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Lark's food menu is seasonal and changes frequently. For nightly specials, please check our Facebook page. 


—  Dining  —

Delicious dishes that capture the flavors of the season



Fried Olives✧
Green olives stuffed with blue cheese, panko crust, aioli dip

Chips & Dip✧  
White truffle oil, Sartori parmesan, caramelized onion dip

Seasonal Dips & Toasts Board     
Baba ganoush, squash and blue cheese dip, and salsa with seasoned naan toasts

Pickled Vegetables
Crunchy, tasty assortment of pickled local vegetables

Arugula & Egg* gf  
Fresh egg, pickled red onion, Nueske’s bacon and balsamic vinaigrette,  truffle oil, black salt

Harvest Salad✧  
Seasonal local vegetables, cashews, brioche bread crumbs, buttermilk herb dressing


Small Plates

Crab Claw Beignets
Lemon aioli, black raspberry purée

Roasted Cauliflower Steakgf  
Baharat spice, chili flake

Creole Pumpkin Bisque✧ 
With marinated shrimp and brioche bread crumbs

Tikka Tacos
Masala-braised chicken, cucumber sauce, pickled red onion, chili,
cilantro, naan bread

Braised Short Rib gf
Chianti demi-glace, Anson Mills blue corn grits, citrus gremolata

P.E.I Mussels
Sofrito, confit fennel, Spanish chorizo, house-made bread

Lamb Lollipops
Blue cheese polenta, infused tomatoes,
herbed pan sauce

Brussels Sprouts
Roasted garlic & soy vinaigrette, sesame seed

Large Plates

Garden Pasta
Fettuccini noodles, local vegetables, white wine
butter sauce, shaved Pleasant Ridge Reserve

Seven-Spice Ahi Tuna*  
Warm soba noodles, dashi broth, julienned seasonal vegetables, pickled daikon

Trout en Papillote
Rushing Waters trout cooked in parchment with fennel, onion, kale, cranberries and Harissa butter

Mac & Cheese
with Jerk Pork*

Cavatelli in a smoked gouda sauce, jerk shredded pork and molasses crisp
Vegetarian option

Beef Tenderloin*
8-oz Arndt Farm tenderloin with potato gnocchi, roasted carrots and demi

1/2 lb. Arndt Farms ground beef patty, tomato jam, smoked gouda, pretzel roll,  chips
Beyond Meat vegetarian burger✧ $14



Walleye Fish Fry special every Friday night.

We proudly use Bodacious oils and vinegar for all of our dishes

*Consuming raw or undercooked meat, poultry, shellfish, seafood, eggs or unpasteurized milk may increase your chance of foodborne illness.
✧ vegetarian dish                     gf  gluten free

Executive Chef Jennifer Tillou
Sous Chef Olivia Eckert

—  Dessert  —

Handmade exclusively in-house

Hot Apple Pie
Puff pastry, chutney, hazelnut ice cream, curd

  Brown Butter Banana Tart
Molassas crispy crust, pecan caramel, bruléed banana

Chocolate Layer Cake
Chocolate cake, mousse,
coffee ganache, milk crumb, Angostura bitters