Fall 2025 Dinner Menu
Salads & Starters
Chopped Vegetable Salad of Cucumber, Tomatoes, Avocado, Asparagus,
Green Beans, Radishes, Black Olives & Feta
Dijon Vinaigrette
Union Square Bibb Salad with Shaved Gruyere and Garlic Croutons
Caeser Style Dressing
Fall Panzanella of Asparagus, Brussels, Olives, Scallions and Dill
Mint Vinaigrette
Young Lettuces with Herbs and Avocado
Chive Mustard Vinaigrette
Italian Chop of Salami, Garbanzos, Mozzarella, Basil, Romaine
Olive Oli and Red Wine Vinegar Dressing
Braised Artichokes with Hearts of Palm, Mint and Goat Cheese
Roasted Pears with Endive and Hazelnuts
Vegan Kale and Brussels Caesar Salad with Chickpeas
Burrata with Roasted Beets, Arugula Pesto and Pepitas
Salmon Sashimi with Avocado, Grapefruit and Radish
Yellowfin Tuna Sashimi with Sesame and Chive
Hamachi Crudo with Avocado, Jalapeno and Citrus Ponzu
Mains
Crispy Gnocchi with Tomato Confit and Burrata
Tagliolini with Caviar, Crème Fraiche, Chives, and Lemon
Trofie Pasta Liguria with Green Beans, Potatoes and Basil Pesto
Miso Glazed Black Cod with Cucumbers and Boy Choy
Baked Halibut with Citrus Bagna Cauda
Local Sea Bass with Castelvetrano Olives, Capers and Herbs
Slowly Cooked Salmon with Chickpeas, Mustard Greens and Honey
Eduardo’s Famous Roasted Chicken
Moroccan Spiced Lamb Chops with Mint Pistachio Gremolata
Grilled Hanger Steak with Chimichurri
New York Strip with Horseradish Mustard Cream
Sides
Barley with Herbs and Butter Basted Chanterelle Mushrooms
Braised French Lentils with Winter Vegetables
Crushed Potatoes with Scallions and Herbs
Broccoli Cacio e Pepe
Rainbow Beet Terrine with Chevre and thyme
Brown Butter Squash with Dates and Walnuts
Spice Crusted Carrots with Harissa Yogurt
Crispy Baby Artichokes with Shaved Parmesan
Watercress with Apples and Shaved Monchego
Chopped Wedge Salad with Lardons and Gorgonzola
Slowly Roasted Cherry Tomatoes with Baked Feta and Basil
Baby Rainbow Carrots, Salsa Verde and Pistachios
Broccolini with Meyer Lemon and Chile
Charred Shishito Peppers in Brown Butter Ponzu
Roasted Cauliflower with Romesco
Winter Citrus with Orange, Dates and Olives
