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.
Clyde Common charcuterie*, pickles, mostarda (a) 15.
grilled Valentine, blackberry jam, crackers (v) 16.
starters
house salad, radish, onion, fennel, grana padano (v) 9.
acorn squash soup, pickled cipollini, fried leeks (v) 9.
delicata squash, house ricotta, brandied fig, pepita vinaigrette (v) (a) 13.
cauliflower, mushrooms, raisins, walnut aillade, milk jam vin (v) (a) 14.
potato gnocchi, Anaheim peppers, whipped cheddar, crispy beef 14.
calamari, egg noodle, lobster mushroom, squid ink 15.
shrimp a la plancha, green curry, grilled bok choy, pistachio (a) 17.
mains
steelhead trout*, puffed wild rice, gribiche, fennel, cured roe 25.
sturgeon, fermented plum jam, roasted carrots, allium salad 25.
dry aged seared duck, sweet potato, pickled scapes, sorghum duck jus 26.
porchetta, creamy grits, pickled turnips, pears, pork jus 26.
crispy lamb neck, fried Brussels sprouts, olive kaldereta 27.
Feasts
whole grilled branzino, cassoulet, beets, juniper vinaigrette 40.
beef rib, peppercorn crust, pickled pepper cabbage slaw 60.
DESSERT
chocolate cremeux, seed cracker, coca crumble, caramel corn (a) 8.
profiterole, butterscotch pudding, butternut squash, coffee ice cream 8.
honey cake, cashew butter, grape aigre doux, cinnamon tuile 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.
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 shiitake lumpia, sweet n sour, slaw 5.
country pork pate, giardinera, whole grain mustard 6.
house sausage, slaw, mustard 7.
Clyde griddle burger, American cheese, iceberg lettuce, 8.
pickles, onion, secret sauce
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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from Clyde Common
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.
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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.