Union League Cafe

Name: Union League Cafe
Address: 1032 Chapel St., 06510, CT, 06510
Telephone: 203-562-4299

1032 Chapel St., New Haven, CT 06510, US

• Monday: 11:30AM-9:30PM •Tuesday: 11:30AM-9:30PM •Wednesday: 11:30AM-9:30PM •Thursday: 11:30AM-9:30PM •Friday: 11:30AM-10:00PM •Saturday: 5:00PM-10:00PM •

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Details

Cuisine: French (Bistro)
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Casual
Wheelchair Accessible:
Seating:
Music Type:

LUNCH MENU

RAW BAR

LITTLENECK CLAMS

Served with housemade cocktail sauce

SELECTION OF EAST COAST AND CANADIAN OYSTERS

Seared striped bass, celeriac purée, smoked ham and endive “salad”, celery emulsion

UNION LEAGUE CAFÉ SHELLFISH SAMPLER

3 clams – 3 oysters – 2 jumbo shrimp

UNION LEAGUE CAFÉ SHELLFISH “PLATEAU”

6 clams – 6 oysters – 4 jumbo shrimp

APPETIZERS

PERSILLE DE LAPIN

Parsleyed rabbit and smoked ham in aspic, frisée salad, Ravigotte sauce

THON POELE CRU AU SOJA

Seared yellowfin tuna, pequillo pepper, soy sprout and Niçoise olive “sushi”, fresh herb “tonato” sauce

MOULES MARINIÈRES

Steamed Prince Edward Island mussels “marinière” with white wine, shallots, parsley and saffron

CONFIT DE CANARD

Boneless duck leg confit, crisp potato galette, granny smith apple and walnuts, watercress salad

ST. JACQUES ET CHOUX FLEUR

Seared sea scallops, caulifower Napoleon, applewood smoked bacon and cauliflower floret “ragout”

ROULEAUX DE CRABE

Jumbo Maryland lump crab and cucumber roll, granny smith apple, grapefruit and avocado, lobster vinaigrette

SALADS

SALADE D’ÉPINARDS ET ROQUEFORT

Baby spinach salad, smoked bacon, honey roasted pears, savory nougatine of walnut and Roquefort cheese

“SALADE” DE LEGUMES CRUS ET CUITS

Salad of roasted fall vegetables and vegetable shavings, baby romaine leaves, sherry vinegar emulsion

SALADE VERTE AUX HERBES

Salad of mixed greens, fresh herb vinaigrette

MAIN COURSES

HOMARD ROTI DES ILES

Roasted Nova Scotia lobster, coconut basmati rice, mango, papaya, red pepper and cilantro “Martinique salsa”

BOUILLABAISSE DE SOLE ET DE LOTTE

Poached sole and monkfish filets, fennel, saffron fingerling potatoes and tomato confit, bouillabaisse broth, Romesco sauce

DAURADE AU CÉLERI

Seared striped bass, celeriac purée, smoked ham and endive “salad”, celery emulsion

CASSEROLE DE LÉGUMES DE SAISON

Casserole of roasted carrots, celeriac, turnip, beet parsnip and baby leeks, stewed couscous, roasted pecans, tajine broth

RISOTTO AUX CHAMPIGNONS SAUVAGES

Fall mushroom risotto, sautéed hen of the wood, abalone cap and chanterelles, aged parmesan cheese, porcini jus

STEAK GRILLE POMMES FRITES

Grilled 8 oz. flatiron steak with housemade fries and French green beans, béarnaise sauce

CARRE DE PORC A LA BROCHE

Grilled Berkshire pork chop, sautéed wild mushrooms, truffle “torsade” pastas, prosciutto di Parma, aged Parmesan Reggiano

COCOTTE DE JOUES DE VEAU

Slowly braised organic veal cheeks, young carrots, celery, sautéed mushrooms, pearl onions and housemade potato gnocchi

SIDE GARNISHES

DINNER MENU

RAW BAR

LITTLENECK CLAMS

Served with housemade cocktail sauce

SELECTION OF EAST COAST AND CANADIAN OYSTERS

Seared striped bass, celeriac purée, smoked ham and endive “salad”, celery emulsion

UNION LEAGUE CAFÉ SHELLFISH SAMPLER

3 clams – 3 oysters – 2 jumbo shrimp

UNION LEAGUE CAFÉ SHELLFISH “PLATEAU”

6 clams – 6 oysters – 4 jumbo shrimp

APPETIZERS

PERSILLE DE LAPIN

Parsleyed rabbit and smoked ham in aspic, frisée salad, Ravigotte sauce

THON POELE CRU AU SOJA

Seared yellowfin tuna, pequillo pepper, soy sprout and Niçoise olive “sushi”, fresh herb “tonato” sauce

MOULES MARINIÈRES

Steamed Prince Edward Island mussels “marinière” with white wine, shallots, parsley and saffron

CONFIT DE CANARD

Boneless duck leg confit, crisp potato galette, granny smith apple and walnuts, watercress salad

ST. JACQUES ET CHOUX FLEUR

Seared sea scallops, cauliflower Napoleon, applewood smoked bacon and cauliflower floret “ragout”

ROULEAUX DE CRABE

Jumbo Maryland lump crab and cucumber roll, granny smith apple, grapefruit and avocado, lobster vinaigrette

SALADS

SALADE D’ÉPINARDS ET ROQUEFORT

Baby spinach salad, smoked bacon, honey roasted pears, savory nougatine of walnut and Roquefort cheese

“SALADE” DE LEGUMES CRUS ET CUITS

« Salade » of roasted fall vegetables and vegetable shavings, baby romaine leaves, sherry vinegar emulsion

SALADE VERTE AUX HERBES

Salad of mixed greens, fresh herb vinaigrette

MAIN COURSES

HOMARD ROTI DES ILES

Roasted Nova Scotia lobster, coconut basmati rice, mango, papaya, red pepper and cilantro “Martinique salsa”

DAURADE AU CÉLERI

Seared striped bass, celeriac purée, smoked ham and endive “salad”, celery emulsion

BOUILLABAISSE DE SOLE ET DE LOTTE

Poached sole and monkfish filets, fennel, saffron fingerling potatoes and tomato confit, bouillabaisse broth, Romesco sauce

CANARD AU CIDRE

Roasted Long Island duck breast, sautéed celeriac, red onion confit, Granny smith apple jelly, apple cider sauce

POULET BASQUAISE

Roasted breast of farm raised organic chicken, paella rice with chorizo, peppers, clams, mussel, squid and fresh shrimp, chicken jus

CASSEROLE DE LÉGUMES DE SAISON

Casserole of roasted carrots, celeriac, turnip, beet parsnip and baby leeks, stewed couscous, roasted pecans, tajine broth

RISOTTO AUX CHAMPIGNONS SAUVAGES

Fall mushroom risotto, sautéed hen of the wood, abalone cap and chanterelles, aged parmesan cheese, porcini jus

ENTRECOTE A LA MOUTARDE

Grilled 10 oz. organic New York steak, crispy cabbage and foie gras “sauvage”, potato mousseline, Pommery mustard sauce

CARRE DE PORC A LA BROCHE

Grilled Berkshire pork chop, sautéed wild mushrooms, truffle “torsade” pastas, prosciutto di Parma, aged Parmesan Reggiano

COCOTTE DE JOUES DE VEAU

Slowly braised organic veal cheeks, young carrots, celery, sautéed mushrooms, pearl onions and housemade potato gnocchi

SIDE GARNISHES

DESSERT

THE CLASSICS

FEUILLANTINE AU CHOCOLAT ET NOISETTES

Layers of bittersweet chocolate mousse, salted Piémont hazelnut caramel and crunchy hazelnut biscuit, guanaja chocolate and caramel sauce

CREME BRULEE A LA VANILLE

Fresh vanilla bean crème brûlée

CHAUD-FROID CHOCO-VANILLE

Bittersweet chocolate mousse, warm chocolate sauce, Housemade vanilla ice cream with a chocolate tuile

CREPES AUX MARRONS

Chestnut flour crêpe filled with chestnut mousseline, chestnut rum ice cream

HOUSEMADE ICE CREAMS & SORBETS

ASSORTIMENT DE GLACES

Housemade “Gianduja” chocolate hazelnut, salted caramel, and Yrgracheffe Ethiopian coffee ice creams, Muscovado meringue and caramel sauce

HARMONIE DE SORBETS

Housemade fresh pineapple-vanilla, coconut-lime and passion-mango sorbets, pineapple confit with fresh vanilla beans and pineapple crisp

VACHERIN POIRE-CARAMEL

Light vanilla meringue, housemade caramel ice-cream and vanilla-pear sorbet

FRESH FRUITS IN SEASON

POIRE POCHEE, CARAMEL ET CHOCOLAT

Caramel poached organic Bosc pear, milk chocolate crunch, whipped williamine cream, chocolate sauce, vanilla bean ice cream

COUPE COCO-BANANE

Caramelized banana, whipped mascarpone cream, lime jelly, coconut sorbet