Snacks
Duck Fat Roasted Pecans and Peanuts
$9.00
Maple, cayenne and sea salt.
Pimento Cheese Sliders
$14.00
Pickled okra, sea salt and black pepper chips.
Crispy Brussels Sprouts
$12.00
Medjool dates, garum, serrano Chile, sesame and lime.
The Lark Cheeseboard
16.00
French Brie, aged Comte, red wine poached rhubarb, pistachio, kiwi and grilled baguette.
$From the Farm
Central Coast Strawberries and Sonoma Goat Cheese
$15.00
Compressed Persian cucumber, black sesame granola, lime zest, rhubarb andmache.
The Garden of Little Gems Wedge
$15.00
Warm bacon, house smoked buttermilk blue cheese, watermelon radish, spicy pecans and fine herbs.
Marinated Burrata and Ojai Pixie Tangerines
$16.00
Castelvetrano olive tapenade, aleppo pepper, marcona almonds, thumbelina carrots, basil and fennel pollen crostini.
Caramelized Cauliflower
16.00
Vegetarian. Black garlic vinaigrette, turmeric spiced cashews, pickled Fresno Chile and kaffir lime leaf.
$From the Ocean
Japanese Hamachi Crudo
$21.00
Avocado mousse, daikon radish, spicy pickled pineapple, candied peanut and lime mint.
Venus Clams
$26.00
Spicy N'duja, green garlic, creme fraiche, preserved winter citrus, Calabrian Chile, fennel and grilled ciabatta.
Cast Iron Roasted Branzino
34.00
Lobster roe, grilled asparagus, fingerling potatoes, snap peas, yuzu kosho vinaigrette and lemon basil.
$From the Ranch
Chicken Skin Cracklins
$12.00
Smoked onion dip, ancho Chile and picked red bell peppers.
Rabbit and Pork Belly Rillettes
$16.00
Pickled blueberries, honey roasted hazelnuts and warm lavender focaccia.
Pastrami Beef Tongue on Rye
$17.00
Fennel sauerkraut, Gruyere, dijonaise and tarragon.
Juniper Smoked Duck Breast
21.00
Duck liver mousse, chioggia beets, Santa Barbara kumquat, pine nuts, "gin" sea salt, tarragon and brioche.
$Platters
Maitake Mushroom Risotto
$29.00
Roasted romanesco, aerated parmigiana reggiano, French radish and chives.
Caramelized Diver Scallops
$36.00
Roasted oyster mushrooms, wild arugula, toasted farro, eureka lemon, grilled spring onion and her produce field flowers.
Roasted California Chicken
$32.00-48.00
English peas, smashed turnips, Easter egg radish, soft poached egg, crispy shallots and lemon thyme.
Hibiscus Glazed Lamb Ribs
$38.00
Olive oil couscous, saffron yogurt, grilled zucchini, red plums, roasted pistachio, sumac and dill.
12 oz. Porcini Crusted Prime Beef Ribeye
60.00
Green chickpeas, braised, and grilled Portobello, pickled rainbow chard and umbria black truffle butter.
$Desserts
Blackberry and Meyer Lemon Granita
$9.00
Vegetarian. Shaved dark chocolate, macerated blackberries and opal basil.
Valrhona Chocolate Cake
$12.00
Chile spiced vanilla semifreddo, whipped espresso, dark chocolate and almond praline and wood fired strawberries.
Dos Pueblos Ranch Avocado Sorbet
$9.00
Vegetarian. Ruby red grapefruit, candied coriander seed, Persian cucumber and Thai basil.
Wildflower Honey Cremeux
$11.00
Green apple, candied ginger, roasted cashew brittle, black tea gastrique and lime mint.
The Lark Cheeseboard
$16.00
French Brie, cave aged Comte, red wine poached rhubarb, roasted pistachio, kiwi and grilled Helena ave baguette.
Menu for The Lark is provided by findrestaurantmenu.com
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