Friday Dinner

Friday, August 9th
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ENTRÉE
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Oysters 3ea
Kusshi, B.C. (minimum 3)
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Gazpacho Verde 10
cucumber, yogurt
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Dressed Kohlrabi 14
sugar snap peas, corn, dill
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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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Halibut Ceviche 22
tangerine, serrano, cilantro
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Grilled Octopus 24
potato, paprika, parsley
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MAIN COURSE
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Polenta Gratin 22
rustic tomato sauce, braised greens, morbier ———————————————————————————-
Gnocchi 24
ragu alla bolognese, piave
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Moules Frites 26
paysanne vegetables, white wine, hotel butter
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Steak Haché 26
fresh ground beef, fried egg ———————————————————————————-
Rotisserie Hen 28
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
crushed potato, peas, mint
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Steak Frites 38
marinated bavette 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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Cherry Sorbet 6
Chocolate Mousse maldon 6
Crème Brûlée 7
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.