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SOUPS & SALADS
HOUSE SALAD
Baby mixed greens | almonds | red peppers | gorgonzola | UH Vinaigrette
WEDGE SALAD
Baby gem lettuce | Jones Farm bacon | demi-sec tomatoes | pickled red onion
Hook's Little Boy Blue cheese dressing
LOBSTER BISQUE
Lobster knuckle meat | sherry | tarragon | flaky pastry crust
FRENCH ONION SOUP
Caramelized onions | thyme | brandy reduction | 3-cheese blend | garlic crouton
APPETIZERS & SHARE PLATES
SMOKED PORK BELLY
Nueske's thick-cut bacon | house-pickled vegetables | mushroom conserva | fig glaze
ARTISAN CHEESE PLATE
A selection of fine cheeses | spiced nuts | marinated olives | seasonal accompaniments
Add artisan charcuterie upon request
MUSHROOM TART
Wild mushroom blend | parmesan | flaky pastry crust | mustard cream | saba
SHRIMP SCAMPI
Garlic butter-roasted shrimp | Calabrian chili and pine nut tapenade | toasted bread
RABBIT SALCHICHA
Rabbit and white wine sausage| pipian verde | spiced chickpeas | roasted poblano
BEEF CARPACCIO
Shaved Certifed Angus Beef | capers | garlic dijonnaise | shallots | parmesan | grilled baguette
CRAB CAKE
Maryland blue crab | asparagus salad | dill hollandaise | saffron rouille
ENTREES
UNION HOUSE STEAKS
All Union House steaks are hand cut, Certified Angus Beef brands cuts
served with choice of potato and red wine demi glace
blackened or blue cheese crusted available upon request
18 oz BONE-IN RIBEYE
12 oz NY STRIP
8 oz CENTER-CUT FILET
STEAK FEATURE
SHORT RIBS
Certified Angus Beef red wine-braise | potato puree | baby carrots
PORK TENDERLOIN
Duroc pork | butternut squash | mulled cherries | sage | spiced pepitas
DUCK
Maple Leaf Farms half duck | za'atar | pomegranate molasses | parsnip puree | baby bok choy
SALMON
North Roads salmon | tikka spice | farro | sultanas | pecans | mint chutney
SCALLOPS
Atlantic diver scallops | sweet corn cream | blistered poblanos | epazote pistou | marcona almonds
RAVIOLI
LaClare Creamery herbed goat cheese | wild mushrooms | walnut pesto | basil oil
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
Sautéed Onions
Potato Puree
Roasted Fingerlings
Dauphinoise Potato
Truffle Creamed Spinach
Roasted Baby Carrots
Wild Mushrooms
Grilled Asparagus
Two Diver Scallops
Maryland Blue Crab Cake
South African Lobster Tail
DESSERTS
PISTACHIO CRÈME BRULEE
Caramelized pistachio custard | luxardo cherry | matcha | biscottini
IRISH CREAM CHEESECAKE
5 Farms Irish cream | chocolate crust | espresso mousse | GLD Goodland Coffee-chocolate ganache | almond crumble
WARM APPLE CRISP
Spiced apples | rolled oat crumble | cinnamon ice cream | salted caramel
SCHAUM TORTE
Baked Meringue | vanilla bean ice cream | tuaca chantilly | rasberry coulis | amaretti crumble
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