On October 29, Clover launched our new menus for fall and winter, highlighting our seasonal kitchen and nationally-recognized cocktail program. Some of the new menu items include dishes like Lamb Agrodolce – a hearty Middle Eastern-inspired dish, Timballo Secondo – a lasagna-style entrée with housemade pasta and a savory ground pork-and-lamb filling, and Gnocchi Parisienne – celebrating the flavors of France with olives, feta, pine nuts, and a slow-cooked rabbit/tomato ragout.
All menus – Lunch, Dinner, Brunch, and Cocktail Hour – feature options that will please every guest, including those with vegetarian or gluten-free dietary restrictions. Our new Roasted Beet Salad, for example, highlights fresh, local ingredients including beets, arugula, fennel, pumpkin seeds, and a delightful goat-cheese custard while the Pâté Brûlée is made using local Hangman Valley Farms chicken livers. Chef Dickinson took home the “Pate in Portland” Best of Show award at the Oregon Food and Wine Festival for this incredible appetizer!
Our restaurant and bar are open seven days a week – call (509) 487-2937 or visit cloverspokane.com/reservations to make reservations.