Union League Cafe Menu
Welcome to the Union League Cafe, a refined French dining experience nestled in the heart of New Haven, CT. This upmarket venue beautifully merges classic French cuisine with a modern twist, offering dishes that celebrate local ingredients. The Chef Tasting Menu is a must-try, featuring a curated 5-course meal that can be complemented with sommelier-selected wine pairings. Highlights include the Shrimp Crusted Halibut and the Long Island Duck Breast, both artfully presented and bursting with flavor.
Union League Cafe is more than just a restaurant; it provides a warm atmosphere, with options for outdoor seating and private dining. Vegan and vegetarian selections ensure everyone finds something delightful. Ideal for groups or intimate dinners, the cozy but elegant environment, combined with stylish décor, makes this spot perfect for any occasion. Don't miss their happy hour specials and exquisite cheese plates, which are sure to impress.
Chef Tasting Menu
Chef Tasting Menu
Chef will create a 5-course menu for you on the night. (add the sommelier wine pairing for $40) We will be happy to accommodate any allergies, dietary restrictions or requests; all guests within your party will enjoy the same menu. Please inform us when making your reservation
Shrimp
Served with cocktail sauce
Littleneck Clams
Served with mignonette and cocktail sauce
Selection of Daily Oysters
Served with mignonette and cocktail sauce
House-Made Smoked Salmon
Served with pickled red onions, house-made blinis, dill cream
French Ossetra Caviar
Served with accompaniment, 1/2 oz or 1 oz available
Raw Bar
Appetizer
Foie Gras Terrine
Layered foie gras torchon and smoked duck breast, red onion chutney, mache salad, house-made brioche
Duck Confit
Boneless duck leg confit, crispy potato galette, Granny Smith apple, walnuts, watercress salad
Beet Salad
Roasted baby beets, spinach salad, caramelized pecans, Bishop's Orchard Anjou pear, Vermont goat cheese croutons, walnut dressing
Grilled Octopus
Grilled Spanish octopus, roasted piquillo pepper hummus, grilled beet, pomegranate, cilantro and citrus sauce vierge
Moules au Raifort
Steamed PEI mussels, creamy horseradish sauce
Escargot "à la Provençale"
Fine herbes butter, tomato sauce, croutons
Plats du Jour
In addition, you will find several daily creations of Chef Guillaume using local and seasonal produce
Shrimp Crusted Halibut
East Coast halibut, shrimp crust, leek fondue, sautéed sunchoke, artichoke barigoule, caviar and seaweed beurre blanc
Long Island Duck Breast
Spice crusted duck breast, quince purée, roasted baby beets, braised endives, orange duck jus
Butter Poached Maine Lobster
Fricassée of local butternut squash, house-made sweet potato spaëtzle, chestnuts, sautéed Oregon black trumpets and Brussel sprouts, Sherry wine lobster bisque
N.Y. Strip Béarnaise
Grilled 9oz Black Angus N.Y. Strip, duck fat fingerling potato, sautéed French beans, watercress salad, béarnaise sauce
Quinoa Casserole
Red quinoa pilaf, crispy royal trumpet, parsley pesto, braised local baby carrots and turnips, mushroom émulsion
Skate Grenobloise
R.I. skate, cauliflower floret, croutons, crispy capers, brown butter and shallots sauce
Main Course
Sides
French Fries
Earth's Palate Farm mixed green salad
French green beans
Sautéed fingerling potatoes
Fricassée Seacoast Farm mushrooms
Sautéed Equinox Farm baby spinach
Grapefruit Pavlova
Baked French meringue, citrus salad, grapefruit marmelade, Chantilly cream, vanilla lemon sorbet
Crème Brûlée
Tahitian vanilla bean and citrus infused crème brûlée, almond tuile
Feuillantine
Layers of bittersweet chocolate mousse, crunchy hazelnut and pecan biscuit, cocoa tuile, hazelnut praliné
Mignardises
Selection of five petit fours from our pastry chef's creations. Perfect to pair with a coffee or an after dinner drink
Dessert du Jour
In addition you will find the daily creation of our pastry Chef using local and seasonal produce
Dessert
Daily Specials Sample Menu
Brussel Sprouts Salad
Shaved Brussels sprouts, egg mimosa, parmesan crisp, frisée salad, truffle vinaigrette
Cheese Plate
A trio of aged Comté cheese, Arethusa blue cheese and Selles-sur-Cher served with toast and paired condiments
Union League Cassoulet
French Tarbais beans, house-made garlic sausage, duck leg confit, braised pork belly, braising jus
Pistachio Choux
Raspberry mousse, pistachio cream, caramelized pistachio, raspberry coulis
