Clyde Common has retooled their menus under the new executive chef Carlo Lamagna. According to their press blurb, the lunch menu will be in three sections: snacks, plates and vegetables, “with new items like a Fried Trout Sandwich with rainbow trout, fried caper aioli, house fermented hot sauce with spicy carrot slaw; an “Olympic” Burger with fermented pickles, bacon jam, and fancy sauce; Grilled Napa Caesar Salad with grilled wedge of Napa cabbage; and Seared Cauliflower with salbitxada and cilantro. The new lunch will be available Monday through Friday from 11:30am to 3:00pm starting March 23rd.
Clyde Common’s already popular happy hour menu will expand to 10-15 simple yet interesting dishes, solidifying it as Portland’s best downtown happy hour menu. Guest can expect delicious bites like Mortadella Stuffed Calamari with grilled chive butter; Grilled Chicken Hearts on toast with Meyer lemon marmalade; Green garlic croquettes and aigre dolce; Saganaki with olive bread and chili vinaigrette; and Smoked Bone Marrow Butter served with cornbread and citrus relish, as well as a selection of seasonal cocktails from Bar Manager Jeffrey Morgenthaler. The new happy hour menu will be available every day from 3:00pm to 6:00pm starting March 30th.
The restructured dinner menu format will now include a “Small Plates” and “Large Plates” section, perfect for sharing in groups of all sizes. New family-style dining offerings include Pork Cheek Adobo with crispy pig ears, saffron rice, and fried mushrooms; Grilled Beef Ribs with celery beer jam and skillet cornbread; and Housemade Trofie Pasta with kummel cured steelhead trout roe. The full dinner menu will be available daily from 6:00pm to 11:00pm, with the Small Plates menu available 11pm to midnight, starting March 30th.”
1014 SW Stark St, Portland, Oregon
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