James Beard Award-winning Seattle chef John Sundstrom and the crew from Lark are excited to share a winter Feast menu at the Suttle Lodge this March. Served family style and full of John’s favorite ingredients from in and around Puget Sound, all with Lark’s Northwest meets Western Europe flair.
Winemaker Jim Prosser of J.K. Carriere wines will be joining the team, pairing his Willamette Valley wines with each of John's courses.
$120 per person. Dinner is served family-style and includes a wine pairing by J.K. Carriere and gratuity. Additional beverages offered a la carte from Skip bar.
Welcome • toasted farro bread, kurtwood farm butter, radish • Dungeness crab rolls • raw Chico bay oysters
First • kale, fennel and winter greens with creamy lemon dressing • burrata with oil cured olives, beet, kumquat and olive oil croutons
Main • wood roasted beef tenderloin with bacon, little potatoes and smoked bearnaise • semolina gnocchi with nettles, pine nut “risotto” and yarmuth goat cheese • romanesco with fried anchovy, lemon and chile • winter mushrooms with garlic
Dessert • chocolate madeleines with Theo dark chocolate sauce • coconut sorbet, lime curd, basil seeds
Please give the front desk a call at 541-638-7001, or email them at firstname.lastname@example.org for lodging details and rates. Please note that tickets are non-refundable, but are transferrable.