Lark New Year's Eve
(Zach Bent)
Beneath the glow of the twinkling lights in Lark's dining room, sit down to a four-course prix-fixe dinner by chef John Sundstrom, with Shigoku oysters, seared La Belle foie gras, potato buckwheat blini, burrata, tajarin pasta, and caramelized quince tarte tatin with cinnamon toast crunch. An optional wine pairing is also available.
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