Following is an update from Cristin and Winston from Clementine.
Hello, Hello! Well, I'm not digging out my sandals yet, but it looks like spring is gracing us with her presence! We have some new menu items and news to pass along. We are now running a Duroc Pork, Ginger & Sage Sausage that is not to be missed! Try it on the Charcuterie or pick up a couple of pounds to enjoy at home (please give us a 24 hour heads up for take-out sausage and pates). A spicy Mahi-Mahi Ceviche over mixed greens w/ snow peas and sesame oil is a meal unto itself although we are running it as an appetizer. Pan Seared Scallops w/ a D'Anjou Pear, Crab & Grape Tomato Salad is rich with bright flavors for balance and... Duck L'Clementine is back!! Seared Duck Breast w/ A Clementine, Gran Marnier & Ginger Sauce is a new take on an old classic.
Our expansion continues but is not done. We MIGHT have to push back our target date. The progress can be viewed from our dining room. Come check it out if you haven't already! Finally, as of April 22nd, Clementine will no longer be serving breakfast on Wednesdays and Thursdays. Our Friday, Saturday & Sunday breakfasts will continue with our house made sausages, scrambles and assorted other delicacies, but our new hours will be: