Chef Marcus Paslay is passionate about everything food and drink, from growing the ingredients, to preparing the ingredients, to serving them to you. The Clay Pigeon allows Marcus to share his personal style of preparation with you. See you soon!
We are passionate about everything food and drink from growing to preparing to serving you. We are a product driven restaurant and thus our menu will change frequently to reflect what is in season, what's fresh, and the best quality. Our preparation and presentation are creative yet candid. We believe in each individual ingredient and its story. This type of respect for food demands we have a focus on maximum product utilization. We strive to make everything in-house from breads to ice creams to butchering our own meat and fish to making our own charcuterie. It is our mission to translate this passion for food preparation to your dining experience.
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