Chef Chris DiMinno and Mixologist Jeffrey Morgenthaler of Clyde Common - Portland, OR

First Vegetables of Spring, Ice Spinach, Oregon Truffles

First Vegetables of Spring, Ice Spinach, Oregon Truffles

First Vegetables of Spring, Ice Spinach, Oregon Truffles

Hudson Valley Foie Gras in Ash, Spring Onions, Apples, and Clyde Common Struan Bread

Hudson Valley Foie Gras in Ash, Spring Onions, Apples, and Clyde Common Struan Bread

Hudson Valley Foie Gras in Ash, Spring Onions, Apples, and Clyde Common Struan Bread

Fideos, Bay Scallop, Squid, Beef Tongue, Ink Vinaigrette, Aioli, and Piquillo Peppers

Fideos, Bay Scallop, Squid, Beef Tongue, Ink Vinaigrette, Aioli, and Piquillo Peppers

Fideos, Bay Scallop, Squid, Beef Tongue, Ink Vinaigrette, Aioli, and Piquillo Peppers

Roasted Golden Trout, Clyde Common Prosciutto, Chard, First of the Morels, and Fried Egg

Roasted Golden Trout, Clyde Common Prosciutto, Chard, First of the Morels, and Fried Egg

Roasted Golden Trout, Clyde Common Prosciutto, Chard, First of the Morels, and Fried Egg

French 75 New Orleans Variation: Unaged Pierre Ferrand Grande Champagne Cognac, Lemon Juice, Sugar, and Vin de Savoie Brut Cremant

Barrel-aged Negroni: Beefeater Gin, Campari, and Cinzano Sweet Vermouth

Andalusian Buck: Amontillado Sherry, Old Raj Saffron-infused Gin, Fresh Lime Juice, Demerara Simple Syrup, and House-brewed Ginger Beer

Irish Goodbye: John Powers Irish Whiskey, Lillet Blanc, and Cynar

Chef Chris DiMinno of Clyde Common – Portland, OR

Chef Chris DiMinno of Clyde Common – Portland, OR

Mixologist Jeffrey Morgenthaler of Clyde Common – Portland, OR

Mixologist Jeffrey Morgenthaler of Clyde Common – Portland, OR

Clyde Common – Portland, OR

Clyde Common – Portland, OR

Clyde Common – Portland, OR

Clyde Common – Portland, OR

Clyde Common – Portland, OR