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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.