Monday Dinner

Monday, June 10th

ENTRÉE
———————————————————————————-
Oysters 3ea
Kusshi, B.C. (minimum 3)
———————————————————————————-
Summer Minestrone 10
oregano, piave
———————————————————————————-
Tartine 12
house ricotta, black radish, mint
———————————————————————————-
Dressed Pears 14
kohlrabi, walnuts, 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
———————————————————————————-
Tagliatelle 22
littleneck clams, scallops, garlic
———————————————————————————-
Grilled Octopus 24
potatoes, paprika, parsley
———————————————————————————-

MAIN COURSE
———————————————————————————-
Polenta Gratin 22
rustic tomato sauce, braised greens, morbier
———————————————————————————
Gnocchi 24
ragu a la bolognese, piave
———————————————————————————-
Steak Haché 26
fresh ground beef, fried egg
—————————————————————–
Moules Frites 26
mirepoix, cider, hotel butter
—————————————————————–
Rotisserie Hen 28
bistro style
———————————————————————————-
Sticky Ribs 29
charcoal smoked and braised in house bbq sauce
———————————————————————————-
Poached Atlantic Salmon 32
asparagus, champignons, sauce bernaise
———————————————————————————-
Steak Frites 44
ribeye served medium rare with miso butter and 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
Pavlova rhubarb compote 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.