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All-New Dinner Menu
Appetizers
Barbecued Shrimp 11
tangy, savory shrimp with roasted peppers, tomato and onion over toasted brioche
White Bean Hummus 7
seasoned with fresh lemon zest, roasted garlic and cumin;
with toasted pita chips, cucumber and olives
Flatbread 10
with jumbo lump crab, sautéed mushrooms, mozzarella and chives
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 spicy sausage, roasted piquillo peppers, fresh tomato and grilled crostini
Diver Scallops 11
over cool soba noodles with teriyaki glaze, broccoli and sesame seed
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Soup & Salad
Union City Chili 5/7
braised beef short rib with cannellini beans, tomato, portobello and bourbon topped with sharp cheddar and corn bread crouton
Crab Bisque 5/8
creamy and velvety lump crab soup with a touch of brandy
Classic Caesar Salad 7
romaine hearts with roasted red peppers, croutons,
shaved parmesan and tangy garlic dressing
Union City House Salad 6
mixed greens, grape tomatoes, cucumbers, carrots, and croutons
with white balsamic vinaigrette
Greek Salad 8
romaine, feta cheese, tomato, cucumber, kalamata olives, and red onion, with white balsamic vinaigrette
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"Award Winning" Union City Steaks & Chops*
5 oz. Filet* or 8oz. Filet* 20/28
beef tenderloin with house rub, savory mashed potato and seasonal vegetable
Steak Frites* 22
8 oz. flat iron steak with hand-cut fries and sauce bordelaise
14oz. Ribeye* 30
center-cut rib steak with house rub, savory mashed potato
and seasonal vegetable
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House Specials
Norwegian Salmon 22
grilled with pineapple, ginger and sweet corn relish over lentils with asparagus
Sea Scallops 25
pan-roasted with fennel seed, almond basmati rice, summer green beans and vanilla-corn cream
Organic Chicken Breast 24
oven roasted with brown-sugared cannelini beans, broccoli and herbed pan jus
Chicken Cutlet 17
lightly breaded and seasoned with herbs and parmesan, topped with shredded mozzarella and pomodoro sauce over hand-cut linguine
Pork Filet Mignon 24
wrapped in applewood smoked bacon and grilled with cheddar-horseradish mashed potatoes and blackened green beans, bourbon-maple demi-glace
Union City Blackened Crab Cakes 25
spicy seared lump crab cakes over basmati rice with seasonal vegetable and caper-horseradish beurre blanc
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness
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Pastas & Risotto
All pasta is made in-house using fresh ingredients
with wheat and semolina flours
“BLT” Risotto 15/30
Neuske’s smoked bacon, cold water lobster and fresh tomato risotto with sweet basil, lemon and mascarpone
Penne alla Melanzane 9/17
rustic sauce of eggplant, fresh tomato, garlic, shallots, capers, pesto and parmesan
Ricotta Gnocchi Gratin 9/17
roasted exotic mushrooms with tender hand-made gnocchi in silky goat cheese fondue drizzled with truffle oil
Crab and Shrimp Fettucine 24
sautéed jumbo lump crab and plump shrimp over hand-cut fettucine with leeks, shiitakes and tomato cream
Fettucine or Linguine con Pomodoro 7/14
Hand-made at UCG, a perfect side dish or light entrée
Ricotta Gnocchi con Pomodoro 8/16
Hand-made at UCG, a perfect side dish or light entrée
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Desserts
Cheesecake Brûlée $8
caramelized cheesecake with raspberry sauce
Tiramisu $7
lady fingers soaked in espresso liqueur and layered
with chocolate and mascarpone cheese
Rice Pudding Brûlée $8
seasoned with Jamaican rum, vanilla bean, orange zest
and cinnamon
Sorbet or Gelato $6
ask your server about today’s flavors
Chocolate Truffle $8
decadent chocolate ganache topped with a dark chocolate shell
Apple Normandy $8
thinly sliced apples in a pastry shell, served warm
with vanilla ice cream
Mascarpone and Berry Crepes $8
thin crepes with warm center and chocolate fondue
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Sides
Seasonal Vegetables – $5
Broccoli Rabe – $6
Sautéed Mushrooms – $5
Fries – $4
Sautéed Onions – $4
Corn Bread – $4
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