Dinner
Saturday, March 18th
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Oysters 4 each cascumpec (P.E.I.) (min 3 per order)
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Carrot & Ginger Soup 10
miso sesame
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Union Salad app 16 / main 21
organic greens, double smoked bacon, chèvre, rosti
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Dressed Beet and Apple Salad 22
persille chevre, endives
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Elk Sliders 22
toasted challah, mirin galangal glaze, pickles
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Steak Tartare app 17 / main 23
habanero, dijon, bread & butter pickles, toast
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Hokkaido Scallop Crudo 26
orange, jalapeno, capers
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Polenta Gratin 28
rustic tomato sauce, braised greens, taleggio, chili jam
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Steak Hache 28
fresh ground beef, fried egg, seasonal veg
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Steamed Shellfish 30
salt spring island mussels, scallops, mirepoix, garlic toast
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Rotisserie Cornish Hen 34
chalet sauce, frites
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Rabbit Dijonnaise 34
carrots, black kale, frites
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Grilled Steelhead Trout 36
sherry brown butter, capers, parsnip puree
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Sticky Ribs 38
charcoal smoked, in house bbq sauce, braised greens
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Steak Frites 55
marinated N.Y. striploin served medium rare, hotel butter, green salad
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Sides: green salad 7 / frites with aioli 8
braised greens with organic vegetables 12
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DESSERTS
Crème Brûlée 10
Chocolate Mousse maldon salt 10
Sticky Ginger Cake ice cream 12
Cheese brie de meaux, soda bread, honey 16
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Union works with local farmers who provide seasonal,
organic produce & meat. Farm to Chef to Table.
Tables of six or more guests are subject to 20% gratuity.