Union City Grille Spring Dinner Menu
Spring 2010

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 triangles with warm tomato dipping sauce

Clams & Sausage 10
Littleneck clams steamed in white wine with Andouille sausage, white beans, roasted piquillo peppers and toasted crostini

Diver Scallops 11
over cool soba noodles with teriyaki glaze, broccoli rabe and sesame seed

Soup & Salad cup/bowl

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

Arugula Salad 10
with radishes, toasted almonds, asparagus, goat cheese and citrus-basil 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

Pasta and Risotto small/large

Spring Risotto 11/20
with asparagus, lemon zest, basil and grated grana padano cheese

Penne alla Livornese 9/17
rustic sauce of pomodoro, capers, red pepper, garlic, onions and olives

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 gulf 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

“Award Winning” Union City Steaks* small/large

5 oz. Filet* or 8oz. Filet* 20/28
beef tenderloin with house rub, savory mashed potato and seasonal vegetable

12 oz New York Strip Steak * 29
traditionally aged center cut strip loin with house rub, mashed potato and 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

House Specials

Roasted Norwegian Salmon 22
pineapple, ginger and chili glazed salmon over lentils with broccoli rabe

Sea Scallops 25
with caramelized oyster mushrooms, melted leeks and mashed sweet potatoes

Organic Chicken Breast 24
oven roasted chicken breast topped with jumbo lump crab meat over
roasted garlic mashed potatoes with sautéed mushrooms

Chicken Cutlet 17
lightly breaded and seasoned with herbs and parmesan,
topped with shredded mozzarella and pomodoro sauce over hand-made linguine

Pork Osso Bucco 23
Berkshire pork shank slowly braised with rosemary-red wine jus over hand-turned ricotta gnocchi

Braised Beef Short Ribs “Bourguignon” 23
tender ribs braised in red wine with cheddar and horseradish mashed potato and broccoli rabe

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