DINNERLUNCH | BRUNCH | BAR | DESSERTSLITTLE FRIENDS

BRUNCH

We’re devoted to preparing thoughtfully-crafted food using the finest locally sourced ingredients.


Huevos Rotos* (“Broken Eggs”) G 
housemade chorizo, fried farm eggs, pan-fried potatoes, caramelized onions and garlic, manchego, prosciutto $13.5

Pork Chilaquiles* G 
pork cheek carnitas, green-tea black beans, crisp corn tortillas, mole sauce, oaxacan and cotija cheeses, pickled onions, avocado, poached farm egg $14.5

Wild Mushroom Omelet G
arugula, caramelized onions, truffle cream, parmesan, rosemary breakfast potatoes, toast $15.5

Corned Beef Hash* G 
house-brined and braised beef brisket, yukon potato, braised greens, poached farm eggs, stone ground mustard creme fraiche $17

Frittata 
extra-sharp cheddar, kasseri, goat cheese, fontina, parmesan, house made sausage, bacon, red & yellow peppers, spinach, onion, artichoke hearts, crimini mushrooms, potatoes, choice of toast $14

House Eggs Benedict*
choice of house-smoked salmon or korobuta ham with two poached eggs, hollandaise sauce, english muffin, rosemary breakfast potatoes $15

French Toast
freshly baked brioche, maple mascarpone, macerated berries, candied walnuts $14

Clover Breakfast* 
two farm eggs, choice of bacon or house made sausage, rosemary breakfast potatoes, choice of toast $13.5

Dungeness Crab Melt Omelet
crab, arugula, artichoke hearts, cream cheese, parmesan, rosemary breakfast potatoes, choice of toast $16

*Portuguese Stew G
farm eggs cooked in a piri piri/tomato sauce with linguica sausage, potatoes, chickpeas, kale & feta cheese. Served with grilled bread. $15

SIDES


Toast, Biscuit, or English Muffin with house-made fruit compote $2.50

*One Farm Egg $2.50

Seasonal Fresh Fruit $5

Fresh Baked Pastries $3

Rosemary Breakfast Potatoes $5

Thick-sliced Bacon or Housemade Sausage $6

STARTERS & SALADS

Warm Housemade Pretzels
with extra-sharp cheddar cheese sauce $8

Dungeness Crab, Arugula & Artichoke Dip
with housemade crostini $14

Pâté Brûlée
caramelized chicken liver mousse, bacon/wild mushroom marmalade, red wine reduction, crostini $11

Shrimp & Polenta G
sautéed prawns, housemade chorizo sausage, Parmesan polenta, cilantro, cumin/lime aioli $14

Clover Salad G
mixed greens, Pecorino Romano, spiced candied pecans, citrus vinaigrette $9

 Northwest Beet Salad G
pickled red beet, yellow beet-chevre puree, watercress, grapefruit, orange, candied walnut, fried beet chip $11

Caesar Salad
romaine lettuce, Pecorino Romano, anchovies, housemade croutons, Caesar dressing $9

Smoked Salmon Tabbouleh
pearled barley, spring peas, pickled asparagus,
glazed baby carrot, fresh herbs,
tahini-orange vinaigrette, pecorino $11

SANDWICHES

served with rosemary breakfast potatoes

Puff Pastry Monte Cristo
sliced kurobuta ham, warm cheese sauce, powdered sugar, rasberry-guajillo sauce $17 

REUBEN
house-brined & slow braised corn beef brisket, creamy sauerkraut, gruyere, louie dressing on marbled rye $17.5

*Biscuit Banh Mi
housemade biscuit, braised pork cheek, chicken liver pate, pickled vegetables, cumin aioli, fried farm egg $14.50

COCKTAILS

Pick-Me-Up
brandy, Cointreau, absinthe, orange juice, sparkling wine $12

Pimm’s Cup
Pimm’s #1, bitter lemon syrup, soda, cucumber, lemon, green apple, strawberry $10

Bellini
sparkling wine, white peach purée $10

Ramos Gin Fizz*
gin, lemon juice, orange flower water, simple syrup, fresh cream, egg white, soda water $9

Milk Punch
bourbon, dark rum, milk, simple syrup, nutmeg $8

Irish Coffee
Irish whiskey, coffee, sugar, fresh cream $8

Clover Bloody Mary
vodka, housemade Mary mix, gorgonzola stuffed olives, pickled asparagus, house-cured beef jerky $13 

Red Snapper
gin, tomato juice, lemon juice, Worcestershire, salt & pepper, Tabasco $10

 

 

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.

If you have a food allergy, please notify your server.

Most guests who prefer to avoid gluten for reasons other than a serious allergy can eat anything on our menu marked with the G symbol.

Spring 2018