starters

Wild mushroom soup
sweet onion, thyme, parmesan  8.

Artisan cheese plate
pippin apples, olive oil fried almonds, fig biscotti, baguette 13.

Monterey bay calamari
ink, vialone nano, crème fraîche, bitter herbs 12.

Morel mushrooms
ramps, crispy beef tendon, carrot shoots 13.

Beef tartare
roasted garlic, anchovy, avocado, black radish, flatbread 14.

salads

Black kale
radicchio, Oregon blue cheese, spiced pumpkin seeds, saba 11.

Viridian asparagus
oxalis, hazelnuts, breakfast radish, skyr  12.

Burrata
Viridian nasturtium, pistachio, La Vecchia balsamic  12.

fresh pastas

Reginate all’ amatriciana
pancetta, piment dulce, pecorino romano  12. / 17.

Fettuccine
cured rabbit, pine nuts, basil, parmesan  13. / 18.

Tagliatelle
braised lamb ragù, rosemary, pecorino toscano 14. / 19.

entrée

Chinook salmon
Viridian calçot, pickled radish, steelhead caviar  27.

Alaskan halibut
haricots tarbais, asparagus, Viridian shoots  28.

Ember roasted pork collar
new potato, red sorrel, rhubarb  25.

Grilled Cattail Creek lamb leg
watercress, morels, honey, mint  26.

Fire grilled ribeye steak
sunchokes, ramps, miner’s lettuce  35.

Chefs family style 4 course tasting menu 55. per person to be enjoyed by the entire table

Vegetarian options available upon request

CLARKLEWIS IS PROUD TO SUPPORT OUR LOCAL FARMS AND GROWERS
Kingfisher, Viridian, Groundwork Organics, Gathering Together, DeNoble Farms, Provenance Farm,
Sauvie Island Organics, Persephone, Queener Farms, Spring Hill Farm and Cattail Creek Lamb

Download Dinner Menu