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We offer a three-course dining experience to individuals,
groups and guests by reservation only. Dinner is served by
candlelight in the formal dining room or in one of our cozy
private dining rooms, complete with fireplace. Be sure to make
dinner reservations for at least one night during your stay.
Luncheons are available for groups of 20 or more.
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The menu at
The Clark House changes to reflect the seasons, and chef Kevin Kneisly
offers such entrees as salmon and baby spinach wrapped in flaky puff
pastry with sauce mornay, black forest ham and smoked gouda stuffed
breast of chicken with Southern Comfort glazed apples, and the Clark
House filet of sirloin with forest mushroom bordelaise, as well as a
variety of succulent soups, garden fresh salads, and decadent desserts.
A gourmet breakfast is served between 9:00 and 9:30. An example of
breakfast would be sliced strawberries in a strawberry yogurt compote
accompanied by perfectly sliced cantaloupe with a sprig of seedless
grapes. The main course could consist of Cinnamon pancakes with apple
slices and chopped walnuts on top served with hot yet hyper-thick maple
syrup. A side of mild baby sausage and orange slices fills out the
platter.
View
Dining Pictures
Quotable
"This mansion, completed in 1910, was in a state of decay when
innkeepers Monty Danner and Rod Palmer bought it in 1989. The
pair have lovingly restored it and it now doubles as a charming
bed and breakfast and one of the region's premier destination
dining spots."
-Leslie Kelly, Spokesman Review
staff writer
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