SATURDAY DINNER

Saturday, January 11th
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ENTRÉE
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Oysters 3ea
black point (N.S.) (minimum 3)
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Celery Soup 10
crème fraiche, gremolata
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Roasted Squash 14
apple, walnuts, château de bourgogne
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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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Trout Crudo 22
horseradish, jalapeño, lemon
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Seared Scallops 24
beluga lentils, hedgehog mushrooms, capers
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Grilled Octopus 24
dressed potatoes, jalapeno, paprika
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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 alla bolognese, piave
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Moules Frites 26
mirepoix, white wine, garlic butter
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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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Sticky Ribs 29
charcoal smoked and braised in house bbq sauce
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beetroot, swiss chard, sweet mustard
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Steak Frites 44
marinated bavette served medium rare, 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
Bread Pudding ice cream 8
Basque Cheesecake 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.