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Clover Club
210 Smith St
Brooklyn, NY 11201
Uber
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Dinner Menu
Main
Oysters On The Half Shell
$16.00
1/2 dozen of the freshest oysters from the east coast, served w/ red wine mignonette & cocktail sauce.
Deviled Eggs W/ Four Flavors
$8.00
classic deviled eggs served four ways, topped with crispy bacon croutons, smoked paprika & garlic bread crumbs, house smoked trout & mushrooms duxelles. one of each.
Mac & Cheese
$11.00
baked with gruyere, white cheddar, smoked heritage pork bacon and garlic breadcrumbs. (we can serve this without meat if you prefer… but, bacon makes everything better.).
House Cured Scottish Salmon
$14.00
scottish salmon cured with beet and dill, served with potato cakes, poppy seed creme fraiche and herb salad.
Steak Tartare
$13.00
traditional tartar made from grass-fed sirloin, and lightly dressed with capers, dijon, cornichons and fresh herbs and served with red watercress salad and grilled country bread.
Lamb Burger W/ Goat Cheese
$13.00
5 oz of lean american lamb, served on a toasted roll with sliced onion, chevre goat cheese & a side of crisps or green salad. prepared medium rare, unless specified.
Oysters Rock Your Face Off
$13.00
fried oysters served on the half shell with a rockefeller aioli.
Crostini
$7.00
tomato soaked country bread, roasted, and topped with sliced heirloom tomato, aged cheddar and fresh dill.
Grilled Shrimp Skewer
$11.00
sweet pepper-marinated gulf shrimp served over creamed corn, wild blueberries and shaved fennel.
American Caviar Service
$49.00
1 oz of american caviar served with ricotta bilinis, eggs mimosa, red onion, chives and creme fraiche.
Fritto Misto
$11.00
tempura battered seasonal vegetables, served with olive oil aioli, baby spinach puree and aged balsamic vinegar.
Tomato & Watermelon Salad
$10.00
heirloom tomato and watermelon with grilled halloumi cheese, crispy chick peas, mint, oregano and watermelon vinaigrette.
Pulled Pork Minis
$12.00
barbequed pulled pork topped with green tomato chow-chow, spicy remoulade and served on silver dollar buns.
Charcuterie
$15.00
sliced la quercia prosciutto americano served with pickled shishito peppers and baguette.
Steak Over Toast
$14.00
tender herb-marinated hanger steak, sliced and served over toasted baguette with a spicy horseradish cream sauce.
Cheese Plate
$14.00
selection of three cheeses (changes daily) served with baguette & raisin walnut bread. all cheeses from stinky brooklyn.
Steak And Onion Rings
$19.00
hangar steak with tomato hollandaise and crispy sweet onion rings.
Crisps
$6.00
all right, so they are potato chips… but they are tossed in duck fat and served with a truffle creme fraiche.
Spicy Marinated Olives
$6.00
a house mix of mediterranean olives, marinated in garlic, olive oil, chili flakes and citrus zest.
Salty & Sweet Spiced Almonds
$6.00
spiced with cinnamon, nutmeg, clove, ginger and a hint of orange.
Something Sweet
Bread Pudding
$9.00
brioche bread pudding served with a bourbon caramel sauce, currants and topped with bit of whipped cream.
Milk Chocolate Tart
$9.00
valronha chocolate and tomato-caramel tart finished with basil ice cream and toasted pistachios.
New Orleans Egg Cream
$9.00
lemon curd, malted milk nougat, gin and lime ice cream and orange blossom foam.
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General Info
Hours
Monday:
5:00pm - 2:00am
Tuesday:
11:00am - 2:00am
Wednesday:
11:00am - 2:00am
Thursday:
11:00am - 2:00am
Friday:
11:00am - 3:59am
Saturday:
10:30am - 3:59am
Sunday:
10:30am - 2:00am
About Us
Clover Club, a select group of Philadelphia journalists who, from 1882 until the 1920’s met once a month at the Bellevue Hotel to eat and drink and talk. The only people the above words didn’t necessarily apply to were their guests, celebrities of the day who were invited to address the club and were heckled relentlessly once they did—the more pretentious or self-important they were, the worse they got it. But they came anyway. Maybe it was because “Major” Moses P. Handy, the club’s president, knew everyone who was anyone and was liked by them all. Or maybe it was the challenge—if you could get over with the Clover Club, you could get over anywhere. Probably, though, they came and took their lumps because of George Boldt. Boldt, you see, was the Bellevue’s manager, and—in all matters pertaining to food and drink, anyway—he was a perfectionist. To sit at his table was worth a little ribbing. Throw in a couple of the club’s famous cocktails, and you’d be singing along with the best of ‘em: “While we live we live in clover; When we die we die all over!