Friday Dinner

                   Friday, February 8th         
ENTRÉE
Oysters 3ea
savage blonde, P.E.I. (minimum 3)
Mushroom Soup 10
soda bread, rosemary
Dressed Apples 14
endive, walnut, goat cheddar
Union Salad 15
organic greens, double smoked bacon, potato rosti, chèvre
Elk Sliders 15
challah, mirin galangal glaze, pickles
Steak Tartare 18
habanero, bread & butter pickles, dijon
Salmon Crudo 22
horseradish, dijon, tarragon
Miso Buttered Snow Crab 24
cauliflower, bayonne ham, chive
MAIN COURSE
Gnocchi 20
radicchio, roquefort, crème fraiche
Polenta Gratin 22
rustic tomato sauce, braised greens, morbier
Steak Haché 26
fresh ground Scotch Mountain beef, fried egg
Moules à la Crème 26
celery, leeks, frites
Sticky Ribs 29
charcoal smoked and braised in house bbq sauce
Duck Ballotine 30
cremini mushrooms, puy lentils, jus
Pan Roasted Grouper 36
brussels sprouts, new potato, capers
Steak Frites 38
marinated bavette served medium rare, with greens
Side of: salad or frites with aioli 6 braised greens 7
braised greens & organic vegetables 10
DESSERT
Crème Brûlée 7
Maple Bread Pudding ice cream 8
Lemon Tart cream 8
Sticky Ginger Cake salted caramel 10
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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