Monday, February 17th 2020
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ENTRÉE
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Oysters 3ea
cascumpec (P.E.I.) (minimum 3)
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Celeriac Soup 10
chili oil, fennel seed
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Dressed Parsnip 14
apple, pecan, lindsay 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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Brandade Croquettes 20
lemon aioli, little gen lettuce, gremolata
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Smoked Trout Rilette 22
dressed celery, soda bread, crème fraiche
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MAIN COURSE
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Polenta Gratin 22
rustic tomato sauce, braised greens, tallegio
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Gnocchi 24
ragu alla bolognese, piave
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Steak Hache 26
fresh ground beef, fried egg
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Moules Frites 28
white wine, mirepoix, garlic butter
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Rotisserie Hen 28
bistro style
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Sticky Ribs 29
charcoal smoked, braised in house bbq sauce
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Bourride 30
monkfish, shellfish, croutons
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Steak Frites 44
ribeye served medium rare, frites, dressed 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
Chocolate Fondant 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.