dinner

starters

Viridian pocha bean soup
pancetta, parmesan       9.

Artisan cheese plate
Oregon hazelnuts, braeburn apples, baguette   13.

Potato crusted pork belly
broccolini, mustard, wild flower honey   12.

Pacific albacore tuna crudo
mint, castelvetrano olives, icicle radish, Jacobsen sea salt   13.

Fire roasted wild prawns
Viridian calçots, garlic, piment basquaise, wild mustard flowers   14.

salads

DeNoble sunchokes
quinoa, deep purple carrots, sunflower seeds, chioggia beets, red sorrel   10.

Kingfisher arugula
radicchio, Chop salami piccante, niçoise olives, pecorino   10.

DeNoble breakfast radish
dungeness crab, fennel, baby turnips, wild watercress, vanilla   11.

fresh pasta

Farfalle
Cattail Creek lamb bolognese, thyme, roasted garlic, pecorino   13. / 18.

Tagliatelle
GTF rapini, radish, foraged mushrooms, parmesan   13. / 18.

Spaghetti
dungeness crab, scallions, lemon, basil, flying fish caviar    14. / 19.

entrée

Pan roasted sea scallops
abalone mushrooms, amaranth, Steven Smith matcha, shellfish emulsion   26.

Alaskan halibut
dungeness crab risotto, Groundwork fava shoots, spring onion   28.

Espresso and porcini crusted pork porterhouse
Viridian haricot tarbais, brussels sprout rabe, morel cream   25.

Fire grilled Cattail Creek lamb leg
toasted spelt, DeNoble red russian kale, rosemary jus   26.

White oak grilled New York steak
gold potato tart, kale rapini, cipollini onions, horseradish   29.

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