Friday Dinner

Friday, January 4th
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ENTRÉE
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Oysters 3ea
caraquet, n.b. (minimum 3)
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Winter Soup 10
nutmeg, soda bread
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Roast Squash 14
radicchio, comté, honey
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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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Steak Tartare 18
habanero, bread & butter pickles, dijon
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Magret de Canard 20
pear, allspice, black pepper
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Seared Scallops 22
chickpeas, fennel, chimichurri
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MAIN COURSE
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Polenta Gratin 22
rustic tomato sauce, braised greens, morbier
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Gnocchi 24
ragu a la bolognese, piave
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Steak Haché 26
fresh ground Scotch Mountain beef, fried egg
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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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Rainbow Trout 32
puy lentils, brussels sprouts, buerre noisette
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Lobster Bisque 34
coquelles st. jacques, clams, baguette
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Steak & Onions 40
marinated bavette served medium rare, with frites, 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
Chocolate Mousse praline 8
Espresso Bread Pudding crema gelato 9
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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