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sample lunch menu

Menu Changes Daily

appetizers
Iced Oysters on the Half Shell blackberry point (pei)				each 2.50
Pemaquid (me)				each 2.50
Pebble Beach (wa)				each 2.50
Roasted Pumpkin Soup with brussels sprouts, sage and bacon				11
Bibb and Red Oak Leaf Lettuce Salad with gruyère and dijon vinaigrette				13
Seared Yellowfin Tuna Tartare with pantelleria capers, lemon, celery and fennel crackers				16
Beef Sirloin Carpaccio crispy artichokes, rocket and parmigiano reggiano				14
Union Square Cafe’s Fried Calamari with spicy anchovy mayonnaise				12
Seared Yellowfin Tuna Tartare with pantelleria capers, lemon, celery and fennel crackers				15
Blooming Hill Farm Bartlett Pear and Mixed Greens Salad with walnuts and manchego				13
pasta
Pan-crisped Duck Ravioloni with apple brown butter and shaved brussels sprouts			17	27
Frascatelli with sweet corn, guanciale, green onion, cracked black pepper and pecorino romano			15	25
Spaghettini with flaked halibut, broccoli rabe, garlic, chili, white wine and rustic breadcrumbs			14	24
Housemade Pappardelle with wild mushrooms, spinach and poached egg			18	28
Ricotta Gnocchi tomato-basil passatina and pecorino romano			13	23
main courses
Pacific Halibut with baby chard-spinach salad, warm pancetta vinaigrette, chanterelles and chopped egg				29
Grilled Local Swordfish with wild fennel-white bean purée and roasted grape tomato-fennel salad				27
Pan-seared Sea Scallops with soft polenta, cauliflower-caper brown butter and herb salad				28
Usc Burger grilled and served on a homemade poppy seed bun with french fries and your choice of melted cheddar or crisped bacon				15
Yellowfin Tuna Burger with ginger-mustard glaze, grilled red onions and creamy cabbage slaw				21
Usc’s Blt berkshire bacon, greenmarket tomatoes and arugula with new potato salad				14
Tuna Salad Sandwich on tom cat white with slab bacon, arugula and garlic potato chips				15
Chicken Cutlet Milanese with syd’s crunchy vegetable salad and pecorino romano				20
Grilled Beef Sirloin & Rocket Arugula Salad with mushroom vinaigrette and parmigiano reggiano				22
Grilled Lamb Chops Scotta Dita potato-gruyère gratin and wilted insalata tricolore				35
Grilled Smoked Cedar River Shell Steak balsamic-glazed grilled radicchio and mashed potatoes				34
vegetables $7
Broccoli Rabe "mama Romano style"
Sautéed Spinach with lemon
Mashed Potatoes with crispy leeks
Warm Garlic Potato Chips
Grilled Sweet Red Onions
Anson Mills Mascarpone Polenta with gorgonzola and toasted walnuts

sample dinner menu

Menu Changes Daily

appetizers
Iced Oysters on the Half Shell blackberry point (pei)				each 2.50
Pemaquid (me)				each 2.50
Pebble Beach (wa)				each 2.50
Local Conch and Sweet Potato Chowder				11
Bibb and Red Oak Leaf Lettuce Salad with gruyère and dijon vinaigrette				13
Beef Sirloin Carpaccio with crispy artichokes, rocket and parmigiano reggiano				14
Union Square Cafe’s Fried Calamari with spicy anchovy mayonnaise				12
Blooming Hill Farm Mixed Green Salad bartlett pears, toasted walnuts and aged manchego				13
Seared Yellowfin Tuna Tartare with pantelleria capers, lemon, celery and fennel crackers				15
House-cured Meats and Cheese with pickled vegetables				16
Duck Liver pâté & Rye Crostino with braised bacon and apples				12
pasta
Pan-crisped Duck Ravioloni with apple brown butter and shaved brussels sprouts			17	27
Spaghetti with flaked halibut, broccoli rabe, garlic, chili, white wine and rustic breadcrumbs			14	24
Housemade Pappardelle with wild mushrooms, spinach and poached egg			18	28
Frascatelli with sweet corn, guanciale, green onion, cracked black pepper and pecorino romano			15	25
Ricotta Gnocchi tomato-basil passatina and pecorino romano			14	24
main courses
Pan-seared Sea Scallops with soft polenta, cauliflower-caper brown butter and herb salad				32
Grilled Local Swordfish with wild fennel-white bean purée and roasted tomato-fennel salad				29
Pacific Halibut with warm baby spinach salad, pancetta vinaigrette, chanterelles and pickled crosnes				33
Oven-roasted Giannone Chicken anson mills polenta, roasted zucchini squash and basil pesto				27
Roasted Duck Breast organic kabocha squash purée, brussels sprouts and mission figs				28
Grilled Lamb Chops Scotta Dita potato-gruyère gratin and wilted insalata tricolore				35
Grilled Smoked Cedar River Shell Steak balsamic-glazed grilled radicchio and mashed potatoes				34
weekly classics
Monday lobster risotto				36
Tuesday filet mignon of tuna				32
Wednesday - Porchetta Arrosta with herb-roasted potatoes and wilted mustard greens				33
Thursday rib-eye for two				110
Friday roasted roman-style baby lamb				35
Saturday pan-roasted berkshire pork chop				29
Sunday grilled marinated veal chop				34
vegetables $7
Broccoli Rabe "mama Romano style"
Sautéed Spinach with lemon
Warm Garlic Potato Chips
Mashed Potatoes with crispy leeks
Grilled Sweet Red Onion
Anson Mills Mascarpone Polenta anson mills mascarpone polenta
desserts $9.50
Apple-walnut Strudel with cider caramel and sour cream ice cream
Bittersweet Chocolate & Espresso Torte with greenmarket raspberries and chantilly cream
Warm Sticky Toffee Pudding and Chai Ice Cream
Maple Crème Caramel greenmarket grapes and gingersnap cookie
Pear & Cranberry Upside-down Cake with brown sugar butter and bourbon ice cream
Warm Dark Chocolate Chip Bread Pudding mission fig port sauce and whipped cream
Usc’s Banana Tart macadamia brittle and honey-vanilla ice cream
Union Square Cafe Cookies and Biscotti
Housemade Ice Creams and Sorbets
farmstead cheeses
Selection of Three $12/ Selection of Five $18
3-Corner Field Farm Shushan Snow (shushan, New york) soft and buttery sheep’s milk
Marcelli Caprina Stagionato (abruzzo, italy) fruity, salty and tangy raw goat’s milk
Dancing Ewe Farm Prima Caciotta (granville, New york) semi-hard, nutty and earthy raw cow's milk
Marcelli Ricotta Salata Scorza Nera (abruzzo, italy) sweet and lightly smoked raw sheep’s milk
Rogue River Creamery Oregon Blue (central point, oregon) sharp and creamy raw cow’s milk
specialty teas & coffees
Risheethat (1st Flush darjeeling) earl grey, english breakfast, sencha, formosa oolong				3.75
Herbal and Decaf peppermint, egyptian chamomile, lemon verbena, decaffeinated orange pekoe				3.75
Kenya Grand Cru in keeping with kenya’s rich tradition of blending coffees to achieve memorable flavor profiles, this coffee represents a blend of two of the kirinyaga and lenana regions’ top arabica bean harvests. together they create a unique cup that covers the map from sweet cherry and rhubarb to herbs and roasted savory notes, orange zest acidity and a silky, full-bodied, sweet aftertaste. each press pot provides a generous cup of coffee				7

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