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.