Friday Dinner

Friday, March 13th
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ENTRÉE
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Oysters 3ea
savage blonde (P.E.I.) (minimum 3)
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Parsnip Soup 10
crispy sage, soda bread
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Roast Sunchokes 15
endive, walnuts, mimolette
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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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Calamari Fritti 20
lemon aioli, radicchio, orange
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Diver Scallops 24
turnip, broccoli, beurre noisette
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MAIN COURSE
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Polenta Gratin 22
rustic tomato sauce, braised greens, taleggio
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Gnocchi 24
ragu alla bolognese, piave
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Steak Hache 26
fresh ground beef, fried egg
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Rotisserie Hen 28
bistro style
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Salt Spring Island Mussels 28
cider, hotel butter, frites
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Sticky Ribs 29
charcoal smoked, braised in house bbq sauce
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Fish Pie 30
halibut, scallops, shrimp
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Kolapore Trout Coulibiac 32
wild rice, pickled beets, dill
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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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Crème Brûlée 7
Basque Cheesecake 8
Bread Pudding ice cream 8
Sticky Ginger Cake salted caramel 10
Cheese Plate wildflower honey 18

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