Monday Dinner

Monday, September 3rd
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ENTRÉE
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Oysters 3ea
caraquet, N.B.
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Gazpacho 10
Andalusian chilled soup
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Eggplant Caviar 14
shiso, sunflower seeds, cumin
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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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Salmon Gravlax 16
beets, sweet mustard, horseradish
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Steak Tartare 18
habanero, bread & butter pickles, dijon
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Salt Cod Fritters 18
aioli, lemon, gremolata
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MAIN COURSE
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Polenta Gratin 22
rustic tomato sauce, braised greens, morbier
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Steak Haché 26
fresh ground Scotch Mountain beef, fried egg
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Grilled Octopus 28
chickpeas, chorizo, parsley
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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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Pan Roast Halibut 36
green tomatoes, cucumber, beurre blanc
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Steak Frites 44
marinated top sirloin served medium rare with greens
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Côte de Boeuf (for two) 115
dry aged Scotch Mountain prime rib, served medium rare,
with seasonal vegetables & fries
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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
Chocolate Cake ice cream 8
Pavlova strawberries 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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