THE LARK CELEBRATES DAD WITH FATHER’S DAY DINNER IN THE FUNK ZONE OF SANTA BARBARA

Chef Jason Paluska Presents His Summer Menu of Dishes
to Share for a Family Gathering

WHO:
The Lark, Executive Chef Jason Paluska

WHAT:
Executive Chef Jason Paluska and the team at The Lark will celebrate Father’s Day on Sunday, June 15, 2014 with a complete menu of summer signatures, served family style to share. Highlights include Paluska’s small plates of Deviled Eggs with Crispy Pancetta; Brussel Sprouts with Medjool Dates; Roasted Beet with Nicoise Olive and Hazelnut Praline,; Duck Liver Mousse with Roasted Strawberry; Pastrami Cured Scottish Salmon with Dill Crème Fraiche; Whole Grilled Branzino with Spanish Chorizo; Mary’s Roasted Chicken with, Brown-Butter Smashed Yukons and Texas BBQ Jus; and Apricot and Bourbon Glazed Pork Shank. Pricing is à la carte, ranging from $5-18 for small plates to $24-38 for large platters to share.

Also featured are The Lark’s extensive wine cellar, well-rounded collection of domestic and imported craft beers and a menu of summer house cocktails created by Bar Manager Ryan Stowers: Rhubarb Greyhound Proper, Jack Rabbit, Club Car Collins, June Gloom, Maduro Margarita, Death in the Afternoon and Copper and Sand.

Father’s Day Dinner at The Lark
(sample selections)

Snacks:
- Deviled Eggs, Crispy Pancetta, Jalepeño, Smoked Paprika, Chive $5
- Crispy Brussel Sprouts, Medjool Date, Garum, Sesame, Lime $9
- Charcuterie Board – Chef’s Selection of Three Cured Meats, Granny Smith Apple Mustard, House Pickled Vegetables, Watercress Half / $16, Full / $30

From the Farm:
- Roasted Beets, Nicoise Olive and Hazelnut Praline, Navel Orange, Dandelion Greens, Sheep’s Milk Feta $12
- Local Asparagus and Wild Arugula, Crispy Serrano Ham, Soft Poached Egg, Black Pepper, Parmesan, Chive $14
- Cast Iron Roasted Broccolini, Black Garlic, Toasted Walnuts, Cucumber Yogurt, Chili Flake $10

From the Ranch:
- Duck Liver Mousse, Roasted Strawberry, Cutler’s Bourbon, Salted Cashew, Lime, Tarragon, Charred Bread $12
- Herb Crusted Bone Marrow, Buttermilk-Thyme Biscuits, Aleppo Pepper and Grapefruit-Campari Marmalade $14
- Marinated & Grilled Hanger Steak, Charred Broccoli, Calabrian Chile, Crispy Shallots, Mint $17

From the Ocean:
- Oysters on the Half Shell (6), Shallot-Tarragon Mignonette, Cracked Pepper Fresh Horseradish, Lemon $18
- Pastrami Cured Scottish Salmon, Dill Crème Fraiche, Granny Smith Apple, Pickled Shallot, Horseradish, Brioche $14
- Grilled Spanish Octopus, Israeli Couscous, Guajillo Chile, Preserved Blood Orange, Avocado, Charred Scallion, Spiced Peanuts $22

Platters:
- Whole Grilled Branzino, Spanish Chorizo, Spiced Chickpeas, Artichokes, Grilled Fennel, Almond Romesco, Crispy Meyer Lemon $38
- Mary’s Roasted Chicken, Brown-Butter Smashed Yukons, Smoked Onions, Bacon, Pea Tendrils, Texas BBQ Jus Half / $27, Whole / $38
- Apricot and Bourbon Glazed Pork Shank, Ancho Chile Cornbread, Mustard Greens, Charred Apricots, Ham Hock, Pork Jus $33

House Cocktails:
- Rhubarb Greyhound Proper,
Death’s Door Gin, Rhubarb, Rosemary, Grapefruit 12
- Jack Rabbit
Laird’s Applejack, Bourbon Smoked Demerara, Lemon, Maple Syrup 12
- Club Car Collins
Cutler’s Artisan Gin, St. Germain, Lemon, Cucumber 12
- June Gloom
Black Rum, Aperol, House Falernum, Grapefruit, Ginger Beer 10
- Maduro Margarita
Espolon, Green Chartreuse, Agave, Egg White 12
- Death in the Afternoon
Vieux Absinthe, Sugar Cube, Prosecco, Orange Bitters 12
- Copper and Sand
Blended Scotch, Agave, Carpano Antica, Brandied Cherries 11

WHEN:
Sunday, June 15, 2014
From 5:00 p.m.; reservations suggested

WHERE:
The Lark
131 Anacapa Street
Santa Barbara, CA 93101

WHY:
The mission of The Lark is to provide not only quality food and ambiance,
but to bring together the community and celebrate the diversity of Santa Barbara. It is the goal of The Lark and its sister businesses to offer warm service in a welcoming and dynamic space to further celebrate the best that Santa Barbara and her people have to offer.

ABOUT THE LARK:
The Lark pays homage to the history of California train travel and tributes
the treasured and long gone Santa Barbara Fish Market. Built in the 1920’s, the original commercial fish processing plant shipped their seafood products throughout the state by rail. With an imaginative yet approachable menu created by the gifted Jason Paluska, The Lark celebrates everything found around Santa Barbara County – wineries, farms, ocean and natural beauty. The stunning design strives to connect to the past and the future, using discovered objects from the past and blending them with modern, urban and industrial materials to spectacular effect.

For further information on The Lark, visit
www.thelarksb.com
The Lark is Social!
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