Fall 2024 Dinner Menu
Salads & Starters
Butternut Squash, Green Apple and Kale Salad with Brie Croutons
Union Square Bibb Salad with Shaved Gruyere and Garlic Croutons
Fall Panzanella of Asparagus, Brussels, Olives, Scallions and Dill
Italian Chop of Salami, Garbanzos, Mozzarella, Basil, Romaine
Roasted Pears with Endive and Hazelnuts
Winter Citrus Salad with Orange. Dates and Olives
Maple Roasted Carrot Salad with Cranberry, Arugula and Montrachet
Young Lettuces with Herbs and Avocado
Vegan Kale and Brussels Caesar Salad with Chickpeas
Salmon Sashimi with Avocado, Grapefruit and Radish
Yellowfin Tuna Sashimi with Sesame and Chive
Mains
Crispy Gnocchi with Tomato Confit and Burrata
Orecchiette with Kale, Fennel and Sausage
Miso Glazed Black Cod with Cucumbers and Boy Choy
Baked Halibut with Citrus Bagna Cauda
Local Sea Bass with Castelvetrano Olives and Herbs
Slowly Cooked Salmon with Chick Peas, Mustard Greens and Honey
Eduardo’s Famous Roasted Chicken
Moroccan Grilled Lamb Chops with Mint Pistachio Gremolata
Grilled Hanger Steak with Chimichurri
Rib Eye Steak with Horseradish Mustard Cream
Sides
Barley with Herbs and Butter Basted Chanterelle Mushrooms
White Beans and Asparagus with Meyer Lemon
Braised French Lentils with Winter Vegetables
Crushed Potatoes with Scallions and Herbs
Spicy Caramelized Squash with Lemon and Hazelnut
Broccoli Cacio e Pepe
Rainbow Beet Terrine with Chevre and Thyme
Brown Butter Squash with Dates and Walnuts
Creamed Spinach, Kale and Mustard Greens with Panko
Charred Shishito Peppers
Spice Crusted Carrots with Harissa Yogurt
Grilled Half Artichoke with Garlic Aioli
Watercress with Apples and Manchego
Chopped Wedge Salad with Lardons and Gorgonzola
Slowly Roasted Cherry Tomatoes with Baked Feta and Basil
