Union League Cafe

Website: http://unionleaguecafe.com/

Phone: 203-562-4299

Click to Make Reservations

NHRW LUNCH MENU Monday, April 3rd – Friday, April 8th 2017

2-COURSE LUNCH PRICE FIXE $17.00
3-COURSE LUNCH PRICE FIXE $27.00
FIRST COURSE

RILLETTES DE CANARD

House made duck confit “rillettes”, frisée, country toast

TALMOUSE AU FROMAGE

Baked Comté cheese sauce in puff pastry, mâche, walnut vinaigrette

SALADE MIKADO

Bibb lettuce, avocado, peas, chopped egg and radish,tarragon dressing

SECOND COURSE

CARRÉ DE PORC A LA MOUTARDE

Slow cooked organic pork chop, LePuy lentils casserole, Braised red cabbage, wholegrain mustard sauce

BLANQUETTE DE TURBOT

Braised Arctic turbot, “blanquette” of spring carrot, asparagus, mushroom, rice pilaff

GNOCCHI PARISIENNE

Homemade herb gnocchi, fresh peas, snow peas, asparagus, baby gem lettuce and Parmesan sauce

DESSERT

POIRE BELLE-HÉLENE

House made vanilla ice cream, roasted pear, chocolate Chantilly, caramelized almonds

FRAISIER

Layers of joconde biscuit, strawberry and vanilla mousse, fresh strawberry, raspberry coulis

Click to Make Reservations

NHRW DINNER MENU Monday, April 3rd – Friday, April 8th 2017

 WITH WINE PAIRING $49.00 Dinner pairings 2 oz – Dessert pairing 1oz
FIRST COURSE

RILLETTES DE CANARD

House made duck confit “rillettes”, frisée, country toast

TALMOUSE AU FROMAGE

Baked Comté cheese sauce in puff pastry, mâche,walnut vinaigrette

SALADE MIKADO

Bibb lettuce, avocado, peas, chopped egg and radish,tarragon dressing

SECOND COURSE

CARRÉ DE PORC A LA MOUTARDE

Slow cooked organic pork chop, LePuy lentils casserole, Braised red cabbage, wholegrain mustard sauce

BLANQUETTE DE TURBOT

Braised Arctic turbot, “blanquette” of spring carrot, asparagus, mushroom, rice pilaff

GNOCCHI PARISIENNE

Homemade herb gnocchi, fresh peas, snow peas, asparagus, baby gem lettuce and Parmesan sauce

DESSERT

POIRE BELLE-HÉLENE

House made vanilla ice cream, roasted pear, chocolate Chantilly, caramelized almonds

FRAISIER

Layers of joconde biscuit, strawberry and vanilla mousse, fresh strawberry, raspberry coulis

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