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APRIL 2016
We are thrilled to announce the launch of
brunch at Lark! Starting Saturday, April 16 Lark will be open Saturdays and Sundays, 10am - 2pm, for brunch service.
Our brunch will offer classic and innovative choices, with a menu that shifts with the seasons. Brunch starters include
house made pastries
such as
monkey bread with pecans, apple fritters with maple foie gras glaze and morning buns.
Large plates
include sweet dishes, like stuffed French toast with lemon cream cheese and rhubarb, and savory (crispy pork belly with kim chi fried rice and scrambled eggs will take the edge off any rough morning). Seafood dishes also appear on the menu: oyster shooters with mezcal, lime & charred jalapeno will wake you up quick, or opt for the luxurious Dungeness crab Benedict.
For our brunch cocktail list we've devised a lineup of bright morning mixes, and e
ach month there will be two new Bloody Marys, one vegetarian and one carnivore. The full Lark brunch menu can be found here. Reservations are encouraged and can be made by calling Lark at 323-5275 or via Open Table.
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Upcoming Events & News from Lark
Cochon 555's Late Night Asian Speakeasy
Friday, April 8 9:00 pm
$125 per person,
specialty cocktails & punches included
, tax & tip additional
Chef John Sundstrom has invited a line-up of top Seattle chefs for a very special night at
Bitter/Raw.
Please join us April 8 for the Seattle installment of
Cochon 555's Late Night Asian Speakeasy
, a festive night celebrating after-hours restaurants and Asian cuisine. The event, which is held every Friday of the Cochon555 tour in cities across the country, is one of the most anticipated in the tour's lineup and promises to be a fun night full of great eats and killer drinks. Local chefs PK and Wiley Frank of Little Uncle will bring their beloved Thai flavors, Rachel Yang and Seif Chirchi of Trove, Joule, and Revel will offer up a Korean noodle dish, Scott Emerick will bring some Vietnamese flair from Seven Beef, and John Sundstrom will come up some great Japanese-inspired plates. Holly Smith and Junko Mine from Cafe Juanita will be making dessert.
Reservations are available here.
Wild Beast Feast
Sunday, April 17 6:00
$120 per person,
tax & tip additional
A great Lark tradition continues with our 6th annual
Wild Beast Feast. Here is your chance to dine on delicious and hard to come by fare, served family style. This evening is always exceptionally fun and sells out quickly. The full menu can be viewed
here. Give us a call at (206) 323-5275 to reserve your spot.
Better Burger Luncheon
Tuesday, April 19
Hosted by Chef Maria Hines at Tilth
The James Beard Foundation is challenging chefs and restaurants nationwide to create a delicious, sustainable and healthier hamburger by blending ground meat with cultivated mushrooms. Seattle chef Maria Hines is hosting a Seattle luncheon showcasing local chefs' versions of a better burger and John Sundstrom is taking part. He has dreamt up a pork and maitake mushroom patty, topped with spring onions and
yuzu kosho mayonnaise. All of the offering are sure to be delicious. For details and reservations contact Tilth at (206) 633-0801.
Winemaker's Dinner with Belle Pente
Wednesday, April 27
$100 per person, tax & tip additional
Our friends from
Belle Pente winery in Oregon will be joining us for a special dinner at the end of April. Six wines of their wines will be poured to accompany four courses from Lark. We always look forward to our dinners with Belle Pente - stay tuned for a detailed menu in the coming weeks. If you'd like to reserve your spot now, please call Lark at (206) 323-5275.
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Give us a call at (206) 323-5275 or make a reservation on
Open Table
if you'd like to dine at Lark. We're looking forward to seeing you all in the daytime during our new brunch service! Enjoy the spring sunshine.
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