The Board of Directors of the Connecticut Bailliage, Chaîne des Rotisseurs is thrilled to invite you to dine with us at Union League Café, (1032 Chapel Street, New Haven, CT) on Saturday, April 2nd at 6:30pm. Fourth generation Executive Chef Guillaume Traversaz and General Manager Romain Turpault have created a superb menu especially for us. Union League Café is a French-inspired brasserie combining Old World charm and superb cuisine. We have such fond memories of past Chaîne events at the Union League Café.
Guests are most welcomed.
The Connecticut Chaîne is requesting anyone not fully vaccinated is to get a rapid COVID test one day before the event and telephone Ginnie (914-815-0052) with the results. Thank you.
Attire: Cocktail dress, jacket and tie, decorations.
Members of the Connecticut Bailliage $225.00 Guests $245.00
Please confirm (or unable to come) by March 21st to Ginpint@aol.com. To confirm reservation all monies must be received by March 23rd. Please advise us of any allergies.
Paypal Connecticutchaine@gmail.com (friend = Elizabeth DePalma personal - no fees)
Checks to Connecticut Chaîne des Rôtisseurs,
c/o Betsy DePalma, 6 Beach Shore Drive, Milford, CT 06460
Ginnie Kagan 914 815 0052, Ginpint@aol.com
Our next event in May will be a joint event with the Hartford Bailliage at Grano Arso, in Chester on Sunday May 15th, seating will be limited. The restaurant will be open just for us. Hartford will be creating the menu and we will be providing the wines.
Reception Passed hors d’œuvres
- escargot vol au vent
-Smoked Salmon and beet tartare
- lobster fritter, French cocktail sauce
Champagne Robert Barbichon Brut Blanc de Noirs NV
1st course
Wild maine Scallop
Leek fondue, pomme gaufrette, truffle potato émulsion, Ossetra caviar
Domaine de l'Enclos Chablis 1er Cru Vau de Vey 2019
2nd course
Vermont goat cheese tortellini
Housemade goat cheese tortellini, English peas, creamy morel sauce
François Chidaine Montlouis Les Choisilles Sec 2019
3rd course
Selle d’agneau
Spit roasted Colorado lamb saddle, Nicoise olive stuffing, sunchole sarladaise, red wine lamb jus
Château Léoville Barton 2002
4th course
Epoisse de Bourgogne
Local sourdough bread and whole grain mustard
Alain Michelot Nuits-Saint-Georges 1er Cru La Richemone 1999
dessert
Forêt noire
Chocolate biscuit, cherry compote, vanilla cream, kirsch and cherry sorbet,
petit fours
Molino Real "MR" Málaga Mountain Wine 2014
