Friday Dinner

Friday, September 14th
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ENTRÉE
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Oysters 3ea
savage blonde,, p.e.i.
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Zucchini Soup 10
parsley, lemon
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Union Salad 15
organic greens, double smoked bacon, potato rosti, chèvre
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Elk Sliders 15
challah, mirin galangal glaze, pickles
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Farm Tomatoes 16
whole roasted, buffalo mozzarella, garlic toast
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Steak Tartare 18
habanero, bread & butter pickles, dijon
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Fluke Crudo 22
fennel, orange, mint
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Pan Roast Scallops 24
green apple, cucumber, radicchio
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MAIN COURSE
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Polenta Gratin 22
rustic tomato sauce, braised greens, morbier
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Gnocchi 26
chanterelles, crème fraiche, piave
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Steak Haché 26
fresh ground Scotch Mountain beef, fried egg
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Steamed Shellfish 27
clams, mussels, mirepoix, white wine
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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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Fogo Island Cod 34
new potatoes, cauliflower, caper brown butter
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Steak Frites 44
marinated top sirloin served medium rare, with greens
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Side of: salad or frites with aioli 6 braised greens 7
braised greens & organic vegetables 10
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DESSERT
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Crème Brûlée 7
Panna Cotta mint & watermelon 7
Pecan Pie cream 8
Chocolate Gateau 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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