Union Square Cafe Dinner
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Appetizers USC’s Green Salad with Garlic Croutons and Oregano Vinaigrette
10.00
Bibb and Red Oak Leaf Lettuce Salad with Grated Gruyère and Dijon Vinaigrette
13.00
Eckerton Hill Farm Heirloom Tomato Salad with Basil, Red Onion, and Coach Farm Goat Cheese
14.00
Seared Yellowfin Tuna Tartare with Pantelleria Capers, Lemon, Extra Virgin Olive Oil and Spicy Fennel Cracker
15.00
Beef Sirloin Carpaccio with Crispy Artichokes, Rocket and Parmigiano Reggiano
14.00
Union Square Cafe’s Fried Calamari with Spicy Anchovy Mayonnaise
13.00
Black Bean Soup with Lemon and a Shot of Australian Sherry
9.00
Pasta Caramelized Onion Risotto with Balsamic Roasted Mission Figs and Black River Blue Cheese
16.00
Housemade Fettuccine with Summer Bean and Berkshire Bacon Ragù, Arugula and Extra Virgin Olive Oil
15.00
Ricotta Gnocchi with Tomato Passatina, Basil and Pecorino Romano
14.00
Agnolotti dal Plin with Sycamore Farms Sweet Corn and Parmigiano Reggiano
16.00
Capellini with Fresh Tomato-Anchovy Sauce, Lemon Zest, Chili and Rustic Bread Crumbs
14.00
Main Courses Pan Roasted Free Range Chicken, Crispy Anson Mills Polenta with Roasted Squash-Arugula Salad and Pesto Vinaigrette
27.00
Crispy Duck Confit with Roasted Potatoes, Glazed Cippolini, Bitter Greens and Cherry Marmellata
28.00
Fresh Gulf Shrimp and Roasted Heirloom Tomato Brodetto with Grilled Filone
31.00
Seared Yellowfin Tuna, Chickpeas, Olives and Cucumber-Beet Salad
31.00
Grilled King Salmon with Toasted Farro, Sweet Corn, Cherry Tomatoes and Basil Vinaigrette
31.00
Indian Spiced Vegetables – Glazed Eggplant, Potato Bread, Mushroom Basmati, Chickpeas and Greenmarket Creamed Spinach
24.00
Grilled Lamb Chops Scotta Dita with Potato-Gruyère Gratin and Sautéed Insalata Tricolore
35.00
Grilled Smoked Cedar River Shell Steak with Greenmarket Summer Beans and Baby Eggplant with Garlic, Basil and Parmigiano Reggiano
35.00
Carmen Quagliata, Executive Chef Michael Romano, Chef-Partner
Specials for Dinner (Change Daily) Oysters Chef’s Soup Appetizer Entrée Dessert Wines
Weekly Specials Monday
USC’s Lobster “Shepherd’s Pie” – with Mushrooms, Mashed Potatoes, Spinach, Carrots and Lobster Sauce
36.00
Tuesday
USC’s Grilled Marinated Filet Mignon of Tuna with Gingered Vegetables and Wasabi-Mashed Potatoes
32.00
Wednesday
Porchetta Arrosta – Roast Suckling Pig with Rosemary, Garlic, Sautéed Greens and Herb-Roasted Potatoes
31.00
Thursday
Grilled Dry-Aged Rib-Eye with Smashed and Fried Yukon Gold Potatoes and Red Wine Glazed Cipollini Onions
38.00
Friday
Oven Roasted Sausage-Stuffed Quail with Fresh Cranberry Bean “Farrotto” and Concord Grape Pan Sauce
32.00
Saturday
Sliced Grilled Heritage Pork Loin with Braised Greenmarket Tuscan Kale, Fresh Borlotti Beans and Extra Virgin Olive Oil
32.00
Sunday
Osso Buco – White Wine-Orange Braised Veal Shank with Sautéed Swiss Chard and Creamy Saffron Risotto
32.00
Vegetables and Condiments
7.00
Sautéed Broccoli Rabe “Mama Romano Style”
Sautéed Spinach with Lemon and Extra-Virgin Olive Oil
Mashed Potatoes with Crispy Onions Creamy Anson Mills Fresh Corn Polenta with Basil Pesto
Greenmarket Summer Beans with Baby Eggplant, Garlic, Basil and Parmigiano Reggiano
Grilled Slices of Sweet Red Onion
Hot Garlic Potato Chips
Second Helpings from Union Square Cafe 1More of your Favorite Recipes $35.00 Autographed copies available!
10.00
Bibb and Red Oak Leaf Lettuce Salad with Grated Gruyère and Dijon Vinaigrette
13.00
Eckerton Hill Farm Heirloom Tomato Salad with Basil, Red Onion, and Coach Farm Goat Cheese
14.00
Seared Yellowfin Tuna Tartare with Pantelleria Capers, Lemon, Extra Virgin Olive Oil and Spicy Fennel Cracker
15.00
Beef Sirloin Carpaccio with Crispy Artichokes, Rocket and Parmigiano Reggiano
14.00
Union Square Cafe’s Fried Calamari with Spicy Anchovy Mayonnaise
13.00
Black Bean Soup with Lemon and a Shot of Australian Sherry
9.00
Pasta Caramelized Onion Risotto with Balsamic Roasted Mission Figs and Black River Blue Cheese
16.00
Housemade Fettuccine with Summer Bean and Berkshire Bacon Ragù, Arugula and Extra Virgin Olive Oil
15.00
Ricotta Gnocchi with Tomato Passatina, Basil and Pecorino Romano
14.00
Agnolotti dal Plin with Sycamore Farms Sweet Corn and Parmigiano Reggiano
16.00
Capellini with Fresh Tomato-Anchovy Sauce, Lemon Zest, Chili and Rustic Bread Crumbs
14.00
Main Courses Pan Roasted Free Range Chicken, Crispy Anson Mills Polenta with Roasted Squash-Arugula Salad and Pesto Vinaigrette
27.00
Crispy Duck Confit with Roasted Potatoes, Glazed Cippolini, Bitter Greens and Cherry Marmellata
28.00
Fresh Gulf Shrimp and Roasted Heirloom Tomato Brodetto with Grilled Filone
31.00
Seared Yellowfin Tuna, Chickpeas, Olives and Cucumber-Beet Salad
31.00
Grilled King Salmon with Toasted Farro, Sweet Corn, Cherry Tomatoes and Basil Vinaigrette
31.00
Indian Spiced Vegetables – Glazed Eggplant, Potato Bread, Mushroom Basmati, Chickpeas and Greenmarket Creamed Spinach
24.00
Grilled Lamb Chops Scotta Dita with Potato-Gruyère Gratin and Sautéed Insalata Tricolore
35.00
Grilled Smoked Cedar River Shell Steak with Greenmarket Summer Beans and Baby Eggplant with Garlic, Basil and Parmigiano Reggiano
35.00
Carmen Quagliata, Executive Chef Michael Romano, Chef-Partner
Specials for Dinner (Change Daily) Oysters Chef’s Soup Appetizer Entrée Dessert Wines
Weekly Specials Monday
USC’s Lobster “Shepherd’s Pie” – with Mushrooms, Mashed Potatoes, Spinach, Carrots and Lobster Sauce
36.00
Tuesday
USC’s Grilled Marinated Filet Mignon of Tuna with Gingered Vegetables and Wasabi-Mashed Potatoes
32.00
Wednesday
Porchetta Arrosta – Roast Suckling Pig with Rosemary, Garlic, Sautéed Greens and Herb-Roasted Potatoes
31.00
Thursday
Grilled Dry-Aged Rib-Eye with Smashed and Fried Yukon Gold Potatoes and Red Wine Glazed Cipollini Onions
38.00
Friday
Oven Roasted Sausage-Stuffed Quail with Fresh Cranberry Bean “Farrotto” and Concord Grape Pan Sauce
32.00
Saturday
Sliced Grilled Heritage Pork Loin with Braised Greenmarket Tuscan Kale, Fresh Borlotti Beans and Extra Virgin Olive Oil
32.00
Sunday
Osso Buco – White Wine-Orange Braised Veal Shank with Sautéed Swiss Chard and Creamy Saffron Risotto
32.00
Vegetables and Condiments
7.00
Sautéed Broccoli Rabe “Mama Romano Style”
Sautéed Spinach with Lemon and Extra-Virgin Olive Oil
Mashed Potatoes with Crispy Onions Creamy Anson Mills Fresh Corn Polenta with Basil Pesto
Greenmarket Summer Beans with Baby Eggplant, Garlic, Basil and Parmigiano Reggiano
Grilled Slices of Sweet Red Onion
Hot Garlic Potato Chips
Second Helpings from Union Square Cafe 1More of your Favorite Recipes $35.00 Autographed copies available!
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