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Executive Chef John Durna LUNCH MENU Starters Kobe Sliders served on potato rolls with cheddar cheese and seasoned fries 16. Duck Quesadilla with fresh mozzarella, squash and soy reduction 11. Elk and Rattlesnake Chili with cheddar cheese and crispy tortillas 9. Crispy Calamari served with a side of homemade basil tomato sauce 11. Ahi Tuna and Cucumber Roll with wasabi, sesame seaweed salad and pickled ginger 7. Shrimp, Duck or Vegetable Dumplings with Clydz sweet and spicy chili sauce 7. Jumbo Lump Crab Cakes with a Dijon sherry sauce 12. Classic Pan Pizza 8. Chicken Quesadilla with pepper jack, onions, peppers, pico de gallo and sour cream 9. Clydz Untamed Nachos with seasoned game meats, smoked cheddar, diced tomatoes, crispy tortilla chips guacamole and sour cream 14. Pierogies with caramelized onions and sour cream 8. Bean Dip Trio served with crispy pita chips 10. Roasted Garlic Hummus served with assorted crispy tortilla chips and diced tomatoes 7. Clydz Cheese Selection with fresh berries and crostini
12. Jumbo Shrimp Martini Cocktail 12. Maine Lobster Martini Cocktail 13. Crispy Chicken Wings with Clydz sweet and spicy chili sauce 11. Tasmanian Crab Roll with baby greens, cucumber and sherry vinaigrette 10. Chef’s Oyster Selection served with traditional mignonette
Clydz Tomato Soup Cup 2. Soup du Jour Cup 2. 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.
Grilled Buffalo Hanger Steak with rattlesnake sausage, sweet potato gratin and haricot vert 17. Petit Australian Filet Mignon over crispy duck bacon, fingerling potatoes and wilted spinach
22. 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. Pasta du Jour
Clydz Grilled Cheese grilled brie and apple wood smoked bacon with tomato on whole wheat 8. Yak Ribeye Cheese Steak served on artisan baguette with cheddar, sautéed peppers and onions 14. Warm Pastrami and Swiss on a roll with honey mustard, lettuce and tomato 9. Oven Roasted Turkey Club with apple wood smoked bacon, lettuce, tomato and mayo 9. Grilled Vegetable Wrap with mushrooms and fresh mozzarella 7. Cuban Style Pork Wrap with lettuce, tomato, onion and chimichurri 9. Smoked Chicken Wrap with muenster cheese, apple wood smoked bacon and honey mayo 9. Roast Beef served on artisan baguette with horseradish mayo 9. Crab Cake Sandwich served on an English muffin 9. Rosemary Marinated Chicken Wrap with fresh mozzarella, roasted peppers, baby greens and balsamic reduction
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all burgers are served with lettuce, tomato, onion and Clydz chips or salad Clydz Burger 9. Cheese Burger 10. Game Burger du Jour 12. Kobe Burger 13. Clydz Mushroom Burger vegetarian style served on an English muffin 8. Add: Cheddar, Swiss, Muenster or Pepper Jack 1.
Clydz Fries
18% Gratuity added to parties of 5 or more. Sorry, no separate checks
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55 Paterson St. New Brunswick, N.J. 08901 ph. 732.846.6521 fax 732.846.8137