Wednesday Dinner

Wednesday, November 28th
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ENTRÉE
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Oysters 3ea
caraquet, N.B. (minimum 3)
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Soupe au Chou Fleur 10
sage brown butter
—————————————————————————– Red Anjou Pear 14
endive, fennel, triple cream brie
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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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Mushroom Tartine 20
oyster & shiitake mushrooms, gremolata
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Seared Trout 22 beetroot, horseradish, dill
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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
ragu alla bolognese, piave
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Steak Haché 26
fresh ground Scotch Mountain beef, fried egg
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Moules Frites 26
white wine, mirepoix, hotel butter
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Sticky Ribs 29
charcoal smoked and braised in house bbq sauce
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Atlantic Salmon 30
spaetzle, brussel sprouts, sweet mustard
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Pan Roasted Halibut 34
grilled bok choy, kohlrabi, ponzu
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Steak Frites 44
Scotch Mountain top sirloin 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
Chocolate Fondant ice cream 8
Vanilla Cake pistachio gelato 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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