LITTLENECK CLAMS
1.25 each
Served with housemade cocktail sauce
SELECTION OF EAST COAST AND CANADIAN OYSTERS
2.50 each
UNION LEAGUE CAFÉ SHELLFISH SAMPLER
16.75
3 clams – 3 oysters – 2 jumbo shrimp
UNION LEAGUE CAFÉ SHELLFISH “PLATEAU”
33.00
6 clams – 6 oysters – 4 jumbo shrimp
PRESSÉ DE LAPIN ET FOIE GRAS
12.50
Fresh duck foie gras and rabbit confit terrine,
mache salad, truffle vinaigrette
THON CRU, EMINCE DE POIRES
9.75
Slivers of yellow fin tuna, asian pear and shiso
salad, yuzu jelly, garlic chips
MOULES MARINIÈRES
9.50
Steamed Prince Edward Island mussels
“marinière” with white wine, shallots, parsley and saffron
CONFIT DE CANARD
9.75
Boneless duck leg confit, crisp potato
galette, granny smith apple and walnuts, watercress salad
FRICASSEE DE LA MER
12.00
Seared sea scallop, cuttlefish and octopus,
marinated sea bean and toasted almond, soy beurre blanc
CREVETTES, POMMES ET NOISETTES
13.00
Sauteed fresh Gulf shrimps, apple-rosemary puree, baby arugula, caramelized
hazelnuts
SALADE D’ÉPINARDS ET ROQUEFORT
8.75
Baby spinach salad, smoked bacon, honey
roasted pears, savory nougatine of walnut and Roquefort cheese
SALADE D'AVOCAT ET OEUR DE PALMIER
8.75
Salad of avocado, fresh heart of palm, pink
grapefruit, frisee, Meyer lemon and carrot juice dressing
SALADE VERTE AUX HERBES
5.50
Salad of mixed greens, fresh herb vinaigrette
CABILLAUD NOIR ET HYDROMEL
28.50
Slow baked Black Cod, nettle puree, shaved
fennel, smoked salmon fondue and Meyer lemon
TRUITE ROTIE
28.00
Crispy skin trout, sauteed porcinin mushrooms,
asparagus and artichokes, onion soubise, American heirloom proscuitto,
buttermilk sauce
HOMARD AUX MORILLES
35.00
Roasted medallions of lobster, white asparagus,
icicle radishes, morels, kumquat and cognac emulsion
CANARD A LA RHUBARBE ET NAVET
28.50
Poached duck breast, crispy skin, spiced rhubarb,
"spring dug" parsnip puree, baby leek, foie gras jus
VOLAILLE A LA CARDAMONE
27.50
Roasted organic chicken, creamed Swiss chard,
roasted chicken tartine, cardamom jus
TAJINE DE LEGUMES DE PRINTEMPS
18.50
Spring vegetable casserole with Moroccan spices,
steamed couscous, raisins and almonds, light harissa jus
RISOTTO AUX CHAMPIGNONS
18.75
Wild mushroom risotto, baby spinach, persillade,
porcini reduction, Parmesan crisp
FILET BÉARNAISE
32.00
Grilled 8 oz. tenderloin of beef, French fried
potato "Pont Neuf," watercress, Béarnaise sauce
SELLE D'AGNEAU AUX EPICES DOUCES
29.75
Spice crusted loin of Colorado lamb, casserole of
fava beans, cucumber, mint and radishes, goat cheese polenta, chicory sauce
CARRE DE PORC A LA BROCHE
27.50
Grilled Berkshire pork chop, sautéed
wild mushrooms, truffle "torsade" pastas, prosciutto di Parma, aged Parmesan
Reggiano
SIDE GARNISHES
6.75
Housemade French fries
French green beans
Creamed Swiss chard
Sauteed wild mushrooms
Parsnip puree
Truffle “torsade” pastas
Goat cheese polenta Green asparagus