Welcome to Cliff Bell’s, where a truly unique dining and entertainment experience await you. As soon as you step through our doors, you’ll take a step back in time. The 1930’s charm of the lavish, art-deco interior will have your friends talking for hours.
The relaxed, welcoming atmosphere sets the mood for a night not to be forgotten. Signature cocktails are ordered as the Jazz trio begins to play on stage. The quiet bustle of the club begins to come to life!
DRINK SPECIALS50¢ – Pints of PBR Starting at 4 p.m.
25¢ Price Bump Every ½ Hour$3 – Drafts$5 – Glass of Featured Red or White Wine1/2 Off Hand Crafted Cocktails from our Menu
If you decide you like stay pass 8pm for the live jazz,there will be a $10 charge.
the Rich Halley 4 (Portland) - $10.00 Cover
WhenFri, March 28, 9pm – Sat, March 29, 1am
Description$10.00 Cover “This quartet plays with the easy confidence of men who have shared stages many times. Portland-based tenor saxophonist Rich Halley’s music occupies the point where populism and freedom come together- 4 Stars.” -Bill Meyer, Down Beat "A free rider from the Left Coast, tenor saxophonist-composer Rich Halley is a powerful player... In New York, he’d be a star on the avant-garde scene; but for now, you have to fly to Portland to see this tenor titan perform." -Bill Milkowski, Jazz Times
DINNER MENU-Crispy Brussels Sprouts with Goat Cheese & Candied Bacon – 8Sweet & Spicy Peel & Eat Wild Shrimp with Cucumber Noodles and Ponzu Aioli – 14Chicken Wing Confit with Sweet & Spicy Glaze – 7Roasted Monk Fish Medallion & Seared Foie Gras with Hearts of Palm,
Roasted Wild Mushrooms & Balsamic Gastrique – 16Truffle & Parmesan Popcorn – 4 gShiro Miso Risotto with Roasted Mushrooms & Candied Ginger – 8 vgBrie & Apple Stuffed Sweet Peppers – 8 vHouse Specialty Mac & Cheese – 6 vSOUPS & SALADSSoup du Jour – 5New England Clam Chowder – 6Roasted Sweet Potato Salad with Arugula, Candied Bacon Bits, Pumpkin Seeds & Bacon-Bourbon Vinaigrette – 8 gSeasonal Simple Salad with Maple-Balsamic Vinaigrette – 5 vg gKale & Cauliflower with Golden Raisins, Peanuts & Parmesan – 7 vgSweet Garlic Braised Chicken with Basmati Rice, Roasted Garlic & Onion Pearls finished with Garlic Jus Lie – 20Red Wine & Tomato Braised Beef Shortribs with Whipped Potatoes, Roasted Baby Carrots, Wild Mushrooms & Braising Liquid Sauce – 25Grilled Sword Fish with Smoked Cauliflower Puree, Bacon & Carmelized Onion Ragout – 28 g“Duck Omelette” Duck Eggs, Duck Confit, Roasted Mushrooms & Fresh Thyme – 13 gGrilled Salmon Filet* with Shiro Miso Risotto, Roasted Sweet Peppers, Candied Ginger & Citrus Cream – 26 gVegan Pasta with Spaghetti Squash, Tofu, Peanuts, Roasted Market Vegetables finished with a Spice Coconut Cream – 16 vg gGrilled Bistro Filet * with Buttermilk Whipped Potatoes, Roasted Asparagus, Juniper & Red Wine – 26 gBraised Pork Belly & Wild Shrimp with Potatoes, Vidalia Onion Jam & Braising Liquid Butter Sauce – 16 g