Tuesday Dinner November 3

Tuesday, December 3rd, 5.30-10pm
———————————————————————————-
ENTRÉE
———————————————————————————-
Oysters 3ea
colville bay, P.E.I. (minimum 3)
——————————————————————————
Chickpea & Leek Soup 10
chili oil, gremolata
——————————————————————————
Roast Parsnip 14
radicchio, almond, chateau bourgogne
———————————————————————————-
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
——————————————————————————
Celeriac Gratin 22
port l’évêque, dressed greens
———————————————————————————-
Grilled Mackerel 24
beetroot, horseradish, dill
———————————————————————————-

MAIN COURSE
———————————————————————————-
Polenta Gratin 22
rustic tomato sauce, braised greens, morbier
———————————————————————————-
Gnocchi 24
ragu alla Bolognese, piave
———————————————————————————-
Littleneck Clams 26
mirepoix, cider, frites
———————————————————————————-
Steak Hache 26
fresh ground beef, fried egg
———————————————————————————-
Rotisserie hen 28
bistro style
———————————————————————————-
Sticky Ribs 29
charcoal smoked and braised in house bbq sauce
———————————————————————————-
Kolupore Springs Trout 32
spaetzle, cauliflower, sweet mustard
———————————————————————————-
Steak Frites 38
marinated bavette served medium rare, with greens
———————————————————————————-
Side of: salad or frites with aioli 6 braised greens 7
braised greens & organic vegetables 10
———————————————————————————-

DESSERT
———————————————————————————-
Crème Brûlée 7
Basque Cheesecake 8
Lemon Meringue Tart candied yuzu 8
Bread Pudding ice 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.