* Please Note: this is a sample of our dinner menu and can change daily.


Roasted Heirloom Garlic Bisque rye croutons 11. veg

House Salumi Plate chef selection of meats, imported & domestic cheeses 22.

Coquille St. Jacques Tart* Oregon bay scallop, wild foraged mushrooms**, Gruyere cheese, frisee 20.

Whiskey Braised Shortrib roasted celery root puree, pickled mustard, black garlic beignet 17.

Oysters on the Half Shell* preserved lemon – white balsamic mignonette 18./32. Six or twelve gf/df


Montecucco Farms Beets fennel, marinated white beans, Delta Farms butternut squash, Cypress Grove
chèvre, hazelnut banyuls vinaigrette 14. gf/veg

Wild Harvested Arugula Salad Flying Fish smoked trout, Groundworks Organic radish, caperberries,
honey gold potato, dill – creme frâiche vinaigrette 16. gf

Zefiro Caesar whole leaf romaine hearts, garlic, croutons, parmesan 16. add chicken 8.

Full Circle Farms Frisee Salad Viva Farms fava beans, oca, meiwa kumquat, truffled fennel vinaigrette,
pecorino 14. gf/veg

Topaz Farm Carrots fennel, Anderson Organics cipollini, crema di pepperoncino, cashew yogurt, roman
black lentils, mint 16. gf/df/v

Crispy Fried Sterino Farms Brussels Sprouts mint jus, pickled shallot, pecorino tartufo 14. gf

Wood Roasted Durst Asparagus everlasting pea puree, wild mushroom** gremolata, Calabrese salami vinaigrette, Boldy Grown radish. 14. gf

gluten free crust add $4. gluten free pasta add $4.5
All pasta & dough made using Shepherd’s Grain and Bob’s Red Mill Flours

Herbed Tagliatelle Tails & Trotters pork sugo, Mustard Seed Farms lacinato kale, pecorino toscano 27.

Meyer Lemon Scented Pappardelle green garlic pesto, Viva Farms fava beans, hazelnut,
grana padano 24. veg

Wild Spinach Linguine sweet pea & Durst asparagus cream, wild mushrooms, pecorino sardo,
meyer lemon 24. veg

Herbed Kennebeck Gnocchi truffled Walla Walla sweet onion cream, spring peas, wild foraged
mushrooms**, Cypress Grove chèvre 24.

Durst Asparagus Pizza cider onions, fontina, prosciutto, black truffle 18.

House Fennel Sausage & Mushroom Pizza** Cypress Grove chèvre, garlic olive oil, mama lil’s peppers,
arugula 18.

Loaded Veggie Pizza red onion, mama lil’s peppers, green olives, artichokes, roasted mushrooms**, mozzarella, garlic oil base 18. veg


Carlton Farms Pork Tenderloin* sweet pea tapenade, Mustard Seed Farms purple sprouting broccoli,
PNW hops flower-licorice glaze, Ralph’s Greenhouse leeks 36. gf

Cornichon Braised Pacific Coast Farms Rabbit Leg Nantes carrot puree, braised early
artichokes 39. gf/df

Wild Caught Patagonian Salmon* blue mussel veloute, citrus roasted Boldly Grown Farms radishes,
Babe Farms hakurei turnip, salsa verde 37. gf/df

Pan Roasted Alaska Halibut lightly curried fresh Palouse garbanzo beans & fava beans, passion fruit
beurre blanc, fennel, oca 39. gf

Anson Mills Heirloom Farro Piccolo Risotto Cascade Organic green garlic, artichoke, pecorino, Cara
Cara orange & brown butter emulsion 27. veg

Herb Roasted Mary’s Chicken Durst asparagus “cassoulet”, guanciale, Babe Farms hakurei turnip,
confit poulet, wild garlic pistou 30. gf/df

Painted Hills Ribeye Steak* mustard roasted Montecucco Farms parsnips, house made fennel kraut,
horseradish béarnaise, potato straws 52. gf

NOTE: A 16% service charge (20% for parties of 6 people or more) is added to all sales. 100% of the service charge is retained by
Clarklewis. Our cooks and all front of house team members earn a base wage of at least $15 an hour. Front of house team members
also share 5% of food and beverage net sales, paid as a commission based on hours in a shift. Additionally, the kitchen receives a
percentage of net sales paid as a commission above their base pay. Clarklewis pools additional gratuities for front of house staff and
100% are paid out based on hours worked.

Thank you for supporting Clarklewis!

*consuming raw or under cooked meats, poultry, seafood, shellfish or eggs may increase your chances of food borne illness
** wild mushrooms are not an inspected product