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Spokane, Washington  Est. May 19, 1883
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Clover unveils summer menu

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. (Adriana Janovich / The Spokesman-Review)
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. (Adriana Janovich / The Spokesman-Review)Buy a print of this photo
By Adriana Janovich adrianaj@spokesman.com(509) 459-5446

Clover has a new menu for spring and summer.

The restaurant, tucked into a turn-of-the-century Craftsman-style bungalow near Gonzaga University, is one of the region’s best for fine dining. It celebrated its sixth year in May.

Its new menu is the first full menu under the direction of chef Cody Geurin, who took over when chef Travis Dickinson left to open his own restaurant, Cochinito, in downtown Spokane.

Clover is a passion project of Scott and Liz McCandless, who own about 40 Subway and Papa Murphy’s restaurants in Eastern Washington, Idaho and California.

Scott McCandless called this menu update “the most aggressive menu change we’ve had in six years.”

Here’s a look at some of the new options.

New on the lunch menu is a Northwest beet salad with pickled red beets, yellow beet-and-chevre puree, watercress, grapefruit, orange, candied walnut and a fried beet chip.

Also new on the lunch menu: smoked salmon tabbouleh with pearled barley, spring peas, pickled asparagus, glazed baby carrots, fresh herbs, tahini-orange vinaigrette and Pecorino cheese.

Both the beet salad and tabbouleh are also available at dinner.

So are the hard cider-braised lamb ravioli with spinach-and-herb pasta, parsnip, apples, Manchego and mascarpone cheeses, split pea-harissa puree, watercress and fried chickpeas.

Charred octopus has been a staple on the starter menu at dinner. Geurin’s take on the dish is bright and briny, with green olive puree, watercress, fennel, grapefruit, orange, olives, spiced and candied pine nuts, and chorizo chips.

Seared scallops are also new on the dinner menu. The entree features curried pea puree, house-made chorizo, edamame succotash, citrus gel and chorizo chips.

The new halibut entree features a crust of herbs and crushed pine nuts as well as fingerling potatoes, heirloom tomato hash, pancetta, chard, mango-chile relish and blackberry-port wine gel.

The new Kurobuta pork tenderloin dish includes pasilla-corn fritters, sweet potato puree, blackberry-tomatillo salsa, sunflower brittle and chile oil.

The chicken piccata is brick roasted, citrus brined and dredged with a smoked paprika rub. It’s served with artichoke puree, sauteed green beans, sweet potato hash, linguica sausage, piquillo chilies, kalamata olives, cured lemon-and-caper sauce, and candied hazelnuts.

A new side dish at dinner is the brewer’s malt risotto featuring piquillo chilies, Parmesan, salsa verde and pepitas.

Clover is at 913 E. Sharp Ave. Call (509) 487-2937. On the web: cloverspokane.com.