Tuesday, September 24th
———————————————————————————-
ENTRÉE
———————————————————————————-
Oysters 3ea
Black Point, NB (minimum 3)
——————————————————————————
Borscht 10
caraway, sour cream
——————————————————————————
Roast Delicata Squash 14
walnuts, endive, bonnechere
——————————————————————————
Union Salad 15
organic greens, double smoked bacon, potato rosti, chèvre
———————————————————————————-
Elk Sliders 15
challah, mirin galangal glaze, pickles
——————————————————————————
Steak Tartare 18
habanero, bread & butter pickles, dijon
——————————————————————————
Salad de Mer 20
mussels, octopus, scallops
——————————————————————————
Scallop Crudo 24
kombu, daikon, cilantro
——————————————————————————
MAIN COURSE
———————————————————————————-
Polenta Gratin 22
rustic tomato sauce, braised greens, morbier ———————————————————————————-
Gnocci 24
Ragu alla bolognese, piave
———————————————————————————-
Moules Frites 26
mirepoix, hotel butter, white wine
———————————————————————————-
Steak Haché 26
fresh ground beef, fried egg
———————————————————————————-
Sticky Ribs 29
charcoal smoked and braised in house bbq sauce
———————————————————————————-
Whole Lemon Sole 34
new potatoes, dressed leeks, sauce gribiche
———————————————————————————-
Chateau Rouge 44
NY Strip served medium rare with heirloom tomatoes, frites
———————————————————————————-
Cote de Boeuf 115
dry aged bone-in ribeye served with seasonal vegetables and frites
———————————————————————————-
Side of: salad or frites with aioli 6 braised greens 7
braised greens & organic vegetables 10
———————————————————————————-
DESSERT
———————————————————————————-
Crème Brûlée 7
Pecan Pie cream 8
Lemon Posset wild blueberries 8
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.