Executive Chef Robert Lhulier

Owner Chef Matthew Curtis

All-New Bar Menu

Crab Bisque 5/8
Creamy lump crab soup with a touch of brandy

Short Rib Chili 5
braised beef short ribs with white beans, portabellas, bourbon and cheddar corn bread

White Bean Hummus 7
seasoned with fresh lemon zest, roasted garlic and cumin;
with toasted pita chips, cucumber and olives

Calamari 9
dusted with seasoned flour and flash fried, served with a Singapore dipping sauce

“Grilled Ham and Cheese” 8
griddled fontina cheese and prosciutto squares with warm tomato dipping sauce

Mussels & Sausage 12
P.E.I. mussels steamed in clam broth with
chorizo sausage, roasted piquillo peppers, fresh tomato and grilled crostini

Wings 6
spicy, boneless chicken wings with hot and cool dipping sauces

Crab Fries 4
hand cut Idaho fries tossed with Old Bay

Flatbreads on toasted nan bread

Piedmont 6
prosciutto, goat cheese, arugula, and fontina cheese

Manhattan 6
smoked salmon, capers, red onion and mascarpone

Greek 6
roasted garlic, kalamtas, roasted peppers and feta

UCG 6
mushrooms, caramelized onions and feta

Sliders

$3 each

  • Cheeseburger
  • Blackened Crab Cake
  • Buffalo Chicken
  • Sausage, Peppers and Onions
  • Meatball and Parmesan


    Sandwiches
    With hand-cut Idaho potato fries

Chicken BLT 11
grilled chicken, tomato, onion, lettuce, double-smoked bacon,
and mayo on toasted brioche bun

UCG Crab Cake Sandwich 13
blackened jumbo lump crab cake, tomato, and remoulade sauce

Chicken Parmesan Sandwich 9
traditionally prepared with mozzarella and Pomodoro

UCG Burger 10
8 oz. sirloin burger, lettuce, tomato and onion, choice of cheese