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Domestic & Foreign Cooking

(503) 228-3333
1014 SW Stark St. Portland, Oregon
Happy Hour 3 – 6
Dinner 6-12
 


Dinner

SNACKS

popcorn, tōgarashi, honey, butter (v)   6.
pork and shiitake lumpia, sweet and sour   7.
fried shishitos, eggplant, piquillo pepper sauce, chevre (v)   8.
chilled market seafood*, citrus oil, housemade crackers   11.
Clyde Common charcuterie*, pickles, mostarda (a)   15.
grilled Adelle, strawberry jam, crackers, nut bread (a) (v)   18.

starters

house salad, radish, onion, fennel, grana padano (v)   9.
marinated tomatoes, cucumber, apricot saffron gel, bacon powder   12.
squash byaldi, ricotta, piperade relish, tempura (v)   13.
chevre cavatelli, chanterelles, snow pea, lemon, pink peppercorn (v)  13.
carmelized onion & mascarpone retangulo pasta, mushrooms   14.
octopus, Oregon Bay shrimp, rice noodle, soft egg*   19.
scallops*, fennel puree, blackberries, tasso   20.

mains

tuna*, summer beans, meyer lemon, radish, brown butter   24.
rainbow trout, braised greens, capers, almonds, brown butter vin   25.
grilled pork chop*, braised cipollini onions, fried green tomatoes   25.
rabbit sausage, creamed corn, wild rice cornbread, peach bbq   26.
lamb*, romanesco cauliflower, grilled figs, broken Caesar vinaigrette   28.   

Feasts

whole grilled branzino, cassoulet, beets, juniper vinaigrette   40.
beef rib, peppercorn crust, pickled pepper cabbage slaw   60.
 

 

 

 

 


DESSERT  

milk chocolate semifreddo, lemon curd, granola, fudge (a)   8.
blackberry, white cake, cheesecake, rosepearls, meringue   8.
roasted apricot, cardamom ice cream, sesame cracker, olive oil   8.
petit fours plate; assortment of house candies (a)   8.
house ice cream or seasonal sorbet   8.
 

 

Drinks

House Cocktails

Americano 8.
Campari, Italian vermouth, water, orange oil, carbonated and bottled in house

Daily Punch 7.
A.Q. 

Bittersweet Symphony 10.
Aperol, gin, Punt e Mes, lemon peel

Planter's Punch 9.
Jamaican rums, orange juice, lemon, brown sugar

Rag and Bone 10.
Ancho Reyes chile liquor, Amontillado sherry, lime, brown sugar
house-brewed ginger beer

Bourbon Renewal: 10.
bourbon, lemon, crème de cassis, bitters

Southbound Suarez 9.
reposado tequila, lime, agave, Becherovka, house horchata

Barrel Aged Chrysanthemum 12.
dry vermouth, Benedictine, absinthe, aged for five months
in a bourbon whiskey barrel

Small Batch Old Fashioned 10.
Evan Williams single barrel bourbon, sugar, bitters, orange peel

Barrel Aged Negroni 12.
gin, sweet vermouth, Campari, aged for two months in a bourbon whiskey barrel

Broken Bike 8.
Cynar, pinot gris, water, lemon oil, carbonated and bottled in house

Cabin Fever 11.
rye whiskey, pineau des charentes, Cardamaro, maple, bitters

Pacific Standard 9.
vodka, lemon, ginger, honey, soda

Sound + Vision 9.
gin, Swedish Punsch, lime, orgeat

Draft Beer 6.

Rosenstadt Kolsch (Portland, OR)
pFriem Belgian Strong Dark (Hood River, OR)
Breakside IPA (Portland, OR)
Ferment ESB (Portland, OR)
Portland Cider Co. (Portland, OR)

Bottled Beer

Terminal Gravity IPA (Enterprise, OR) 6.
Weihenstephaner Hefeweissen 6.
Omission Gluten Free Pale Ale 6.
Boulevard KC Pils (Kansas City, MO) 6.
Stiegl Lager 6.
Ninkasi 'Oatis' Oatmeal Stout 6.
Leffe Blonde Ale 6.
Clausthaler N/A 6.

*WINES BY THE GLASS*

RED 

’14 Ampeleia 'Unlitro' Costa Toscana 10.
          (Garnacha/Carignan/Alicante Bouchet) (IT)                                      ’14 Yves Cuilleron "Les Vignes d'a Cote" 12.
          (Syrah) (FR)
’13 Clos Fantine Faugeres "Tradition" 12.
          (Carignan/Grenache/Syrah/Cinsault/Mourvedre) (FR)
’14 Tenuta delle Terre Nere Etna Rosso12.                    
          (Nerello Mascalese) (IT)                                                                     ’14 Cameron Pinot Noir Willamette Valley (OR) 14.

Rose

'15 Ostatu Rosado10.
          (Tempranillo/Garnacha) Rioja Alavesa (ES)

WHITE

’14 Vina Mein, Ribero12.
           (Treixadura/Godello/Albarino) Balicia (ES)                                      ’13 Denavolo "Catavela" Emilia Romagna 11.   
           (Malvasia/Ortugo/Sauvignon Blanc/Marsanne/Santa Maria) (IT)      ’14 Jean Masson "Apremont" 11.
          (Jacquere) Vin de Savoie (FR)
'14 Pascal Granger "La Jacarde" 10.
          (Chardonnay) Beaujolais Villages (FR)

SPARKLING 

’11 Chateau de lEperonniere 12.
           (Chenin Blanc) Cremant de Loire (FR)

Other Beverages

Pellegrino mineral water 500ml 3.
amarena cherry-grapefruit soda3.                                                                sparkling lavendar lemonade 3.                                                                     Dr. Pepper (cane sugar) 3.                                                                             Pepsi, Diet, Sierra Mist, ginger ale 2.
Steelhead Root Beer 3.
House-brewed ginger beer (500 ml) 7.
Steve Smith hot tea 3.
Steve Smith iced tea 2.5
Stumptown coffee 2.5


Wine by the bottle

SPARKLING

NV Clotilde Davenne Cremant de Bourgogne (Pinot Noir/Chardonnay)   40.
NV i Clivi “RBL” Brut Nature (Ribolla Gialla) Friuli     47.

CHAMPAGNE

NV J. Lassalle 1er cru “Préférence” (375ml) 50.
NV Billecart-Salmon Brut Rosé (375ml) 70.
NV Pierre Gimmonet Cuvée “Cuis” 1er Cru  Blanc de Blancs  (Chardonnay) 70.
NV Tarlant "Zero" Brut Nature (Pinot Noir/Meunier/Chardonnay) 78.
NV Bérêche & Fils Brut Réserve Vallée de la Marne 85.
       (Pinot Noir/Meunier/ Chardonnay)  
NV Champagne Savart "Calliope" Premier Cru Extra Brut 98.
       (Pinot Noir/Chardonnay) 
NV Vouette & Sorbee “Fidele” Extra Brut  (Pinot Noir) 98.
NV Vilmart E Cie “Cuvée Rubis”  Brut Rosé (Pinot Noir/Chardonnay) 125.
NV Jérôme Prévost La Closerie “Les Beguines” Extra Brut (Pinot Meunier) 140.
NV Jérôme Prèvost La Closerie “Fac-Simile” Extra Brut Rosé 200.
       (Pinot Meunier)  

**WHITE WINE**

FRANCE

’10 Domaine Pépière, Château-Thébaud  ”Clos des Morines”  Muscadet Sèvre et Maine 48.
’10 Château Soucherie, “Clos des Perrières”  Savennières (Chenin Blanc)  58.
’12 Domaine Huet “Le Haut-Lieu” Vouvray Sec 46.
’12 Patrick Piuze Chablis  ”Terroir Découverte” 45.
’11 Domaine Henri & Gilles Buisson “Sous La Velle” Saint-Romain, Bourgogne 68.
’12 Domaine Ostertag Pinot Blanc, Alsace  45.
’11 Jean Francois Ganevat “Cuvée Florine”  Côtes du Jura (Chardonnay) 88.

ITALY

’11 Ermes Pavese, Vallée d’Aoste  Blanc de Morgex et de la Salle (Prie Blanc) 48.
’11 Angiolino Maule (La Biancara) “Pico” Garganega del Veneto 50.
’11 Paolo Bea Santa Chiara Umbria Bianco (Malvasia/Garganega/Sauvignon/Grechetto/ Chardonnay) 70.
’12 Guccione “C” Monreale Sicily (Catarratto) 70.

SPAIN

’12 Do Ferreiro, Albariño Rias Baixas 45.
’11 Conreria D’Scala “Les Brugeres”  Priorat (Garnacha Blanca) 55.

AUSTRIA/GERMANY

’13 Alzinger Frauenweingarten Federspiel  Grüner Veltliner 52.

WEST COAST

’13 Teutonic Wine Company Pinot Gris Maresh Vineyard, Dundee Hills  45.
’11 Fausse Piste “L’Ortolan” (Roussanne) 50.
’11 Brickhouse ‘Cascadia” Ribbon Ridge  Chardonnay 58.
’11 Cameron Clos Electrique Chardonnay  85.

ROSÉ

FRANCE/ITALY/AUSTRIA
’12 Clos Cibonne Côtes de Provence Cru Classé (Tibouren) 44.
’12 Domaine Tempier Bandol Rosé  68.
’13 Yves Leccia Domaine D’Croce  Patrimonio-Corsica 50.
’13 Jutta Ambrositsch “Rosa Ambrositsch”  (Zweigelt) (AT) 58.

WEST COAST
’12 Cameron Saignée of Pinot Noir (OR) 42.

**RED**

FRANCE

’12 Vincent Gaudry Sancerre Rouge “Vincengétorix” (Pinot Noir) 52.
’06 Olga Raffault Chinon (Cabernet Franc) 48.
’12 Jacques Puffeney Arbois, Cuvee Les Bérangères (Trousseau)  75.
’11 Tissot “Singulier” Trousseau    52.
’10 Ghislane Barthod Chambolle-Musigny 145.
’11 Louis Boillot & Fils Volnay  ”Les Grands Poisots” 80.
’12 Jean Foillard, Morgon “Cuvée Corcelette” 68.
’10 Thierry Allemand “Chaillot” Cornas 185.
’10 Mas Cal Demoura “L’Infidéle”  Coteaux du Langeudoc  48.
’11 Domaine Leon Barral, Faugères (Carignan, Grenache, Cinsault) 65.
’11 Domaine Tempier Bandol     75.

ITALY

’07 Heinrich Mayer, Nusserhof Süditrol Lagrein  55.
’03 Giuseppe Quintarelli Valpolicella Classico Superiore  150.
’07 Teobaldo Cappellano Barolo Piè Rupestris 160.
’04 Cavallotto, Barolo Riserva Bricco Bocchis “San Giuseppe” 175.
’10 DeForville Barbaresco “Loreto”   60.
’05 San Fereolo “Austri” Barbera Langhe 54.
’11 Massolino Serralunga d’Alba Langhe Nebbiolo 52.
’12 Le Cantine di Indie Langhe Rosso (Nebbiolo/Barbera/Dolcetto)  32.
’11 Perrino Antonio Testalonga Rossese di Dolceacqua  65.
’07 Rocca di Montegrossi San Marcellino Chianti Classico 70.
’09 Montvertine “Le Pergole Torte”(Sangiovese) 170.
’06 La Torre Brunello di Montalcino (Sangiovese) 120.
’04 La Stoppa “Stoppa” Emilia Romagna (Cabernet Sauvignon/Merlot) 58.
’12 Occhipinti SP68 (Nero d’Avola/Frappato)  46.
’10 COS Cerasuolo di Vittoria Classico (Nero d’Avola/Frappato) Sicilia  50.

SPAIN

’01 Lopez de Heredia Tondonia Reserva Rioja  65.
’08 Remelluri Rioja Riserva 58.
’13 Alvaro Palacios Camins del Priorat 36. ‘
’11 D.Ventura Viña Caneiro Ribera Sacra 42.
’13 Gorrondonia Bizkaiko Txakolina (Hondarrabi Beltza) 50.

OREGON/WASHINGTON/CALIFORNIA

’12 Brickhouse Gamay Noir Ribbon Ridge 52.
’11 Cameron “Arley’s Leap” Pinot Noir 60.
’11 Ayres Ribbon Ridge Pinot Noir “Pioneer” 58.
’11 Scott Paul “La Paulee” Pinot Noir 50.
’11 Brickhouse Pinot Noir “Evelyn’s” 98.
’11 Colene Clemens “Margo” Pinot Noir 56.
’11 J.K. Carriere “Vespidae” Pinot Noir   60.
’12 Walter Scott Clos des Oiseaux Pinot Noir  Eola-Amity Hills 62.
’11 Antica Terra “Antikythera” Pinot Noir Eola-Amity Hills 160.
’99 Eyrie Vineyards Pinot Noir South Block 300.
’10 Fausse Piste “La Pyramide” Syrah   Columbia Valley    45.
’11 Gramercy Cellars Walla Walla Cabernet Sauvignon     88.
’09 Andrew Will “Sorella” Horse Heaven Hills  (Cabernet Sauvignon & Franc/Merlot/Petit Verdot) 92.
’10 Corison Cabernet Sauvignon Napa Valley 145.

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Happy Hour

Happy Hour Menu served Mon-Sun, 3:00-6:00P
 

FOOD

popcorn, tōgarashi, honey (v)  3.
french fries (v)  4.
market vegetable crudites, house dipping sauces (v)  5.                      pork and shitake lumpia, sweet n sour, slaw5.
brandade, caraway crackers, pickled red onion5.
house kielbasa, slaw, mustard 7.
pork rillettes, giardiniere, jam8.
Clyde burger, fu manchu relish, smoked onion slaw 8.
     **served medium
clams, mussels, chicken sausage, cajun broth9.
chocolate chip cookie and milk 3.
house ice cream OR seasonal sorbet  3.

***all items are served as they are ready
(a)contains nuts (v)vegetarian *we use fresh, unpasteurized ingredients.

WINE AND BEER

draft beer  4.
house red  6.
house white  6.

COCKTAILS  6.

Bittersweet Symphony:
Aperol, gin, Punt e Mes, lemon peel

Southbound Suarez:
reposado tequila, lime, agave,                                                                 Becherovka, house horchata

Daily Punch:
AQ

Bourbon Renewal:
bourbon, lemon, cassis, bitters

Pacific Standard:
vodka, lemon, ginger, honey, soda

Reservations

We accept a limited number of dinner reservations for parties of 6-12. To make a reservation, please call the restaurant at (503) 228-3333. We cannot accept reservation requests via e-mail.

Sunday through Thursday, the restaurant is available for 3-4 course pri-fixe meals for groups of 13-22 with at least 4 days notice. Please direct inquiries to taylor@clydecommon.com.

General Questions: info@clydecommon.com
Press Inquiries: brooke@littlegreenpickle.com

Private Dining

For parties of more than 22, please contact Jennifer Alfieri-Adams, Catering and Events Director, for availability at The Cleaners, a spacious and versatile private event space shared by Clyde Common and the Ace Hotel. Further information about The Cleaners can be found here or by contacting Jen at 503.546.8509 or  jen@acehotel.com.

The Ace also offers ROOM 101, featuring a number of amenities including an HD projector/screen, conference phone, and butcher paper for note-taking.

 

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About Us

Opened in May 2007 by Nate Tilden and Matt Piacentini, Clyde Common is a European style tavern serving delicious food and drinks in a casual and energizing space.

Chef Carlo Lamagna along with Sous Chefs Roberto Almodovar,  Philip Dekanick and Clayton Allen run our kitchen. Kristen Napoleoni is our pastry chef.

The Clyde bar is managed by Jeffrey Morgenthaler. Star Black designs our wine list.

The front of the house is managed by Richard Hawk and Taylor Bougie. Brian McCaul is our General Manager.

What we're up to:

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Press

Food & Wine: 50 Best Bars in America

Star mixologist Jeffrey Morgenthaler oversees the innovative cocktail program at this all-day gastropub in the Ace Hotel. Morganthaler is especially famous for his barrel-aged cocktails; negronis (a mix of gin, vermouth and Campari) acquire a sweet, oaky finish after six weeks in Tuthilltown whiskey casks. The menu has inspired small plates (popcorn with pimentón), offbeat sandwiches (fried egg sandwich with corned beef and pickled cabbage on a biscuit) and a handful of pub-style entrées.

Esquire Magazine: Best Bars in America 2008

You're having:
A November cocktail

Hotel bars are sad places. The anodyne, Cheers-like decor, the conversation-crushing TVs, the grudging service, the uninspired drinks, make you wish youd taken the red-eye. Clyde Common -- in the Ace Hotel in the middle of downtown Portland -- breaks the mold. First of all, there are no TVs. And the bartenders are young and anything but burned out. The drinks? Lets just say that Portland has several great cocktail bars (try the Teardrop Lounge), but the majority of the people -- interesting-looking, lively people -- sipping cocktails here cant charge them to their room. Plus, the foods good. (1014 Southwest Stark Street; 503-228-3333) --David Wondrich

Portland Monthly Magazine: Deconstructing Clyde Common's Crispy Pork Trotter

When chef Carlo Lamagna took over the kitchen at Clyde Common last spring, he began to nudge his customers beyond their comfort zones. Exhibit A: his mammoth, deep-fried pork trotter (that’s a fancy culinary word for foot). Some might find Lamagna’s "Crispy Pata" creation a bit grotesque, with its menacing curved claw, pool of macerated fruit, and often a hefty knife pinning the limb in place—but one bite of the crisped, salty skin mingling with tart, pickled peppers will set your taste buds reeling. “I want people to really get involved with the food, tear it apart,” Lamagna says. “Bring out the weird, man.

Portland Monthly Magazine: Best Restaurants 2009

Clyde Common offers a warm antidote to the era of Twitter and Gmail: the pure joy of the face-to-face encounter. Oh, there’s also spectacular food. At this bright, open restaurant, your order may very well be based on the recommendation of a new friend from across the table. And whatever you choose—the pimento-dusted popcorn, perhaps, or the chicken-fried chicken livers—could become a favorite. Other restaurants may have imposed communal tables on their clientele, but only Clyde understands the careful calibration of space, service, and voyeurism that allows diners to feel cozy while eating with strangers.