Dinner
Wednesday, November 2nd
—————————————————————————————
Oysters 4 each st simon (NB) (min 3 per order)
—————————————————————————————
Carrot and Ginger Soup 10
crème fraiche, chili oil
—————————————————————————————
Leeks Vinaigrette 18
marcona almonds, sauce verte, crouton
—————————————————————————————
Union Salad app 16 / main 21
organic greens, double smoked bacon, chèvre, rosti
————————————————————————————–
Elk Sliders 22
toasted challah, mirin galangal glaze, pickles
—————————————————————————————
Steak Tartare app 17 / main 23
habanero, dijon, bread & butter pickles, toast
—————————————————————————————
Dressed Chioggia Beets 22
kohlrabi, castelfranco, roquefort
—————————————————————————————
Hokkaido Scallop Crudo 26
daikon, jalapeno, lime, apple
————————————————————————————–
Salt Spring Mussels 27
mirepoix, white wine, garlic toast
—————————————————————————–
Polenta Gratin 28
rustic tomato sauce, braised greens, taleggio, chili jam
—————————————————————————————
Steak Hache 28
fresh ground beef, seasonal veg, fried egg
—————————————————————————————
Roast Cornish Hen 34
bistro style, frites
—————————————————————————————
San Franciscan Cioppino 34
tomato and monkfish stew, scallops, mussels
—————————————————————————————
Sticky Ribs 38
charcoal smoked, in house bbq sauce, braised greens
—————————————————————————————
Steak Frites 44
marinated bavette served medium rare, with hotel butter, organic greens
————————————————————————————–
Sides: green salad 7 / frites with aioli 8
braised greens with organic vegetables 12
—————————————————————————————
DESSERTS
Crème Brûlée 10
Sticky Ginger Cake salted caramel 12
Comté wildflower honey, soda bread 12
————————————————————————————-
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.