SATURDAY DINNER

Saturday, March 9th
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ENTRÉE
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Oysters 3ea
Savage Blonde P.E.I (minimum 3)
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Tomato Soup 10
toast, swiss cheese
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Roast Celeriac 14
house ricotta, walnut, sage
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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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Deviled Shrimp 20
cayenne, horseradish, soft egg
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Sea Bream Crudo 24
pear, endive, sake
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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
king oyster mushrooms, rosemary, piave
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Steak Haché 26
fresh ground Scotch Mountain beef, fried egg
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Steamed Mussels 26
white wine, leeks, frites
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Rotisserie 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
fennel & potato gratin, pangrattato
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Steak Frites 44
Scotch Mountain Ribeye 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
Maple Bread Pudding ice cream 8
Flourless Chocolate Cake blueberries 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.