The Lark

Oct 30, 1996 at 12:00 am

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The evening unfolds in leisurely fashion, beginning with hors d'oeuvres served from a rolling cart and proceeding with a choice of soup, pasta or hot appetizer. Then comes salad, unless you'd like it after the main course. The choice of main course determines the price and perennial favorites include rack of lamb, honey-glazed duckling and veal chops. The tile-lavished country inn with just a dozen tables is charming and the staff attentive, as well they should be, given the prices. Reservations are a must.