENU
Lark works with local farmers, ranchers, fisheries and foragers to serve the best of each season, bright and intense with spring and summer, rich and heartening in autumn and winter. Our menu changes frequently and features locally-produced and organic cheeses, charcuterie, vegetables, grains, fish, and meats, all prepared with a signature focus on flavor and quality. Dine a la carte or enjoy our four-course Chef’s tasting menu.
Corkage fee: $50/bottle (maximum 2 bottles)
Please no bottles on the current wine list
FIRST
Lark house made bread service
smoked farro bread, rye lavosh, Pão de Queijo, black olive caper tapenade
12
Aash Farm salad
Heirloom tomato, grilled peach, spiced pepitas, cotija
22
Yellowfin tuna crudo
yuzu corn aguachile, cherry tomato, salted quicos
32
Fried shishito peppers
green beans, pickled mushroom, sesame miso dressing
24
Watermelon tomato gazpacho
brûléed sheep’s milk feta, chili lime pistachio
18
Roasted oysters
Champagne sabayon, mushroom duxelle, spinach
28
add white sturgeon caviar — $50
Salmon gravlax
caper berry, dill cream, nasturtium, Darphin potatoes, ikura
34
Duck liver mousse
radicchio marmellata, grilled farro bread, cherries
30
SECOND
Arròs negre
Dungeness crab, mussels, baby octopus, chorizo, fennel, pimenton
48
Ricotta gnudi
patty pan squash, cherry tomato brodo, squash blossom, Parmigiano
44
Fazzoletti
lamb and pork Bolognese, garlic confit, oregano, pecorino Romano
46
Neah Bay halibut
crispy sweet potato, aji amarillo, peanut salsa macha, cilantro
54
Iberico pork solomillo
charred corn, plum mustard, morcilla, truffle manchego
52
Anderson Ranch lamb
cashew za’atar crust, creamy cauliflower, mint pea zhoug
58
Wagyu Bavette steak
Billy’s tomatoes, chickpea fries, chili crunch green beans
60
LARK FOUR-COURSE
Chef’s Tasting Menu
We require full table participation to ensure the best experience for your party.
Vegetarian and pescatarian tastings available on request.
$130 per person | Premium wine pairing +$90
DESSERT
Rice pudding
apricot Qamar al-Din, bruleed apricot, black pepper white chocolate bark
15
Black fig tarte tatin
grappa caramel, goat cheese sorbet, candied pecans
15
Dark chocolate torte
straciatella ice cream, chocolate sauce, cacao nib
15
Cornmeal olive oil cake
lemon verbena custard, blueberries, limoncello sorbet
15
Three great cheeses
rye lavosh, Marcona almond, bing cherry mostarda
22
Seasonal sorbet
fruit and berries, balsamic meringue crisp
15