Starters

Shrimp Scampi
Served with Quinn Farm Roasted Spaghetti Squash and Curried Walnuts
$8.50

Pan Fried Blue Crab Cakes
Accompanied with Mixed Greens dressed with a Andouille Vinaigrette
$8.00

Fried Tuna Dumplings
Over House Made Kim Chee and dressed with a Roasted Garlic Soy Vinaigrette
$7.50

Mushroom Wontons
Stuffed with Portobello Mushroom and Amaltheia Chevre served
in a Mushroom Jus and Shaved Pecorino Romano
$6.50

Soup or Salad

Entrees served with Union Green Salad tossed with your choice of Vinaigrette
or we would be happy to substitute any of the following for a small addition.

Caesar
Romaine Hearts tossed with Caesar Dressing, Cracked Black Pepper,
Shaved Parmesan, and Fresh made Croutons
$5

Spring Salad
Mixed Greens tossed Roasted Hazelnuts and Kasseri Cheese dressed with a Hibiscus Vinaigrette
$5

Soup du Jour
$4

Main Course

Roasted Huckleberry Chicken
With Buttermilk Whipped Potatoes and Glazed Carrots dressed with a
Huckleberry Pan Gravy
$19

Chef’s Wine Recommendation: Crios, Rose’ of Malbec, Argentina

Seafood Medley
Sautéed and served over Black Truffle Fresh Pasta tossed with Organic Spaghetti Squash and Fresh Tarragon in a Roasted Garlic Parmesan Broth
$23

Chef’s Wine Recommendation: Whitehall Lane, Sauvignon Blanc, Napa Valley, California

Grilled Pork Loin
Chimi Churi Marinated and served over Italian Bacon Whipped Potatoes and Roasted Root Vegetables
$25
Chef’s Wine Recommendation: Heron Merlot, California

Pan Roasted Duck Breast
Paired with a Kamut Berry Pilaf and Sautéed Red Peppers finished with an Orange Soy Glaze
$24
Chef’s Wine Recommendation: Rosenblum Syrah, Santa Barbara County, California
 

Market Fresh Fish
Over Creamy French Lentils and Caramelized Fennel topped with a Saffron Beurre Blanc
$25
Chef’s Wine Recommendation: Sebastini, Sonoma Coast California

Grilled Buffalo NY
With Truffled Lyonnaise Potatoes and Creamed Spinach
$28

 Chef’s Wine Recommendation: Klinker Brick Lodi Zinfandel, California

Grilled Beef Tenderloin
Paired with Organic Roasted Potatoes, Parsnips and Apples dressed with a Caramelized Onion Demi
$29

Chef’s Wine Recommendation: Woodward Canyon Cabernet Sauvignon Nelms Road, Washington
 

Executive Chef ~ Nick Mehmke

Vegetarian Meals Made Upon Request

Chef Mehmke tries to use the freshest ingredients possible so our menu will change according to the seasons.

On groups of 8 or more we are unable to do separate checks and a 15% gratuity will be added.

 

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For Reservations

1 Grand Union Square ·  P.O. Box 1119 · Fort Benton, MT   59442  USA  ·  Tel:  406 622 1882
Toll Free: 1 888 838 1882  ·  Fax:  406 622 5985  ·  email: info@grandunionhotel.com
website: www.grandunionhotel.com

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