Saturday Dinner

Saturday, February 8th
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ENTRÉE
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Oysters 3ea
cascumpec (P.E.I.) (minimum 3)
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Potato and Leek Soup 10
crème fraiche, chives
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Roast Parsnips 14
endive, brillat savarin, walnuts
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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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Scallop Crudo 22
granny smith apple, radish, jalapeno
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Kolapore Springs Trout 24
beluga lentils, Chioggia beets, dill
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MAIN COURSE
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Polenta Gratin 22
rustic tomato sauce, braised greens, tallegio
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Gnocchi 24
ragu alla bolognese, piave
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Steak Haché 26
fresh ground beef, fried egg
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Rotisserie Hen 28
bistro style
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Moules Frites 28
mirepoix, hotel butter, white wine
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Sticky Ribs 29
charcoal smoked, braised in house bbq sauce
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Pan Roast Fluke 34
pommes mousseline, brussels sprouts, almond brown butter
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Steak Frites 38
marinated bavette served med 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 Pecan Pie cream 8
Bread Pudding ice cream 8
Flourless Chocolate Cake ganache 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.