returned from hiatus last week, and chef de cuisine John Somerville brought back with him some "winter classics, with a new twist."
The Lark mainstays have no need to mourn the fall menu. The winter menu, which is traditionally updated after The Lark reopens after its annual holiday break at the new year, still features its signature meal, Rack of Lamb Genghis Khan. Somerville said. The Lark has sold some 72,000 of the dishes since the upscale local favorite opened 31 years ago.
Somerville, who has been at The Lark for 18 years and is nationally known as a former contestant on the Bravo network's Top Chef program, said he chose the items on the new menu to lean toward Japanese and Polynesian themes.
"You always like to have classics in the winter, because everyone enjoys some comfort food. But these, I hope, bring a fresh twist to an old favorite," Somerville said.
Highlights of the new menu include:
- Chinese-Oven Honey-Glazed Crisp-Roasted Duck with Wild Rice, Quince & Calvados Sauce ($75)
- Sautéed Panko-Crusted Loin of Veal with Crème Fraîche Dumplings, Wild Mushroom Sauté, Toasted Almonds and Bordelaise Sauce ($84)
- Filet Mignon Au Poivre with Green Peppercorns, Dijon Whipped Potatoes & Crisp Shallots ($87-$96, depending on cut of meat chosen by customer)
Over the course of its history, The Lark has won awards from Condé Nast Traveler, Gourmet Magazine, Hour Detroit and Zagat's, which ranked it as