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The Union House
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Sautéed Mushrooms with a touch of cream wrapped in herb pastry dough
Petite wheel of brie cheese served warm with seasonal fruit compote and grilled baguette
Chef selection of market cheeses, served with citrus marinated olive, fruit compote, spiced nuts, and crackers
Caramelized onions, dried figs, bacon, and herbs on a puff pastry crust topped with bleu cheese, arugula, and balsamic glaze
Grilled Prawns and house-made ginger cocktail sauce
Crispy whiskey glazed pork belly, Butternut squash puree and arugula
French snails baked in rich garlic-herb butter and topped with puff pastry
Six oysters stuffed with Pernod wilted spinach, topped with lemon cream and parmesan
Our classic three cheese topped onion soup
Fresh mixed greens, toasted almonds, red peppers, fresh herbs, gorgonzola cheese and UH vinaigrette
Prime filet hand cut and cooked to your liking with red-wine demi-glace and dauphinoise potatoes; South African Single Lobster Tail - Market Price
Prime steak hand cut and cooked to your liking with garlic herb butter and potato puree; South African Single Lobster Tail - Market Price
Boneless beef short rib served in their sauce with potato puree; South African Single Lobster Tail - Market Price
Chef Seasonal Inspiration
Sautéed mushrooms and herbs stuffed in pasta dough, served with brown butter, fresh herbs, pine nuts and parmesan cheese
2 Butter roasted lobster tails served with angel hair pasta and tossed with lemon beurre blanc
Sautéed Gulf Shrimp in creamy garlic herb sauce with angel hair pasta
Pan-seared and served with butternut squash puree, pomegranate and balsamic reduction
Pan seared over potato puree, topped with cardamom butter, and sautéed brussel sprouts with lemon maple cream and bacon
Maple Leaf Farms duck served with sherry-orange sauce and wild rice
Boneless, skinless chicken breast coated with pecan breading, served with maple bourbon sauce and potato puree
Panko-Crusted Walleye served with risotto cakes, herb aioli and tartar sauce
Vanilla bean custard topped with caramelized sugar
Flourless chocolate cake topped with whipped ganache mousse
Crispy chocolate crust topped with peanut butter mousse and a hard chocolate shell
Port soaked apples sit on top of a flaky pie crust and topped with a rosemary caramel sauce
Chef's Seasonal Inspiration
Sautéed Mushrooms with a touch of cream wrapped in herb pastry dough
Petite wheel of brie cheese served warm with seasonal fruit compote and grilled baguette
Chef selection of market cheeses, served with citrus marinated olive, fruit compote, spiced nuts, and crackers
Caramelized onions, dried figs, bacon, and herbs on a puff pastry crust topped with bleu cheese, arugula, and balsamic glaze
Grilled Prawns and house-made ginger cocktail sauce
Crispy whiskey glazed pork belly, Butternut squash puree and arugula
French snails baked in rich garlic-herb butter and topped with puff pastry
Six oysters stuffed with Pernod wilted spinach, topped with lemon cream and parmesan
Our classic three cheese topped onion soup
Fresh mixed greens, toasted almonds, red peppers, fresh herbs, gorgonzola cheese and UH vinaigrette
Prime filet hand cut and cooked to your liking with red-wine demi-glace and dauphinoise potatoes; South African Single Lobster Tail - Market Price
Prime steak hand cut and cooked to your liking with garlic herb butter and potato puree; South African Single Lobster Tail - Market Price
Boneless beef short rib served in their sauce with potato puree; South African Single Lobster Tail - Market Price
Chef Seasonal Inspiration
Sautéed mushrooms and herbs stuffed in pasta dough, served with brown butter, fresh herbs, pine nuts and parmesan cheese
2 Butter roasted lobster tails served with angel hair pasta and tossed with lemon beurre blanc
Sautéed Gulf Shrimp in creamy garlic herb sauce with angel hair pasta
Pan-seared and served with butternut squash puree, pomegranate and balsamic reduction
Pan seared over potato puree, topped with cardamom butter, and sautéed brussel sprouts with lemon maple cream and bacon
Maple Leaf Farms duck served with sherry-orange sauce and wild rice
Boneless, skinless chicken breast coated with pecan breading, served with maple bourbon sauce and potato puree
Panko-Crusted Walleye served with risotto cakes, herb aioli and tartar sauce
Vanilla bean custard topped with caramelized sugar
Flourless chocolate cake topped with whipped ganache mousse
Crispy chocolate crust topped with peanut butter mousse and a hard chocolate shell
Port soaked apples sit on top of a flaky pie crust and topped with a rosemary caramel sauce
Chef's Seasonal Inspiration
Menu for The Union House provided by Allmenus.com
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