![]() * May contain raw or undercooked ingredients. Warm brie, charcuterie, seasonal fruit, whole-grain mustard, fig jam, soft pretzel bites, iggy’s focacciaįire-roasted, house-made herbed cream cheese, pineapple pico de gallo, citrus crema Jumbo lump crabcakes, arugula, sriracha remouladeīone-in or boneless, choose dry rub, bbq or buffalo with pickled vegetables Sesame-seared rare ahi, avocado, sriracha aioli, yuzu, crispy wonton Panko-crusted arborio rice, fontina, parmigiano-reggiano, spicy saffron san marzano tomato sauce Seasonal vegetables, classic hummus, red pepper hummus, grilled naan Hand-cut fries, rosemary-infused oil, parmesan, sea salt, lemon aioli Three buttermilk pancakes, warm maple-bourbon apples, candied pecans, pure vermont maple syrup, whipped cinnamon butter Scrambled eggs, chorizo, cheddar, monterey jack, cotija, potatoes, pico de gallo, flour tortillas Two eggs any style, sweet italian sausage, roasted potatoes, peppers, onions, iggy’s focaccia Make it gluten-free - skip the bagel and substitute a small saladĬheesy baked eggs, maple bacon or sausage (pork or plant-based), baby spinach, tomato, mayonnaise, butter-toasted brioche bun Smashed avocado, pico de gallo, microgreens, multigrain toastĭucktrap river of maine smoked salmon, cream cheese, tomato, red onion, capers, iggy’s bagel ![]() (Sign Painting & Gilding), Shane Hauser (Photography) and Land Faculty (Interior Decor, Visual Identity & Graphic Design).Greek yogurt, seasonal berries, house-made granola with nuts, cinnamon-infused honey drizzle ![]() To that end, the experience we offer today would not have been possible without the local artistries of Rob Willms (Metalwork), Beyond Wood (Staining), River City Tile (Tilework), Konanz & Co. We knew the only way to really do that was to get our hands dirty, so we did the grand majority of the design and construction ourselves. The goal was always to bring the kind of bar to Edmonton (where we’re from) that we’ve so enjoyed in other great cities. If you would like to book us out for an event or inquire about hiring us for bartending services, please contact us at did Clementine come about?Ĭlementine was conceived and built by the Volstead Act, a craft cocktail group comprised of Andrew Borley, Evan Watson, and Jordan Clemens. We do not accept reservations and cannot hold tables. Our menu is often changing, so please check back often.Ĭlementine is a space that is welcoming to all, and we are excited to host you here. We do not offer formal “dinner” food, though you can certainly make a meal out of one or several of our dishes. Our menu at Clementine is based around our bar, with an eye always towards sharing and snacking as you imbibe. First and foremost, we serve wines of place that we find delicious. Wine is a living, changing thing, and our aim is to respect the diversity of the many terroirs that can be found within it and to help tell their story through serving them.Īnd yes, all of the wines on our list are “natural wines”, we just choose to avoid that loaded phrase because of all the other problematic connonations it brings. We have curated a wine list of small, family run vineyards that use minimal intervention to allow the land to speak for itself. The wine on our list is deeply connected to the natural environment of the vineyards they call home. We are also particularly obessesed with long forgotten/overlooked spirits and cocktails (i.e., Absinthe, Sherry, the Adonis cocktail, etc) and have an extensive backbar for you to taste from. We use our craft to faithfully carry on the tradition of thoughtful imbibing, and are always looking for new ingredients, stories and flavours to bring to our guests. Each cocktail is named and fashioned to invoke particular feelings and memories, and to get you thinking and talking about what you’re tasting/sensing. Our cocktails are styled according to the foundations of classical bartending, and honour the long history of our craft. We have a lot left to learn and a lot left to contribute. We opened our doors in 2016 and have continuously been apart of trying to elevate food and drink in Edmonton. ![]() An elegant bar in the Oliver neighbourhood of Edmonton, inspired by nature and early 20th century French Art Nouveau.
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