Lark Restaurant Serves MacFarlane Pheasant

Bill and Dori MacFarlane and their son Micah, recently attended a special event at Janesville, Wisconsin’s newest fine dining restaurant, Lark. Owners, Richard and Joan Neeno took reservations for this special event at their restaurant at 60 S Main Street and the house was full. You won't wonder why when I share the menu!

First Course:  Lark's harvest toast, roasted beets, caramelized leeks, house-made goat's milk ricotta, balsamic reduction, poblano pepper jelly, sunflower seeds with Madison Sourdough Miche bread, paired with Graham Beck Brut Sparkling Wine, NV South Africa


Second CourseMacFarlane Pheasant and Dumpling Soup paired with E. Guigal Cotes du Rhone, 2013


Third Course:  Roasted Duck Breast with Port Wine Sauce, (farro, roasted grapes, cured egg yolk, and pea shoots) paired with Gehricke Russian River Valley Zinfandel, 2014


Dessert was:  Pear Galette, (honey and currant syrups)


Richard Neeno spent the evening welcoming patrons and stopping to chat at each table. The food was delightful and Richard gave the credit to the chef, Olivia Eckert. Olivia is a Janesville native and Craig High School graduate. She graduated from BTC Culinary Program and formerly worked at “Pig in a Fur Coat” in Madison before Richard and Joan convinced her to join the Lark staff. Richard said Chef Olivia Eckert has a “tremendous future ahead in the world of food.”


Bill and Dori were pleased to see MacFarlane pheasant on the Lark menu. But of course, not surprised, because they know Richard and Joan are committed to fresh, local foods that are seasonally inspired. 


A variety of delicious, carefully chosen, small plates and entrees as well as craft cocktails, wine and beer are standard choices at the Lark. Please check out their website. Beautiful photos and information about the restaurant will support our endorsement for Lark. Dori MacFarlane described the atmosphere at Lark as festive, friendly and trendy and a wonderful place to enjoy a special dinner and drinks.