Saturday Dinner November 30

Saturday, November 30th
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ENTRÉE
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Oysters 3ea
colville bay, P.E.I. (minimum 3)
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Fennel and Leek Soup 10
clotted cream
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Dressed Apple 14
endive, almond, goat 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
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Meatball al Forno 22
garlic toast, ricotta, piave
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Diver Scallops 24
black radish, purple daikon, miso butter
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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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Buttermilk Fried Rabbit 26
creamed spinach, honey
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Steak Hache 26
fresh ground beef, fried egg
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Sticky Ribs 29
charcoal smoked and braised in house bbq sauce
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Rotisserie hen 28
bistro style
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Kolapore Springs Trout 32
beluga lentils, beetroot, sweet mustard
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Steak Frites 38
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
Chocolaté Mousse fleur de sel 6
Basque Cheesecake cream 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.