Tuesday Dinner

Tuesday, May 8th
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ENTRÉE
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Oysters 3ea
black pearl, B.C. (min.3 per order)
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Dressed Radicchio 14
endive, raisins, sheep cheese
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Union Salad 15
organic greens, double smoked bacon, potato rosti, chevre
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Elk Sliders 15
challah, mirin galangal glaze, pickles
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Gnocchi 16
button & shiitake mushrooms, lemon, piave
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Steak Tartare 18
habanero, bread & butter pickles, dijon, toast
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Steamed Mussels 20
white wine, hotel butter, paysanne vegetables
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Bay Scallop Ceviche 22
wakame, apple, lime
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MAIN COURSE
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Polenta Gratin 22
rustic tomato sauce, braised greens, montboissie
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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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Ocean Trout 34
cavolo nero, beetroot, sweet mustard
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East Coast Halibut 36
fiddleheads, samphire, puy lentils
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Steak Frites 44
Scotch Mountain rib eye served medium rare, with greens
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Cote De Boeuf 115
Scotch Mountain farms bone-in ribeye served medium rare with frites, seasonal veg & accompaniments
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Side of: salad or frites with aioli 6 braised greens 7
braised greens with organic vegetables 10
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DESSERT
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Crème Brulée 7
Pecan Pie cream 7
Buttermilk Panna Cotta rhubarb compote 8
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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