APPETIZERS AND SMALL PLATES
MUSHROOM TART
Sautéed Mushrooms with a touch of cream wrapped in herb pastry dough - 14
Chardonnay
BAKED BRIE
Petite wheel of brie cheese served warm with seasonal fruit compote and grilled baguette - 14
Raspberry Kir Royale
ARTISANAL CHEESE PLATE
Chef selection of market cheeses, served with citrus marinated olive, fruit compote, spiced nuts, and crackers - 17
UH Pinot Noir
FIG AND BACON FLATBREAD
Caramelized onions, dried figs, bacon, and herbs on a puff pastry crust topped with bleu cheese, arugula,
and balsamic glaze - 14
Port
SHRIMP COCKTAIL
Lemon-butter poached prawns, house made cocktail sauce, tomato relish - 17
Gin Martini
ESCARGOT
French snails baked in rich garlic-herb butter and topped with puff pastry - 14
Chardonnay
"OLD FASHIONED" FROG LEGS
Four frog legs dipped in brandy old fashioned batter and fried crispy, served with citrus olive remoulade - 16
UH Old Fashion
OYSTERS ROCKEFELLER
Six oysters stuffed with pernod wilted spinach, topped with lemon cream and parmesan - 17
Nine Finger Stout
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 - cup 4 bowl 8
VEGETABLE DU JOUR - 5
UH HOUSE SALAD
Fresh mixed greens, toasted almonds, red peppers, fresh herbs, gorgonzola cheese and UH vinaigrette - 8
GRILLED CAESAR SALAD
Lightly grilled romaine hearts, house made Caesar dressing, parmesan cheese crisp - 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 - 46
Blackened, Charred or Bleu Cheese Crusted - 3
Sautéed Mushrooms or Onions - 4
Two Sautéed Prawns - 10
Two Pan-Seared Scallops - 16
South African Single Lobster Tail - Market Price
Cabernet Sauvignon
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 Mushrooms or Onions - 4
Two Sautéed Prawns - 10
Two Pan-Seared Scallops - 16
South African Single Lobster Tail - Market Price
Cabernet Sauvignon
RED WINE BRAISED SHORT RIBS
Boneless beef short rib served in their sauce with potato puree - 36
Graziano Red Zinfandel
BRAISED PORK SHANK
Chef Seasonal Inspiration - 30
Union House Red Blend
WILD MUSHROOM RAVIOLI
Sautéed mushrooms and herbs stuffed in pasta dough, served with brown butter, fresh herbs,
pine nuts and parmesan cheese - 30
Pinot Noir
SOUTH AFRICAN LOBSTER TAIL
2 Butter roasted lobster tails served with angel hair pasta and tossed with lemon beurre blanc - Market Price
Champagne
GARLIC PRAWNS
Sautéed Gulf shrimp in creamy garlic herb sauce with angel hair pasta - 28
Chardonnay
SPICED SCALLOPS
Lightly spiced, caramelized, and served with creamy herb polenta, honey butter and sautéed frisee - 40
Riesling
WILD SALMON
Pan seared over potato puree, topped with cardamom butter, and sautéed brussel sprouts with lemon maple cream and bacon - 39
ROASTED HALF DUCKLING
Maple Leaf Farms duck served with sherry-orange sauce and wild rice - 31
Pinot Noir
UH PECAN CRUSTED CHICKEN
Boneless, skinless chicken breast coated with pecan breading, served with maple bourbon sauce and potato puree - 26
Chardonnay
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
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
APPLE TART
Port soaked apples sit on top of a flaky pie crust and topped with a rosemary caramel sauce - 10
CHEESECAKE
Chef's Seasonal Inspiration - 10
Fine Dining