Appetizers or Light Entrées
*Beef Satay’s- Ten-ounces (three skewers) of Certified Black Angus goodness marinated with Sesame Oil-Ginger-Garlic-Soy, char grilled to your selection, served with homemade peanut sauce, rice pilaf and seared spinach with sweet roasted peppers.
11.95
*Shrimp & Almond Casino- Six large Black Tiger Shrimp sautéed with garlic, a pinch of crushed red pepper, sweet roasted red bell pepper and herb butter with seared spinach, served atop Creole rice pilaf with oven roasted almonds.
9.95

Thin Crust Pizzas
Cajun Andouille Sausage & Sweet Peppers- Spicy quarter cut Andouille sausage, with julienne sweet red, yellow, green bell peppers & red onion, with our gourmet five cheese blend and mild tomato sauce.
8.95
Pizza Margherita- A lovely classical pizza prepared on a thin crust brushed with roasted garlic infused olive oil, gourmet four cheese blend, fresh cracked pepper, diced tomatoes, finished with chiffonade cut fresh basil.
(Dear Guests, Sorry, absolutely no substitutions on our Thin Crust Pizza)
6.95

Entrée Salad’s
**Black Sesame Seared Ahi Tuna- Sushi grade Ahi tuna seared with black sesame seeds to Medium Rare- (unless specified otherwise specified by you to your server) cooked to order, arranged with organic light mixed greens tossed in a ginger-honey-mustard vinaigrette, Belgian endive leaves, alfalfa sprouts, crisp wantons, rimmed with wasabi, soy and ginger infused flying fish roe. A great spring/summer salad!    Lunch: 13.95 /Dinner: 14.95

Maurice Salad- Based on the fabulous J.L. Hudson Maurice salad & dressing recipe (there are diced hard boiled eggs in the dressing- they cannot be removed), chopped iceberg & romaine greens, julienne cut Black Forest ham, smoked turkey breast & Swiss cheese tossed in Maurice Dressing, garnished with green olive and sweet gherkin pickles.  11.95

Union Street Greek Salad- Fresh flat leaf organic spinach, chopped iceberg-romaine blend greens, kalamata olives, beets, red onion,, Roma tomatoes, Greek feta cheese, pepperoncini’s Nikki’s Greek dressing, served with fresh Onion-Rosemary Focaccia bread.   8.95
*Add Char Grilled Chicken Breast: 2.00 *Add Four-Poached Black Tiger Shrimp: 4.00 *Add Pistachio Baked Salmon Filet: 5.00
                                                                                                                                                                                                                                

Sandwich Specials
**Blackened Ahi Tuna Sandwich- A six ounce center cut of sushi grade Ahi Tuna, pan seared (cooked to medium rare unless specified otherwise by you) dusted with Creole Chef Paul Prudhommes Redfish Magic, served on a ciabatta roll with a side of lemon, leaf lettuce, red onion and tomato, with fresh tortilla chips, and a side of roasted red pepper & garlic aioli.  
9.95
*Union Street Filet Mignon Sandwich- Six ounces of center cut filet mignon medallions, char grilled, served on a grilled onion-rosemary Focaccia roll with Caesar mayonnaise, Spanish Manchego cheese, leaf lettuce and marinated Roma tomatoes.
13.95

Entrees & Pastas
*Creole Angel Hair Pasta- Six Black Tiger Shrimp, petite cut Andouille sausage, white wine, garlic, tomatoes, button mushrooms, finely julienne vegetable medley and spinach tossed in a zesty crème sauce with Romano cheese.
17.95
*Union Street’s “Cowboy Ribeye”- An Eighteen-ounce bone in piece of excellence, lightly dusted in Cajun seasoning and char grilled to your preference, served with vegetable of the day and our home-made baked beans.  
     21.95
*Bistro Steak Portobello- Two Char-Grilled Certified Black Angus Bistro steak, topped with wine braised julienne portabella       mushrooms and red onion atop Burgundy Brown sauce, served with Creole rice pilaf & vegetable of the day.
16.95

Executive Chef: Mr. John D. Wesenberg C.W.C/HACCP Certified-  Executive Sous Chef: Mr. Edward C. Hamilton Sous Chef: Mr. Jack Schutte

Line Chefs: Mr. Alphonso “Alfredo” Turner,  Mr. Jerrald “JP” Plunkett

Garde Mangers: Miss. Elaine “Short-Stuff” Riley & Mr. John “June” Hodgins, Mr. Charles “Charley” Truitt

Food Preparation Chefs: Ms. Carrie “CB” L. Burrous, Mr. Robert “Robere” Miller, Mr. Clifford “Rock-Head” Lipkovitch & Mr. Dionte “Anni” Doris

*Cooked To Order: Please Note; Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.