SOUPS & SALADS
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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
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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
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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
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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
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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