Clarklewis

Dinner Menu

Chefs family style 4 course tasting menu $55. per person

Starters

Tuscan Polenta Soup 8.00

With braised pork, cabbage and parmigiano reggiano

Artisan Cheese Plate 12.00

With fuji apples, fried almonds and Grand Central baguette

Grilled Leeks 9.00

With La Quercia speck, taleggio fonduta and shaved apple

Veal Sweetbreads on Toast 14.00

With an organic egg, parmigiano reggiano and Oregon black truffle

Olive oil Poached Albacore Tuna 14.00

With Italian white beans, radicchio, castelvetrano olives and grilled meyer lemon vinaigrette

Salads

Shaved Cabbage and Watercress 11.00

With fuji apples, Oregon blue cheese, toasted pecans and sherry vinaigrette

Kingfisher Salad 14.00

With Bluebird Farm Farro, hedgehog mushrooms, Persephone cipollini and whole mustard vinaigrette

Prairie Creek Roasted Beets 12.00

With Briar Rose goat cheese wrapped in chard, candied walnuts, flat bread and port vinaigrette

Fresh Pastas

Tagliatelle 14.00

With braised lamb ragù, shaved pecorino toscano and rosemary. $14/$19

Spaghetti 14.00

With wild shrimp, Oregon dungeness crab, fennel, chili flake and herb bread crumbs 14. / 19

Capellini in Brodo 16.00

With hedgegog mushrooms, Gathering Together greens and parmigiano reggiano

Entree

Alaskan True Cod 27.00

With manila clam and pork ragu, braised celery, parley and caper salad

Semolina dusted Petrale sole 26.00

With Gathering Together sunchoke purée, baby cabbage and Oregon white truffle sauce

Hearth Roasted Pork Shoulder 25.00

With rutabaga “sauerkraut”, creamy celeryroot, heirloom carrots and pork sugo

"Shepherd's Pie" 26.00

With braised Cattail Creek lamb leg, winter root vegetables and Oregon black truffles

Fire grilled Carman Ranch Ribeye 34.00

With Kingfisher potatoes, braised greens, horseradish butter and fond de veau

Lunch Menu

Starters

Roasted turkey and noodle soup with trofie and sage 5.00

Cup $5, bowl $6

Artisan Cheese Plate 5.00

with fried almonds and Queener Farm apples 5. / 9. / 14.

Kingfisher baby greens 6.00

With roasted beets, heirloom carrots and sherry vinaigrette

Caesar Salad 8.00

With creamy garlic dressing, fococcia croutons and parmigiano reggiano

Radicchio Salad 8.00

With grilled pears, speck, salted almonds, roasted fig vinaigrette and pecorino toscano

Entrees

Rain Shadow three egg omelet 10.00

With ham, caramelized onions and cheddar

Spit roasted chicken salad sandwich 8.00

With gruyère and housemade chips seasoned with sea salt and vinegar

Reuben Sandwich 10.00

With smoked pastrami, sauerkraut, russian dressing and gruyère on rye

Kitchen Salad 13.00

With baby greens, egg, Grafton cheddar, autumn vegetables, honey cured ham and herb vinaigrette

Spaghetti 12.00

With Rain Shadow pork sausage, radicchio, plum tomatoes and parmigiano reggiano

Oak Grilled Hamburger 9.00

with arugula, pickled red onion on brioche bun. add farm egg $1. add Oregon bleu $1. add crisp pork belly $1.

Semolina dusted Petrale sole 15.00

With spinach, heirloom carrots and citrus beurre fondue

Three Course Blue Plate Special 14.00

Turkey noodle soup, Roasted pork sandwich with taleggio and roasted red onion, Pumpkin pie with spiced chantilly cream