Dinner
Wednesday, October 19th
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Oysters 4 each salt grass point (P.E.I.) (min 3 per order)
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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 Chioggia Beets 22
castelfranco, apples, roquefort buttermilk dressing
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Roast Heirloom Squash 24
cantal, pecans, brown butter
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Littleneck Clams 25
leeks, lardons, garlic toast
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King Salmon Crudo 26
crème fraiche, orange, chili oil
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Polenta Gratin 28
rustic tomato sauce, braised greens, taleggio, chili jam
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Union Burger 28
emmental, double smoked bacon, pickles, frites
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Gnocchi 28
ragu alla bolognese, piave
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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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Wild King Salmon Amandine 44
lentils, glazed parsnips, almond brown butter
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Steak Frites 44
marinated bavette, 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
Abdi’s Cheesecake amerena cherries 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.