Wednesday Dinner

Wednesday, October 11th
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ENTRÉE
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Oysters 3ea
french kiss (N.B.) (min 3/order)
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Squash & Pearl Barley Soup 8
soda bread, nutmeg
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Red Bartlett Pear Salad 14
mizuna, buttermilk, blue cheese
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Union Salad 15
organic greens, double smoked bacon, potato rosti, chevre
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Elk Sliders 15
toasted challah, mirin galangal glaze, pickles
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Steak Tartare 18
habanero, bread & butter pickles, dijon, toast
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Seared Diver Scallops 20
apple, celeriac, radish
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Crab & Tomato 22
lime, cucumber, shallot
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MAIN COURSE
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Braised Turnips 18
puy lentils, mint sauce
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Polenta Gratin 22
rustic tomato sauce, braised greens, montboissie
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Steak Haché 25
fresh ground Scotch Mountain beef, fried egg
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white wine, julienne vegetables, gremolata
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Cote de Porc 28
roast potato, parsnip, red pepper
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Sticky Ribs 29
smoked and braised back ribs in house made BBQ sauce
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Nova Scotia Halibut 36
broccoli, green beans, beurre blanc
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Steak Frites 38
marinated bavette served medium rare, salad
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Side of: salad or frites 6 braised greens 7
braised greens & organic vegetables 10
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DESSERT
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Crème Brulée 6
Buttermilk Panna Cotta stewed pears 8
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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