Monday Dinner

Monday, December 2nd
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ENTRÉE
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Oysters 3ea
colville bay, P.E.I. (minimum 3)
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Chickpea & Leek Soup 10
chili oil, gremolata
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Dressed Root Vegetables 14
dill, pecans, 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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Beef & Stout Sausage 22
spaetzle, yellowfoot mushrooms, sweet mustard
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Diver Scallops 24
cabbage, apples, lardons
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MAIN COURSE
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Polenta Gratin 22
rustic tomato sauce, braised greens, morbier
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Ravioli 24
ragu alla Bolognese, house ricotta
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Moules Frites 26
mirepoix, white wine, garlic butter
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Steak Hache 26
fresh ground beef, fried egg
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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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Grilled Salmon 32
cauliflower, almonds, green olives
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Steak Frites 44
dry aged rib eye served medium rare, with 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
Basque Cheesecake cream 8
Lemon Meringue Tart candied yuzu 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.