Monday, June 10th
ENTRÉE
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Oysters 3ea
Kusshi, B.C. (minimum 3)
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Summer Minestrone 10
oregano, piave
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Tartine 12
house ricotta, black radish, mint
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Dressed Pears 14
kohlrabi, walnuts, bleu d’auvergne
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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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Tagliatelle 22
littleneck clams, scallops, garlic
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Grilled Octopus 24
potatoes, paprika, parsley
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MAIN COURSE
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Polenta Gratin 22
rustic tomato sauce, braised greens, morbier
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Gnocchi 24
ragu a la bolognese, piave
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Steak Haché 26
fresh ground beef, fried egg
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Moules Frites 26
mirepoix, cider, hotel butter
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Rotisserie Hen 28
bistro style
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Sticky Ribs 29
charcoal smoked and braised in house bbq sauce
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Poached Atlantic Salmon 32
asparagus, champignons, sauce bernaise
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Steak Frites 44
ribeye served medium rare with miso butter and 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
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.