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
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
SOUTH AFRICAN LOBSTER TAIL
South African lobster grilled and tossed with angel hair pasta sauteed with leeks,
asparagus and lemon cream - Market Price
GARLIC PRAWNS
Grilled prawns served with potato gnocchi, tomato-basil sauce, pesto and balsamic reduction - 34
SCALLOPS
Pan-seared and served with cauliflower vanilla puree, sauteed corn, brussel leaves 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
PHEASANT BREAST
Airline Breast Filled with pistachio, ricotta and sausage stuffing blackberry reduction and creamy mushroom polenta - 39
CHEESE RAVIOLI
Ravioli sauteed in browned butter with fava beans, english peas and fennel alfredo - 30
Two Sautéed Prawns - 12
Two Pan-Seared Scallops - 16
South African Single Lobster Tail - Market Price
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
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
CARAMEL & ESPRESSO ENTREMET
Chocolate torte layered with coffee mousse, chocolate ganache and espresso caramel - 10
Fine Dining