The Union Kitchen (Kingwood)

Crimini mushrooms stuffed with mild Italian sausage, baked and topped with fresh herbs and a lemon butter sauce.

Served with corn tortilla chips and chipotle aioli.

Nut allergy. Pan-seared served over roasted tomato coulis topped with citrus cream sauce drizzled with basil pesto and balsamic reduction.

Fritos® topped with housemade mac and cheese, C.A.B. Texas chili finished with grated cheddar cheese, sour cream and chives.

Nut allergy. Served with Roma tomatoes, English cucumber, Kalamata olives and homemade pita bread drizzled with basil pesto.

Flash fried calamari folded with pepperoncini peppers, feta, green onions, and scampi butter.

Nut allergy. Thinly sliced ahi tuna served over wonton crisps, Asian slaw tossed in sesame peanut dressing, pineapple chutney, wasabi aioli, and sweet chili sauce.

Macaroni pasta tossed in a creamy truffle cheddar cheese sauce topped with crumbled potato chips.

Pecan smoked bacon-wrapped jalapeño cheddar stuffed country sausage with housemade spicy BBQ voodoo sauce.

Gulf shrimp and andouille sausage tossed with a dark ale Worcestershire scampi sauce served in a bread bowl.

Parmesan-crusted asparagus topped with crabmeat, shrimp and garlic butter.

Texas blue lump crab with avocado, citrus vinaigrette, and Caribbean fruit salsa.

Nut allergy. Sweet chili sauce, fried wontons, Asian slaw tossed in a sesame peanut dressing and topped with toasted sesame seeds.

Slow roasted pork carnitas wrapped in a delicate wonton served with ginger-lime salsa verde.

With balsamic Dijon.

Grilled kalbi marinated short ribs with kimchi (fermented spicy Asian cabbage).

Braised lentils married with herbs & vegetables.

Seasonal ingredients from the farmer’s market.

Stewed ground C.A.B. Chuck, spices, topped with cheddar, chipotle sour cream, raw jalapenos & onions.

Mixed field greens, sun-dried tomatoes, artichoke hearts, Kalamata olives & Parmesan cheese tossed in a white balsamic vinaigrette.

Nut allergy. Fresh buffalo mozzarella, Roma tomato, basil & mixed field greens with basil pesto & balsamic reduction.

Chopped romaine tossed in housemade Caesar dressing & Parmesan croutons.

Nut allergy. Mixed field greens and grilled apples topped with smoked gouda, roasted Roma tomatoes, pecans, and homemade croutons tossed with creole apple dressing.

Hearts of romaine tossed with bleu cheese crumbles, Roma tomatoes & pecan wood smoked bacon in a white balsamic vinaigrette.

Nut allergy. Red & golden beets with savory goat cheese, sweet red wine reduction & basil pesto oil.

Iceberg lettuce served with bleu cheese dressing, bleu cheese crumbles, pecan wood smoked bacon, green onions & Roma tomatoes.

Mixed field greens with carrots, cucumbers, and tomatoes tossed with white balsamic vinaigrette topped with croutons.

Our classic burger topped with Tillamook cheddar, Swiss, pecan wood smoked bacon & BBQ smoked aioli on a sweet wheat bun with thick-cut onion rings and truffle fries.

Nut allergy. Pan-seared, topped with mushrooms, capers and artichoke hearts in a sun-dried tomato citrus cream sauce over a bed of linguine with marinara.

Grilled cajun spiced chicken sautéed with red bell peppers, green bell peppers, red onion, Roma tomato, sliced mushrooms and green onions in a cajun cream sauce tossed with linguine pasta.

Nut allergy. Parmesan and panko-crusted chicken, pan-seared, served over linguine with Suga rosa sauce topped with basil vine ripe tomatoes.

Sautéed shrimp, mussels, clams and scallops in cajun cream tossed with rotini pasta served a garlic sauce smoked gouda pizza.

Four cheese stuffed ravioli tossed with Texas blue lump crab meat & vodka suga rosa sauce.

Nut allergy. Fresh fettuccine pasta & chicken tossed in a sun-dried tomato pesto cream sauce & fresh basil.

Braised short rib, three cheese ravioli tossed in a red wine demi-glace topped with fried onion strings.

Sautéed shrimp, mussels, clams and scallops in sweet oregano, basil marinara tossed with linguine served with garlic crostini.

Parmesan crusted broiled shrimp over linguine tossed within a fresh tomato basil citrus butter sauce topped with lump crab.

All pizzas are thin crust, brushed with rosemary oil & baked in our brick oven - our crust and tomato sauce are always housemade. Pepperoni with mozzarella & Parmesan.

All pizzas are thin crust, brushed with rosemary oil & baked in our brick oven - our crust and tomato sauce are always housemade. Nut allergy. Fresh buffalo mozzarella, Parmesan, fresh Roma tomatoes, basil pesto & fresh basil.

All pizzas are thin crust, brushed with rosemary oil & baked in our brick oven - our crust and tomato sauce are always housemade. Oven-roasted chicken, baby spinach, marinated sun-dried tomatoes, goat cheese & mozzarella.

All pizzas are thin crust, brushed with rosemary oil & baked in our brick oven - our crust and tomato sauce are always housemade. Caribbean jerk seasoned chicken breast, bacon, red onions, and pickled jalapeños.

All pizzas are thin crust, brushed with rosemary oil & baked in our brick oven - our crust and tomato sauce are always housemade. Ground beef, pecan wood smoked bacon, pepperoni, mild Italian sausage, bell peppers & mozzarella.

All pizzas are thin crust, brushed with rosemary oil & baked in our brick oven - our crust and tomato sauce are always housemade. Sautéed gulf shrimp over spicy marinara sauce topped with shredded mozzarella cheese and fresh cilantro.

All pizzas are thin crust, brushed with rosemary oil & baked in our brick oven - our crust and tomato sauce are always housemade. Red onions, zucchini, peppers, peperoncinis, mushrooms, kalamata olives, and shredded mozzarella and tomato sauce.

Chargrilled 8 oz certified Angus beef filet mignon served with white cheddar mashed potatoes and grilled asparagus.

14 oz double-cut bone-in pork chop sous vide then grilled & served with potato puree, sautéed spinach topped with mushroom Madeira veal demi reduction.

Char-grilled 14 oz center-cut ribeye served with lyonnaise potatoes.

Char-grilled 12 oz NY strip with truffle butter, lyonnaise potatoes, and grilled broccolini.

Housemade meatloaf over Texas toast, whipped potatoes, caramelized onions topped with brown mushroom gravy and fried onions strings.

Sautéed chicken breast, portobello mushrooms, red onions with a red wine reduction over creamy Parmesan risotto and grilled asparagus.

Jerk seasoned chicken breast topped with a chipotle sweet chili sauce and pineapple pico de gallo. Served with coconut ginger rice and sautéed vegetables.

Slow smoked and basted with housemade BBQ sauce served with loaded mashed potato and onion strings.

Served over butternut squash puree and sautéed spinach in pan gravy.

Chef prepared topped with papaya chutney, citrus butter sauce served over fresh herb vegetable risotto.

Pan-seared and topped with Texas blue lump crab and citrus butter sauce served over rice.

Pan-seared served over Parmesan risotto with citrus cream sauce and baby bok choy.

Seared crusted tuna with coconut ginger rice and sautéed spinach with crispy garlic chips.

Simply grilled with salt, pepper and olive oil or herbed seasoned with a choice of two sides.

Jumbo fried shrimp stuffed with Texas blue lump crab on white cheddar grits & pecan wood smoked bacon and collard greens drizzled with a habanero dr. pepper® glaze.

Served with Parmesan French fries, jalapeño hush puppies, smoked cocktail sauce and island tartar sauce.

Blackened gulf redfish topped with shrimp and crab in a cajun cream sauce served over rice pilaf.

Caramelized vanilla custard, whipped cream, and fresh berries.

Layers of chocolate cake and mascarpone cream, fresh strawberries.

Cream cheese, graham cracker crust, raspberry puree.

A southern classic made with bourbon and Texas pecans.

Creme brulee bread pudding with bourbon caramel sauce.

Quinoa cakes served with papaya chutney and sriracha.

Egg rolls stuffed with sesame cream cheese, scallions, garlic and ginger. Served with side Asian arugula salad.

Goat cheese with herbs and bacon shallot jam. Served with crostini.

Cajun cream fondue filled with shrimp and crab, topped with white cheddar.

Wontons pan fried, stuffed with lobster meat, and served with salsa verde.

Served with corn tortilla chips and chipotle aioli.

Nut allergy. Pan seared served over roasted tomato coulis topped with citrus cream sauce drizzled with basil pesto and balsamic reduction.

Flash fried calamari folded with pepperoncini peppers, feta, green onions and scampi butter.

Nut allergy. Thinly sliced ahi tuna served over wonton crisps, Asian slaw tossed in sesame peanut dressing, pineapple chutney, wasabi aioli and sweet chili sauce.

Pecan smoked bacon wrapped jalapeño cheddar stuffed country sausage with housemade spicy BBQ voodoo sauce.

Parmesan crusted asparagus topped with crabmeat, shrimp and garlic butter.

Texas blue lump crab with avocado, citrus vinaigrette and Caribbean fruit salsa.

With balsamic Dijon.

Basil pesto, artichoke hearts, sundried tomato, mozzarella and feta, kalamata olives and chicken.

Canadian bacon, pineapple, jalapeno and mozzarella.

Ranch marinated chicken, gouda, pizza sauce, mozzarella, red onions. Drizzled with ranch.

Chicken, bbq sauce, red onion, roasted tomatoes, gouda and cilantro.

Pepperoni with mozzarella & parmesan.

Nut allergy. Fresh buffalo mozzarella, parmesan, fresh roma tomatoes, basil pesto & fresh basil.

Oven roasted chicken, baby spinach, marinated sun-dried tomatoes, goat cheese & mozzarella.

Ground beef, pecan wood smoked bacon, pepperoni, mild Italian sausage, bell peppers & mozzarella.

Tomato, caramelized onions, basil, sea salt and a touch of parmesan and romano, blended with light cream.

Nut allergy! Pecan crusted chicken with Romaine, red onion, tomato, blueberries, raspberries, blackberries and blue cheese tossed with strawberry vinaigrette.

Grilled hanger steak served with mixed greens, sliced tomato, red onions and blue cheese crumbles with white balsamic vinaigrette and balsamic reduction.

Buttermilk fried chicken tenders, romaine, cheddar, bacon, hard boiled egg and red onions tossed in Creole honey mustard.

Grilled salmon over field greens with tarragon vinaigrette, grilled asparagus, shaved shallots, avocado, cherry tomato and hard boiled egg.

Blackened shrimp served over romaine tossed with white balsamic vinaigrette. Served with avocado, blue cheese crumbles, bacon, hard boiled eggs and tomato.

Jalapeno cheddar grit quinoa cake, black beans, garbanzo beans, frilled corn, feta and avocado served over a blend of brown rice quinoa and mixed greens. Tossed with white balsamic Dijon dressing.

Nut Allergy! Grilled shrimp over mixed greens, mandarin oranges, green apples, feta, strawberries, candied pecans and garbanzo beans tossed with blueberry vinaigrette.

Braised lentils married with herbs & vegetables.

Seasonal ingredients from the farmer’s market.

Nut allergy. Fresh buffalo mozzarella, roma tomato, basil & mixed field greens with basil pesto & balsamic reduction.

Nut allergy. Mixed field greens and grilled apples topped with smoked gouda, roasted roma tomatoes, pecans and homemade croutons tossed with creole apple dressing.

Hearts of romaine tossed with bleu cheese crumbles, roma tomatoes & pecan wood smoked bacon in a white balsamic vinaigrette.

Iceberg lettuce served with bleu cheese dressing, bleu cheese crumbles, pecan wood smoked bacon, green onions & roma tomatoes.

Grilled Tuna steak, roasted jalapeno, English cucumber, beefsteak tomato, sweet chili sauce, wasabi mayo and fresh fresh cilantro on brioche.

Ground chicken patty with black beans, rice, pico de gallo, romaine and chipotle aioli wrapped in a tortilla.

Lobster meat, avocado, brie, sundried tomato and pesto. Served with cup of tomato bisque.

Grilled chicken, lettuce, tomato, sliced onion, and mayo. Topped with Swiss and avocado on brioche.

Chicken brushed with bbq sauce, served with lettuce, beefsteak tomato, bacon, cheddar and thin onion strings.

Pan-seared tortilla with blackened seafood, spinach and Monterrey cheese. Served with TUK side salad.

Veggie patty with lettuce, roasted tomato, topped with arugula feta salad on brioche.

Ground chicken patty with white wine, fresh herbs and red pepper, topped with lettuce, roasted tomato, sliced onion, provolone and bacon on brioche.

Ground salmon patty with fresh herbs, capers and tarragon aioli on brioche.

Gulf shrimp patty with roasted corn, black beans and poblano pico. Topped with provolone cheese and chipotle aioli and served on brioche.

Our classic burger topped with cheddar, Swiss, pecan wood smoked bacon & BBQ smoked aioli on a sweet wheat bun with thick cut onion rings and potato chips.

Nut allergy. Pan seared, topped with mushrooms, capers and artichoke hearts in a sun-dried tomato citrus cream sauce over a bed of linguine with marinara.

Grilled Cajun spiced chicken sautéed with red bell peppers, green bell peppers, red onion, roma tomato, sliced mushrooms and green onions in a Cajun cream sauce tossed with linguine pasta.

Nut allergy. Parmesan and panko crusted chicken, pan seared, served over linguine with suga rosa sauce topped with basil vine ripe tomatoes.

Four cheese stuffed ravioli tossed with Texas blue lump crab meat & vodka suga rosa sauce.

Nut allergy. Fresh fettuccine pasta & chicken tossed in a sun-dried tomato pesto cream sauce & fresh basil.

Sauteed chicken with mushrooms, cherry tomato, artichokes and capers tossed with white wine garlic butter and served with linguine and arugula salad.

Chimichurri brushed hanger steak with jalapeno cheddar grits and seasonal veggies.

Breaded beef cutlet with cream gravy, garlic mash and seasonal veggies.

Nut allergy! Macadamia crusted chicken with coconut ginger rice, papaya salsa, snap peas and banana rum sauce.

Char grilled 8 oz. certified Angus beef filet mignon served with garlic mash and seasonal veggies.

Bone-in pork chop sous vide then grilled, served with madeira sauce, garlic mash and seasonal veggies.

Char-grilled 14 oz. center-cut ribeye served with garlic mash and seasonal veggies.

Housemade meatloaf over Texas toast, whipped potatoes, caramelized onions topped with brown mushroom gravy and fried onions strings.

Sautéed chicken breast, Portobello mushrooms, red onions with a red wine reduction over creamy parmesan risotto.

Seasoned chicken breast topped with papaya salsa and chipotle beurre blanc.. Served with coconut ginger rice and snap peas.

Beer-batter white fish with jalapeno hush puppies, coleslaw and fries.

Shrimp with jalapeno cheddar grits, spicy peppers, andouille sausage and Nola BBQ sauce.

Chef prepared topped with citrus butter sauce served with seasonal rice and seasonal veggies.

Pan seared and topped with citrus butter sauce served with seasonal rice.

Pan seared served over parmesan risotto with citrus cream sauce and baby bok choy.

Seared crusted tuna with coconut ginger rice and sautéed spinach with crispy garlic chips.

Simply grilled with salt, pepper and olive oil or herbed seasoned with seasonal rice and seasonal veggies.

Served with parmesan French fries, jalapeño hush puppies, cocktail sauce and tartar sauce.

Souther Classic made with Bourbon and Texas Pecans.

Creme Brulee Bread Pudding with Bourbon caramel sauce.

Layers of chocolate cake and mascarpone cream, fresh strawberries.

Cream Cheese, graham cracker crust, raspberry puree.