Pheasant.com Blog | Get your Reservations To Enjoy MacFarlane Phe

Pheasant.com Blog

On November 7, 2018 in Community, Dressed by MacFarlane Staff

Lark Restaurant owners, Richard and Joan Neeno plan a special event once a month. The monthly event is by reservation only and has a specific menu prepared by Chef Olivia Eckert. November 14, 2018, is a celebration of local chicken, duck, and MacFarlane Pheasant, all served as part of a four-course meal! This dinner is $60 per person with wine pairings. Call Lark at 608.563.1801 or email info@larkJanesville.com soon to reserve your seat for this opportunity to experience an evening of outstanding food and service. You won’t be disappointed!

Since MacFarlane’s pheasant is on the menu, the Neemo’s have invited Bill and Dori MacFarlane to talk about MacFarlane Pheasants, Inc. during the evening.. Dori McFarlane has enjoyed other delicious meals at Lark and describes the atmosphere at Lark as, “festive, friendly, trendy, and a wonderful place to enjoy a special dinner and drinks.”

This extraordinary restaurant opened in the summer of 2017. Richard and Joan took over a building at 60 South Main Street in Janesville, Wisconsin that had been vacant for 10 years. They transformed it into a high-end restaurant with delicious food and atmosphere.

Lark supports our local businesses by locally sourcing their foods and Janesville has demonstrated their appreciation by filling the restaurant with guests! They are open every day, but Monday and offer a variety of different small and large plates on their menu. Chef Olivia Eckert has a flair for preparing each dish to perfection.

The food at Lark is chosen because it is seasonal and locally sourced. The preparation and presentation are exquisite. Cocktails are handcrafted and the selection is large enough to satisfy the taste buds of any connoisseur. All special events can be found listed on the Lark Website.  Please begin your experience with Lark on November 14, 2018. The menu for the evening is as follows:

First Course: Pheasant and Leak Pasty with Watercress Salad.

Second Course: Roasted Duck with Lentils on Caroline Gold Rice with Braised Kale and Au Jus.

Third Course: Brick Chicken Thigh Marsala with Molasses-carmelized Pine Nuts.

Fourth Course: Bittersweet Chocolate Pie.

The doors open at 6:00 p.m. for a cash bar. Dinner begins at 7 p.m.







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