Clarke's Restaurant

House-made herbed crackers, salad, honey rosemary apricots, seasonal jam and fruit.

Please call restaurants for daily soup selection.

Fried risotto balls stuffed with Gruyere cheese and tomato-fennel sauce topped with Parmesan.

Vegetarian pate from locally foraged mushrooms, grilled house made focaccia and frisee salad.

Chinese 5 spice and sesame seed breaded chicken breast, ginger teriyaki sauce and shaved savoy cabbage.

Whole leaf or chopped romaine hearts, focaccia croutons and parmigiano reggiano cheese.

Roasted red beets, dijon vinaigrette, crumbled chevre cheese and candied walnuts.

Grilled House made Focaccia bread

Roasted tomato pesto, field greens with Meyer lemon vinaigrette

Whole leaf or chopped romaine hearts, sourdough croutons, Pecorino Romano cheese

Deep-fried coconut prawns, spicy apricot sauce, and shaved Savoy cabbage.

Pickled carrots and onions, crumbled goat cheese with raspberry vinaigrette

House made croutons, red onion, red bell peppers, basil, marinated Mozzarella, frisee with Balsamic reduction

Feta cheese, marinated olives, pita bread

Roasted tomato pesto and rosemary Parmesan shortbread with a small salad.

Tomato coulis, lobster roe butter, parmigiano reggiano and slow simmered with carnaroli rice.

San marzano tomatoes, ground oregon country veal and beef, Carlton farms bacon tossed in chef scott?s pasta.

Chef scott?s potato pasta in sage browned butter and seasonal Vegetables

Ribeye steak ground with truffles, Topped with sauteed wild mushrooms served with hand cut russet potato wedges.

Oregon Coast Caught Sablefish with coconut red curry sauce, coconut jasmine rice and sake poached baby bok choy.

Red wine demi-glace, roasted garlic cannellini bean puree and roasted asparagus.

Potato gratin, demi-glace sauce, and sauteed Brussels sprouts with carlton farms bacon.

Potato gratin, demi-glace sauce, and sauteed Brussels sprouts with carlton farms bacon.

Served with bearnaise sauce, beluga lentil pilaf, white wine braised kale and rainbow Chard.

Basquaise with three cheese polenta

Topped with sauteed seasonal mushrooms with hand-cut russet potato wedges.

Lemon orzo pasta, fennel Citrus salad, lemon caper beurre blanc.

Port wine cranberry and apple chutney, whole grain mustard spaetzle, and apple braised red cabbage.

Savory bread pudding, Dijon mustard cream sauce, and Roasted Corn Edamame succotash

Hand harvested sea scallops with saffron aioli, saut?ed wild mushroom and cauliflower purees.

Crab and fingerling potato salad with leeks and blistered tomatoes.

Blistered heirloom cherry tomatoes, Roasted fingerling potatoes, with Lemon browned butter sauce

Wild rice pilaf and balsamic vinegar roasted Romanesco cauliflower, with a caper and tarragon beurre blanc.

Served with ginger teriyaki sauce.

Served with soup or salad.

Served with blue cheese, bacon, grapes and walnuts.

Served with ginger teriyaki sauce.

Served with soup or salad.

Served with blue cheese, bacon, grapes and walnuts.

Please call the restaurant for today's selection.

Served with brandy caramel and cream cheese frosting.

With Amarena cherries and vanilla ice cream.

With an assortment of crackers, fruit and chutney.

With hazelnut chantilly cream and raspberry sauce.

With pineapple compote and rum caramel.