Saturday, December 7th
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ENTRÉE
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Oysters 3ea
caraquet, N.B. (minimum 3)
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Butternut Squash Soup 10
sage, brown butter
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Dressed Apples 14
parsnip, almond, wildwood
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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
—————————————————————————— Devilled Snowcrab 22
cayenne, jalapeño, soft egg
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Grilled Octopus 24
navy bean, gremolata, lemon
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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
radicchio, walnut, blue cheese
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Steak Haché 26
fresh ground beef, fried egg
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Rotisserie Hen 28
braised greens, pan jus, frites
—————————————————————–Sticky Ribs 29
charcoal smoked and braised in house bbq sauce
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Rabbit Dijonaise 30
bistro style
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Kolapore Springs Trout 32
new potato, salsify, dill
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Steak Frites 38
marinated bavette served medium rare, 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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Chocolate Mousse fleur de sel 6
Crème Brûlée 7
Bread Pudding ice cream 8
Basque Cheescake 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.