photoToday, we launch our new menus for winter. Stop in to see what’s new… or take a sneak peek of the menus here at our website! Hope to see you soon.

The Inlander’s Entrée food blog is anticipating our upcoming fall menu, writing:

Fall is back, and Clover restaurant and bar in the Logan neighborhood is overhauling its menu. Although customer favorites like the grilled 12-ounce rib eye ($34) and pine nut and panko-crusted halibut ($28) will remain, they’re adding new seasonal items, bar manager Kristi Gamble says. In addition, they’re creating new cocktail and bar options. The menu isn’t finalized, but will be by Oct. 1.

Read more here.

 

Clover will be closed for the afternoon of Saturday, September 21 from 10:00 am – 4:30 pm for a staff tasting and training of our new fall menu. We’ll be open for dinner – hope to see you then!

snakeriverOur beef supplier, Snake River Farms, is a family-owned business which began over a decade ago with a small herd of Wagyu cattle from the Kobe region of Japan. The Wagyu bulls were crossed with premium American Black Angus to form a proprietary herd that has developed into one of the finest groups of Wagyu/Angus-cross cattle in the U.S. Often referred to as “American Kobe Beef,” this unique breed was bred specifically to deliver the finest eating quality. Every step in the production process is strictly controlled to ensure that this level of distinction is achieved. Snake River Farms also produces American Kurobuta Pork, 100% pure all-natural Berkshire pork – the finest pork available. A respect for animal well-being is a core principle for everyone at Snake River Farms. Snake River Farms adheres to strict animal-welfare policies ensuring proper care and handling of all animals throughout its supply chain. These high standards were developed in collaboration with leading industry experts and are documented and continually updated to reflect the most proactive animal-handling practices.

Clover Collage A

Located just a few miles up the road from Clover is Roast House, where they focus on fair-trade and organic coffee. They roast their coffee in small batches with the same attention to detail a great chef gives their food. The house blend used at Clover comes from small farms in Guatemala, Sumatra, and Columbia. It’s Roast House’s take on a the style of coffee that gave the Pacific Northwest is tremendous reputation for quality coffee. Owners Deborah DiBernardo and Jim Haynes are long-time Spokane residents who work hard making sure the coffee they produce is ethical, sustainable, and delicious.