New Spring & Summer hours will be in effect beginning May 3:
On Friday & Saturday nights, dinner will be served until 10:00, after that we’ll offer cocktails & light fare.
Also note we’ll have special extended brunch hours for Mother’s Day on Sunday, May 12 from 9:00 am until 3:30 pm.


We’re so ready for spring at Clover, how about you? There’s lots of exciting news to share about the upcoming weeks: new spring menus for lunch, dinner, and cocktails, very special Mother’s Day and Gonzaga Graduation Weekend menus, a solid lineup of great new artists for our live music weekends, and a beautiful new herb garden to supply Clover with fresh goodies.

We hope you’ll understand we’ll be closed on Saturday, April 20 from 10:30 am to 4:30 pm for staff training as we get ready to roll from spring into summer. Please join us sometime soon and check out all we’ve been working on!

imageNew from the Clover bakery, we’re perfecting a rustic country bread with a crisp, crunchy crust and a bubbly, chewy interior. Try some with your next meal!

21128_479939508695718_1906031968_nHere’s the secret to why many of our dishes (including our salad vinaigrettes) are so good – we use small-batch, cold-pressed extra virgin olive oil from the Sciabica family in Modesto, California. The Sciabicas have been making olive oil in Modesto since 1925 and have won numerous awards for their products, including a nod as one of the “World’s Best Olive Oils” from the prestigious Cook’s Illustrated magazine. Their method of production is the same as the old family used to do it in Marsala, Italy – only updated with the most modern equipment. The Sciabica family never compromises, and we’re proud to share their commitment to quality here at Clover.

For more about the Sciabica line of olive oils, visit: