Sep 25, 2011
Without a single doubt; The Lark is one of the best restaurants in the US.The Lark family ,Jim,Mary & Adrian(daughter & now General Manager) are eminently qualified to operate this jewel. Chef John P. Somerville has been Chef de Cuisine since 2006 after working through the stations, starting in 1994.He is fanatical about farm-fresh ingredients. Each dinner includes a serving of cold appetizers  from the trolley, a choice of soup, pasta, or hot appetizer of the day, a cold salad, a serving of Italian ice served as a refreshing interlude, and a main course. All of the courses are included in the fixed price dinner charge set forth after the main course. Portion sizes are selected as generous for most guests. If you wish more of any course, except Rack of Lamb and Stone Crab, it will be provided at no extra charge if timely and practical. Two examples are: Rack of Lamb Genghis Khan with Dauphinoise Potatoes & Glazed Carrots... 3 bone.....$85 or 4 bone .....$94 Chinese-Oven Honey-Glazed Crisp-Roasted Duck with Acorn Squash Flan and a Cinnamon-Concord Grape Sauce .. $73

Sep 25, 2011
In the right weather; outdoor dining in the walled garden with a fountain, outdoor grill and grape trellis.

Sep 25, 2011
Adrian Lark is a Certified Sommelier & is a member of the Court of Master Sommeliers The wine list here is superb