SOUPS & SALADS

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

WISCONSIN CHEESE PLATE
A selection of five Wisconsin made artisan cheeses
served with various accompaniments
add artisan charcuterie 
 
 
BACON & FIG FLATBREAD
Caramelized onions, Jones Family Farm applewood bacon,
fig jam, puff pastry
 

MUSHROOM TART
Cultivated mushroom duxelle, parmesan,
herbed pastry crust, mustard cream sauce
 

HEIRLOOM TOMATO PANZANELLA
Pink Teepee Farms heirloom tomatoes, mizuna, champagne vinaigrette,
focaccia croutons, burrata cheese, pesto
 

BEEF TARTARE
Hand cut beef tenderloin, fine herbs, dijonnaise, shallot, caper,
preserved lemon, grilled baguette
 

SESAME TUNA
Sesame crusted Ahi tuna, cucumber and seaweed salad, pickled daikon radish
ginger-ponzu 
 

OYSTERS ROCKEFELLER
Six Gulf Coast oysters garlic & parmesan creamed spinach, lemon
 

ENTREES

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
- 4oz New York Strip
- 8oz Beef Filet   
 

WILD GAME FEATURE
The culinary teams seasonally inspired wild game feature
 

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, Mediterranean cous cous,
shallots, pomegranate molasses
 
 
STUFFED QUAIL
Two Manchester Farms quails, cornbread-sausage stuffing, maitake mushrooms,
summer truffles, sweet corn cream,
truffle & aleppo pepper honey

 
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
 
 
SHRIMP RISOTTO
Grilled jumbo shrimp, saffron risotto, roasted cherry tomatoes,
shrimp consommé, Wisconsin Chanterelle mushrooms, pea tendrils
 
 
SALMON FILET
Pan seared wild caught sockeye salmon, harissa,
Moroccan eggplant caponata, delicata squash
 

LOBSTER TAILS
Roasted South African lobster tail, butter poached lobster tail meat,
baby vegetable melange, lobster cream, tarragon oil
summer flower blossoms
 
 
WILD CAUGHT SEAFOOD FEATURE
The culinary teams seasonally inspired seafood feature
 

A LA CARTE

Potato Puree
Sauteed Mushrooms 
Dauphinoise 
Sautéed Onions 
Confit fingerlings 
Grilled Asparagus
Summer Truffles
Foie Gras Butter
Two Grilled Shrimp
Two Pan-Seared Scallops
South African Lobster Tail

DESSERTS

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