Appetizers

USC’s Green Salad with Garlic Croutons and Oregano Vinaigrette 10.00

Bibb and Red Oak Leaf Lettuce Salad with Grated Gruyère and Dijon Vinaigrette 13.00

Eckerton Hill Farms Heirloom Tomato Salad with Basil, Red Onion, and Coach Farm Goat Cheese 14.00

Seared Yellowfin Tuna Tartare with Pantelleria Capers, Lemon, Extra Virgin Olive Oil and 15.00
Spicy Fennel Cracker

Beef Sirloin Carpaccio with Crispy Artichokes, Rocket and Parmigiano Reggiano 14.00

Union Square Cafe’s Fried Calamari with Spicy Anchovy Mayonnaise 13.00

Black Bean Soup with Lemon and a Shot of Australian Sherry 9.00

Pasta
APPETIZER LUNCH

Caramelized Onion Risotto with Balsamic Roasted Mission Figs and 16.00 25.00
Black River Blue Cheese

Housemade Fettuccine with Summer Bean and Berkshire Bacon Ragù, Arugula and 15.00 25.00
Extra Virgin Olive Oil

Ricotta Gnocchi with Tomato Passatina, Basil and Pecorino Romano 14.00 23.00

Agnolotti dal Plin with Sycamore Farms Sweet Corn and Parmigiano Reggiano 16.00 25.00

Capellini with Fresh Tomato-Anchovy Sauce, Lemon Zest, Parsley and Rustic Bread Crumbs 14.00 25.00

Main Courses

Chicken Cutlet Milanese with Syd’s Crunchy Vegetable Salad and Pecorino Romano 19.50

Grilled Beef Sirloin & Rocket Arugula Salad with Mushroom Vinaigrette and Parmigiano Reggiano 21.50

Seared Yellowfin Tuna, Chickpeas, Olives and Cucumber-Beet Salad 29.00

Grilled King Salmon with Toasted Farro, Sweet Corn, Cherry Tomatoes and Basil Vinaigrette 27.00

Yellowfin Tuna Burger with Ginger-Mustard Glaze, Grilled Red Onions and Creamy Cabbage Slaw 21.00

Fresh Gulf Shrimp and Roasted Heirloom Tomato Brodetto with Grilled Filone 27.00

U.S.C. Burger – Grilled and Served on a Homemade Poppy Seed Bun with French Fries and 15.00
Your Choice of Melted Cheddar or Crisped Bacon

Tuna Salad Sandwich on Tom Cat White with Slab Bacon, Arugula and Garlic Potato Chips 15.50

USC’s BLT on Grilled Tom Cat Sourdough with Berkshire Bacon, Greenmarket Tomatoes, 13.75
Arugula and New Potato Salad

Carmen Quagliata, Executive Chef

Michael Romano, Chef-Partner
Specials for Lunch (Change Daily)

Oysters

Chef’s Soup

Appetizer

Entrée

Dessert

Wines

U.S.C. Classics

Grilled Smoked Cedar River Shell Steak with Greenmarket Summer Beans and Baby Eggplant with 35.00
Garlic, Basil and Parmigiano Reggiano

Grilled Lamb Chops Scotta Dita with Potato-Gruyère Gratin and Sautéed Insalata Tricolore 35.00

Indian Spiced Vegetables – Glazed Eggplant, Potato Bread, Mushroom Basmati, Chickpeas 21.00
Greenmarket Creamed Spinach

Vegetables and Condiments 7.00

Sautéed Broccoli Rabe “Mama Romano Style”
Mashed Potatoes with Crispy Onions
Creamy Anson Mills Fresh Corn Polenta with Basil Pesto
Sautéed Spinach with Lemon and
Extra-Virgin Olive Oil
Greenmarket Summer Beans and Baby Eggplant
with Garlic, Basil and Parmigiano Reggiano

Grilled Slices of Sweet Red Onion Hot Garlic Potato Chips

Second Helpings from Union Square Cafe
1More of your Favorite Recipes $35.00
Autographed copies available!