Clio Introduces New Summer Prix Fixe Menus

Take advantage of a five-course vegetable menu, seasonal ingredients, and luxe add-ons like A-5 Wagyu.

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For the month of August, Clio is introducing a brand-new, hyper-seasonal summer menu offered in three prix fixe options with optional add-ons like Jamon Iberico, A5 Wagyu Beef, and Australian black truffle with a 60-degree egg. Tasting menus are available in five-course and 10-course formats, as well as a five-course vegetable menu with standout seasonal dishes such as confit sunchokes and ricotta ravioli with foraged mushrooms.

The seasonal menu is one of the first real collaborations between Ken Oringer and his new chef de cuisine, Zach Watkins. Brand new menu items include a sweet corn velouté with macadamia and green yuzu kosho; a native strawberry gazpacho with burrata; and poulet roti (roasted chicken) with marigold milk and summer squash.

Check out the full menu below:

Clio Summer Tasting Menu

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