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Lark
Lark
926 12th Ave., Seattle
cheese
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| Haystack Sunlight concentrated, washed rind | |
| Longmont, CO | |
| Goat | |
| Gubbeen supple, earthy, fruity | |
| West Cork, Ireland | |
| Cow | |
| Nocturne silky, intense, minerals | |
| Petaluma, CA | |
| Goat | |
| Pérail creamy, supple, mushroomy | |
| Aveyron | |
| Sheep | |
| Tomme Valle Antigorio hay, toasty, long finish | |
| Piedmont Cow | |
| Cow | |
| Tomme de Fédou dense, rich, nutty | |
| Pyrénées | |
| Sheep | |
| Le Brebis mild, nutty, light barnyard | |
| Savoie | |
| Sheep | |
| Bayley Hazen Blue creamy, balanced, earthy | |
| Greensboro, VT | |
| Cow | |
| Point Reyes Farmstead Blue crumbly, briny, tangy blue | |
| Tomales, CA | |
| Cow | |
| Marcona almonds, marinated olives, and preserved quince | $5.00 |
| Lark’s handmade crackers | $3.00 |
vegetable/grains
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| Sunchoke soup with organic Argan oil | $8.00 |
| Rosti potatoes with clabber cream | $8.00 |
| Pommes de terre "Robuchon" | $8.00 |
| Hearts of palm and blood orange salad with wildflower honey vinaigrette | $10.00 |
| Ricotta gnudi with arugula, house pancetta and Parmigiano cream | $12.00 |
| Bluebird Grain Farms farro with salsify and abalone mushrooms | $13.00 |
charcuterie
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| Chicken liver parfait with Armagnac prunes and walnut toast | $9.00 |
| Fra’ Mani soppressata with mostarda di uva | $10.00 |
| Chorizo Blanco with green garlic and candied Marcona almonds | $10.00 |
| Foie gras terrine with kumquat vanilla bean preserve | $18.00 |
| Pork rillettes with 12th century chutney | $11.00 |
| Landjäger with two mustards | $7.00 |
fish
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| Golden Mantle oysters served raw with red wine mignonette | $14.00 |
| Yellowstone river paddlefish caviar with rosti potatoes and clabber cream | $20.00 |
| Carpaccio of Yellowtail with preserved lemons and green olives | $14.00 |
| Roasted eel with saba and new potato salad | $12.00 |
| Penn Cove mussels with spicy peppers and sherry | $11.00 |
| Poached duck egg with spinach and bottarga di muggine | $14.00 |
| Spanish mackerel with baby clams, green garlic and chistorra sausage | $17.00 |
| Daurade with fregola, white anchovy and Meyer lemon | $17.00 |
meat
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| Pig ear salad with arugula, radicchio and chestnut honey vinaigrette | $11.00 |
| Crispy Liberty Farm duck leg with grapefruit and braised endive | $11.00 |
| Escargot and smoked bacon tart with mushrooms and Pernod | $14.00 |
| Grilled Sonoma foie gras with apple, endive and Port | $18.00 |
| Williamson Ranch beef tartare with Dijon mustard and toast | $14.00 |
| Roasted beef marrow bones with cipollinis and hedgehog mushrooms | $13.00 |
| Crispy pork belly with kale, Anson Mills polenta and cipollinis | $16.00 |
| Squab breast with Taggiasca olives, arugula and aged balsamic vinegar | $17.00 |
| Rotisserie Jidori chicken drippings potatoes, creamed nettles | $17.00 |
desserts
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| Meyer lemon parfait with Meyer lemon jus and lace cookie | $7.00 |
| Valrhona chocolate tart with almond croquant and whipped cream | $7.00 |
| House made malt ice cream | $7.00 |
| Mascarpone cheesecake with dates, pine nuts and wildflower honey | $7.00 |
| Chocolate madeleines with dark chocolate sauce | $8.00 |
| Vanilla bean pot de creme with Seville orange marmalade | $7.00 |
| Pineapple tarte tatin with rum caramel and vanilla ice cream | $7.00 |
| Apple, caramel and candied ginger crisp with buttermilk ice cream | $7.00 |
| Rice pudding with crème fraiche and black truffle | $7.00 |
Cross Streets:
(bet. E. Marion & E. Spring Sts.)Neighborhood:
Capitol HillPhone:
206-323-5275Location(s)
- Lark
- 926 12th Ave.
- Seattle, WA
- United States
