Clover's new spring and summer menu
This is the most aggressive menu change the restaurant has had since it opened six years ago.
Section:Gallery
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Clover purposefully offers downsized desserts meant to be a small and sweet bite or two after a full meal. Pictured here is the key lime tart topped with mixed berries and served with a dollop of Chantilly cream.
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Seared scallops sit on a smear of curried pea puree and bed of edamame succotash at Clover. Each scallop is topped with a house-made choizo chip.
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The Kurobuta pork tenderloin with blackberry-tomatillo salsa is new on the spring and summer menu at Clover.
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The new charred octopus appetizer at Clover is bright and briny, served with a mixture of citrus and olives.
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The new pine nut-and-herb crusted halibut at Clover comes on a bed of fingerling potatoes and heirloom tomato hash with blackberry-port wine gel.
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The brewer’s malt risotto is new on the spring and summer menu at Clover. It features salsa verde, Parmesan, pepitas and more.
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The new lamb ravioli at Clover is topped with fried chickpeas.
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The new chicken piccata at Clover features a paprika rub, sauteed grean beans, capers, hazelnuts and more.
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The salmon tabbouleh salad is new on the spring and summer menu at Clover.
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