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Executive Chef John Durna DINNER MENU Starters Crispy Duck Bacon Risotto with truffle foie gras mousse and wilted greens 8. Pulled Buffalo Short Rib Ravioli with fresh ricotta, tomato and squash ragout 9. Tasmanian Crab Roll with baby greens, cucumber and sherry vinaigrette 10. Elk and Rattlesnake Chili with cheddar cheese and crispy tortillas 9. Chef’s Oyster Selection
served with traditional mignonette
Jumbo Shrimp Martini Cocktail 12. Jumbo Lump Crab Cakes with a sherry Dijon sauce 12. Smokey Tagliatelle with wild mushrooms, organic tomatoes and goat butter drizzle 10. Caribou Sausage Stuffed Calamari with Arc Greenhouse micro herb salad and sherry vinaigrette 11. Clydz Assorted Cheese Tasting
with fresh berries and crostini
12. Maine Lobster Martini Cocktail 13.
Clydz Tomato Soup 5. Soup du Jour Rare Seared Tuna Nicoise Salad with field greens, roasted peppers, haricots and baby tomatoes 9. Crispy Calamari Salad with field greens and a roasted tomato vinaigrette 11. Classic Caesar crisp romaine tossed with creamy, lightly scented anchovy, aged pecorino and roasted garlic dressing 8. Tasmanian Crab and Endive with blood orange, Paladin blue and cider vinaigrette 9. Clydz Field Greens tossed with dried apricots, toasted almonds, St. Andre cheese and port balsamic vinaigrette 7. Thinly Sliced Ostrich Loin over baby watercress with toasted pecans, Tetilla and coconut curry vinaigrette 9. Toasted Pecan and Goat Cheese Medallion over baby arugula, shaved apple and port balsamic vinaigrette 8.
Roasted Giannone Chicken with dumplings, roasted mushrooms and baby vegetables 20. Grilled Buffalo Hanger Steak with rattlesnake sausage, sweet potato gratin and haricot vert
25. Axis Venison Rack Chop over dried cranberry calico rice, carrots and burgundy demi
29. Orange Ginger Cured Long Island Duck with five spiced spaetzle and duck confit cabbage rolls 26. Pistachio Crusted Double Cut Berkshire Pork Chop served with apple whip potato, baby carrots and cider reduction
25. Orzo Stuffed Holland Pepper with organic tomatoes, wilted greens and St. Andre cheese
18. Seared Diver Scallops with house smoked pappardella, baby tomatoes, wilted greens and
black truffle cream sauce
27./ Pepper Crusted New York Strip Steak over garlic whip potato, broccoli rabe and sherry demi
32. Jumbo Lump Crab Cakes with micro greens and Dijon sherry sauce 18. Smoked Tagliatelle served with wild mushrooms, organic tomatoes and goat butter drizzle 19. Maine Lobster, Diver Scallop Shrimp and Kiwi Mussel Cioppino with tender potato and baby vegetable 27. Chef’s Line Caught Fish Selection
Sorry no Separate Checks. Parties of 5 or more will include an 18% gratuity. $21 food minimum per person. Plan your next party or special occasion at Clydz. Ask for our party and to go menu.
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