Tuesday Dinner

Tuesday, March 12th
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ENTRÉE
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Oysters 3ea
Kusshi B.C. (minimum 3)
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Parsnip Soup 10
fenugreek, soda bread
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Red Anjou Pear 14
ricotta, radicchio, walnut
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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 Brussels Sprouts 18
bagna cauda, pangrattato, piave
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Shrimp Fritters 22
cabbage remoulade, jalapeno, cayenne
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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
king oyster mushrooms, sage, brown butter
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Steak Haché 26
fresh ground Scotch Mountain beef, fried egg
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Moules Frittes 26
mirepoix, cider, hotel butter
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Flax Fed Chicken 29
bistro style
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charcoal smoked and braised in house bbq sauce
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Moules Frittes 26
mirepoix, cider, hotel butter
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East Coast Halibut 34
salsify, broccoli, capers
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Steak Frites 44
Scotch Mountain Ribeye 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
Maple Bread Pudding ice cream 8
Mille Feuille blueberries 9
Flourless Chocolate Cake ice cream 9
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.