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Executive Chef John Durna

DINNER MENU

Starters

Braised Python Ravioli
roasted wild mushroom and heirloom tomato 10

Lobster Risotto
asparagus and truffle honey 10

Tasmanian Crab Roll
baby greens, cucumber and sherry vinaigrette 10

Elk and Rattlesnake Chili
cheddar cheese and crispy tortillas 9

Chef's Oyster Selection
served with traditional mignonette 2.50/oyster

Jumbo Shrimp Martini Cocktail 12

Ahi Tuna & Cucumber Roll
wasabi, seaweed salad and pickled ginger 7

Wild Game Meatballs du Jour
wilted greens and baby tomato demi 8

Crispy Duck Confit & Linguini
duck bacon, wilted greens and creamy mushroom sauce 12

Jumbo Lump Crab Cakes
micro greens and signature chive aioli 12

Grilled Portabella, Maine Lobster & Heirloom Tomato Stack
spinach, St. Andre cheese and cognac vinaigrette 9

Clydz Assorted Cheese Tasting
fresh berries and crostini 12
with air dried meats 20

Maine Lobster Martini Cocktail 13


Soup & Salad

Clydz Tomato Soup 5.

Soup du Jour
priced daily

Whiskey & Dill Cured Salmon
baby arugula, smokey blue cheese and cucumber 9

Crispy Calamari Salad
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

Seared Diver Scallops
frisee & upland cress citrus salad, sunflower seed and avocado oil10

Clydz Field Greens tossed wit
dried apricots, toasted almonds, St. Andre cheese and port balsamic vinaigrette 7.

Rare Seared Antelope & Bibb Lettuce
fresh fig, Tetilla cheese and fig balsamic vinaigrette 9.

Toasted Pecan and Goat Cheese Medallion over
baby arugula, shaved apple and port balsamic vinaigrette 8.


Entrees

Wild Boar Rack Chop
sweet potato fries, haricot verts and blueberry-chipotle maple honey
31/petit portion 20

Seared Diver Scallops
house made pappardella, baby tomato, wilted greens and black truffle cream sauce 27/petit portion 19

Grilled New York Strip Steak
three-chili chocolate goat cheese, grilled potatoes and New Brunswick style slaw 32

Grilled Buffalo Hanger Steak
rattlesnake sausage, Yukon whip potato and haricot vert 25/petit portion 17

Wild Mushroom Lasagna
fresh ricotta, spinach and aged pecorino 18

Australian Filet Mignon
wild boar bacon, garlic whip potato, baby carrots and melting smokey blue cheese 34/petit portion 22

Chef John's Special Dry Rubbed Pork Tenderloin
grilled asparagus, roasted potato, fresh fig and savory agave tomato reduction 25/petit portion 17

Jumbo Lump Crab Cakes
micro greens and cignature chive aioli

Jumbo Shrimp & New Zealand Mussels
saffron basmati and pineapple mango salsa 24/petit portion 17

Roasted Crystal Valley Chicken
apple wood smoked bacon, Tasmanian crab and root vegetable gratin 22

Crispy Duck Confit & Linguini
duck bacon, wilted greens and creamy mushroom sauce 28

Chef’s Line Caught Fish Selection
Market Price


On The Side
5.

Yukon Whip Potato
Clydz SteakFries
Sweet Potato Fries
Tagliatelle Pasta
Broccoli Rabe
Braised Spinach
Sautéed Mushrooms
Baby Carrots
French Beans
Asparagus

 

All Full Portion Entrees are served with a complimentary cream of tomato soup or salad.

Sorry no Separate Checks. Parties of 5 or more will include an 18% gratuity. $15 minimum per person.

Plan your next party or special occasion at Clydz. Ask for our party menus.