Thursday, April 4th
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ENTRÉE
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Oysters 3ea
St. Simon, N.B. (minimum 3)
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Sweet Potato Soup 10
yoghurt, chili oil
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Dressed Apples 14
celeriac, hazelnut, beaufort
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Union Salad 15
organic greens, double smoked bacon, potato rosti, chèvre
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Elk Sliders 15
challah, mirin galangal glaze, pickles
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Steak Tartare 18
habanero, bread & butter pickles, dijon
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Braised Duck 22
cavatelli, jus, wild fennel
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Amberjack Crudo 24
kombu, lime, soy
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MAIN COURSE
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Polenta Gratin 22
rustic tomato sauce, braised greens, morbier
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Gnocchi 24
ragu alla bolognese
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Steak Haché 26
fresh ground Scotch Mountain beef, fried egg
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Moules Frites 26
white wine, mirepoix, hotel butter
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Flax Fed Chicken 29
bistro style
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Sticky Ribs 29
charcoal smoked and braised in house bbq sauce
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Fogo Island Cod 30
new potato, radicchio, sweet mustard
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Cote de Boeuf 115
dry aged Scotch Mountain prime rib served medium rare
with seasonal vegetables, frites, & accompaniments
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Side of: salad or frites with aioli 6 braised greens 7
braised greens & organic vegetables 10
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DESSERT
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Crème Brûlée 7
Pecan Pie cream 8
Polenta Cake orange 8
Bread Pudding hazelnut ice cream 9
Sticky Ginger Cake salted caramel 10
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.