Tuesday Dinner

Tuesday, September 11th
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ENTRÉE
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Oysters 3ea
cascumpec,, p.e.i.
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Fall Soup 10
corn, lentils
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Heirloom Tomatoes 14
comté, basil, garlic toast
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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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Snow Crab Cake 22
radicchio, tartar sauce, soft egg
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Scallop Ceviche 24
jalapeno, mint, lime
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MAIN COURSE
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Baked Aubergine 20
pomodoro, house ricotta, basil
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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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Steak Haché 26
fresh ground Scotch Mountain beef, fried egg
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Manila Clams 28
lardons, mirepoix, white wine
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Flax Fed Chicken 29
bistro style
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Sticky Ribs 29
charcoal smoked and braised in house bbq sauce
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Pan Roasted Halibut 38
pommes sauté, broccoli, sauce verte
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Steak Frites 44
Scotch Mountain NY striploin 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
Pecan Pie cream 8
Chocolate Tarte 8
Gateau Basque ice cream 9
Sticky Ginger Cake salted caramel 9
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.

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