| Cuisine type | American | |
| Price range | $30 and under |
| Cuisines | American, Contemporary American, Farm-to-table |
| Dining style | Casual Elegant |
| Phone number | +1 434 971 1800 |
| Website | www.the-clifton.com |
| Dress code | Smart Casual |
| Payment options | AMEX, Discover, MasterCard, Visa |
| Executive chef | Matthew Bousquet |
| Location | 1296 Clifton Inn Dr, Charlottesville, VA 22911 |
interior (1)
| Olde Salt Oysters on ½ Shell | $15.00 | Jalapeno - Cilantro Mignonette, Cocktail Sauce, Lemon |
| Lobster & Mushroom Agnolotti | $20.00 | Radish, Monte, Beet, Quinoa, Mushroom Agnolotti |
| Smoked Salmon & Salmon Roe | $14.00 | Roasted Garlic Sourdough Pancake, Preserved Lemon, Caper Chives, Lemon Chili Oil, Charred Onion Crème Fraiche |
| Cream of Leek Soup | $9.00 | Forage, Croutons, Truffle Butter |
| Bosc Pear & Arugula Salad | $12.00 | Arugula, Shaved Pear, Candied Pecans, Pear Vinaigrette, Point Reyes Blue Cheese, Saba |
| Seared Foie Gras & Ganache | $19.00 | House Made Brioche, Apple, Kale, Hibiscus, Hazelnuts |
| Braised Veal Sweetbreads | $14.00 | Garden Turnip Puree, Caper-Raisin Sauce, Green Peppercorn Oil, Natural Jus |
| Bone Marrow & Steak Tartare | $17.00 | Brioche, Fried Caper Crumb, Reggiano Parmesan, Forage Salad |
| Carnaroli & Wild Rice Risotto | $19.00 | Tea Smoked Chestnuts, Parsnip, Mustard Greens, Parmesan, Rosemary & Dates |
| North Carolina Rainbow Trout | $28.00 | Blood Orange-Smoked Paprika Vinaigrette, White Bean, Merguez, Sunchokes, Forage Salad |
| Red Snapper & Cured Foie Gras | $31.00 | Parsnip, Duck Fat Carrots, Black Garlic Emulsion, Ginge |
| Free Union Chicken Breast | $27.00 | Confit Fingerling Potatoes, Spinach, Cippolini Onions, Mustard, Cedar |
| Autumn Olive Pork Shoulder | $26.00 | Green Apple, Tuscan Kale, Vadouvan Yogurt, Brussel Sprouts, Chorizo Madeleines, Natural Sauce |
| Beef Burger with Herbs, Lemon & Garlic | $17.00 | House Made Bun, Pickled Tomato, Cheddar Cheese, Bacon, Chips |
| Beef Cheek Fettucini | $18.00 | Toasted Walnut, Curly Kale, Fennel, Sage, Pecorino Sauce |
| New York Strip | $31.00 | Sharondale Mushrooms, Celery Root, Shallot, Tarragon, Bordelaise Sauce |
| Cheese Plate | $15.00 | Manchego (Sheep, Spain); Humboldt Fog (Goat California); Brillat Savarin (Cow, France); Walnut Madeleines, Apricot Almond 'Salami', Apples |
| Meyer Lemon Tart | $9.00 | Honey Mascarpone, Whipped Cream |
| Apple Cake | $9.00 | Buttermilk, Mille Feuille, Almond Streusel, Lemon Ice Cream |
| Beignet de Carnaval | $9.00 | Pastry Cream, Mixed Berries and Caramel |
| Sticky Toffee Pudding | $9.00 | Date Puree, Pecan Crumble, Cinnamon Anglaise |
| Vanilla Bean Creme Brulee & Chocalate Mousse | $9.00 | Assorted Cookies |
| Espresso | $5.00 | |
| Cappuccino | $6.50 | |
| Latte | $6.50 | |
| Filtered Coffee | $4.50 | |
| Selection of Dammann Tea | $5.00 |
| Local Eggs Your Way | $10.00 | Choice of Side |
| Steel Cut Oats | $12.00 | Virginia Apples, Cinnamon, Brown Sugar |
| Farm to Fork Omelet | $15.00 | Local Eggs, Sharondale Mushrooms, Spinach, Bacon, Chevre |
| Clifton Eggs Benedict | $15.00 | English Muffin, Speck, Asparagus, & Hollandaise Sauce |
| Brioche French Toast | $12.00 | Highland County Maple Syrup, Fresh Berries, Fresh Whipped Cream |
| Roasted Fingerling Potato | $4.00 | |
| Local Pork Sausage | $5.00 | |
| Applewood Bacon | $5.00 | |
| Wheat Toast | $3.00 | |
| Fresh Berries | $5.00 | |
| Assorted Pastry | $4.00 |
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