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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

Chips & Dips Board     
Baba ganoush, corn and blue cheese dip, and caramelized onion dip with potato and naan chips

Deviled Eggs
Our own green eggs & ham with Berkshire hamchetta and local herbs

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

Black been purée, chihuahua cheese, roasted poblano aioli, chili butter

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

Beet Tartare✧ gf  
Beets tossed in mustard aioli, cashew truffle cream

Sweet & Sour Pork Belly
Soba noodles, daikon radish salad

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

Shrimp & Grit Fritters*  Jimmy Red grits, green bean chow chow, pickled okra, creole corn wheels

Mac & Cheese
with Jerk Pork*

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

Steak & Squash*
Blue cheese-crusted 12-oz. ribeye, squash and potato hash, balsamic reduction

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



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

Angels & Berries
Angel food cake, macerated local berries,
strawberry thyme whipped cream

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

Flourless Chocolate Cake gf
Espresso custard, marshmallow, mint,
beet syrup