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Union Square Cafe - Summer 2023 > USC - Food Spiels - Nov 2024 > Flashcards

USC - Food Spiels - Nov 2024 Flashcards

1
Q

Garlic Potato
Chips

A

Our house potato chips tossed in garlic butter and finished with a sprinkle of parsley. A uniquely satisfying savory crunch, they pair deliciously with our tartare starters from both land

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2
Q

Heritage Pork
Ribs

A

Four generous pork ribs coated in Calabrian chili honey with chili lime aioli on the side. Enjoy with a glass of our Lite Lager for sweet satisfaction.

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3
Q

Chicken Liver
Mouse

A

A reliably delicious play of sweet and savory with two pieces of grilled sourdough alongside our chicken liver mousse and concord grape jam. Tastes like 2pm on a fall Saturday in the south of France.

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4
Q

Island Creek
Oysters

A

Fresh from Duxbury, MA, our oysters are the same as those sourced by the French Laundry and Per Se — classic northeast seaside flavor with balanced brine, served with our house fennel mignonette and cocktail sauce.

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5
Q

Shrimp
Cocktail

A

Four generous ruby red shrimp served with our house cocktail sauce and remoulade. Buttery delicious flavor with a lobster-like texture, they pair perfectly with the rich lemon notes and stony minerality of our Sonoma Chardonnay.

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6
Q

Kampachi
Casino

A

Longfin yellowtail with hot soppressata vinaigrette and
breadcrumbs on top. A luxurious twist on a seaside classic. Try it with our Vitamin A cocktail or a glass of Pecorino.

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7
Q

Tuna Tartara
Calabrese

A

Our bluefin tuna tartare on three cups of lettuce with sun-dried tomato and Calabrian chili bringing a savory warmth to contrast the cooling crunch of the lettuce cups.

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8
Q

Citrus Cured
Fluke

A

Fresh Long Island fluke served with dill, sliced apple, a
refreshing yet warm ginger-squash vinaigrette and some puffed rice on top for a satisfying crunch.

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9
Q

USC Seafood
Platter

A

Our seafood platter features half a dozen Island Creek oysters,four shrimp cocktail, two marinated clams oreganata and our daily crudo as the centerpiece. A shareable, vibrant bouquet of flavors to ignite your appetite. Pairs beautifully with our Catarratto and Pecorino.

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10
Q

Lobster and
Squash Bisque

A

Filling in all the right ways, we marry lobster compound butter with heirloom squash, Aleppo peppers, lemongrass and heavy cream to wrap you in the warmth and colors of fall.

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11
Q

Bibb Salad

A

A French bistro staple, this timeless classic has been on ourmenu forever for good reason: fresh and buttery bibb lettuce with shaved gruyere, garlic croutons and Dijon vinaigrette. You can’t go wrong.

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12
Q

Broccoli

A

A uniquely delectable pairing of sweet and savory with broccoli on a bed of yogurt with pomegranate, candied pecans and thinly sliced jalapeños sprinkled throughout. Often folks’ favorite appetizer!

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13
Q

Chicory
Caesar Salad

A

We elevate the classic Caesar here with sweet, fresh chicory leaves from Campo Rosso, parmigiano breadcrumbs and grated bottarga on top for a lively, balanced taste of the sea. Expect to be delighted.

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14
Q

Grilled
Artichoke

A

Three grilled artichoke wedges served with garlic butter and lemon aioli. Add a glass of our Pinot Grigio to complement the refreshing citrus.

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15
Q

Candy Roaster
Squash

A

Roasted squash on a bed of whipped feta, with fried shallots and pickled sweet Aji Dulce peppers and a lively herb salad on top. White balsamic, mint and brown sugar shine in this seasonal starter.

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16
Q

Fettucine al
Limone

A

A timelessly comforting pasta, simple as it is delicious:
fettuccine in a lemon cream sauce, with breadcrumbs lending an irresistible crunch to the preserved lemon richness of the dish. Pairs beautifully with our Pecorino and Riesling.

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17
Q

Spaghetti alle
Vongole

A

A seasonal spin on a traditional dish with Manila clams,
preserved tomatoes and tomato butter to uplift and color this timeless Italian classic.

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18
Q

Mafaldine
all’Anatra

A

A long-time crowd favorite and a celebration of Sicily. Beautiful mafaldine ribbons swirled in braised duck ragu, with pistachio, Amaro dell’Etna, Castelvetrano olives and herbs dancing throughout. Lipsmackingly perfect.

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19
Q

Roasted
Honeynut
Squash

A

A tribute to the tagine flavors of North Africa, we roast a
honeynut squash with a blend of warm spices, olive oil, brown sugar and salt, served on a bed of yogurt and quinoa with toasted almonds and plumped raisins playing throughout.

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20
Q

Branzino
Puttanesca

A

A savory and delicate branzino filet in a puttanesca sauce withblistered cherry and demi sec tomatoes, taggiasca olives and capers. A light and bright lunchtime favorite.

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21
Q

Chicken
Paillard

A

An elevated ode to a French classic, we grill a marinated chickenbreast and serve it in a buttery, irresistible fines-herbes sauce with melted shallots and chanterelles. A dependably delicious lunch entrée that pairs particularly well with our Sonoma Chardonnay and Cab Franc.

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22
Q

Mushroom
French Dip

A

A fully vegetarian spin on a steakhouse staple, we dress four kinds of mushrooms with melted Gruyere atop some delicious pizza bianca (a cross between focaccia and ciabatta that perfectly balances a crispy exterior with a fluTy inside) with horseradish crema and a mushroom jus. It steals the show from its beef-based cousin.

23
Q

19th St Burger

A

A three-beef blend patty of chuck, brisket and short rib on our homemade sesame buns, with Heritage bacon, cheddar and herb aioli. Rosemary shoestring fries on the side. Always a crowd pleaser.

24
Q

Housemade
Stracciatella

A

Pulled-to-order mozzarella served with delicious pizza bianca (across between focaccia and ciabatta that perfectly balances a crispy exterior with a fluTy inside) where rosemary and concord grapes play between sweet and savor

25
Q

Tuna Crudo
Calabrese

A

Prime bites of fresh bluefin tuna served with Calabrian chili infused sundried tomato, apricot and mint. Vibrant, playful and uplifting.

26
Q

Bibb Salad

A

A French bistro staple, this timeless classic has been on our menu forever for good reason: fresh and buttery bibb lettuce with shaved gruyere, garlic croutons and Dijon vinaigrette. You can’t go wrong.

27
Q

Chicory
Caesar Salad

A

We elevate the classic Caesar here with sweet, fresh chicory leaves from Campo Rosso, parmigiano breadcrumbs and grated bottarga on top for a lively, balanced taste of the sea. Expect to be delighted.

28
Q

Broccoli

A

A uniquely delectable pairing of sweet and savory with broccoli on a bed of yogurt with pomegranate, candied pecans and thinly sliced jalapeños sprinkled throughout. Often folks’ favorite appetizer!

29
Q

Steak Tartare

A

A Korean-BBQ-inspired riT on steak tartare that features Asian pears and pickled cherry bomb peppers. A dijon-paprika egg sauce and crispy shallots pull everything together for a piquantly playful mix of savory and crunchy. Pairs perfectly with our housemade garlic potato chips.

30
Q

Seared Diver
Scallops

A

Three locally sourced scallops bathed in brown butter
vinaigrette. Roasted celery root, grated honeycrisp apple and bacon add sweet, rich and savory flavors throughout. A uniquely satisfying way to celebrate fall. Try it with our Sonoma Chardonnay!

31
Q

Lamb Fry
Bread

A

Delicious flaky fry bread topped with braised lamb, fresh dill andgoat cheese. Pairs well with our Three’s Table Saison or a glass of Sonoma Chardonnay.

32
Q

Gnocchono di
Patate

A

FluTy Idaho potato gnocchi stuTed with melted mozzarella, and served with a bright tomato and basil sauce. Warm and comforting, it’s like a hug from nonna on a chilly fall day.

33
Q

Mezzaluna di
Formaggi

A

A delightful rustic Italian celebration of blue cheese, ricotta,grana Padano aged balsamico and walnuts, finished with Treviso radicchio and brown butter. Try it with a glass of our Chianti or Vacqueyras. You’ll melt into your seat.

34
Q

Rigatoni al
Quinto Quarto

A

We add chicken liver ragu to a fatty and delicious pork cheek sauce cooked with the rigatoni, then top it with a 50-50 grana Padano/pecorino blend, some sage and balsamico. A rich yet balanced Italian indulgence.

35
Q

Butter-
Poached
Lobster

A

A French-inspired take on lobster where we aim to surprise and delight by showcasing the entire crustacean across the crème fraiche stock, the tail served in a shallot butter sauce with sunchokes and poached pears, and the rest of the meat in a
Thermidor sidecar with a rich citrus-and-wine cream sauce.

36
Q

Grilled Black
Seabass

A

Montauk-sourced seabass with a uniquely satisfying, flaky texture. It’s a dish designed to capture a fleeting season, so we use the most flavorful cranberry beans, Jimmy Nardello peppers and endives, all drizzled in a caper vinaigrette. Light, bright and delightful.

37
Q

Half Chicken
Scarpariello

A

An Italian-American classic and USC menu mainstay for good reason — a half chicken cooked both in the oven and pan, laid flat in our pan sauce atop pickled peppers and pork sausage. Among the best in the city.

38
Q

Roasted Duck
Breast

A

A celebration of fall with tender duck breast served alongside the best figs of the season and a luxurious caulilini puree, topped with toasted hazelnuts and mustard greens. Succulent and satisfying without being overwhelming.

39
Q

Grilled Country
Pork Chop

A

Another fall favorite where we elevate an already-delicious Heritage pork chop with a golden apple puree, braised sauerkraut and a bourbon and mustard jus. It’s your supper indulgence on a cozy autumn evening.

40
Q

Lamb
Scottadito

A

Three medium-rare lamb chops served on a bed of whipped feta with generous dollops of squash scapece (a vinegar-based marinating method), sweet Aji Dulce peppers and mint and dill sprinkled throughout. Pairs perfectly with the orangey mint notes of our Barbera.

41
Q

Koji-Rubbed
Brandt Farms
Ribeye

A

A 28-ounce grass-finished ribeye, seasoned with a fermented rice koji rub and served with a garlic confit. Get the chili-glazed carrots and fingerlings as your sides, a glass of Cab and call it a day.

42
Q

Tiramisu

A

Whipped mascarpone with cocoa powder and shaved dark chocolate curls. It’s the feeling you get when your alarm goes off but you realize it’s the weekend.

43
Q

Sheep’s Milk
Pannacotta

A

Sheep’s milk yogurt Italian custard with fresh vanilla bean singing alongside the season’s best stone fruits. Refreshing and delightful.

44
Q

Tahini Sundae

A

Salted maple and tahini gelati with blackberry compote, dark chocolate rugelach bits, vanilla whip and sesame nougatine.Who knew dreams were served in sundae cups?

45
Q

Apple Cake

A

People come into USC just to buy a whole apple cake or to takethe recipe. The reason is that the orchard apples we use, alongside the caramel and scoop of fior di latte gelato, usually send you into a dreamy autumn daze.

46
Q

Flourless
Chocolate
Torte

A

Chocolate mousse cake with creme fraiche whip and hazelnut nougatine. What else is there to say? You’ll want to order two.

47
Q

Chai Affogato

A

Please don’t leave without someone at the table trying this. We pair the warm spice flavors homemade Masala chai cream with gooey caramel and freshly pulled espresso, poured tableside. Brown butter biscotti on the side to soak up whatever your
spoon couldn’t.

48
Q

Greenmarket
Cheese Plate

A

We showcase three cheeses from Union Square’s green market — Ardith Mae Silhouette, Barn First Creamery Urdang and Valley Shepherd Califon Tomme — sourced from the milk of sheep,cows, goats and water buTalo. Served with honeycomb and apricot jam for an elegantly saccharine finish. Enjoy with a glass
of Madeira or our Doisy-Daene Sauternes.

49
Q

Donuts

A

Strawberry jam brioche doughnuts. Sweet
satisfaction in spherical form. 5 per order, but
you don’t have to stop there.

50
Q

Parker House Rolls

A

5 brioche rolls filled with melted gruyere and
caramelized onions. Served in a cast iron pan
with butter and Maldon salt. Welcome home

51
Q

Poached Farm Eggs

A

Two poached eggs in a piquillo pepper and
garlic confit sauce, with shishitos, red onion,
corn and bacon. Served with two pieces of
sourdough toast. A delicious trip to the
countryside.

52
Q

Steak and Eggs

A

Beef tenderloin with béarnaise and tarragon
verde alongside two fried eggs sunny side up.
It’ll show you the sunny side of life.

53
Q

French Toast

A

Overnight-soaked brioche that’s fried on the
plancha, baked in the oven, and topped with
lemon mascarpone, toasted almonds and
powdered sugar. Indulgence never tasted so
good.

54
Q
A

Union Square Cafe - Summer 2023 (18 decks)

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