Dinner
Thursday, October 13th
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Oysters 4 each savage blonde (PEI) (min 3 per order)
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Leek and Potato Soup 10
nutmeg, crème fraiche
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Union Salad app 16 / main 21
organic greens, double smoked bacon, chèvre, rosti
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Elk Sliders 22
toasted challah, mirin galangal glaze, pickles
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Steak Tartare app 17 / main 23
habanero, dijon, bread & butter pickles, toast
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Dressed Aldergrove Kohlrabi 22
castelfranco, apples, chatêau de bourgogne
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Warm Heirloom Squash 24
comté, radicchio, walnuts
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Amberjack Crudo 26
yukke sauce, daikon, grapefruit
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Polenta Gratin 28
rustic tomato sauce, braised greens, taleggio, chili jam
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Steak Haché 28
fresh ground beef, fried duck egg, seasonal vegetables
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Pulpo Alla Gallega 28
fingerling potatoes, paprika, parsley
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Grilled Spanish Mackerel 34
peperonata, new potatoes, olives
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Rotisserie Hen 34
bistro style, frites
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Sticky Ribs 38
charcoal smoked, in house bbq sauce, braised greens
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Steak Frites 54
dry-aged NY strip, served medium rare, dressed greens, hotel butter
Sides: green salad 7 / frites with aioli 8
braised greens with organic vegetables 12
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DESSERTS
Crème Brûlée 10
Flourless Chocolate Cake chantilly cream 11
Sticky Ginger Cake salted caramel 12
Cantal honey, soda bread 12
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Union works with local farmers who provide seasonal,
organic produce & meat. Farm to Chef to Table.
Tables of six or more guests are subject to 20% gratuity.