Underground Dining – Union Club Blanquette de Veau

November 20-21
Our Papa, Albert Schmidt, was the executive chef at the Union Club in New York City for 30 years. Sunday dinners of Blanquette de Veau are etched in our memories.
Come in 5:30pm - 9pm, Friday or Saturday, and let this classic stew warm you.
"Fill the pot" $15 per person.

Appetizers:
Mussels á la Marinere
Salad Lyonnaise
Moroccan Chicken & Vegetable Soup
Tarte Flambé
Baked Oysters with Pernod Creamed Spinach

Entrées
Blanqeutte de Veau - a white veal stew served over egg noodles
NY Strip - grilled with maitre d'hotel butter, pomme frites & carmelized tomato provencale
Salmon - pan-seared with chimichuri sauce Served atop roasted garlic gnocchi with cherry tomato, kalamata olives, baby spinach, crimini mushrooms, white truffle oil

Desserts:
A selection of seasonal favorites, including of course the Mecklenburg Pie