APPETIZERS AND SMALL PLATES
MUSHROOM TART
Sautéed Mushrooms with a touch of cream wrapped in herb pastry dough - 14
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 - 17
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
SHRIMP COCKTAIL
Grilled Prawns and house-made ginger cocktail sauce - 18
PORK BELLY
Crispy whiskey glazed pork belly, Butternut squash puree and arugula - 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 - 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
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 - 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 Mushrooms or 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
BRAISED PORK SHANK
Chef Seasonal Inspiration - 32
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 butternut squash puree, pomegranate and balsamic reduction - 40
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
UH PECAN CRUSTED CHICKEN
Boneless, skinless chicken breast coated with pecan breading, served with maple bourbon sauce and 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
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