Dinner
Saturday, October 11th
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Oysters 4 each
valley pearl (P.E.I.) min. 3 per order
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Aldergrove Squash and Ginger Soup 12
crème fraiche, nutmeg
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Union Salad 18
organic greens, double smoked bacon, chèvre, rosti
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Leeks Vinaigrette 22
cantabrian anchovy, parsley, marcona almond
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Raviolo al Uovo 23
duck yolk, squash, piave, brown butter vinaigrette, hazelnut, sage
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Elk Sliders 24
mirin galangal glaze, spicy aioli, pickles, challah
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Dressed Apple & Beets 24
radicchio, dill, walnut, Bleu Elizabeth
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Steak Tartare 26
habanero, dijon, bread and butter pickles, toast
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Peruvian Scallop Crudo 26
crispy shallots, radish, chili oil, orange, capers
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Moules Frites 29
salt spring mussels, mirepoix, cider, herbs, frites
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Polenta Gratin 30
rustic tomato sauce, seasonal veg, fontina, chilli jam
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Steak Haché 33
fresh ground beef, fried duck egg, peppercorn sauce, veg, frites
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Rotisserie Cornish Hen 38
chalet sauce, seasonal veg, frites
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Sticky Ribs 42
charcoal smoked, in house bbq sauce, braised greens, frites
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Grilled BC Halibut 44
Champignons, ginger, fish broth, turnips, spinach
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Steak Frites 65
dry aged NY strip served medium rare with hotel butter, green salad
add peppercorn sauce 5
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dry aged bone-in prime rib served medium rare, seasonal veg, frites
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Sides: green salad 8 / frites with aioli 9
braised greens with organic vegetables 14
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DESSERTS
Crème Brûlée 11
Chocolate Mousse maldon salt 12
Pear Tart ice cream 13
Sticky Ginger Cake salted caramel, ice cream 13
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Union works with local farmers who provide seasonal,
organic produce & meat. Farm to Chef to Table.