Friday Dinner

Friday, May 4th
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ENTRÉE
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Oysters 3ea
black pearl, B.C. (min.3 per order)
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Carrot Soup 10
crème fraiche, soda bread
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BBQ Celeriac 12
leeks, fennel, sherry
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Union Salad 15
organic greens, double smoked bacon, potato rosti, chevre
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Elk Sliders 15
challah, mirin galangal glaze, pickles
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Steak Tartare 18
habanero, bread & butter pickles, dijon, toast
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Arctic Char 20
cucumber, pickled cabbage, horseradish
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Bay Scallop Ceviche 22
apple, wakame, lime
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MAIN COURSE
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Polenta Gratin 22
rustic tomato sauce, braised greens, montboissie
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Steak Haché 26
fresh ground Scotch Mountain beef, fried egg
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Moules Frites 28
mirepoix, white wine, hotel butter
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Flax Fed Chicken 29
bistro style
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Sticky Ribs 29
charcoal smoked and braised in house bbq sauce
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Roast Lamb 30
potato, carrot, gremolata
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Atlantic Salmon 34
pearled barley, endive, celery, dill
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Steak Frites 44
Scotch Mountain top sirloin served medium rare, with greens

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Side of: salad or frites with aioli 6 braised greens 7
braised greens with organic vegetables 10
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DESSERT
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Crème Brulée 7
Pecan Pie whipped cream 7
Maple Bread Pudding ice cream 8
Sticky Ginger Cake salted caramel 9
Cheese Plate wildflower honey 18

Union does not split cheques into separate bills.
Tables of five or more guests are subject to 20% gratuity.
Union works with local farmers who provide seasonal,
organic produce & meat. Farm to Chef to Table.

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