Church and Union

SQUASH BISQUE

pepita, garlic oil, espellette

FRIED PIRLOU

shrimp, tomato beurre blanc

BEEF RILLETTE TOAST*

toasted sourdogh, whipped ricotta, preserved lemon tapendae

ROMAINE SALAD

grape vinaigrette, toasted cashew, orange segment, raidsh

CU BURGER*

Chestnut purée, purple barley, Brussels Sprouts, beurre rouge

CACIO E PEPE

peppercorn compound butter, bucatini, Pecorino

HERB ROASTED CHICKEN BREAST

herb brined & pan roasted, pommes purée, glazed carrots, espellette

60 SOUTH SALMON*

Saki sticky rice, green chili Aguachile, blistered shishito peppers, black garlic honey

FILET*

pommes purée, roasted turnip & radish, bordelaise
$12 supplement

PAN SEARED SCALLOPS*

pot liqueur fluid gel, miso turnip purée, fried Brussels sprouts
$12 supplement

CHERRY SEMIFREDDO

amaro caramel, vanilla lemon whip

WHITE CHOCOLATE CHEESECAKE

pretzel crust, Jivara milk chocolate sauce, bourbon clear caramel, salted caramel ganache

CHEF’S SELECTION OF ICE CREAM