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APPETIZERS AND SMALL PLATES

 

 

MUSHROOM TART

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

Rosemary 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 Blue point oysters stuffed with pernod wilted spinach, topped with lemon cream and parmesan   -  17

Nine Finger Stout


GRILLED CORN CUSTARD

Savory corn custard with seared sea scallop, roasted cherry tomatoes, fried polenta, and herb salad   -  15

Rosemary Mezcal Cocktail

BLEU BEEF TARTARE

Minced beef tenderloin, whipped bleu cheese, fried egg, and rye crisps   -  16

Sazerac

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

Choice filet hand cut and cooked to your liking with red-wine demi-glace and dauphinoise potatoes  -  39

Blackened, Charred or Bleu Cheese Crusted  -  3

Sautéed Mushrooms or Onions  -  4

South African Single Lobster Tail  -  Market Price

Cabernet Sauvignon

NEW YORK STRIP STEAK

Choice steak hand cut and cooked to your liking with garlic herb butter and potato puree  -  46

Blackened, Charred or Bleu Cheese Crusted  -  3

Sautéed Mushrooms or Onions  -  4

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

PANCETTA WRAPPED PORK ROULADE

Pancetta wrapped pork tenderloin stuffed with cornbread, roasted, and served with sweet pea puree  -  30

Cabernet Franc – Avis De Vin Fort

WILD MUSHROOM RAVIOLI

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

pine nuts and parmesan cheese  -  30

Champagne

SOUTH AFRICAN LOBSTER TAIL

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

Champagne​

GARLIC PRAWNS

Sautéed Gulf shrimp in creamy garlic herb sauce with house made pasta  -  28

Chardonnay​

SPICED SCALLOPS

Lightly spiced, caramelized, and served with creamy herb polenta, honey butter and sautéed frisee  -  40

Riesling

ALASKAN HALIBUT

Pan roasted and served with citrus – olive tapenade, sugar snap peas and dauphinoise potatoes  -  39

Petite Arvine Favre et Fils

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

BREAD PUDDING

Chocolate bread pudding swirled with salted caramel and heath crunch  -  10

 

CRÈME BRULEE

Vanilla bean custard topped with caramelized sugar  -  10

SCHAUM TORTE

Raspberry and vanilla swirled baked meringue topped with raspberry mousse, fresh whipped cream,

and mango sauce  -  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

STRAWBERRY CHEESECAKE

Vanilla cheesecake served with strawberry and shortbread crumb  -  10

PRINT FRIENDLY MENU

Fine Dining

LOCATION & HOURS

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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.

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