You can only imagine how many menus we have created and taught people to cook from.

Take a look at a sampling of some of them.

COOKING FOR A CAUSE

WITH PATTY AND FRIENDS

 

 

MENU:

 

NATIVE ICED TEA

LAVENDER LEMONDADE

SPINACH AND FETA TURNOVERS

CHILLED WATERCRESS SOUP

SPRING SALAD IN PARMESAN CUPS

ASPARAGUS NOODLES WITH PESTO

SPICY MOROCCAN CARROT SALAD

ROCKIN’ MOROCCAN MARINADE

BEET RED VELVET CUPCAKES

CELEBRATE THE APPLE

A LARK INN COOKING CLASS

 

Apple Salsa with:

Toasted Whole Wheat Pita Chips

Caramelized Onion-and-Apple Tassies

Waldorf Cobb Salad With:

Spiced Pecans and Cider-Sorghum Vinaigrette

Grill Roasted Chicken

Vegies with Fresh Herbs

Pecan Pie Cake

Fall, Fellowship and Friends in the Flint Hills

Cooking Class at The Lark Inn

 

Menu:

 

Parmesan Artichoke Dip

Tomato-Basil Dip

Almost 50/50 Sliders with Cumin Catsup

Home Made Chorizo

Pumpkin Roll

Pepper Bacon Wrapped Shrimp with Cocktail Sauce

Fall, Fellowship and Friends in the Flint Hills

Cooking Class at The Lark Inn

 

Menu:

 

Parmesan Artichoke Dip

Tomato-Basil Dip

Almost 50/50 Sliders with Cumin Catsup

Home Made Chorizo

Pumpkin Roll

Pepper Bacon Wrapped Shrimp with Cocktail Sauce

Flavors of Fall Gourmet Cooking Class

 

 

APPETIZERS:

Apples on Horseback

Roasted Jalapeno Pimento Cheese Toasts

 

SALAD:

Kale and Apple Salad with Pancetta and Candied Pecans

 

SOUP:

Kobocha Squash Soup a la Cousins Reunion Soup

 

MAIN DISH:

Roasted Chickens and Sausages

“Burnt” or Roasted Carrots and Parsnips

 

DESSERT:

Danish Apple Cake with Hazelnuts and Vanilla

AUTUMN COOKING CLASS WITH FRIENDS

 

MENU ITEMS:

 

HOLIDAY SANGRIA

APPLE CHEESE BALL

ROASTED SWEET POTATO SALAD WITH CANDIED NUTS

MCCHARLES TEA HOUSE CUMIN SOUP

FILET MIGNON WITH BLUE CHEESE AND RED PEPPER SAUCE

APPLE PECAN CARROT CAKE WITH

APPLE CIDER CARAMEL SAUCE

AND MARSCARPONE FROSTING

FLINT HILLS ADVENTURE IN COOKING

Private Cooking Party

 

MENU

 

CHICKEN BROTH with MUSHROOM/FRESH CHILI SOUP

RANCH SALAD WITH RASIN WALNUT CROUTONS AND SPINCED PECANS

SPICED PECANS

CORNMEAL CAYENNE BISCUITS

CHEATER’S PORCHETTA

SQUASH WITH DATES AND THYME

CARMEL APPLE BLONDIE PIE

APPLE CIDER CARAMEL SAUCE

COCINA MEXICANA (COOKING MEXICAN) FOOD FOR A BABY SHOWER

 

 

 

Pozole Rojo

Tres Leches Cake

Mexican Rice

Tortillas

Carne Asada

Frijoles Refritos

Grilled Guacamole

No Cook Salsa Verde

Blackened Tomato Salsa

Sparkling Winter Sangria

Red Wine Sangria

CHRISTMAS PARTY

AT THE LARK INN

 

 FOOD I ENJOYED:

 

CHRISTMAS SALAD PAIRED WITH SPARKLING WINE

EASY HUMMUS WITH TAHINI PAIRED WITH SPARKLING WINE

BRIE WITH PEACH CHUTNEY PAIRED WITH WHITE WINE

CREAMY MINESTRONE WITH HUMMUS PAIRED WITH CABERNET SAVIGNON

BALSAMIC STEAK PAIRED WITH CABERNET SAVIGNON

POTATO GALETTE WITH CARAWAY AND SWEET ONIONS PAIRED WITH CABERNET SAVIGNON

ESPRESSO-SHORTBREAD BROWNIE BARS PAIRED WITH PORT

Copyright: Lark Inn Guesthouses 2017

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​1-620-273-1135