Union Hall Inn

Summer Dining

 

~Appetizers~

  

            Pan seared, pancetta wrapped shrimp served with a fire roasted green chili and caramelized

            pineapple chutney. 10.            

              Cornmeal encrusted Maryland style crab cakes, served with a fresh cilantro aioli, red cabbage

            salad and grilled sweet corn. 11.

            Fried green olives stuffed with roasted garlic, served with a duo of tomato basil, and lemon herb

            aiolis.  8.

     Jumbo shrimp cocktail with a zesty cocktail sauce and preserved lemon. 9.  

            Broiled snails with sundried tomatoes, proscuitto ham, and roasted garlic, finished with a

            fresh oregano parmesan gratinee, served with toasted ciabatta bread. 10.

            Horseradish and fresh chive gnocchis with smoked salmon in a light dill cream sauce.  9.          

        Grilled marinated quail skewers, served on a bed of  mixed greens. Topped with crumbled goat

cheese, balsamic marinated strawberries, crispy prosciutto, and fried onions. Finished with a

strawberry balsamic vinaigrette. 10.                            

 

~Soups and Specialty Salads~ 

Baked French Onion Gratin  Cup 4.    Crock 5.                                                                

            Atlantic Salmon chowder with fresh leeks, red bliss potatoes and summer sweet corn. Bowl $5

Chef’s Creation           Cup 3.    Bowl 4.                                   

     

    Artichoke and summer tomato salad ~ additional $5

Field greens tossed with white balsamic vinaigrette topped with oven dried cherry tomatoes, artichokes, toasted pine nuts, Asiago cheese and crispy proscuitto ham.

            Caesar Salad  ~ additional $3

            Romaine lettuce tossed with our own Caesar dressing, garlic Parmesan croutons and anchovies.

            Champagne Soaked Summer Mixed Berry Salad ~ additional  $4.

            Spring greens tossed with blueberry champagne vinaigrette

            topped with red onion slaw, gorgonzola cheese, and pistachio nut praline. 

        House Salad

            Mixed greens, fresh vegetables, and choice of dressing.

 

      All dinners include choice of Chef’s soup or house salad, corn fritter or sorbet, appropriate starch and fresh vegetable. House soups and specialty salads may be substituted for an additional charge.

~Tavern Menu always available~

~Summer Entrees~

 

Pan seared filet of Atlantic salmon with a northern white bean salad and a warm roasted fennel and grape tomato vinaigrette.  22.

 

Grilled 16oz  Delmonico steak topped with whole roasted mushrooms, served with whipped potatoes

and UHI steak sauce. 25.

 

Barbeque duck breast served with pan fried white hominy grits, red cabbage salad, and a smoked barbeque sauce. 25.

 

Herb encrusted rack of lamb, served with pan fried potato pancakes and wilted baby spinach finished with a fresh herb, tomato, and Kalamata olive sauce. 30.

 

Grilled pork tenderloin medallions dusted with Szechwan peppercorns finished with a ginger peach coulis served with green onion potato pancakes. 24

 

Veal scaloppini lightly breaded and pan-fried finished with a pinot noir reduction and roasted garlic  olive oil served with whipped potatoes and wilted baby spinach. 25.

 

Grilled 8oz filet mignon topped with grilled tomatoes, crispy pancetta, and wilted greens served with whipped potatoes and a tomato basil aioli. 28.

 

Farfalle pasta with sautéed chicken, sweet Italian sausage,  bell pepper, fresh fennel and spinach

finished with a fresh herb pesto, garlic and extra virgin olive oil. 19. add shrimp 24.  

 

Fresh Fish Du Jour.  Market Price.

                                                                                                                                

Vegetarian options are always available. Fresh Adirondack produce is always changing in the late summer. Your server will inform you of today’s vegetarian selection.    Priced Daily.

 

Grilled marinated pillards of chicken served with fresh sweet corn and sage risotto finished with a Parmesan and Asiago cheese vinaigrette. 23.

 

 

 

Our food is prepared to order.  If you require special needs concerning diet or time,

please inform your server.  We will do our best to accommodate you.

 

An 18% gratuity will be added on groups of eight or more.

 

Chef Lauren Saltsman, CIA 1997

Pastry Chef Megan Henck, CIA 2004