Dinner
Saturday, November 18th
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Oysters 4 per oyster island pearl (P.E.I.) (min 3 per order)
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Union Salad app 18 / main 22
organic greens, double smoked bacon, chèvre, rosti
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Dressed Apple & Kohlrabi Salad 24
radicchio, walnut, chateau de bourgogne
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Elk Sliders 24
toasted challah, mirin galangal glaze, pickles
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Roasted Squash Salad 24
marcona almonds, brown butter, endive, lindsay goat cheddar
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Steak Tartare app 19 / main 26
habanero, mustards, pickles, toast
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Hokkaido Scallop Crudo 26
buttermilk, capers, chili oil, cucumber, cilantro
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Polenta Gratin 28
rustic tomato sauce, braised greens, taleggio, chili jam
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Salt Spring Island Mussels 29
mirepoix, white wine, soft herbs, toast
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Steak Haché 30
fresh ground beef, fried sunny egg, seasonal veg, glaze, frites
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Rotisserie Cornish Hen 36
chalet sauce, frites
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Grilled Steelhead Trout 36
parsnip purée, braised greens, sauce verte
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Sticky Ribs 42
charcoal smoked, in-house bbq sauce, frites
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Steak Frites 60
NY strip served medium rare, hotel butter, green salad
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Sides: green salad 8 / frites with aioli 9
braised greens with organic vegetables 14
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DESSERTS
Crème Brûlée 11
Chocolate Mousse maldon salt 11
Sticky Ginger Cake ice cream 13
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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.