top of page
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
Chef's Select cheeses | spiced nuts | marinated olives | seasonal accompaniments
Add artisan charcuterie upon request
MUSHROOM TART
Wild mushroom blend | parmesan | pastry crust | mustard cream | saba
OCTOPUS
Wild Spanish octopus | chorizo spice rub | patatas bravas | black garlic
LAMB MERGUEZ
Moroccan lamb sausage | delicata squash | apple butter | harissa | eggplant | sesame
BEEF CARPACCIO
Certifed Angus Beef | capers | dijonnaise | shallots | parmesan | grilled baguette
CRAB CAKE
Maryland blue crab | Louisiana remoulade | green tomato chow chow | tarragon
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, blue cheese crusted or pepper crusted available upon request
18 oz BONE-IN RIBEYE
12 oz NY STRIP
8 oz CENTER-CUT FILET
STEAK & CHOP FEATURE
SHORT RIBS
Certified Angus Beef 14oz boneless short rib | red wine | potato puree | baby carrots
PORK CHOP
Duroc 12oz bone-in chop | creamed spinach | pearl onions | fig bordelaise
DUCK
Maple Leaf Farms half duck | coffee rub | endive | morello cherry | celeriac | hazelnuts
SALMON
North Road salmon | maple hoisin | ancient grains | maitake mushrooms | yuzu | sesame
SCALLOPS
Atlantic sea scallops | cauliflower | leeks | marcona almonds | green apple
Squash Carbonara
Fresh bucatini | La Quercia guanciale | Hoard's Dairyman 'Castel' manchego | sage
WILD GAME FEATURE
The culinary teams seasonally inspired wild game feature
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
CHOCOLATE DECADENCE
Pomegranate-hibiscus curd | espresso mousse | salted caramel | GLD Goodland Coffee-chocolate ganache | praline crunch
KEY LIME PIE
Key lime custard | coconut-lime gremolata| saffron mascarpone | caramelized pineapple and rum coulis
graham crust
SCHAUM TORTE
Baked Meringue | vanilla bean ice cream | tuaca chantilly | rasberry coulis | amaretti crumble
bottom of page