UH_logo_UHonly_thick_white.png

APPETIZERS AND SMALL PLATES

 

 

MUSHROOM TART

Sautéed Mushrooms with a touch of cream wrapped in herb pastry dough  15

BLUE BEEF

Beef tenderloin tips sauteed with blue cheese and red wine demi-glace - 17

 

BAKED BRIE
Petite wheel of brie cheese served warm with seasonal fruit compote and grilled baguette  - 14

 

ARTISAN CHEESE PLATE

Chef selection of market cheeses, served with citrus marinated olive, fruit compote, spiced nuts, and crackers   -  19

Add Chacuterie - 6

CARMELIZED ONION, BACON AND FIG FLATBREAD

Caramelized onions, dried figs, bacon, and herbs on a puff pastry crust topped with bleu cheese, arugula,

and balsamic glaze   -  15

 

BLACKENED ORANGE SHRIMP

Spiced prawns grilled and orange glazed, served over crispy polenta   -  18

PORK BELLY

Crispy whiskey glazed pork belly, cauliflower puree and sugar snap peas  -  17


ESCARGOT
French snails baked in rich garlic-herb butter and topped with puff pastry  - 14


OYSTERS ROCKEFELLER
Six oysters stuffed with Pernod wilted spinach, topped with lemon cream and parmesan   -  17

SOUPS, SALADS AND SIDES

UH FRENCH ONION SOUP
Our classic three cheese topped onion soup  -  cup 4.5   crock 8.5

SEASONAL SOUP DU JOUR 

 

VEGETABLE DU JOUR  -  5

UH HOUSE SALAD

Fresh mixed greens, toasted almonds, red peppers, fresh herbs, gorgonzola cheese and UH vinaigrette  -  8

SEASONAL SALAD   -   8

 

ENTREES

BEEF TENDERLOIN FILET

Prime filet hand cut and cooked to your liking with red-wine demi-glace and dauphinoise potatoes  49

Blackened, Charred or Bleu Cheese Crusted  -  3

Sautéed Onions  -  4

Two Sautéed Prawns   -   12

Two Pan-Seared Scallops    -    16

South African Single Lobster Tail  -  Market Price

NEW YORK STRIP STEAK

Prime steak hand cut and cooked to your liking with garlic herb butter and potato puree  -  48

Blackened, Charred or Bleu Cheese Crusted  -  3

Sautéed Onions  -  4

Two Sautéed Prawns   -   12

Two Pan-Seared Scallops    -    16

South African Single Lobster Tail  -  Market Price

RED WINE BRAISED SHORT RIBS

Boneless beef short rib served in their sauce with potato puree  -  36

Two Sautéed Prawns   -   12

Two Pan-Seared Scallops    -    16

South African Single Lobster Tail  -  Market Price

WILD MUSHROOM RAVIOLI

Sautéed mushrooms and herbs stuffed in pasta dough, served with brown butter, fresh herbs,

pine nuts and parmesan cheese  -  30

SOUTH AFRICAN LOBSTER TAIL

2 Butter roasted lobster tails served with angel hair pasta and tossed with lemon beurre blanc  -  Market Price

GARLIC PRAWNS

Sautéed Gulf Shrimp in creamy garlic herb sauce with angel hair pasta  -  34

SCALLOPS

Pan-seared and served with cauliflower vanilla puree, crispy pancetta and cauliflower florets  -  40

 SALMON

Pan seared with a soy honey glaze and served with lemon grass risotto and sugar snap peas  -  39

ROASTED HALF DUCKLING

Maple Leaf Farms duck served with sherry-orange sauce and wild rice  -  31

MAPLE BOURBON ROASTED CHICKEN

Half-Roasted Chicken, Kentucky Bourbon Sauce, Shitake Mushroom & Asparagus Garnish, Potato Puree  -  26

WALLEYE

Panko-Crusted Walleye served with risotto cakes, herb aioli and tartar sauce -  28

Menu Items and Pricing Subject to Change without Notice.

*Please be advised that consuming raw or undercooked food may increase your risk of food borne illness

A LA CARTE

Balsamic Roasted Brussels Sprouts  -  10

Sauteed Wild Mushrooms  -  10

UH Lobster Mac -n- Cheese  -  28

UH Mac -n- Cheese - 10

DESSERTS

 

CRÈME BRULEE

Vanilla bean custard topped with caramelized sugar  -  10

DEATH BY CHOCOLATE

Flourless chocolate cake topped with whipped ganache mousse  -  10

PEANUT BUTTER CUP PIE

Crispy chocolate crust topped with peanut butter mousse and a hard chocolate shell  -  10

SCHAUM TORTE

Baked meringue topped with vanilla ice cream, whipped ganache mousse  -  10

 STRAWBERRY SHORTCAKE

Lemon and thyme semolina cake with strawberries and mascarpone cream  -  10

 

 COCONUT CUSTARD TART

Chocolate pastry filled with coconut custard, topped with rhubarb cherry compote and pistachios  -  10

 CARAMEL & ESPRESSO ENTREMET

Chocolate torte layered with coffee mousse, chocolate ganache and espresso caramel  -  10

Fine Dining

LOCATION & HOURS

UH_logo_white_FNL.png

S42 W31320 Highway 83
Genesee Depot, WI 53127

DIRECTIONS

Tuesday – Saturday: 4PM – Close

PHONE

262.968.4281

SUGGESTION BOX

Let us know how we are doing! contact@theunionhouse.com

© 2020 Lindy Enterprises Inc.

  • Facebook
  • Twitter
  • Instagram