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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.
chicharrones, chermoula spices, burnt sour cream   6.
pork and shiitake lumpia, sweet and sour   7.
fried Brussels sprouts, crab fat mayo   9.
Clyde Common charcuterie*, pickles, mostarda (a)   24.

starters

house salad, radish, onion, fennel, grana padano (v)   9.
delicata squash, house ricotta, brandied fig, pepita vinaigrette (v) (a)   13.
cauliflower, mushrooms, raisins, walnut aillade, milk jam vin (v) (a)   14.
egg noodle, calamari, mushroom, squid ink, Calabrian pepper   15.
crab fried rice, soft poached egg*, crab fat mayo, spicy greens   17.

mains

prosciutto wrapped sturgeon, spicy bean ragu, pickled ramps   25.
steelhead trout, puffed wild rice, gribiche, fennel, cured roe   26.
porchetta, creamy grits, pickled turnips, pears, pork jus   26.
dry aged seared duck*, sweet potato, pickled scapes, sorghum duck jus   28.
lamb shank, mint jelly, sunchoke, Walla Walla onion, brassica   29.
skirt steak, Burgundy escargot, pomme puree, bordelaise, gremolata   31.

Feasts

crispy pata, spiced vinegar, mustard greens   35.
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 

’15 Ampeleia 'Unlitro' Costa Toscana 10.
          (Garnacha/Carignan/Alicante Bouchet) (IT)                                      ’15 Yves Cuilleron "Les Vignes d'a Cote" 12.
          (Syrah) (FR)
’14 Jean Paul Brun "L'Ancien" Beaujolais11.
          (Gamay) (FR)
’15 Corte Sant'Alda "Ca'Fiui" Valpolicella
(Corvina/Rondinella/Molinara) (IT) 12.
’14 Haden Fig Pinot Noir Willamette Valley (OR) 14.

WHITE

’15 Les Sablonnettes "Le P'tit Blanc"    12.
           (Chenin Blanc) Loire Valley(FR)                                    
’15 Vietti Arneis Roero Piedmont (IT)  12.
’15 Ovum "Off the Grid" 
          (Riesling) Rouge Valley (OR) 13.
'15 Domaine Massiac Pays D'Oc    
          (Sauvignon Blanc)  (FR)  10.

SPARKLING 

’15 Bisson Vino Frizzante "Trevigiana"  12.
           (Glera-Prosecco) (IT)

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 Eric Bordelet Poire Authentique Cider   35.
NV Domaine Montbourgeau Cremant du Jura (Chardonnay) 48.
'15 Marie Thibault "La Roue qui Tourne" Loire Rosé (Gamay) 46.
 

CHAMPAGNE

NV J. Lassalle 1er cru “Imperial” (375ml) 54.
NV Billecart-Salmon Brut Rosé (375ml) 70.
NV Pierre Gimmonet Cuvée “Cuis” 1er Cru  
       Blanc de Blancs(Chardonnay) 70.
NV Pascal Doquet "Arpege" Premier Cru, Vertus
       Blanc de Blanc (Chardonnay) 70.
NV Savart "Bulle de Rosé" Brut Rosé (Pinot Noir/Chardonnay) 90.
NV Cedric Bouchard "Roses de Jeanne"
       Cote de Val Vilane (Pinot Noir) 110.
NV Jérôme Prévost La Closerie “Les Beguines” 
        Extra Brut (Pinot Meunier) 140.
'08 Marie-Noelle Ledru Brut Nature Ambonnay Grand Cru
       (Pinot Noir/Chardonnay)  145.

**WHITE WINE**

FRANCE

’15 Domaine Guiberteau Saumur Blanc (Chenin Blanc)  48.
’14 Lucien Crochet Sancerre (Sauvignon Blanc)  50.
’14 Alice et Olivier DeMoor "L'Humeur du Temps" Chablis57.
’12 Domaine Francois Raveneau Chablis Premier Cru "Butteaux" 250.
’11 Antoine Jobard "En La Barre" Meursault125.
’14 Domaine Ostertag Pinot Blanc, Alsace45.
’13 Domaine du Bagnol Cassis Blanc
      (Marsanne/Clairette/Ugni Blanc) 45.

ITALY

’10 Vodopivec (Vitovska) Venezia Giulia 72.
’13 Giuseppe Quintarelli "Secco Ca'del Merlo" (Garganega/Trebbiano         Toscano/Sauvignon Bianco/Chardonnay/Saorin) 80.
’14 Foradori Fontanasanta Vigneti Dolomiti (Manzoni Bianco) 50.
'10 Cascina Degli Ulivi "Montemarino" Gavi, Piemonte (Cortese) 54.
’13 COS "Rami"  (Inzolia/Grecanico) Sicilia 54.

SPAIN/GREECE

’14 Do Ferreiro, Albariño Rias Baixas 46.
’14 Los Bermejos Diego Secco Lanzarote, Canary Islands 48.'
'15 Domaine Sigalas Santorini (Assyrtiko) 47.
 

AUSTRIA/GERMANY
’13 Knoll Loibner Riesling "Smaragd" Wachau70.
'14 Claus Presinger "Kalkundkiesel" (Grüner Veltliner/Pinot     Blanc/Chardonnay) 50.
'15 Weiser-Kunstler Riesling (DE) 44.

WEST COAST

’14 Analemma Gewürztraminer Columbia Gorge48.
’14 Eyrie Vineyards Pinot Gris36.
’14 Crowley Four Winds Chardonnay 75.
’12 Cameron Abbey Ridge Chardonnay 115.

ROSÉ

FRANCE
’15 Domaine du Bagnol Cassis Rosé (Grenache/Mourvedre/Cinsault ) 52.
’15 Yves Leccia Domaine D’Croce  Patrimonio-Corsica 48.

**RED**

FRANCE

’11 Clos Rougeard Saumur Champigny 155.
’05 Domaine Lenoir "Les Roches" (Cabernet Franc) Chinon50.
’13 Tissot "Singulier" (Trousseau) Jura52.
’10 Ghislane Barthod Chambolle-Musigny 145.
’13 Domaine Henri & Gilles Buisson
"Absolou" Saint Romain82.
’14 Domaine Dutraive (Grand'Cour) "Cuvee Vieilles Vignes" Fleurie 53.
’14 Marcel Lapierre Morgon (Gamay) 50.
'14 Jean Foillard "Cuvee Corcelette" Morgon 68.
'11 Thierry Allemand Cornas "Chaillot" 250.
’14 Herve Souhaut Syrah VDP L'Ardeche 50.
'11 Etienne Becheras "La Prieure Arras" Saint-Joseph (Syrah) 55.
'12 Domaine du Gour de Chaulé
(Grenache/Syrah/Mourvedre) Gigondas 60.
'13 Clos Marie "L'Olivette"
(Grenache/Syrah/Mourvedre) Pic Saint Loup 50.
'12 Michel Théron Clos du Jaugueyron "Petit Jaug" (Merlot/Cabernet Sauvignon) Margaux 78.
’10 Chateau PradeauxBandol 75.
'12 Domaine Ameztia (Tannat/Cabernet Franc) Irouleguy50.

ITALY

’06 I Clivi "Galea" Colli Orientali Friuli (Merlot) 60.
’06 Monsecco Ghemme-Alto Piemonte (Nebbiolo) 70.
’06 Cavallotto Barolo Riserva Bricco Bocchis “San Giuseppe” 180.
’08 Produttori del Barbaresco "Montefico" 55.
’11 T.Ezio "Terre del Noce" Barbera d'Asti 44.
’14 Le Boncie "5" Chianti (Sangiovese) Toscana 48.
’14 Montesecondo "Il Rospo" (Cabernet Sauvignon) Toscana 50.
’11 Montvertine "Le Pergole Torte" (Sangiovese)  170.
’08 Pian Dell'Orino Brunello di Montalcino 144.
’07 Emidio Pepe Montepulciano d'Abruzzo160.
’10 Paolo Bea "San Valentino" (Sangiovese/Sagrantino/Montepulciano)
Umbria Rosso70.
’06 Farone Santa Maria Dell'Arco Montepulciano d'Abruzzo55.
’06 Calabretta Vigne Vecchie (Nerello Mascalese) Sicilia52.
’13 Guccione "P" Rosso (Perricone) Sicilia68.

SPAIN

’03 Lopez de Heredia Tondonia Reserva Rioja70.
’09 Remelluri Rioja Riserva 58.
’12 Jose Antonio Garcia "Aires de Vendimia" Bierzo (Mencia) 65.

OREGON/WASHINGTON/CALIFORNIA

’15 Holden "Interplanetary Traveler" (Gamay/Dolcetto/Lagrein)  44.
’15 Garryana Gamay Noir Willamette Valley50.
’14 Ayres Ribbon Ridge Pinot Noir “Pioneer” 58.
’12 Belle Pente Estate Pinot Noir65.
’13 Love & Squalor Willamette Valley Pinot Noir 44.
’13 Walter Scott "Cuvee Ruth" Pinot Noir Eola-Amity Hills65.
’12 Cristom Sommers Reserve Pinot Noir82.
’12 Walter Scott Clos des Oiseaux Pinot Noir  Eola-Amity Hills 62.
’13 Cameron Arley's Leap Pinot Noir75.
'13 Eyrie Vineyards Pinot Noir 65.
'13 Antica Terra "Ceras" Pinot Noir Eola-Amity Hills145.
’14 Fausse Piste “Garde Manger”  SyrahColumbia Valley45.
’13 Gramercy Cellars "Lower East" Cabernet Sauvignon
Columbia Valley 58.
’12 Andrew Will “Two Blondes" Yakima Valley(Cabernet Sauvignon & Franc/Merlot)  100.
’14 Broc Cellars "Vine Starr" Sonoma County Zinfandel55.

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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 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 dinner 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.