Wednesday night I took Alex to Lark for his birthday. I've been saving up for this occasion since a few months ago when a foie gras protest outside Quinn's caused us to stop everything we were doing, go inside Quinn's, and order a plate of foie gras (10% of profits went to NARN as a thank you for increasing their foie gras business!). At Quinn's we found out NARN (Northwest Animal Rights Network) was also protesting Lark. It's become clear to me that these NARN people have never tasted foie gras, because if they had, surely they would not be protesting it. But I'm getting ahead of myself, Lark was magnificent.
We got some cheese and sparkling wine to nibble on while we browsed the menu. Unfortunately I don't remember what the cheeses were, but one in particular changed the way I feel about blue cheese. I've never really been a huge fan of blue cheese although I can respect its culinary importance. But this blue cheese was a deep blue, almost a dark greenish blue and had a delectably complex flavor that was sweet and tangy.
Next we had Blue Bird Grain Farms Farro with Romano Beans and Lobster Mushrooms along with Chilled Tomato and Huckleberry Soup. The farro was in cream, making it a very satisfying dish and the lobster mushrooms were sauteed to perfection. The Tomato Huckleberry soup was simple, light, and wonderfully refreshing.
We discovered pretty quick that Lark's "small plates" contain relatively large portions and we were beginning to feel full. So, we decided to cut to the chase and order both preparations of foie gras at once paired with a Muscat wine. The first plate was a foie gras terrine with mini toasts and slices of vanilla poached peaches and the second plate was seared foie gras with pecans, blackberries, and a caramelized onion crepe. The experience of eating both these preparations was absolutely spiritual. Placing a bite of this foie gras in my mouth, gently chewing it, and ultimately swallowing it made my insides vibrate with sheer joy, slowly seeping euphoria into every inch of my body. I found myself rubbing my lips together as if I had just put on the most divine lip gloss. The world around me vanished and when I closed my eyes I swear I was flying blissfully through the stars. I think I might have gotten high off foie gras. If reincarnation exists, I would like to be reincarnated as a foie gras duck; what could be better than to live life in a food coma, have a quick death, and have your liver go on to give humans an experience like this!
An Hierloom Melon Salad with Frisee, Yogurt, Lime and Mint began to bring us back to reality and refresh our palates before dessert. Dessert was a Mission Fig Tarte Tatin with Caramel Goat Cheese Sorbet along with a Summer Pudding with Brioche, Raspberries, Blueberries, and Whipped Cream. A beautiful way to end a phenomenal meal.