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» Dinner Menu Tuesday - Sunday (5pm - 9pm)
To Begin
simply raw
Poke
Local sashimi grade Albacore in a sesame soy, ginger and cucumber marinade
9
Murai Family Junmai Sake, Japan
Oysters
Fresh Willapa oysters on the half shell, rum cocktail sauce (six pieces)
12
Chateau La Freynelle Bordeaux Blanc, 2008, Nuits Saint Georges
Champagne Oysters
Fresh Willapa oysters on the half shell, lemongrass/champagne mignonette (six pieces)
12
Oysters Habanero
Fresh Willapa oysters on the half shell, habanero mignonette (six pieces)
12
Carpaccio
Thinly pounded local Albacore tuna with olive oil, black pepper, shallot and touch of lemon and garlic
8
Mantinore "Almost Dry" Reisling 2010, Willamette Valley
Wakame Salad
Marinated Wakame sea vegtable, sesame, soy and red pepper
7
Hakutsuru Premium Jummal Dai Ginio Sake, Japan
a little bit more
Seafood Cocktail
Local Dungeness crab and Sustainable Oregon pink shrimp, rum cocktail sauce
14
Cheese Plate
Three cheeses, handmade preserves, fresh fruit, port poached figs
7/14
Bodegas Y Monteabellon Temperanillo Avaniel Tinto,2009, Rioja
Clams
Freshly harvested local Willapa Manilla clams, white wine, onion, and garlic. Two pounds
14
Autumn Crab Cakes
Lightly fried fresh Dungeness crab and Brause Family squash, cured lemon remoulade
11
Bethel Heights Pinot Blanc, 2010, Willamette Valley
Fried Squash
Lightly battered Brause Family Farms squash, maple hazelnut aidi
7
House Salad
A salad of the day's market lettuce with goat cheese fondant, Oregon hazelnuts, Maple Vinaigrette
7
Cured Lemon Caesar
Crisp Romaine, oven roasted croutons, country olives in Clemente's Cured Lemon Caesar
7
Serra del Conte dei Castelli dei Jesi,Verdicchio, 2009, Marches, France
Greek Salad
Crisp Romaine, country olives, sheep's milk feta, tomato, shallot, summer vinaigrette
8
From Our Roots
Clams and Linguine
Locally harvested Manila clams over fresh linguine. authentic tomato, shallot, red pepper, white wine reduction
18
Cooper Hill Organic Pinot Gris, 2009, Willamette Valley
Ravioli Tricolori
Beautiful three cheese ravioli with fresh Dungeness crab béchamel topped with Parmigiano Reggiano
18
Folie A Deux Chardonnay, 2009, Napa California
Buttons and Bows
Farfalle pasta, peas, prosciutto, hazelnutd, rose sauce
17
Serra del Conte dei Castelli dei Jesi, Verdicchio, 2009, Marches, France
Old World Marina
Clemente’s family recipe Marinara on fresh handmade pasta, or fresh gnocchi
16
Pedroncelli Friends Red, 2009, Sonoma, California
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Main
From Our Waters
Prix Fixe For Two
A celebration for two of Italian Pasta traditions and local seasonal ingredients. Two Starters, Two Pasta Entrées and House Bottle of Red
50
Chef's Choice
A Prix Fixe three-course dinner focusing on local farmers, fishermen and the whim of the chef
25
Halibut
Local halibut, crispy polenta, cherry/quince preserves
21
3 stones Sauvignon Blanc 2009, Malboroush, New Zealand
Albacore
Fresh local Albacore tuna marinated with ginger and soy, flash seared, braised greens, quinoa
19
Murai Family Selection Sake, Japan
Salmon
Wild Columbia River Coho Salmon, Brause Family Farms squash puree, baked apple
19
Montinore Estate Organic Reserve Pinot Noir, 2008, Willamette Valley, Oregon
Cioppino
Called Brodetto in the Adriatic, this traditional seafood stew is created in the pan with a seasonal selection of fresh fish and shellfish
14/19
Schramsberg Blanc de Blancs, Calistoga, California
Sole L' Orange
Fresh local Petrale Sole, orange sauce, quinoa, candied orange garnish
19
Frogs Leap Sauvignon Blanc, 2008, Rutherford, California
Fish and Chips or Gluten Free Fish and Chips (in brown rice flour batter)
Selection of the day’s freshest local fish, natural fries, house made ketchup and tartar
16
From Our Land
Autumn Duck
Sliced natural duck breast, wild mushrooms, marsala wine, Fafalle pasta
22
Foris Merlot,2006, Rogue Valley, Oregon
Filet of Beef Tenderloin
Filet of natural Oregon beef, blueberry ginger steak sauce, roasted local potatoes, market vegetables
26
Campuget "1753", Costeries de Nimes, 2007, Rhone Valley, France
Land and Sea
Filet of Beef Tenderloin entree paired with the freshest Chef's selection from our local sea
34
Clementes Burger
All natural organic Oregon beef burger, Rogue River Bleu, smoked onion marmalade, organic bun, natural fries
12
Rio Vace Vineyards Reserve Cabernet, 2006, Central Coast, California
Marketplace (8oz)
Maple Vinaigrette
$9
Cured Lemon Caesar
$7
Catsup
$6
Caper Tarter
$6
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An 18% gratuity will be added to parties of six or more. Thank You. Clemente’s is committed to supporting sustainable and wild fisheries, organic farming and reducing our carbon footprint. Please see our website www.clementesrestaurant.com for specific ways we are reducing our carbon footprint.
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Holiday Winemakers Dinner and Soprano at The Banker's Suite: Saturday December 10th
Join us for a spectacular dinner with local winemaker and winery owner Paul Van der veldt, as he enchants us with his 25 years of knowledge as a commercial winemaker. Paul owns the only on site winery in Clatsop County and his wines are only available at the winery. This is a rare opportunity to be in the presence of a true master and experience his wines outside of the winery. www.shallon.comShallon Winery YouTube VideoFamous Soprano will delight us one again with her amazing talent during the evening. Truly a spectacular event, not to be missed. Seating is limited. Please call for reservations. $100/ticket includes 5 course dinner with Shallon Wine and preferred seating for Amy Hansen.
Featuring Artwork from
Darren Orange
www.darrenorange.com
Clemente’s is proud to be showcasing the beautiful work of the talented world renowned local artist Darren Orange. Please stop in to view this incredible exhibit now through October and take pleasure in a true visual delight.
Clemente's showcases different local artists every three months. Interested Artists please contact us via email. 
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Astoria, OR 97103
