Tuesday, November 26th
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ENTRÉE
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Oysters 3ea
saltgrass point, P.E.I. (minimum 3)
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Squash Soup 10
nutmeg
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Dressed Apples 14
fennel, walnut, goat cheddar
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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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creamed spinach, almonds, capers
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navy beans, dandelion, jalapeño
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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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Boudin Blanc 26
mashed potatoes, yellow foot mushrooms, leeks
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Moules Frites 26
mirepoix, white wine, hotel butter
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Steak Hache 26
fresh ground beef, fried egg
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Sticky Ribs 29
charcoal smoked and braised in house bbq sauce
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Kolapore Springs Trout 32
beluga lentils, beetroot, horseradish
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Steak Frites 44
N.Y. striploin served medium rare, with greens
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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
Apple Crumble ice cream 8
Pecan Pie cream 8
Burnt Cheesecake 8
Sticky Ginger Cake salted caramel 10
Cheese Plate wildflower honey 18
Union does not split cheques into separate bills.
Tables of six or more guests are subject to 20% gratuity.
Union works with local farmers who provide seasonal,
organic produce & meat. Farm to Chef to Table.