Friday, February 2nd
ENTRÉE ———————————————————————————-
Oysters 3ea Malpeque, P.E.I. (minimum 3)
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Chickpea Soup 10
piave, chili oil
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Dressed Pears 14
endive, walnuts, grey owl
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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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Stuffed Squid 22
carnaroli rice, tomato, chive
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Scallop Ceviche 24
jalapeno, cilantro, lime
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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 Scotch Mountain beef, fried egg
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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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Fogo Island Cod 32
navy beans, radicchio, oregano
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Steak Frites 38
marinated bavette, served medium rare with greens
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Cote de Boeuf (for two) 115
dry aged Scotch Mountain prime rib served medium rare with seasonal vegetables, frites & accompaniments
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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
Maple Bread Pudding ice cream 8
Chocolate Tart whipped cream 9
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.