Thanksgiving at The Lark

The Lark at 131 Anacapa Street won’t be open on Thanksgiving Day but will be offering a traditional holiday meal on the day before and after.


Chefs Jason Paluska and Logan Jones Create a Four-Course Fall Menu Inspired by Santa Barbara’s Bounty


Executive Chef Jason Paluska and Chef de Cuisine Logan Jones of The Lark, Santa Barbara


Chefs Jason Paluska and Logan Jones, along with the team at The Lark, present a Thanksgiving Feast designed for two or more guests to enjoy during the holiday weekend.

The prix fixe menu begins with family-style Chicories and Pear Salad with Maple Sherry Vinaigrette, Walnuts and Herbs; and Caramelized Cauliflower with Mint Pistou, Pomegranate, Madras Curry and Pine Nuts. The main course is a sizzling cast iron pan of Confit Turkey Pot Pie with Turnips, Red Garnet Yams, Aged Gouda, Smoked Bacon Gravy and Cornmeal Crust. Finish with The Lark’s Fairhills Farms Apple Cobbler with Vanilla Almond Streusel, Whipped Cinnamon Cream and Rosemary.

The menu can be ordered for two or more guests and is priced at $65 per person, exclusive of beverages, tax and gratuities. The Thanksgiving Feast menu is offered on Wednesday, November 25 and Friday, November 27, 2020, from 5:00 p.m. and The Lark will offer its full à la carte seasonal menu in addition to the prix fixe dinner. The restaurant is closed on Thanksgiving Day.

The Lark adheres to strict safety standards, as required by the City of Santa Barbara and California for both guests and employees.

This entry was posted in Restaurant News. Bookmark the permalink.

Comments are closed.