SOUPS & SALADS
HOUSE SALAD
Fresh mixed greens, toasted almonds, red peppers, gorgonzola cheese,
UH Vinaigrette
BABY KALE CAESAR
Baby kale, green goddess dressing, garlic croutons,
shaved pecorino
LOBSTER BISQUE
Creamy lobster bisque, sherry, lobster knuckle and claw meat,
puff pastry
FRENCH ONION SOUP
Caramelized onion, thyme, brandy reduction, 3-cheese blend,
garlic crouton
APPETIZERS
WISCONSIN CHEESE PLATE
A selection of five Wisconsin made artisan cheeses served with various accompaniments
add artisan charcuterie upon request
STEAMED MUSELLS
PEI mussels, white wine, roasted tomato, linguica sausage, garlic breadcrumbs, grilled lemon
MUSHROOM TART
Cultivated mushroom duxelle, parmesan, herbed pastry crust, mustard cream sauce
ROASTED CARROTS
Coffee roasted carrots, maple-bourbon yogurt, apple butter, amaretti and hickory nut crumb,
grape must reduction
PORK BELLY
Hoisin glazed pork belly, apple and kohlrabi slaw, maitake mushrooms
ENTREES
UNION HOUSE STEAKS
All Union House steaks are hand cut, Certified Angus Beef, prime cuts
served with choice of potato and red wine demi glace
Charred, blackened, or blue cheese crusted available upon request
- 18oz Bone-In Ribeye
- 14oz New York Strip
- 8oz Beef Filet
SHORT RIBS
Boneless Certified Angus Beef 14oz red wine braised short rib,
potato puree, butter roasted baby carrots
ROASTED DUCK
Maple Leaf Farms half duck, spaetzle, shaved brussle sprouts, Jones Family Farm bacon,
mulled cranberries, parsnip puree
GNOCCHI
Handmade mascarpone and potato gnocchi, rapini, baby cioggia beets,
brown butter-chestnut puree, pomegranate gastrique, thyme
SCALLOPS
Pan seared diver scallops, celery root-miso puree, beech mushrooms
black garlic, squid ink emulsion, carrot juice reduction
SWORDFISH
Blackened swordfish, blue crab and crawfish etouffee, chervil
SALMON FILET
Pan seared North Roads salmon, harrisa sauce, eggplant and sultana caponata
LOBSTER BUCATINI
Fresh bucatini pasta, uni cream sauce, roasted tomatoes, lobster knuckle and claw meat
WAGYU FEATURE
Inquire regarding our current Wagyu steak offerings
WILD GAME FEATURE
The culinary teams seasonally inspired wild game feature
WILD CAUGHT SEAFOOD FEATURE
The culinary teams seasonally inspired seafood feature
A LA CARTE
Potato Puree
Dauphinoise Potatoes
Confit Fingerlings
Sauteed Mushrooms
Sautéed Onions
Bucatini pasta & Lemon Cream
Grilled Asparagus
Roasted Baby Carrots
Bucatini & Lemon Cream
Foie Gras Butter
Two Grilled Shrimp
Two Pan-Seared Scallops
South African Lobster Tail
DESSERTS
CRÈME BRULEE
Vanilla bean custard topped with caramelized sugar
CHOCOLATE DECADENCE
Flourless chocolate cake topped with whipped ganache mousse
PEANUT BUTTER CUP PIE
Crispy chocolate crust topped with peanut butter mousse and a hard chocolate shell
SCHAUM TORTE
Baked meringue topped with vanilla ice cream, whipped ganache mousse
