Thoughtful food, fine cocktails, gracious hospitality. Clover transforms your dining experience. Genuine warmth and perfectly-executed creations unite to provide an enlightened service.

By employing the highest quality and freshest ingredients — supplied whenever possible by local farmers and purveyors in neighboring communities — we earn your trust, plate by plate. We dry-age and cure our beef in-house, bake artisan breads and pastries in our kitchen daily using local wheat, and make everything we can from scratch.

Our team will never stop trying to do things better.

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acClover Chef Travis Dicksinson and Arbor Crest winemaker Kristina van Löben Sels are working out something special for our next wine dinner, coming up on March 18, 2015. We’ll announce the menu and more details soon – if you’d like to get an early space on the exclusive list for this event, email info@cloverspokane.com.

 

sdIf you’ve missed out on our previous sold-out Salad Dressing 101 classes, now’s your chance – the next one is coming up Wednesday, February 25. Jump onboard soon – there’s just six spots left. We always have fun doing this with a great group of people. RSVP by calling (509) 623-7177 or email aimee@cconcepts.net.

 

rwOnce again, Clover will be a proud participant in Inlander Restaurant Week, the annual celebration of Spokane’s best dining options. This year, the event runs from February 20 – March 1. Our special prix fixe three-course menu for $28 (tax and gratuity not included) will be as follows:

CLOVER MENU for INLANDER RESTAURANT WEEK 2015

– – – – – – – – COURSE 1 – – – – – – – –
Clover Salad
mixed greens, spiced candied pecans, Pecorino Romano, citrus vinaigrette
or
Caesar Salad
romaine lettuce, anchovies, Pecorino Romano, housemade croutons, Caesar dressing
or
Soup
choice of Fire-Roasted Tomato Bisque or our seasonal soup

– – – – – – – – COURSE 2 – – – – – – – –
Grilled Pork Chop
with winter squash and apple purée, smashed fingerling potatoes with bacon, spiced apple butter, candied pecans
or
Timballo
housemade pasta layered with pork/lamb/pancetta Bolognese, béchamel, and Parmesan, topped with lemon oil and fire-roasted tomato sauce
or
Semolina-Crusted Rockfish
with cauliflower purée, blood orange gastrique, braised fennel, preserved lemon, pistachio crumble
or
Parmesan Risotto (vegetarian option)
wild mushrooms, seasonal vegetables, Parmesan broth, mascarpone, salsa verde

– – – – – – – – COURSE 3 – – – – – – – –
Salted Caramel & Chocolate Tartlet
chocolate shortbread crust, dark caramel, chocolate ganache, flour de sel
or
Orangesicle Cake
orange chiffon cake, Tahitian vanilla cream cheese frosting, orange crème anglaise sauce
or
Crème Brûlée
seasonal variety

 

selkirk dinnerOn Wednesday, February 4th at 6:30 pm, join Clover’s Chef Travis Dickinson and his culinary team for a noteworthy pairing dinner featuring the delicious beers of Selkirk Abbey Brewing Co. of Post Falls, Idaho. We’ll have six courses specially created to pair with different beers. Prix fixe at $65 per person (exclusive of tax and gratuity). For reservations, call Clover at (509) 487-2937 or email info@cloverspokane.com.