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SOUPS & SALADS
HOUSE SALAD
Baby mixed greens | almonds | red peppers | gorgonzola | UH Vinaigrette
KALE CAESAR
Lacinato kale | garlic bread crumbs | parmesan | pickled shallots | boquerones dressing
LOBSTER BISQUE
Lobster knuckle meat | sherry | tarragon | flaky pastry crust
FRENCH ONION SOUP
Caramelized onions | thyme | brandy reduction | 3-cheese blend | garlic crouton
APPETIZERS
PORK BELLY
Braised Duroc pork belly | cauliflower puree | fish sauce caramel | fennel salad
ARTISAN CHEESE PLATE
Chef's Select cheeses | spiced nuts | marinated olives | seasonal accompaniments
Add artisan charcuterie upon request
MUSHROOM TART
Wild mushroom blend | parmesan | pastry crust | mustard cream | saba
DUCK CONFIT FLATBREAD
Maple Leaf Farms duck | truffle cream | za'atar | figs | shallots | pomegranate molasses
CALAMARI
Pan-fried calamari | olive and caper relish | lemon | garlic breadcrumbs
BAKED GOAT CHEESE
LaClare Farms goat cheese | tomato sugo | garlic confit | house-made focaccia
DRY-AGED BEEF CARPACCIO
Capers | parmesan | arugula | pickled shallots | tonnato aioli | grilled baguette
CRAB CAKE
Blue Crab | Danish remoulade | apple and brussel slaw | calabrian chiles
ENTREES
UNION HOUSE STEAKS
UH proudly serves Linz Heritage Angus beef exclusively provided by Meats by Linz
served with choice of potato and red wine reduction
blackened, blue cheese crusted or pepper crusted available upon request
18 oz BONE-IN RIBEYE
12 oz NY STRIP
8 oz CENTER-CUT FILET
SHORT RIBS
Boneless short rib | bone marrow-braised greens | potato puree | red wine reduction
LAMB SHANK
Pinn Oak Farms Lamb | cognac-glazed carrots | cauliflower puree | lamb jus
ROAST DUCK
Maple Leaf Farms half duck | duck andouille dirty wild rice | red-eye gravy
PORCHETTA
Berkshire pork belly | heirloom bean ribollita | Lacinato kale | begnetto verde
SALMON
Faroe Islands salmon | green beans | cherry tomatoes | capers | buerre blanc
WALLEY SCHNITZEL
Pecan-crusted walleye | sweet potato and fennel hash | apple cider gastrique
CARBONARA
Mezzi paccheri pasta | SarVecchio parmesan | egg yolk | La Quercia guanciale
WILD GAME FEATURE
The culinary teams seasonally inspired wild game feature
SEAFOOD FEATURE
The culinary teams seasonally inspired seafood feature
A LA CARTE
Buttermilk Biscuits
Sautéed Onions
Potato Puree
Roasted Fingerlings
Dauphinoise Potato
Creamed Spinach
Roasted Baby Carrots
Green Beans
Wild Mushrooms
Patty Pan Squash
Crab Cake
South African Lobster Tail
DESSERTS
CHAI CRÈME BRULEE
Rishi Chai Masala | vanilla bean | fig chutney | pistachios
CHOCOLATE CAKE
Dark chocolate sponge cake | chocolate buttercream | macerated blackberries
ALMOND FINANCIER
Red currants | blood orange | white chocolate ice cream
SCHAUM TORTE
Baked Meringue | vanilla bean ice cream | raspberry coulis | amaretti cookie crumb
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