Owner Chef Matthew Curtis

|Larger Plates | Pastas & Risotto|
|Appetizers | Soups/Salads | Sides | Desserts

Our freshly Hand-Made Pastas are all available ToGo!

  • Linguine
  • Fettucine
  • Ricotta Gnocchi

Also take home our:

  • Short Rib Chili
  • Creamy Crab Bisque
  • Hearty Pomodoro Sauce
  • Savory dry rub
  • house made dressing

All-New Dinner Menu


Short Rib Nachos 10
Cheddar fondue, House made pico, crisp flour tortillas

Fierro "fresh" Mozzarella Batonettes 10
Panko coated, locally made fresh mozzarella “Batons” served with our zesty pomodoro

Octopus & Sunchokes 12
Arugula, lemon, sunchokes & smoked paprika

BBQ Shrimp 10
Fire roasted jalapeño coulis, basmati timbale

Calamari 8
dusted with seasoned flour and flash fried, served with a Singapore dipping sauce

<-- Back to top

Soup & Salad (cup/bowl)

Soup D.G. mp
An ever changing preparation made with seasonal ingredients

BLT Salad 8
Romaine, gorgonzola, apple wood bacon, poached grape tomatoes

UCG Caesar or House Salad 6

Union City Chili 5/7
Braised beef with cannellini beans, Portobello mushrooms and bourbon

Crab Bisque 6/8
Our signature: velvety lump crab soup with a touch of brandy

Zuppa di Mussels & shrimp 12
PEI mussels, baby shrimp, garlic tomato broth served with toasted ciabatta

<-- Back to top

Larger Plates

Organic Chicken Breast 20
Pan roasted topped with gorgonzola & pecan-rosemary “gremolata"
over roasted garlic mashed potatoes

Pork Filet – bacon wrapped 24
horseradish demi-glace, cheddar mashed, asparagus

Blackened Mahi Mahi 23
Roasted grape tomatoes, capers, baby shrimp & basil over basmati

Chicken Cutlet Parmesan 17
with mozzarella and pomodoro sauce with hand-cut linguine

5 Spice Seared Salmon 21
Aged balsamic buerre blanc, pan roasted shiitakes, basmati, crispy leeks

Flat Iron Steak 22
Seared 8 oz flat iron served with bordelaise, haystack onions, garlic mashed

Boneless Beef Short Rib 24
Slowly braised served with natural juices, & gorgonzola over garlic mashed

5 oz. Filet* or 8oz. Filet* 20/29
Beef tenderloin with house rub, savory mashed potato & asparagus

14oz. Ribeye* 30
Center-cut rib steak with house rub, savory mashed potato & asparagus

<-- Back to top

Housemade Pasta - Best of Delaware (half/full)

All pasta is made in-house using fresh ingredients with wheat and semolina flours

Crab Fettuccine 16
Kennett shiitakes, burnt butter, crabmeat, toasted almonds, herb mascarpone

(Hand turned) Ricotta Gnocchi 14
Smoked bacon, brussel sprouts, goat cheese, fried sage

Hand cut Linguine or Fettuccine Pomodoro 8
Hand-made at UCG, a perfect side dish or light entrée

Gnocchi Pomodoro 10
Hand-made at UCG, a perfect side dish or light entrée

<-- Back to top


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

Mascarpone and Berry Crepes $8
thin crepes with warm center and chocolate fondue

<-- Back to top

Savory Sides, Toppers, Supplements

Linguini/Fettuccine pomodoro 4/5
Sautéed onions 4
Sautéed mushrooms 5
Mushrooms & Onions 6
Blue Cheese 3.5
Bordelaise sauce 3
UCG Fries 4
Crab Scampi 10
(4) Shrimp Scampi 9

<-- Back to top