Lunch Dinner Dessert Catering
Raw Bar
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
Appetizers
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
S
MOULES MARINIÈRES
9.50
livers of Yellow Fin tuna, asian pear and shiso salad, yuzu jelly, garlic chips
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
ST. JACQUES REMOULADE
12.00
Seared sea scallops, cuttlefish and octopus, marinated sea bean and toasted almond, soy beuree blanc
CREVETTES, POMMES ET NOISETTES
13.00
Sauteed fresh Gulf shrimps, apple-rosemary puree, baby arugula, caramelized hazelnuts
Salads
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 COEUR 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

 Main Courses
CABILLAUD NOIR A L'ORTIE
17.75
Slow baked Black Cod, nettle puree, shaved fennel, smoked salmon fondue and Meyer lemon
TRUITE ROTIE
16.50
Crispy skin trout, sauteed porcini mushrooms, asparagus and artichokes, onion soubise, American heirloom proscuitto, buttermilk sauce
COQ AU VIN
16.50
Braised chicken Burgundy style, sauteed mushrooms, pearl onions and bacon "lardons," goat cheese polenta
TAJINE DE LEGUMES D'AUTOMNE
15.50
Spring  vegetable casserole with moroccan spices, steamed couscous, raisins and almonds,                  light harissa jus
RISOTTO D'AUTOMNE
15.75
Wild mushroom risotto, baby spinach, persillade, porcini reduction, Parmesan crisp
STEAK GRILLÉ POMMES FRITES
17.50
Grilled 8oz flatiron steak with housemade fries and French green beans, Béarnaise sauce
CARRE DE PORC A LA BROCHE
17.00
Grilled Berkshire pork chop, sauteed wild mushrooms, truffle "torsade" pastas, proscuitto di Parma, aged Paremesan Reggiano

SIDE GARNISHES
6.75
Housemade French fries
French green beans
Goat cheese polenta
Sautéed wild mushrooms
Truffle “torsade” pastas
Green asparagus