Food + Drink

Lark's Group Executive Chef Hosts Dinner at the James Beard House

We closed out summer with a culinary bang! At the end of August, Lark’s Group Executive Chef Justin Perdue was given the honor of hosting a dinner at the famed James Beard House. We were thrilled to be part of such an extraordinary event and to share a taste of each Lark restaurant - Pg + Poet, Picnic Social, and the soon-to-open Counter and The Roof - with this esteemed crowd.

Justin and his crew served up a multi-course menu that paid homage to classic New England ingredients, with dishes inspired by each restaurant. The night ended on a sweet note with the reveal of our new signature double Lark cookie. Check out the complete menu below.

Menu

Hors d’Oeuvre

Avocado Toasts with Heirloom Tomatoes, Meyer Lemon Aïoli, and Basil
Lobster Rolls with Louie Dressing, Chopped Romaine, and Crispy Green Onions on Brioche
Brûléed Foie Gras with Pink Peppercorns and Cherries
Miniature Pork Belly Tacos with Grilled Pineapple and Salsa Roja

Dinner

Local Fish Ceviche with Passion Fruit, Candied Ginger, Lime, Celery, and Sesame Seeds
Heirloom Tomato Gazpacho with Pickled Pear, Basil, and Cucumber Caviar
Halibut with Artichoke Purée, Fava Beans, Chanterelles, Quick-Pickled Apricot, and Parsley Crème
Beef Cheek Ragoût with Bavette Pasta, Pearl Onions, Smoked Eggplant, and Pecorino
Blueberry Hand Pie with Buttermilk–Cinnamon Ice Cream