Thursday Dinner

Thursday, October 3rd
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ENTRÉE
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Oysters 3ea
Colville Bay, P.E.I (minimum 3)
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Squash Soup 10
nutmeg, soda bread
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Dressed Apples 14
radicchio, hazelnuts, grey owl
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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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Roast Squash 20
spaetzle, walnut, thyme
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Marinated Bay Scallops 24
navy beans, celery, gremolata
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MAIN COURSE
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Polenta Gratin 22
rustic tomato sauce, braised greens, morbier ———————————————————————————-
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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bistro style
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Sticky Ribs 29
charcoal smoked and braised in house bbq sauce
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Fogo Island Cod 36
beluga lentils, maitake, samphire
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Cote de Boeuf 115
dry aged Ontario ribeye served medium rare with seasonal vegetables, frites, and accompaniments
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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 blueberry 8
Tarte au Chocolat 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.