THURSDAY DINNER

Thursday, November 28th
———————————————————————————-
ENTRÉE
———————————————————————————-
Oysters 3ea
saltgrass point, P.E.I. (minimum 3)
——————————————————————————
Squash Soup 10
nutmeg
——————————————————————————
Roast Squash 14
house ricotta, endive, walnut
———————————————————————————-
Union Salad 15
organic greens, double smoked bacon, potato rosti, chèvre
———————————————————————————-
Elk Sliders 15
challah, mirin galangal glaze, pickles
——————————————————————————
Steak Tartare 18
habanero, bread & butter pickles, dijon
——————————————————————————
Funghi Tartine 22
hedgehog mushrooms, rosemary, cream
——————————————————————————
Grilled Octopus 24
potatoes, paprika, parsley
——————————————————————————

MAIN COURSE
———————————————————————————-
Polenta Gratin 22
rustic tomato sauce, braised greens, morbier
———————————————————————————-
Gnocchi 24
ragu alla Bolognese, piave
———————————————————————————-
Moules Frites 26
mirepoix, white wine, hotel butter
———————————————————————————-
Steak Hache 26
fresh ground beef, fried egg
———————————————————————————-
Sticky Ribs 29
charcoal smoked and braised in house bbq sauce
———————————————————————————-
Rotisserie hen 28
bistro style
———————————————————————————-
Diver Scallops 36
navy beans, salsify, capers
———————————————————————————-
Côte de Boeuf (for two) 115
dry aged prime rib served medium rare
with seasonal vegetables, frites & accompaniments
———————————————————————————-
Side of: salad or frites with aioli 6 braised greens 7
braised greens & organic vegetables 10
———————————————————————————-

DESSERT
———————————————————————————-
Crème Brûlée 7
Chocolaté Mousse fleur de sel 6
Pecan Pie 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.