Union Square Cafe Lunch
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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 Farms 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 APPETIZER
LUNCH
Caramelized Onion Risotto with Balsamic Roasted Mission Figs and Black River Blue Cheese
16.00
25.00
Housemade Fettuccine with Summer Bean and Berkshire Bacon Ragù, Arugula and Extra Virgin Olive Oil
15.00
25.00
Ricotta Gnocchi with Tomato Passatina, Basil and Pecorino Romano
14.00
23.00
Agnolotti dal Plin with Sycamore Farms Sweet Corn and Parmigiano Reggiano
16.00
25.00
Capellini with Fresh Tomato-Anchovy Sauce, Lemon Zest, Parsley and Rustic Bread Crumbs
14.00
25.00
Main Courses Chicken Cutlet Milanese with Syd’s Crunchy Vegetable Salad and Pecorino Romano
19.50
Grilled Beef Sirloin & Rocket Arugula Salad with Mushroom Vinaigrette and Parmigiano Reggiano
21.50
Seared Yellowfin Tuna, Chickpeas, Olives and Cucumber-Beet Salad
29.00
Grilled King Salmon with Toasted Farro, Sweet Corn, Cherry Tomatoes and Basil Vinaigrette
27.00
Yellowfin Tuna Burger with Ginger-Mustard Glaze, Grilled Red Onions and Creamy Cabbage Slaw
21.00
Fresh Gulf Shrimp and Roasted Heirloom Tomato Brodetto with Grilled Filone
27.00
U.S.C. Burger – Grilled and Served on a Homemade Poppy Seed Bun with French Fries and Your Choice of Melted Cheddar or Crisped Bacon
15.00
Tuna Salad Sandwich on Tom Cat White with Slab Bacon, Arugula and Garlic Potato Chips
15.50
USC’s BLT on Grilled Tom Cat Sourdough with Berkshire Bacon, Greenmarket Tomatoes, Arugula and New Potato Salad
13.75
Carmen Quagliata, Executive Chef Michael Romano, Chef-Partner
Specials for Lunch (Change Daily) Oysters Chef’s Soup Appetizer Entrée Dessert Wines
U.S.C. Classics Grilled Smoked Cedar River Shell Steak with Greenmarket Summer Beans and Baby Eggplant with Garlic, Basil and Parmigiano Reggiano
35.00
Grilled Lamb Chops Scotta Dita with Potato-Gruyère Gratin and Sautéed Insalata Tricolore
35.00
Indian Spiced Vegetables – Glazed Eggplant, Potato Bread, Mushroom Basmati, Chickpeas Greenmarket Creamed Spinach
21.00
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 and Baby Eggplant with 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 Farms 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 APPETIZER
LUNCH
Caramelized Onion Risotto with Balsamic Roasted Mission Figs and Black River Blue Cheese
16.00
25.00
Housemade Fettuccine with Summer Bean and Berkshire Bacon Ragù, Arugula and Extra Virgin Olive Oil
15.00
25.00
Ricotta Gnocchi with Tomato Passatina, Basil and Pecorino Romano
14.00
23.00
Agnolotti dal Plin with Sycamore Farms Sweet Corn and Parmigiano Reggiano
16.00
25.00
Capellini with Fresh Tomato-Anchovy Sauce, Lemon Zest, Parsley and Rustic Bread Crumbs
14.00
25.00
Main Courses Chicken Cutlet Milanese with Syd’s Crunchy Vegetable Salad and Pecorino Romano
19.50
Grilled Beef Sirloin & Rocket Arugula Salad with Mushroom Vinaigrette and Parmigiano Reggiano
21.50
Seared Yellowfin Tuna, Chickpeas, Olives and Cucumber-Beet Salad
29.00
Grilled King Salmon with Toasted Farro, Sweet Corn, Cherry Tomatoes and Basil Vinaigrette
27.00
Yellowfin Tuna Burger with Ginger-Mustard Glaze, Grilled Red Onions and Creamy Cabbage Slaw
21.00
Fresh Gulf Shrimp and Roasted Heirloom Tomato Brodetto with Grilled Filone
27.00
U.S.C. Burger – Grilled and Served on a Homemade Poppy Seed Bun with French Fries and Your Choice of Melted Cheddar or Crisped Bacon
15.00
Tuna Salad Sandwich on Tom Cat White with Slab Bacon, Arugula and Garlic Potato Chips
15.50
USC’s BLT on Grilled Tom Cat Sourdough with Berkshire Bacon, Greenmarket Tomatoes, Arugula and New Potato Salad
13.75
Carmen Quagliata, Executive Chef Michael Romano, Chef-Partner
Specials for Lunch (Change Daily) Oysters Chef’s Soup Appetizer Entrée Dessert Wines
U.S.C. Classics Grilled Smoked Cedar River Shell Steak with Greenmarket Summer Beans and Baby Eggplant with Garlic, Basil and Parmigiano Reggiano
35.00
Grilled Lamb Chops Scotta Dita with Potato-Gruyère Gratin and Sautéed Insalata Tricolore
35.00
Indian Spiced Vegetables – Glazed Eggplant, Potato Bread, Mushroom Basmati, Chickpeas Greenmarket Creamed Spinach
21.00
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 and Baby Eggplant with 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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