Clover Club

1/2 dozen of the freshest oysters from the east coast, served w/ red wine mignonette cocktail sauce.

classic deviled eggs served four ways, topped with crispy bacon croutons, smoked paprika garlic bread crumbs, house smoked trout mushrooms duxelles. one of each.

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.).

scottish salmon cured with beet and dill, served with potato cakes, poppy seed creme fraiche and herb salad.

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.

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.

fried oysters served on the half shell with a rockefeller aioli.

tomato soaked country bread, roasted, and topped with sliced heirloom tomato, aged cheddar and fresh dill.

sweet pepper-marinated gulf shrimp served over creamed corn, wild blueberries and shaved fennel.

1 oz of american caviar served with ricotta bilinis, eggs mimosa, red onion, chives and creme fraiche.

tempura battered seasonal vegetables, served with olive oil aioli, baby spinach puree and aged balsamic vinegar.

heirloom tomato and watermelon with grilled halloumi cheese, crispy chick peas, mint, oregano and watermelon vinaigrette.

barbequed pulled pork topped with green tomato chow-chow, spicy remoulade and served on silver dollar buns.

sliced la quercia prosciutto americano served with pickled shishito peppers and baguette.

tender herb-marinated hanger steak, sliced and served over toasted baguette with a spicy horseradish cream sauce.

selection of three cheeses (changes daily) served with baguette raisin walnut bread. all cheeses from stinky brooklyn.

hangar steak with tomato hollandaise and crispy sweet onion rings.

all right, so they are potato chips… but they are tossed in duck fat and served with a truffle creme fraiche.

a house mix of mediterranean olives, marinated in garlic, olive oil, chili flakes and citrus zest.

spiced with cinnamon, nutmeg, clove, ginger and a hint of orange.

brioche bread pudding served with a bourbon caramel sauce, currants and topped with bit of whipped cream.

valronha chocolate and tomato-caramel tart finished with basil ice cream and toasted pistachios.

lemon curd, malted milk nougat, gin and lime ice cream and orange blossom foam.

1/2 dozen of the freshest oysters from the east coast, served w/ red wine mignonette & cocktail sauce.

classic deviled eggs served four ways, topped with crispy bacon croutons, smoked paprika & garlic bread crumbs, house smoked trout & mushrooms duxelles. one of each.

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.).

scottish salmon cured with beet and dill, served with potato cakes, poppy seed creme fraiche and herb salad.

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.

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.

fried oysters served on the half shell with a rockefeller aioli.

tomato soaked country bread, roasted, and topped with sliced heirloom tomato, aged cheddar and fresh dill.

sweet pepper-marinated gulf shrimp served over creamed corn, wild blueberries and shaved fennel.

1 oz of american caviar served with ricotta bilinis, eggs mimosa, red onion, chives and creme fraiche.

tempura battered seasonal vegetables, served with olive oil aioli, baby spinach puree and aged balsamic vinegar.

heirloom tomato and watermelon with grilled halloumi cheese, crispy chick peas, mint, oregano and watermelon vinaigrette.

barbequed pulled pork topped with green tomato chow-chow, spicy remoulade and served on silver dollar buns.

sliced la quercia prosciutto americano served with pickled shishito peppers and baguette.

tender herb-marinated hanger steak, sliced and served over toasted baguette with a spicy horseradish cream sauce.

selection of three cheeses (changes daily) served with baguette & raisin walnut bread. all cheeses from stinky brooklyn.

hangar steak with tomato hollandaise and crispy sweet onion rings.

all right, so they are potato chips… but they are tossed in duck fat and served with a truffle creme fraiche.

a house mix of mediterranean olives, marinated in garlic, olive oil, chili flakes and citrus zest.

spiced with cinnamon, nutmeg, clove, ginger and a hint of orange.

brioche bread pudding served with a bourbon caramel sauce, currants and topped with bit of whipped cream.

valronha chocolate and tomato-caramel tart finished with basil ice cream and toasted pistachios.

lemon curd, malted milk nougat, gin and lime ice cream and orange blossom foam.