THE LARK PRESENTS MOTHER’S DAY BRUNCH IN THE FUNK ZONE OF SANTA BARBARA
Chef Jason Paluska Introduces a Menu of New Dishes to Share for a Daytime Family Holiday Tradition
WHO: The Lark, Executive Chef Jason Paluska
WHAT: After the successful launch of brunch on Easter Sunday, Executive Chef
Jason Paluska and the team at The Lark will present a special Mother’s Day Brunch with a spectacular menu of dishes celebrating the holiday on Sunday, May 11, 2014. The menu will be served family style with dishes to share. Highlights include Paluska’s Crispy Bread Pudding Beignet with Roasted Strawberry, Lime Leaf Chantilly; Roasted Fingerling Potatoes with Meyer Lemon Aioli, Bacon & Caramelized Onion Marmalade; Lacinato Kale Salad with Smoked Blue Cheese Vinaigrette, Medjool Dates, Pixie Tangerines, Roasted Hazelnuts; Pastrami Cured Salmon with Dill Crème Fraiche, Granny Smith Apple Relish, Red Mustard Greens, Horseradish, Brioche; and Farmers Market Frittata with Local Roasted Vegetables, Sheep’s Milk Feta, Almond Romesco, Shaved Fennel. Also featured are new house cocktails and sangrias created by Bar Manager Ryan Stowers, complementing the menu: Rhubarb Greyhound Proper, Bourbon Sweet Tea, Lark Bloody, Sangre Maria and Sparkling Margarita. Pricing is à la carte, ranging from $6 for snacks to $26 for large plates. For this Sunday holiday, The Lark will be be closed for dinner service.
Mother’s Day Brunch at The Lark
(sample selections)
Snacks
Cinnamon Raisin Brioche with Rosemary Apple Butter $6
Roasted Banana & Black Walnut Bread with Salted Butter $6
Roasted Fingerling Potatoes with Meyer Lemon Aioli,
Bacon & Caramelized Onion Marmalade $9
Crispy Bread Pudding Beignet, Roasted Strawberry, Lime Leaf Chantilly $10
From the Farm
Lacinato Kale with Smoked Blue Cheese Vinaigrette,
Medjool Dates, Pixie Tangerines, Roasted Hazelnuts $12
Earthtrine Farm’s Red Oak Organic Lettuces,
Honey-Thyme Vinaigrette, Walnuts, Rainbow Carrots, Asian Pear, Gruyere $12
Grilled Local Asparagus Tartine with Black Pepper Goat Cheese,
Lemon, Cherry Tomatoes, Pea Tendrils $13
Farmers Market Frittata with Local Roasted Vegetables, Sheep’s Milk Feta, Almond Romesco, Shaved Fennel $15
Vanilla & Chicory Waffle with Whipped Blood Orange Butter,
Roasted Pecan, Sherry Maple Syrup $15
From the Ocean:
Oysters on the Half Shell $3
Pastrami Cured Salmon, Dill Crème Fraiche, Granny Smith Apple Relish,
Red Mustard Greens, Horseradish, Brioche $18
Soft Scrambled Eggs, Dungeness crab, Preserved Meyer Lemon,
Fine Herbs, Jalapeno, Grilled Levain $22
From the Ranch
Croque Madame — Shaved Prosciutto, Gruyere, Black Pepper,
Sunny Side Farm Egg, Watercress $14
Smoked and Grilled Pork Belly with Charred Anaheim & Heirloom Tomato Salsa,
Toasted Farro, Radish, Poached Egg $24
Marinated & Grilled Hanger Steak with Chimichurri Spiced Fries,
Fried Egg, Tomato Confit, Roasted Jalapeno Hollandaise $26
Crispy Suckling Pig Confit with Brown Butter Polenta, Rainbow Swiss Chard,
Pickled Rhubarb, Clove, Infused Pork Jus $18
House Cocktails
Rhubarb Greyhound Proper,
No. 209 Gin, Rhubarb, Rosemary, Grapefruit 12
Club Car Collins
Re-Find Gin, Cucumber, Lemon, St. Germain Elderflower 12
Bourbon Sweet Tea
Dickel #8, Orange, Grapefruit, Lemon, English Black Tea, Mint 10
Sparkling Margarita
Espolon Tequila, Combier, Lime, Prosecco 10
Bloody Mary
Lark Bloody
Tito’s Vodka, Horseradish, Sriracha, Pickled Egg, Celery, Lemon Zest 10
Sangre Maria
Xicaru Mezcal, Horseradish, Sriracha, Pickeled Jalepeño 11
Cubanita
Kilo Kai Spiced Rum, Sriracha, Black Lava Salt, Toasted Coconut, Lime 10
WHEN: Sunday, May 11, 2014
10:00 a.m. – 3:00 p.m.
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.
