SATURDAY DINNER

Saturday, October 12th
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ENTRÉE
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Oysters 3ea
cascumpec, P.E.I. (minimum 3)
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Squash Soup 10
sage, brown butter
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Dressed Celeriac 14
apple, walnut, goats cheddar
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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
—————————————————————————— Mushroom Tartine 22
hen of the woods & oyster mushrroms, rosemary
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Snow Crab 24
watermelon radish, fennel, chili oil
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MAIN COURSE
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Polenta Gratin 22
rustic tomato sauce, braised greens, bonnechere ———————————————————————————-
Tagliatelle 24
ragu alla bolognese, piave
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Salt Spring Island Mussels 26
celery, leeks, frites
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Steak Haché 26
fresh ground beef, fried egg
———————————————————————————- Rotisserie Hen 28
bistro style
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Sticky Ribs 29
charcoal smoked and braised in house bbq sauce
———————————————————————————- Atlantic Fluke 36
turnip, beluga lentils, chervil
———————————————————————————-Steak Frites 38
marinated bavette served medium rare, organic 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
Pumpkin Cheesecake 8
Pecan Pie cream 8
Maple Bread Pudding ice cream 8
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.