Union Grill

IN OYSTER

Bowl of Soup of the Day

ye olde

Cup of Soup of the Day

Bowl of Fish Chowder

Cup of Oyster House Clam Chowder

Bowl of Oyster House Clam Chowder

Cup of Fish Chowder

Boston Baked Beans

Warm Apple Cobbler

Triple Chocolate Mousse Torte

Ice Cream

Grilled Cheese Sandwich*

Grilled Hot Dog*

Mac & Cheese*

Fried Chicken Tenders*

Hamburger, Sliders (2)*

Fried Fish Fillet Sandwich*

New England Hard-Shell Lobsters. Boiled Or Broiled: Medium (1¼ - 1½ lbs.) or Large (2lbs.)

The Lobster Pot

Fried Fish, Clams, Oysters, Shrimp and Calamari Served with French Fries

Ye Olde Seafood Platter

Union Chicken Club

Ye Olde Fish & Chips

A changing variety of fresh seafood, ask your server for today's catch

Catch of the Day "Off the Boat"

In a mixing bowl, combine the ground beef with salt and black pepper. Mix until well combined, being careful not to overwork the meat.

Prepare the Meat

In a skillet over medium heat, cook the bacon slices until crispy. Once done, transfer to a paper towel to drain excess grease.

Cook the Bacon

Dice the onion and slice the tomato. Rinse and dry the lettuce leaves.

Chop the Vegetables

Shape the beef mixture into two equal-sized patties. In the same skillet used for the bacon, cook the patties over medium-high heat for about 4-5 minutes on each side, or until they reach your desired doneness.

Form and Cook the Patties

On the bottom half of each burger bun, spread mayonnaise, followed by the cooked beef patty, crispy bacon, diced onion, lettuce, and sliced tomato. Top with ketchup and mustard.

Assemble the Burger

Place the top half of the bun on the assembled burger and serve immediately while hot.

Serve Hot

Ground Beef

Bacon

Onion

Lettuce

Tomato

Ketchup

Mustard

Mayonnaise

Salt

Black Pepper

Burger Buns

Carefully shuck the fresh oysters using an oyster knife, ensuring to keep the oyster meat and liquor intact. Discard the top shell.

Shucking Oysters

Place the shucked oysters on a serving platter over a bed of crushed ice.

Arranging Oysters

Serve the oysters with lemon wedges, cocktail sauce, and hot sauce on the side for dipping.

Serve with Condiments

Sprinkle the chopped fresh parsley over the oysters for a touch of color and added flavor.

Finishing Touch

Fresh oysters

Lemon wedges

Cocktail sauce

Hot sauce

Fresh parsley, chopped

Crushed ice

Wash and peel the carrots and potatoes. Chop all vegetables (carrots, celery, onion, and potatoes) into bite-sized pieces.

Chop Vegetables

Mince Garlic

Rinse the spinach under cold water and chop it roughly.

Prepare Spinach

In a large pot, heat olive oil over medium heat. Add chopped onions, carrots, celery, and garlic. Sauté for about 5-7 minutes, until the onions are translucent.

Sauté Vegetables

Stir in the chopped potatoes and cook for an additional 2 minutes. Pour in the vegetable broth and water. Bring to a boil.

Add Potatoes and Liquids

Add thyme, bay leaves, salt, and black pepper to the pot. Stir well.

Season the Soup

Reduce heat to low and let the soup simmer for about 20 minutes, or until the potatoes and carrots are tender.

Simmer

Add the chopped spinach to the soup and cook for another 5 minutes until the spinach is wilted.

Add Spinach

Remove bay leaves from the soup. Ladle the soup into bowls and serve hot.

Serve

Carrots

Celery

Garlic

Potatoes

Spinach

Vegetable broth

Water

Thyme

Bay leaves

Black pepper

Olive oil

Preheat Oven

In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk them together until well blended.

Mix Dry Ingredients

In another bowl, whisk together the milk, eggs, melted butter, and vanilla extract until smooth.

Mix Wet Ingredients

Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix.

Combine Mixtures

Sprinkle the cinnamon and nutmeg into the batter and fold gently to incorporate.

Add Spices

Pour the batter into a greased 9x13 inch baking pan.

Pour into Pan

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Bake

Allow the baked item to cool for a few minutes before dusting with powdered sugar. Serve warm with fresh berries on the side.

Cool and Serve

All-purpose flour

Granulated sugar

Baking powder

Milk

Eggs

Unsalted butter, melted

Vanilla extract

Cinnamon

Nutmeg

Powdered sugar

Fresh berries

In a large pot, heat the olive oil over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté for about 5-7 minutes until the vegetables are tender.

Sauté the Vegetables

Add the minced garlic and diced potatoes to the pot. Stir well and cook for an additional 2-3 minutes until the garlic is fragrant.

Add Garlic and Potatoes

Pour in the chicken broth and water into the pot with the sautéed vegetables. Stir to combine.

Combine the Base

Add the dried thyme, bay leaf, salt, black pepper, and parsley to the pot. Stir everything together.

Add Seasonings

Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for about 20-25 minutes, or until the potatoes are tender.

If using, stir in the shredded cooked chicken during the last 5 minutes of cooking to heat through.

Add Protein (Optional)

Remove the bay leaf before serving. Ladle the soup into bowls and garnish with additional parsley if desired. Enjoy your cup of soup!

Serve the Soup

Chicken broth

Carrots, diced

Celery, diced

Onion, chopped

Garlic, minced

Potatoes, diced

Dried thyme

Bay leaf

Parsley (fresh or dried)

Cooked chicken, shredded

In a large pot, heat the olive oil over medium heat. Add the diced onion, celery, and carrots. Sauté for about 5-7 minutes until the vegetables are softened.

Sauté the Base Ingredients

Stir in the minced garlic and diced potatoes. Cook for another 2-3 minutes, stirring occasionally.

Pour in the fish stock or vegetable broth. Add the bay leaves, dried thyme, salt, and black pepper. Bring to a boil, then reduce the heat to a simmer.

Add the Broth and Seasonings

Let the chowder simmer for about 15-20 minutes, or until the potatoes are tender.

Simmer the Chowder

Once the potatoes are tender, add the fish fillets and heavy cream. Cook for an additional 5-7 minutes, or until the fish is cooked through and flakes easily.

Add Fish and Cream

Remove the bay leaves from the chowder. Stir in the chopped fresh parsley. Serve hot in bowls and enjoy!

Garnish and Serve

olive oil

yellow onion, diced

celery stalks, diced

carrots, diced

garlic, minced

potatoes, diced

fish stock or vegetable broth

bay leaves

dried thyme

salt

black pepper

white fish fillets (cod, haddock, etc.)

heavy cream

fresh parsley, chopped

Rinse the fresh clams under cold water to remove any sand or grit. Soak them in a bowl of salted water for about 30 minutes to allow them to purge any remaining sand.

Clean the Clams

Dice the potatoes, onion, and celery into small, even pieces. Mince the garlic cloves.

In a large pot over medium heat, cook the bacon slices until they are crispy. Remove the bacon, leaving the drippings in the pot, and crumble it for topping later.

In the same pot with the bacon drippings, add the diced onion, celery, and garlic. Sauté for about 5 minutes until the onions are translucent.

Add the diced potatoes and chicken broth to the pot. Bring to a boil, then reduce the heat and let it simmer for about 15 minutes, or until the potatoes are tender.

Add Potatoes and Broth

Add the cleaned clams, thyme, bay leaf, salt, and black pepper to the pot. Cover and cook until the clams open, about 5-7 minutes. Discard any clams that do not open.

Incorporate the Clams

Remove the bay leaf and stir in the heavy cream. Let the chowder simmer for another 5 minutes to thicken slightly.

Finish with Cream

Ladle the chowder into bowls and top with crumbled bacon and chopped parsley before serving.

fresh clams

bacon

potatoes

onion

celery stalks

garlic

chicken broth

thyme

bay leaf

parsley

In a large pot, melt 4 tablespoons of butter over medium heat. Add the diced onion, celery, and carrots. Sauté for about 5 minutes until the vegetables start to soften.

Stir in the diced potatoes and chopped clams. Cook for another 3 minutes, stirring occasionally.

Add Potatoes and Clams

Pour in the clam juice and bring the mixture to a gentle boil. Reduce heat and allow it to simmer for 15 minutes until the potatoes are tender.

Incorporate Clam Juice

Add the minced garlic, bay leaves, dried thyme, black pepper, and salt to the pot. Stir the mixture and let it simmer for an additional 5 minutes.

Season the Chowder

In a separate saucepan, melt the remaining butter over medium heat. Whisk in the flour and cook for about 2 minutes until it forms a thick paste.

Make Roux

Gradually whisk in the heavy cream and stir until smooth. Slowly incorporate this mixture into the chowder, stirring constantly to prevent lumps. Allow it to simmer for another 5 minutes until thickened.

Combine with Chowder

Remove the bay leaves and serve the clam chowder hot, garnished with fresh herbs if desired.

Union Grill

In Oyster

Bowl Of Soup Of The Day

Ye Olde

Cup Of Soup Of The Day

Bowl Of Fish Chowder

Cup Of Oyster House Clam Chowder

Bowl Of Oyster House Clam Chowder

Cup Of Fish Chowder