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Chef Specials

Specialty Soups
French Onion Soup- Classic French Onion- Caramelized onions, beef & chicken stock, burgundy, garlic & herbs, topped with Union Streets gourmet five-cheese blend, broiler finished.  5.25

Appetizers or Light Entrées

House Smoked Salmon Pate- Fresh Atlantic salmon, hickory smoked blended with light capers, minced onion, fresh lemon juice, dill, a bit of mayonnaise & sour cream- delicious with chilled white wines. Lager or I.P.A. style beers, served with Carr’s English Crackers. 9.95

Maryland Style Crab Cakes- Lump & Special Crab meat, lightly textured, crab meat heavy, broiled, served atop fresh Black bean and Corn salsa with a side of lemon. 14.95

Entrée Salads
Chicken & Fruit with Pear Vinaigrette- Strawberries, seedless grapes, toasted almonds, sweet Vidalia onions, julienne chilled char grilled chicken breast, tossed in Pear vinaigrette. 11.95

J.L. Hudson Maurice - Original J.L. Hudson Maurice recipe (diced hard boiled eggs in the dressing), shredded lettuce, Black Forest ham, smoked turkey breast, Swiss cheese tossed in Maurice Dressing with green olives & sweet gherkin pickles.  11.95

Union Street Greek Salad- Flat leaf spinach, chopped greens, kalamata olives, beets, red onion, English cucumbers, Roma tomatoes, feta cheese, pepperoncini’s, tossed in our House made Greek vinaigrette. 

Sandwich Specials
Add a side of French fries to any of our sandwiches for 1.75

*Roasted Chilled Filet Mignon –Whole Tenderloin with a special dry rub, char grilled and oven roasted to medium rare- sliced & served cold with Caper-Vidalia sauce, atop sourdough baguette, light greens and tomato- you can cut with a butter knife. 13.95

*The Reuben- Our corned beef is locally sourced, cooked and trimmed in-house a half pound of thin-sliced excellence, served on grilled Marbled Rye with sauerkraut, Swiss cheese and 1000 Island dressing.  8.95
Smoked Turkey Breast Reuben- Prepared as the above.  8.95

*Chicken & Spinach Pappardelle- Tossed in tomato-wine sauce, with herb infused wide pappardelle pasta. 14.95

*Shrimp Tortellini- Half dozen large shrimp sautéed and tossed with tri-flavor tortellini, capers, mushrooms, garlic, cracked pepper, tomato- Chardonnay crème. 16.95

*Salmon Sauté – Pan seared salmon fillet, atop vermicelli pasta tossed with shiitake mushrooms, sun-dried tomatoes in a light wine-butter-herbs-roasted pepper sauce. 16.95


Executive Chef: Mr. John D. Wesenberg C.W.C/H.A.C.C.P. Certified    Sous Chefs: Mr. Alphonso Turner & Mr. Edward C. Hamilton
Line Chefs: Mr. Jack “313” Schutte, Mr. Antonio “Tony” Walker, Mr. Jerrold “JP” Plunkett : Occasional Guest Chefs; “Mr. Old School”,  “Waterloo” & “Nacho’s”
Garde Mangers: Miss. Elaine “Short-Stuff” Riley, Mr. Dionte “Anni” Dorris, & Mr. Charles “Charley” Truitt
Hot Food Preparation Chef (& General All About Busy-Body): Ms. Carrie “Sour Crème” Burrous
Cold Food Preparation Cooks: Mr. Robert “Robere” Miller, Mr. Clifford “Rock-Head” Lipkovitch & Mr. Raymond “Big Ray” Johnson




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