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, pão de queijo, malt pecan scones, chive blossom butter
12
Heirloom tomato
grilled stone fruit, barrel aged sheep’s milk feta, sherry vinegar, herbs
18
Hamachi crudo
lemongrass chili green sauce, cherry tomato, green papaya, fried shallots
32
Mussels
chistorra sausage, green garlic, chickpeas, vermouth, grilled bread
28
Asparagus
pecorino espuma, cured egg yolk, puffed farro, mizuna
28
Fried Willapa Bay oysters
roasted garlic aioli, shishito peppers, togarashi, lemon
30
Creole fricassée
of veal sweetbreads, artichoke, Andouille sausage, peppers
36
Foie gras parfait
red wine cherries, maraschino gelée, rye toast
36
SECOND
Dungeness crab bomba rice
leeks, tempura garlic scapes, piri piri
48
Tagliatelle carbonara
morel mushrooms, pancetta, egg yolk, Reggiano Parmigiano
44
Gnochetti Sardi
rabbit Italian sausage, fava beans, pecorino Romano, mint
46
Carlton pork loin chop
corn bread pudding, pea purée, grilled spring onion, cider
54
Neah Bay halibut
summer squash, tomato basil cream, squash blossom, pecorino crumble
54
Wild salmon
yuzu kosho glaze, purple daikon, sticky rice cake, pickled honshimei-jis
56
Wagyu Bavette steak
crispy potatoes, cherry tomato, toasted garlic parsley butter
56
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
Baba au rhum
caramelized pineapple, vanilla bean ice cream, macadamia
15
Dark chocolate budino
miso caramel, caramelized banana, smoked hazelnuts
15
Buttery biscuit
huckleberry rhubarb compote, mascarpone, aged Balsamic
15
Three great cheeses
rye lavosh, Marcona almond, honeycomb
22
Raspberry sorbet
lime curd, strawberries, Brovo forest liqueur, white chocolate bark
15