14 Union Menus
Lunch | Dinner | Wine List
14 Union Soups
Clam Chowder cup 4 bowl 6
Soup of the Day cup 4 bowl 6
Appetizers
Spinach & Artichoke Dip 7
Served with toasted pita chips.
Shrimp Cocktail 12.00
4 fresh shrimp with cocktail sauce.
Mediterranean Style Crostini 6.50
Herbed crostini with diced tomatoes, basil, and parmesan cheese.
Drizzled with extra virgin olive oil.
Crispy Fried Calamari 7.50
Served with a spicy marinara sauce.
Vegetable Spring Rolls 8
Vegetable filled spring rolls served with a sweet chili sauce.
Coconut Shrimp 10.50
Golden fried and served with an orange ginger soy dipping sauce.
Clams Casino 9.50
Littlenecks broiled with herbed bread crumbs and crisp bacon.
Crab Cakes 10
A light blend of lump crab meat with panko breadcrumbs. Served with a remoulade sauce.
Scallops Wrapped in Prosciutto 9.50
Fresh sea scallops baked with prosciutto and drizzled with a balsamic reduction and extra virgin olive oil.
Lobster & Crab Rangoon 8
Lobster and crab rangoons golden fried and served with an orange ginger soy sauce.
Seared Beef Bruschetta 9
Thinly shaved medallions of beef, pan seared and topped with caramelized onions, melted blue cheese
and fresh tomatoes on a toasted crostini.
Mussels Bianco 11
Steamed in garlic, lemon, and white wine.
Chicken Tenders 9.50
Homemade breaded chicken tenders served with a BBQ sauce and French fries.
Onion Rings 5.00
Salads
Garden Salad 6
Ask your server for available dressings.
Spinach Salad 8.50
Baby spinach, sliced mushrooms, and crumbled hard boiled egg with a bacon sherry vinaigrette.
Caesar Salad 7
With grilled chicken 10.50 • With broiled Gulf shrimp 12.50
Maple Seared Salmon Salad 12.50
Maple seared salmon served over fresh greens with candied butternut squash and grilled red onion
with a balsamic glaze.
14 Union’s Waldorf Salad 9
Sliced Granny Smith apples, gorgonzola cheese, cranberries and candied pecans
served over greens with an apple cider vinaigrette.
Sandwiches
All sandwiches served with french fries and a pickle
Dockside Burger 7.50
Half-pound fresh ground beef served with lettuce, tomato, and onion on a bulky roll.
Add additional 50¢ each: cheese (American, Swiss, or cheddar),
bacon, sautéed mushrooms, or sautéed onions.
Fish Sandwich 7.50
Breaded and fried cod filet served on a bulky roll with lettuce, onion, and tomato.
Lobster Roll 16.50
Fresh Maine lobster with a garlic mayo on a buttered bun.
Clam Roll 11.50
Fried whole bellied clams golden fried and served on a buttered bun.
Chicken Caesar Wrap 8.50
Grilled chicken and fresh tossed Caesar salad in a tortilla wrap.
Crispy Chicken Sandwich 9.50
Golden fried chicken breast topped with bacon and melted provolone cheese.
Served on a bulky roll with lettuce and tomato.
Blackened Chicken Sandwich 8.50
Chicken breast blackened with Cajun spices and served on a French roll
with sautéed peppers and mushrooms.
Shaved Steak & Cheese Sandwich 10.50
Thinly-sliced steak with caramelized onions, Swiss cheese, and au jus on a French baguette.
Lunch Specialties
Fish & Chips 10.50
Fresh cod filets battered and fried golden brown and served with French fries.
Herb Crusted Haddock 11.50
Fresh haddock filets lightly dusted with herbed bread crumbs and sautéed.
Served with a creamy risotto and fresh vegetables.
Marinated Steak Tips 10.50
Sirloin tips marinated and grilled.
Served with garlic mashed potatoes and fresh vegetables.
Chicken Siciliana Pasta 11
Chicken tenderloins sautéed with diced prosciutto, mushrooms, tomatoes and spinach
in a marsala cream sauce over penne pasta.
Baked Stuffed Scrod 11
Fresh Atlantic haddock filet topped with our buttery bread crumbs and house seafood stuffing and baked.
Served with garlic mashed potatoes and fresh vegetables.
Grilled Pork Tenderloin 9
Served with garlic mashed potatoes and fresh vegetables and a roasted garlic sauce.
Grilled Salmon 12.50
Served with rice and fresh vegetables and a lemon thyme beurre blanc sauce.
Haddock Florentine 10.50
Baked with spinach, diced tomatoes and a seafood stuffing.
Served with garlic mashed potatoes and fresh vegetables
14 Union Soups
Clam Chowder cup 4 bowl 6
Soup of the Day cup 4 bowl 6
Salads
Garden Salad 6
Ask your server for available dressings.
Spinach Salad 8.50
Baby spinach, sliced mushrooms, and crumbled hard boiled egg with a bacon sherry vinaigrette.
Caesar Salad 7
With grilled chicken 10.50 • With broiled Gulf shrimp 12.50
14 Union’s Waldorf Salad 9
Sliced granny smith apples, gorgonzola cheese, cranberries and candied pecans
served over greens with an apple cider vinaigrette.
Appetizers
Spinach & Artichoke Dip 7
Served with toasted pita chips.
Shrimp Cocktail 12.00
4 fresh shrimp with cocktail sauce.
Mediterranean Style Crostini 6.50
Herbed crostini with diced tomatoes, basil, and parmesan cheese.
Drizzled with extra virgin olive oil.
Crispy Fried Calamari 7.50
Served with a spicy marinara sauce.
Vegetable Spring Rolls 8
Vegetable filled spring rolls served with a sweet chili sauce.
Coconut Shrimp 10.50
Golden fried and served with an orange ginger soy dipping sauce.
Clams Casino 9.50
Littlenecks broiled with herbed bread crumbs and crisp bacon.
Crab Cakes 10
A light blend of lump crab meat with panko breadcrumbs. Served with a remoulade sauce.
Scallops Wrapped in Prosciutto 9.50
Fresh sea scallops baked with prosciutto and drizzled with a balsamic reduction and extra virgin olive oil.
Lobster & Crab Rangoon 8
Lobster and crab rangoons golden fried and served with an orange ginger soy sauce.
Seared Beef Bruschetta 9
Thinly shaved medallions of beef, pan seared and topped with caramelized onions, melted blue cheese
and fresh tomatoes on a toasted crostini.
Mussels Bianco 11
Steamed in garlic, lemon, and white wine.
Chicken Tenders 9.50
Homemade breaded chicken tenders served with a BBQ sauce and French fries.
Onion Rings 5
Sandwiches
All sandwiches served with french fries and a pickle
Dockside Burger 7.50
Half-pound fresh ground beef served with lettuce, tomato, and onion on a bulky roll.
Add additional 50¢ each: cheese (American, Swiss, or cheddar),
bacon, sautéed mushrooms, or sautéed onions.
Lobster Roll 16.50
Fresh Maine lobster with a garlic mayo on a buttered bun.
Clam Roll 11.50
Fried whole bellied clams golden fried and served on a buttered bun.
Crispy Chicken Sandwich 9.50
Golden fried chicken breast topped with bacon and melted provolone cheese.
Served on a bulky roll with lettuce and tomato.
Seafood
Oven Roasted Haddock 18
Fresh haddock filet roasted and served with lobster raviolis in a creamy pesto sauce.
Roasted Salmon in Puff Pastry 18
Fresh Kubiak salmon baked in a flaky puff pastry shell and served with grilled vegetables and lemon/dill sauce.
Pan Seared Sea Scallops 19.50
Fresh sea scallops pan seared and served with a creamy risotto and finished with a lobster beurre blanc.
Shrimp Scampi 18.50
Fresh gulf shrimp sautéed with white wine, garlic, and butter over linguine.
Grilled Atlantic Swordfish 19.50
Served over creamy risotto with steamed asparagus and a roasted red pepper purée.
Herb Crusted Haddock 18
Fresh haddock lightly dusted with herbed bread crumbs and sautéed.
Served with a creamy risotto and fresh vegetables.
Seafood Bouillabaisse 21
Shrimp, Mussels, Scallops and Fish steamed in a savory saffron flavored tomato broth with an herbed crostini.
Steak, Chops, and Chicken
Chicken Siciliana Pasta 16
Chicken tenderloins sautéed with diced prosciutto, mushrooms, tomatoes and spinach
in a marsala cream sauce over penne pasta.
Half Roasted Chicken 17.50
Half herb roasted chicken served with garlic mashed potatoes and fresh vegetable.
Marinated Steak Tips 16
Sirloin tips marinated and grilled and served with garlic mashed potatoes and fresh vegetables.
Stuffed Chicken Breast 18
Boneless breast of chicken stuffed with prosciutto and provolone cheese with a Madeira wine sauce.
Served with garlic mashed potatoes and fresh vegetables.
Grilled Tuscan Sirloin 22
Center cut sirloin rubbed with olive oil and garlic and grilled.
Served with creamy risotto and grilled asparagus.
Tornados of Beef 19
Tender medallions of beef wrapped in bacon and pan seared. Served with a roasted garlic sauce,
garlic mashed potatoes and fresh vegetable and port wine reduction sauce.
Grilled Pork Tenderloin 18.50
Served with garlic mashed potatoes and fresh vegetables and a roasted garlic sauce.
Surf and Turf 22
2 medallions of tender beef wrapped in bacon served with 2 seared jumbo scallops
with a lobster beurre blanc and garlic mashed potatoes and fresh vegetables.
Seafood Pasta 21
Fresh shrimp, scallops, and swordfish sautéed with roasted peppers, diced tomatoes, baby spinach and garlic
with a lemon basil sauce over lobster ravioli.
Crispy Fried Seafood
All fried items served with french fries and a pickle
Fish & Chips 14.50
Whole Belly Clams 18.50
Dockside Fried Platter 23.50
Fresh shrimp, scallops, clams, and haddock fillet fried golden brown.
Red Wines
Fruit Driven Reds...light and fruity Easy drinking wines. Simple, light-bodied, and straightforward.
‘04 Merlot, Fish Eye, CA 5.75 21
‘02 Cabernet Sauvignon, Doghouse, CA 24
‘04 Beaujolais Village, Jadot, France 26
‘02 Merlot, Red Diamond, WA 26
‘03 Cabernet Sauvignon, Avalon, CA 7 26
‘04 Pinot Noir, Mark West, CA 7.50 28
‘03 Sangiovese, Pepi, CA 29
‘04 Pinot Noir, Matua, New Zealand 31
‘04 Merlot, Casa Lapostolle, Chile 33
‘01 Sangiovese, Atlas Peak, CA 36
‘04 Pinot Noir, Erath, OR 38
Smooth, Sexy, and Elegant...medium bodied Smooth and silky. A good match with grilled food.
‘04 Shiraz, Cockatoo Ridge, Australia 6 22
‘03 Shiraz, Jakes Fault, CA 26
‘03 Malbec, Budini, Argentina 27
‘03 Zinfandel, Three Thieves, CA (1 liter jug) 6.50 29
‘04 Cabernet Sauvignon,Alamos, Argentina 29
‘03 Merlot, Genofranco, Italy 8 30
‘03 Zinfandel “Sierra Series”, Renwood, CA 32
‘03 Syrah, Shooting Star, CA 33
‘03 Pinot Noir, Rutz, CA 35
‘03 Shiraz, Starve Dog Lane, Australia 36
‘04 Pinot Noir, Coldstream Hills, Australia 40
‘02 Cabernet Sauvignon, Chateau St. Michelle, WA 45
NV3 Cabernet/Merlot “Cuvée”, Cain Cellars, CA 47
Big, Robust Reds...full bodied and full intensity. Often described as voluptuous and “over the top”. Packed with flavor. Great with a steak.
‘03 Cabernet Sauvignon, Hayman & Hill, CA 33
‘03 Petit Syrah, David Bruce, CA 38
‘02 Merlot “Estate”, DeLoach, CA 38
‘03 Cabernet Sauvignon, Liberty School, CA 41
‘01 Syrah, “Arroyo Grande”, Qupe, CA 45
‘03 Merlot, Matanzas Creek, CA 47
‘04 Pinot Noir, “Premier Cuvée” Archery Summit, OR 59
‘03 Cabernet Sauvignon “Estate”, Chateau Montelena, CA 62
White Wines
Bubbles, Bubbles...A perfect start to any meal. Sparkling wines are a classic match with oysters and shellfish.
NV Brut, Cockatoo Ridge, Australia 8 29
NV Brut, Roederer Estate, CA 45
NV Brut, “White Star”, Moët & Chandon, France 67
Light & Fruity...soft, simple, and slightly sweet. Kick back and relax with a glass of one of these white wines. An easy way to enjoy the view.
‘04 White Zinfandel, “Stone Cellars”, Beringer, CA 5.50 20
‘05 Pinot Grigio, “Stone Cellars”, Beringer, CA 5.50 20
‘04 Sauvignon Blanc, Fish Eye, CA 22
‘05 Chenin Blanc, Ken Forrester, South Africa 23
‘05 Riesling, Hogue Cellars, WA 6 23
‘05 Sauvignon Blanc, Indaba, South Africa 27
‘05 Riesling, Blue Fish, Germany 29
‘04 Pinot Gris, A to Z, OR 32
Lively and Refreshing...dry, crisp, and light wines. Bold, structured, and invigorating. These wines are great with seafood.
‘04 Orvieto Classic, Ruffino, Italy 23
‘04 Pinot Grigio, Villa del Borgo, Italy 7 25
‘04 Chardonnay, Alamos, Argentina 25
‘05 Sauvignon Blanc, Matua, New Zealand 7.50 26
‘03 Chardonnay, Chateau St. Michelle, WA 8 29
‘04 Chardonnay, “Naked”, Four Vines, CA 32
‘04 Pinot Grigio, Plozner, Italy 37
‘04 Chardonnay, “Unoaked”, Kim Crawford, Australia 38
‘04 Sauvignon Blanc, Frog’s Leap, CA 42
Big, Rich and Ripe...medium to full bodied. Lots of flavor. Smooth and heavy. Great on their own or with a full flavored meal.
‘05 Chardonnay, “Rawsons Retreat” Penfolds, Australia 6.50 24
‘04 Pinot Bianco, Alois Lageder, Italy 29
‘04 Chardonnay, Greg Norman Estates, Australia 33
‘04 Chardonnay, “Sonoma”, Chateau St. Jean, CA 36
‘04 Chardonnay “RRR”, Sonoma Cutrer, CA 45
‘04 Pinot Gris/Pinot Blanc, Au Bon Climat, CA 46
‘04 “Conundrum”, Caymus, CA 51
‘04 Chardonnay, Cakebread, CA 54