Friday Dinner November 29

Friday, November 29th, 6-11pm
———————————————————————————-
ENTRÉE
———————————————————————————-
Oysters 3ea
colville bay, P.E.I. (minimum 3)
——————————————————————————
Fennel and Leek Soup 10
clotted cream
——————————————————————————
Dressed Apple 14
celery, daikon, bleu d’auvergne
———————————————————————————-
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
——————————————————————————
Funghi Tartine 22
hedgehog and yellowfoot mushrooms, crème fraiche
——————————————————————————
Grilled Octopus 24
potatoes, paprika, parsley
——————————————————————————

MAIN COURSE
———————————————————————————-
Polenta Gratin 22
rustic tomato sauce, braised greens, morbier
———————————————————————————-
Gnocchi 24
ragu alla Bolognese, piave
———————————————————————————-
Buttermilk Fried Rabbit 26
creamed spinach, honey
———————————————————————————-
Steak Hache 26
fresh ground beef, fried egg
———————————————————————————-
Sticky Ribs 29
charcoal smoked and braised in house bbq sauce
———————————————————————————-
Rotisserie hen 28
bistro style
———————————————————————————-
Kolapore Springs Trout 32
beluga lentils, brussel sprouts, sweet mustard
———————————————————————————-
Steak Frites 38
marinated bavette served medium rare, greens
———————————————————————————-
Side of: salad or frites with aioli 6 braised greens 7
braised greens & organic vegetables 10
———————————————————————————-

DESSERT
———————————————————————————-
Crème Brûlée 7
Chocolaté Mousse fleur de sel 6
Pecan Pie 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.