Dinner

SNACKS

popcorn, tōgarashi, honey, butter (v) 6.
pork and shiitake lumpia, sweet and sour 7.                                     
farmer's cheese, ground cherries, fried flatbread (v) 8.
roasted carrots, burbere spice, yogurt sauce (v) 9.
cured salmon, sourdough toast, smoked tomato butter,     10.
           pickled mustard seed, crispy chicken skin  
Clyde Common charcuterie*, pickles, mustard (a) 20.

starters

green salad, fennel, citrus vinaigrette, rye crisp, cured egg yolk (v)        11.
chermoula-roasted eggplant, burnt yogurt, bulgur wheat, almonds (v)(a) 12.
roasted beets, stone fruit, spicy candied walnuts, goat cheese frico (v)(a) 13. squid, Sardinian couscous, chorizo, tuna confit, scallions 14.
grilled spot prawns, jerk spice, paw paw puree, celery, cilantro, mint 15.

mains

pappardelle, saffron-IPA braised maitake & fennel, kohlrabi, grana(v) 23. 
braised chicken quarter, mustard-fried potato, apple, fennel24.     
seared albacore, grilled frisée, pimentón aïoli, potato chips 25.
grilled trout filet, braised chicories, bone marrow, bread crumbs 26.
pork belly, hazelnut risotto, pickled peppers, basil (a) 26.  seared albacore t
goat two ways, green curry, potatoes, pickled summer squash 29.   
strip steak, grilled ramps, chermoula polenta, pickled ramp vinaigrette 29.

FEASTS

pepper crusted beef ribs, horseradish cream, tomato salad, fritters 65.               (serves 2-4)

 

 

 

 

 


DESSERT  

sweet potato ice cream, cheese cake foam, 8.
       bourbon cake, candied pecans (a)
crème fraîche semifreddo, chocolate pudding,     8.
    mint-chocolate 'oreo' cookie                                     
cinnamon roulade, apples, almond tuille,    8.
         carmelized apple crème anglaise (a)
petit fours plate; assortment of house candies (a) 8.
house ice cream or sorbet 8.