Clover-Club-Winter_M.. - Tales of the Cocktail

“Who enters here leaves care behind,
leaves sorrow behind, leaves petty
envies and jealousies behind.”
Clover Club is available for private parties.
For more information, please call (718) 855-7939.
So went the motto of the original 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!”

BABY BRUSSELS SPROUTS & LENTILS 9
Crispy baby Brussels sprouts and smoky French green
lentils with Turkish pepper, fresh mint, grated Empire
apples and watermelon radish.
PULLED PORK MINIS
12
Barbequed pulled pork topped with green tomato chowchow,
spicy remoulade and served on silver dollar buns.
STEAK OVER TOAST
Sliced, herb-marinated hanger steak, served over
toasted baguette with a spicy horseradish cream.
14
STEAK FRITES 19
Sliced hangar steak with herb butter,
caramelized shallots and house-cut fries.
CROSTINI
Grilled country bread with morel mushrooms,
ricotta and scallion.
13
WILD MUSHROOM RISOTTO 13
Creamy Carnaroli rice with extra virgin olive oil and
Cabot Clothbound cheddar. Finished with roasted wild
mushrooms, fresh herbs and spices.
CHEESE PLATE 14
Daily selection of three cheeses served with baguette
and raisin walnut bread. All cheeses from Stinky Brooklyn.
Bar Snacks
CRISPS
Housemade potato chips tossed in duck fat and
served with a truffle creme fraiche.
SPICY MARINATED OLIVES
A house mix of Mediterranean olives, marinated
in garlic, olive oil, chili flakes and citrus zest.
SALTY & SWEET SPICED NUTS
Spiced and tossed with fried herbs.
6
6
6
Something sweet...
BREAD PUDDING
Brioche bread pudding served with a bourbon
caramel sauce, currants and whipped sweet cream.
9
MILK CHOCOLATE TART
9
Valrohna chocolate tart finished with pumpkin ice cream
and toasted pistachios.

Welcome to the Clover Club
Our menu is divided into classic descriptions of
families of mixed drinks. We offer brief, annotations
of these families to help guide you in your choice
of beverage(s). These descriptions are by no means
complete and without controversy. Sadly, there is no
coherent & unanimous governing body, either past
or present, that can clearly say where a certain drink
may fall. We only can offer you a general understanding
of certain mixed drinks. We suggest you
not become emotionally invested in such trivialities.
Frankly, you can call it what you want…
we just want you to have a great time.
BY THE GLASS
White Wine
Vinho Verde, Broadbent 9
A refreshing light wine with a gentle spritz.
Verde refers to the hints of lime and green color in the wine.
Pinot Gris, King Estate, 2011 11
This crisp Pinot Gris has aromatics
and flavors of tropical fruit, melon and spice.
Riesling, Leitz Out, 2011 9
This dry Riesling is bright and citrusy with a balanced acidity
that is perfect with food or for sipping.
Fixes & Sours
Sours seem as basic as a drink can get: just liquor,
lemon and sugar. But they can be served in a rocks
glass or a wine glass, be mixed European-style, with
a bit of egg white, or sweetened with something
other than sugar, grenadine, Cointreau, raspberry
syrup, etc. The Fix, or “Fix-Up” is also a straight
forward drink. It’s simply a short punch with fancy
fruit garnish. The Fix is found in many
pre-prohibition bar books, and professional
bartenders back in the day always had a Fix or two
in their repertoire.
BIG RED 12
Gin, cherry liqueur, lime juice, Don’s mix, orgeat
PORT OF CALL 12
Gin, ruby port, lemon juice, cinnamon bark syrup, dash of
aromatic bitters, cranberry preserves
Chardonnay, JJ Vincent, 2009 10
This crisp Burgundy has orchard aromas on the nose with
citrus and tart apple flavors and a touch of vanilla.
Light oak adds to the depth of flavors.
BOTTLES
Sauvignon Blanc, Cloudy Bay 55
Fiano di Avellino, Mastroberardino, 2008 37
Chardonnay, Neyers, 2010 45
BY THE GLASS
Pink Wine
Tempranillo, Castellroig Rosé , 2011 10
This Spanish rosé has aromas of ripe berry and roses
while the palate is juicy with well balanced acidity.
PROSPECT PARK SOUR 12
Rye whiskey, lemon juice, orange juice, maple syrup, amaro Abano
NO COUNTRY FOR OLD MEN 12
Carpano Antica, reposado tequila, mezcal, lemon juice, crème de
cacao, demerara syrup, Hellfire bitters, xocolatl mole bitters
Please ask, we will be happy to provide you with a copy of our menu.

BY THE GLASS
Red Wine
Pinot Noir, Heron, 2011 11
Well balanced with notes of cherry, plum, red berry and silky spice.
Soft acidity makes it a perfect match with food.
Tempranillo, El Coto Rioja, 2008 9
A gentle, delicious berry driven nose gives way to a soft,
almost Pinot-Noir like palate backed with just the right amount
of acidity.
Cabernet Sauvignon/Carménère 10
Calicanto, 2010
This Chilean blend has great Cabernet flavors of cassis and berry.
The gently spicy finish is softened by French oak and plump
Carménère.
Chef Inspired
With more obscure and unusual ingredients
making their way into cocktails these days, the
culinary approach to cocktails is becoming
increasingly literal. So we figured if we are
taking this approach to drink making, our chef
should be involved. In this section we feature
collaborations between the bar staff and
our chef. The goal was to incorporate our
respective knowledge of food and drink in order
to create some truly new, innovattive and,
above all else, delicious cocktails.
Bon appetit!
WE GOT THE BEET 12
Blanco tequila, mezcal, lime juice, beet shrub, beet syrup
BOTTLES
Pinot Noir, Santennay La Comme Rouge 72
Chateau de La Moltroye, 2010
Sangiovese, Rocca di Castagnoli, 43
Chianti Classico, 2009
Grenache/Syrah/Mourvedre 44
Domaine de Nizas, 2007
Merlot, Rombauer, 2008 52
HOCUS SMOKE US 12
Smoked pepper-infused bourbon, honey, lemon juice,
pickle brine, Hellfire bitters
Royales
Drinks made with Champagne or sparkling wine. In
the words of Napoleon Bonaparte, “I drink champagne
when I win, to celebrate. I drink champagne when I
lose, to console myself.”
Bubbles make everything better, right
Pinot Noir, Cristom, 2010 59
Mt. Jefferson Cuvee
full bottle, 750ml
MAGIC HOUR 12
Lillet Rosé, yellow Chartreuse, grapefruit juice, prosecco
NICE PEAR 12
Pisco, lemon juice, pear brandy, Velvet Falernum,
pear liqueur, Moscato d’ Asti
JACK’S ROYALE 12
Apple brandy, orange juice, maple syrup, lemon juice,
Champagne
**eating raw or undercooked eggs is a risk for foodborne illness**

Punches
Our friendly neighborhood cocktail historian,
David Wondrich, defined punch perfectly as, “...a
large bore mixture of spirits, citrus, sugar, water and
spice.” Punch is the grandaddy of all mixed drinks.
There are recipes that go as far back as the 1600’s.
They’re a symbol of the communal spirit and meant
to be drunk among friends and colleagues.
Remember to share.
SERVES 4 - 6
Punches also available in single servings
HARVEST PUNCH 46
Aged and dark rums, cognac, mulled apple cider, lemon juice
and autumn spices
DILETTANTE’S PUNCH 46
Red wine, Jamaican rum, crème de peche, demerara
and lemon juice
BY THE GLASS
BY THE BOTTLE
Pol Roger Brut, NV
half bottle, 375ml
Bubbles
Gruet Blanc De Noirs Brut 12
Carpene Malvolti Prosecco 10
Francois Montand Rosé 12
Moet et Chandon Brut Imperial, NV
half bottle, 375ml
36
45
Collins & Fizzes
Bailly Lapierre Cremant de Bourgogne, 42
Brut, NV
full bottle, 750ml
Collins and fizzes are both, in essence, sours topped
with soda. For example, the Tom Collins and the Gin
Fizz are made virtually the same way, except the Collins
has ice and is made in the glass that it is served in while
the fizz is shaken, strained, and served with no ice. Oh,
and to keep things interesting, sometimes if you simply
add soda water to a drink, that makes it a fizz too. No
one said this was easy. Cheers.
PARCHMENT FIZZ 12
Gin, pear eau de vie, bianco vermouth, lime juice,
simple syrup, dash of absinthe
Raventós de Nit Cava (Rosé), 2009
full bottle, 750ml
Moet et Chandon Brut Imperial, NV
full bottle, 750ml
H. Billiot Fils Brut, NV 86
full bottle, 750ml
H. Billiot Fils Brut Rosé, NV
full bottle, 750ml
45
89
105
PEDRO’S FIZZ 13
Barrel-aged Genever, rum, lemon juice, honey, apricot liqueur
UNCLE BUCK 12
Blanco tequila, pineapple juice, lime juice, ginger,
green Chartreuse

Draft
Beer
pint
GAFFEL KÖLSCH 7 4
A classic German Kölsch, this beer is delicately bitter,
faintly fruity with a crisp hop finish.
BEAR REPUBLIC RACER 5 IPA 8 5
This hoppy IPA has aromas of pine with a
well balanced flavor of sweet malt and bitter citrus.
CAPTAIN LAWRENCE 7 4
LIQUID GOLD
A Belgian style ale with aromas of orange, spice
and green grass with a clean, malt-dominated flavor.
shorty
PEAK ORGANIC 7 4
WINTER SESSION ALE
This winter wheat beer uses dark malting to provide
subtle toasty notes to contrast with refreshing citrus and spice flavors.
Have Your Pie &
Drink it Too
This year when looking for inspiration for
cocktails, we looked at the list of familiar seasonal
flavors, pumpkin, apple, cinnamon, clove, and realized
that it read like a shopping list for holiday pies.
Intrigued (and hungry,) we ran with it and
devised a section of cocktails emulating the most
iconic pies of the harvest season. Because what is
better than pie Simple. Pie and booze.
And don’t worry, they’re not too sweet.....
THE GREAT PUMPKIN 12
Fall spice-infused apple brandy, aged rum, Oloroso sherry,
maple syrup, egg white, pumpkin puree
TABLE TALK 12
Pecan-infused rum, hazelnut liqueur,
cinnamon bark syrup, cream
APPLE TURNOVER 12
Scotch, apple brandy, apple liqueur, lemon juice, ginger,
cinnamon bark syrup
Winter Warmers
Bottle
SIX POINT RIGHTEOUS RYE (16oz can) 8
CHIMAY RED ALE 12
JEVER PILSNER 7
SCHNEIDER WEISSE (16.9oz) 10
ABITA LIGHT 6
COOPERS SPARKLING ALE 7
SESSION BLACK LAGER 6
BRASSERIE DUPONT FORET SAISON 10
When the weather turns cold and bleak, all we want
is a little something to warm our poor souls. There’s
nothing like a nice hot drink, spiked with a little of
the old kill devil to make everything alright. Back in
the day, this was accomplished by dipping the toddy
stick (little more than a specialized fire poker) into a
pint of ale. Things have come a long way since then,
and cheers to that!
MADEIRA NEGUS 12
Madeira, cinnamon, orange bitters,
Angostura bitters
VOODOO MILK PUNCH 13
Aged rum, Benedictine, demerara syrup, warm milk
SPIKED CIDER 12
Jamaican rum, apple brandy, walnut liqueur, apple cider

Cocktails
Two hundred years ago, cocktails were a mixture
of liquor, bitters, sugar and water--and that’s all.
More than two hundred years later, the meaning
of the word “cocktail” has swollen to envelop any
concoction we can think of that has booze in it.
Conveniently, and history be damned, this
gives us a category where we can park drinks
that might fit into several of the other families
of drinks, or maybe none at all.
CLOVER CLUB 12
Gin, dry vermouth, lemon juice, raspberry syrup and egg white
PALO NEGRO 13
Reposado tequila, Palo Cortado sherry, black strap rum,
orange liqueur, demerara
GIN BLOSSOM 12
Gin, apricot eau de vie, bianco vermouth, orange bitters
CRYSTAL FALL 12
Cognac, rum, apple cider, ginger syrup, lemon juice,
Palo Cortado sherry, Angostura bitters
IMPROVED WHISKEY COCKTAIL 12
Rye whiskey, maraschino, absinthe and bitters
BLACKBERRY FOOL 12
Gin, crème de mure, lemon juice, vanilla syrup, cream,
blackberry, rose flower water
THE SLOPE 12
Rye, sweet vermouth, apricot brandy and bitters
Forgotten New Orleans
Cocktails
It’s no secret that New Orleans and cocktails go
together like biscuits and gravy. Familiar staples like
the Sazerac and the Ramos Gin Fizz have long been
enjoyed in and beyond the Big Easy.
But digging beneath the surface, with the help of
Stanley Clisby Arthur’s wonderful 1937 cocktail
guide, “Famous New Orleans Drinks & How to Mix
‘em,” you’ll find an abundance of forgotten gems.
Here are a few selections that we think are
deserving of a Vieux Carre-like comeback.
A LA LOUISIANE 12
Rye whiskey. sweet vermouth, Benedictine,
Peychaud’s bitters, absinthe
OLD HICKORY 12
Sweet Vermouth, dry vermouth, Peychaud’s bitters,
orange bitters
JEAN LAFITTE COCKTAIL 12
Dark rum, dry curacao, cream, demerara syrup,
Herbsaint, egg yolk
OUT OF THE WOODS 13
Gin, Lillet blonde, Aperol, Salers Apertif
A 20% gratuity will be added to parties of six or more.
Please ask, we will be happy to provide you with a copy of our menu.

Savory Bites
OYSTERS ON THE HALF SHELL
1/2 dozen of the freshest oysters from the
East Coast, served with red wine mignonette &
cocktail sauce.
16
DEVILED EGGS w/ FOUR FLAVORS
Classic deviled eggs served four ways, topped with
crispy bacon croutons, smoked paprika & garlic
bread crumbs, house smoked bluefish and musroom
duxelles. One of each.
8
MAC & CHEESE
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.)
11
HOUSE CURED SCOTTISH SALMON
Scottish Salmon cured with beet and dill,
served with potato cakes, poppy seed creme fraiche
and herb salad.
14
STEAK TARTARE
14
Traditional tartar made from grass-fed sirloin, lightly
dressed with capers, dijon, cornichons and fresh herbs and
served with red watercress salad and grilled country bread.
KALE & BRUSSELS SPROUT SALAD 11
Roasted Brussels sprouts and shaved kale dressed with
Bailey Hazen blue cheese dressing, fresh apple,
red onion and sliced watermelon radish.
LAMB BURGER w/ GOAT CHEESE 13
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”
Fried oysters served on the half shell with a
Rockefeller aïoli.
13
AMERICAN CAVIAR SERVICE
1 oz of American caviar served with ricotta bilinis,
eggs mimosa, red onion, chives and creme fraiche.
Please allow extra time....
49