Union Square Cafe ‘Fragolino" May We Suggest You ‘1 5.00 our Sparkling Aperitif Billecart Salmon Brut 6.00 APPETIZERS Pappardelle of Zucchini Union Square Cafe Risotto with Escargot, Roasted Peppers, Garlic and Parmigiano Reggiano Bombolotti “al Modo Mio" -- with Sveet Fennel Sausage, Cognac and Cream Spinach Fettuccine ai Quattro Formagyi--Gorgonzola, Capretto, Parmigiano & Fontina ‘Tuna Tonnato -- Rare Grilled Tuna, Chilled, with a Zesty Tuna and Caper Mayonnaise Seared Sea Scallops with Crispy Angel Hair Pasta in a Creme Fraiche and Garlic Sauce Chef's Salad of Raw Seafood—~Tuna Tartare, Scallop Carpaccio § Pungent Red Snapper Antipasto Toscano -- Grilled Vegetables with Baked Scamorza & a Pearl Onion Compote Pan-Roasted Quail Salad with Peanuts, Kale, Rice Noodles and a Honey Vinaigrette Deep-Fried Calamari with Graham Cracker Crumbs and an Anchovy Mayonnaise 6-00 7.50 7.00 7.00 6.50 7.50 8.00 6.00 8.00 6.50 SALAD AND SOUP mixed Seasonal Greens Salad -- House Vinaigrette 7 Baby Salad Greens with Grated Aged Goat Cheese in a Mustard Vinaigrette Warm Salad of Wild Mushrooms -~ Sautéed Mushrooms with Wilted Greens in a Raspberry Vinaigrette with Roasted Peanuts Hearts of Palm, Roasted Peppers, Avocado and Arugula in an Anchovy Vinaigrette Endive, Radicchio and Watercress Salad in a Mustard Vinaigrette Black Bean Soup with Lemon and a Shot of Australian Sherry 6.00 7.00 7.50 6-50 6-50 5.50 WEEKLY SPECIAL ENTREES Monday: Pan-Roasted Pheasant with a Black Pepper, Honey and Raspberry Sauce, Served with a Phyllo Purse of Mushrooms and Green Beans ‘wesday: Grilled Black Angus Rib Steak for Two with Grilled Onions and Spinach Wednesday: Grilled Lamb Chops with Lemon Aioli, Artichoke and Ratatouille Thursday: Roast Rack of Veal with Fines Herbes and Natural Jus, Served with Roasted Yellow Finnish Potatoes, Sautéed Peppers and Onions Friday: Sautéed Scallops and Shrimp in Puff Pastry with Chives, in a Sauternes and Mushroon Sauce saturday: Grilled Calves Liver with Cassis Butter, Crisped Pancetta, Braised Lettuce and Rosti Beets 19.00 22.00 23.00 -24.00 g1.00 19.00 ‘American Express, Master Card and Visa accepted. As a courtesy to other ners, we ask that you please refrain from smoking cigars or pipes in the dining room.—_ a _ Union Square Cafe MAIN COURSES Grilled Marinated Fillet Mignon of Tuna Union Square Cafe Seared Sea Scallops in a Muscat Sauce with Asparagus and Parsnip Purée Crisp Roasted Pekin Duck with Green Olives, Roast Garlic and Rosti Beets Sautéed Mahi-Mahi Studded with Poppy Seeds in a Pickled Ginger Beurre Blanc Grilled Rabbit Loin in a Roast Garlic Beurre Blanc with Tomatoes and Garlic Confit Sautéed Free-Range Chicken with a Tarragon and Sherry Wine Vinegar Sauce Seared Rib-Eye Steak with Rosemary, Sautéed Spinach and Fagioli Purée Grilled Fillet of Salmon with a Chive Beurre Blanc and Braised Leeks Grilled Lombatina of Veal with Lemon, Sage Butter and Mushrooms 22.00 17.50 18.50 18.00 16.50 17.00 19.00 18-00 22.00 VEGETABLES AND CONDIMENTS wt Garlic Potato Chips Sautéed Spinach with vith Shallots and Lemon Rosti Beets with Sour Cream and Grated Horseradish Steamed Asparagus vith Parmigiano, Extra-Virgin Olive Oil and Balsamic Vinegar Bruschetta -- Grilled Tom Cat Sourdough with Garlic, Tomatoes and Basil Mashed Turnips with Crispy Shallots Grilled Slices of Red Onion 4.00 4,50 4.25 5.00 3.50 4.25 3.00 SPECIALS TODAY ‘Monday - Saturday LUNCH 12:00 - 3:00 DINNER 6:00 - 10:30 OYSTER BAR SUPPER 10:00 - 12:00