Saturday Dinner

Friday, February 2nd

ENTRÉE ———————————————————————————-

Oysters 3ea Malpeque, P.E.I. (minimum 3)

——————————————————————————

Chickpea Soup 10

piave, chili oil

——————————————————————————

Dressed Pears 14

endive, walnuts, grey owl

——————————————————————————

Union Salad 15

organic greens, double smoked bacon, potato rosti, chèvre

———————————————————————————-

Elk Sliders 15

challah, mirin galangal glaze, pickles

——————————————————————————

Steak Tartare 18

habanero, bread & butter pickles, dijon

——————————————————————————

Stuffed Squid 22

carnaroli rice, tomato, chive

——————————————————————————

Scallop Ceviche 24

jalapeno, cilantro, lime

——————————————————————————

MAIN COURSE

——————————————————————————

Polenta Gratin 22

rustic tomato sauce, braised greens, morbier

———————————————————————————-

Gnocchi 24

ragu a la bolognese, piave

———————————————————————————-

Steak Haché 26

fresh ground Scotch Mountain beef, fried egg

——————————————————————————

Flax Fed Chicken 29

bistro style

———————————————————————————-

Sticky Ribs 29

charcoal smoked and braised in house bbq sauce

———————————————————————————-

Fogo Island Cod 32

navy beans, radicchio, oregano

——————————————————————————

Steak Frites 38

marinated bavette, served medium rare with greens

—————————————————————–

Cote de Boeuf (for two) 115

dry aged Scotch Mountain prime rib served medium rare with seasonal vegetables, frites & accompaniments

———————————————————————————-

Side of: salad or frites with aioli 6 braised greens 7 braised greens & organic vegetables  10

——————————————————————————–

DESSERT

———————————————————————————-

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.

Leave a Comment