USC - Food Spiels - Nov 2024

Question 1

Garlic Potato
Chips

Answer 1

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

Question 2

Heritage Pork
Ribs

Answer 2

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.

Question 3

Chicken Liver
Mouse

Answer 3

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.

Question 4

Island Creek
Oysters

Answer 4

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.

Question 5

Shrimp
Cocktail

Answer 5

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.

Question 6

Kampachi
Casino

Answer 6

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.

Question 7

Tuna Tartara
Calabrese

Answer 7

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.

Question 8

Citrus Cured
Fluke

Answer 8

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.

Question 9

USC Seafood
Platter

Answer 9

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.

Question 10

Lobster and
Squash Bisque

Answer 10

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.

Question 11

Bibb Salad

Answer 11

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.

Question 12

Broccoli

Answer 12

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!

Question 13

Chicory
Caesar Salad

Answer 13

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.

Question 14

Grilled
Artichoke

Answer 14

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

Question 15

Candy Roaster
Squash

Answer 15

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.

Question 16

Fettucine al
Limone

Answer 16

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.

Question 17

Spaghetti alle
Vongole

Answer 17

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

Question 18

Mafaldine
all’Anatra

Answer 18

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.

Question 19

Roasted
Honeynut
Squash

Answer 19

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.

Question 20

Branzino
Puttanesca

Answer 20

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.

Question 21

Chicken
Paillard

Answer 21

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.

Question 22

Mushroom
French Dip

Answer 22

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.

Question 23

19th St Burger

Answer 23

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.

Question 24

Housemade
Stracciatella

Answer 24

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

Question 25

Tuna Crudo Calabrese

Answer 25

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

Question 26

Bibb Salad

Answer 26

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.

Question 27

Chicory Caesar Salad

Answer 27

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.

Question 28

Broccoli

Answer 28

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!

Question 29

Steak Tartare

Answer 29

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.

Question 30

Seared Diver Scallops

Answer 30

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!

Question 31

Lamb Fry Bread

Answer 31

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.

Question 32

Gnocchono di Patate

Answer 32

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.

Question 33

Mezzaluna di Formaggi

Answer 33

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.

Question 34

Rigatoni al Quinto Quarto

Answer 34

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.

Question 35

Butter- Poached Lobster

Answer 35

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.

Question 36

Grilled Black Seabass

Answer 36

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.

Question 37

Half Chicken Scarpariello

Answer 37

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.

Question 38

Roasted Duck Breast

Answer 38

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.

Question 39

Grilled Country Pork Chop

Answer 39

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.

Question 40

Lamb Scottadito

Answer 40

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.

Question 41

Koji-Rubbed Brandt Farms Ribeye

Answer 41

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.

Question 42

Tiramisu

Answer 42

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.

Question 43

Sheep’s Milk Pannacotta

Answer 43

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

Question 44

Tahini Sundae

Answer 44

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?

Question 45

Apple Cake

Answer 45

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.

Question 46

Flourless Chocolate Torte

Answer 46

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

Question 47

Chai Affogato

Answer 47

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.

Question 48

Greenmarket Cheese Plate

Answer 48

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.

Question 49

Donuts

Answer 49

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

Question 50

Parker House Rolls

Answer 50

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

Question 51

Poached Farm Eggs

Answer 51

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.

Question 52

Steak and Eggs

Answer 52

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

Question 53

French Toast

Answer 53

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.