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Clyde Common


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#1 Flynn

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Posted 25 May 2007 - 08:34 AM

In the interests of being interesting, I thought I'd pass along what I believe to be a wholly accurate menu of the Clyde Common, circa 5/16:

Bar:
Grilled peppers, Spanish cheese, celery….4
Marinated Olives….4
Serrano ham croquettes….4
Radishes, butter & maldon salt….4
Popcorn and pimento…4


Confit lamb sweetbreads with bitter greens….10
“little gems” lettuce with rhubarb, aged balsamic and grana padano….8
asparagus with caul fat wrapped egg….8
fennel sausage, grilled squid, fried potatoes with ink vinaigrette….12
seared wild shrimp, king oyster mushrooms, ramps and bacon….12

fishboard: grilled and marinated sardine, fresh horseradish and pickled cucumber with a shot of krogstad aquavit….14

carrot gnudi, mint and mustard oil….9/15
chitarra with nettles, walnuts and pecorino….7/11
whole roast bronzini, preserved lemon, olive salsa and chickpeas….mp
seared chicken thighs, refried peanuts and frisee salad….16
olive oil poached tuna, anchovy olive relish, hard cooked egg and aioli….18
charred hangar steak in harissa with grilled onion salad….18

greens with vinaigrette….4
roast carrots….4
chickpeas….4

wild strawberries with chantilly cream….6
buttermilk panna cotta with wild strawberries….6
cheese plate: zambrano with walnuts, honey and figs….10

#2 Calabrese

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Posted 25 May 2007 - 08:38 AM

Have you checked it out yet, Flynn?

#3 daawgon

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Posted 25 May 2007 - 12:25 PM

Does CC provide an encylopedia along with their menu? I believe I'm not the only one who's having trouble interpreting some of the items!

#4 Guest_MostlyRunning_*

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Posted 25 May 2007 - 12:54 PM

I believe I'm not the only one who's having trouble interpreting some of the items!

Which items specifically?

MR

#5 polloelastico

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Posted 25 May 2007 - 01:26 PM

That's a nice looking menu.

Where I might have some troubles: Bronzini? Gnudi...is that a type of gnocchi?

Chitarra I imagine is pasta pressed through a "guitar" shaper.

I imagine those sardines are served cold - pairing it with aquavit back sounds mighty interesting, like something you nosh while discussing Existentialism.

Popcorn and Pimento looks like either something beyond what you'd expect or exactly what you would expect.
“Think of how stupid the average person is, and realize half of them are stupider than that.” — George Carlin

#6 ducky

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Posted 25 May 2007 - 01:28 PM

Gnudi is like gnocchi...chitarra is a pasta...bronzini is a fish, but what is Zambrano?
Pamela

Eating is not merely a material pleasure. Eating well gives a spectacular joy to life
and contributes immensely to goodwill and happy companionship.
It is of great importance to the morale.

-Elsa Schiaparelli

(Avatar is the cover of Sunlight Cafe by Mollie Katzen)

#7 polloelastico

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Posted 25 May 2007 - 01:30 PM

Gnudi is like gnocchi...chitarra is a pasta...bronzini is a fish, but what is Zambrano?

He's the ace starter for the Chicago Cubs.
“Think of how stupid the average person is, and realize half of them are stupider than that.” — George Carlin

#8 ExtraMSG

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Posted 25 May 2007 - 01:30 PM

I picked up their menu today. I'm eating there tomorrow. Only a couple differences:

Instead of the fishboard they have:

meatboard: braised pork belly, pickled vegetables, old german mustard, and a shot of frozen medoyeff vodka...14.


Among the pastas, they also have:

papparadelle with fresh porcini mushrooms, garlic, and oregano...9/15.


Among the sides, they also have:

fries...4.


Otherwise it's essentially the same. I'm surprised Flynn didn't add the cocktail list. I might as well:

All $8, xx = on the rocks, ^ = straight up

Figa: Black mission fig vodka with earl grey tea and tangerine xx

Ace Gibson: Aviation gin with house pickled onion and a cardamon tooth pick ^

Alobar:Barbancourt rum, Krogstad aquavit, red beet syrup and lime ^

Cacao: Cocoa nib cognac, Cointreau, and tangerine ^

House G&T: Plymouth gin, quinine, soda and lime xx

Anemic Mary: Chili and tomato vodka, celery juice, lemon and lime ^

Italian Cooler: Limoncello with a splash of soda xx


The greatest service chemistry has rendered to alimentary science, is the discovery of osmazome, or rather the determination of what it was. ~Brillat-Savarin

Nick Zukin, Mi Mero Mole

Co-Author, Artisan Jewish Deli at Home

Formerly, Kenny & Zuke's


#9 ExtraMSG

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Posted 25 May 2007 - 01:33 PM

Oh, and the desserts are changed. The buttermilk panna cotta is the same, but otherwise:

strawberry ice cream with chocolate sauce and cookies...6.

cheese plate: manchego and walnuts, honey and figs...10.


The greatest service chemistry has rendered to alimentary science, is the discovery of osmazome, or rather the determination of what it was. ~Brillat-Savarin

Nick Zukin, Mi Mero Mole

Co-Author, Artisan Jewish Deli at Home

Formerly, Kenny & Zuke's


#10 ducky

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Posted 25 May 2007 - 01:37 PM


Gnudi is like gnocchi...chitarra is a pasta...bronzini is a fish, but what is Zambrano?

He's the ace starter for the Chicago Cubs.


Yeah, I got that much by googling. :) Do I want him with a side of walnuts, figs and honey for $10? Hmmm. :P
Pamela

Eating is not merely a material pleasure. Eating well gives a spectacular joy to life
and contributes immensely to goodwill and happy companionship.
It is of great importance to the morale.

-Elsa Schiaparelli

(Avatar is the cover of Sunlight Cafe by Mollie Katzen)

#11 ExtraMSG

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Posted 25 May 2007 - 01:39 PM

Oh, and because I know Twitch will ask:

Draft Beef

Gosser Pilsner (Vienna, Austria)...4.
Mac & Jack African Amber (Redmond, WA)...4.
Mt. Hood Ice Axe IPA (Government Camp, OR)...4.
La Chouffe 12 oz (Auchouffe, Belgium)...6.
Old German Lager (Pittsburgh, PA)...2.5


There are another dozen beers in bottle. They have 50 or so wines by the bottle, six wines by the glass, split, or bottle, and an additional 10 or so wines by the glass. Average wine by the glass is probably $7. All the table wines are $6 glass, $12 split, and $22 bottle.

The greatest service chemistry has rendered to alimentary science, is the discovery of osmazome, or rather the determination of what it was. ~Brillat-Savarin

Nick Zukin, Mi Mero Mole

Co-Author, Artisan Jewish Deli at Home

Formerly, Kenny & Zuke's


#12 Angelhair

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Posted 25 May 2007 - 02:05 PM

MSG, Thanks for posting the drinks list! Looks great.

I think we'll hit this tonight before we go to the movies.

#13 Cat Lancaster

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Posted 25 May 2007 - 02:11 PM

Do I want him with a side of walnuts, figs and honey for $10? Hmmm. :)


Yes.

Cat
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#14 ExtraMSG

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Posted 25 May 2007 - 02:45 PM

MSG, Thanks for posting the drinks list! Looks great.

I think we'll hit this tonight before we go to the movies.


Look forward to your report. Everyone I've talked to so far has enjoyed their food. Everyone has mentioned the asparagus as a winner so far. btw, Jesse and Aubrey at Cacao are very proud of having the drink named after them.

The greatest service chemistry has rendered to alimentary science, is the discovery of osmazome, or rather the determination of what it was. ~Brillat-Savarin

Nick Zukin, Mi Mero Mole

Co-Author, Artisan Jewish Deli at Home

Formerly, Kenny & Zuke's


#15 ducky

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Posted 25 May 2007 - 02:49 PM


Do I want him with a side of walnuts, figs and honey for $10? Hmmm. :)


Yes.

Cat


Yeah, I do tend to take my sugar on the light brown side. :P
Pamela

Eating is not merely a material pleasure. Eating well gives a spectacular joy to life
and contributes immensely to goodwill and happy companionship.
It is of great importance to the morale.

-Elsa Schiaparelli

(Avatar is the cover of Sunlight Cafe by Mollie Katzen)

#16 concreteoatmeal

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Posted 25 May 2007 - 05:55 PM



Do I want him with a side of walnuts, figs and honey for $10? Hmmm. :P


Yes.

Cat


Yeah, I do tend to take my sugar on the light brown side. ;)

and im sure the salary dont hurt either :think: .......menu looks great, the buttermilk panna cotta jumped out at me, going to wildwood for dinner but if i can convince my DD(ie.SO! :)), thinking about dessert.
"If you were expecting a kick in the groin, and you get a slap in the face.......thats a win where I come from"

#17 mczlaw

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Posted 25 May 2007 - 09:43 PM

Oh, and because I know Twitch will ask:

Draft Beef




Nick: Ok, if this isn't a Freudian slip, what do you call it? Cow by the Keg.

I can just picture you with your face under the tap :)

--mcz

#18 ExtraMSG

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Posted 25 May 2007 - 10:14 PM

That's right. We plan on having pastrami on tap at the restaurant.

The greatest service chemistry has rendered to alimentary science, is the discovery of osmazome, or rather the determination of what it was. ~Brillat-Savarin

Nick Zukin, Mi Mero Mole

Co-Author, Artisan Jewish Deli at Home

Formerly, Kenny & Zuke's


#19 Amanda

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Posted 26 May 2007 - 06:48 AM

The menu sounds pretty exotic.

Best regards,

Amanda

#20 Angelhair

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Posted 26 May 2007 - 09:08 AM

Went last night with the full intention of going to see Truffaut afterwards. When I walked in the door I ran into Pez (and Ms. Pez). Cat and Tammi showed up later. Needless to say, we made short work of their cocktail list and all of the small plates. Highlights for me were the meat board, the radishes, and the ham croquettes.

They are making their own tonic there, so I had to have a Rangpur G & T, really aromatic and wonderful. Also had an Ace Gibson, lovely. I tasted the Anemic Mary (hoo-ha) and the Alobar (not my thing). Needless to say, I did not make it to the movies! The drinks all show a lot of creativity. The barkeep also mentioned that his goal was to make all of his own 'condiments', so to speak: cure his own olives, pickled onions, make his own grenadine. If the tonic is any indication, I say have at it.

I like the Clyde a lot and want to get back there soon to taste more of the menu.