Dinner
Saturday, March 11th
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Oysters 4 each cascumpec bay (PEI) (min 3 per order)
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Potato and Fennel Soup 10
sour cream, nutmeg
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Union Salad app 16 / main 21
organic greens, double smoked bacon, chèvre, rosti
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Chicken Liver Pate 20
cornbread, pickles, mustard
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Beet Salad 21
apple, roquefort , walnuts
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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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Roasted Sunchokes 24
pickled shallots, cantal, radicchio
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Organic Salmon Crudo 26
orange, yukke sauce, dill, chili oil
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Polenta Gratin 28
rustic tomato sauce, braised greens, taleggio, chili jam
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Union Burger 28
emmental, double smoked bacon, frites
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Steamed Shellfish 29
mussels, clams, garlic toast
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Rotisserie Cornish Hen 34
chalet sauce, fries
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Seafood Risotto 34
scallop, nordic shrimp, gremolata
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Sticky Ribs 38
charcoal smoked, in house bbq sauce, braised greens
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Grilled King Salmon 45
parsnip puree, sauce verte
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Steak Frites
bavette 44
served medium rare, hotel butter, organic 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
Bread Pudding ice cream 11
Basque Cheesecake salted caramel 11
Sticky Ginger Cake ice cream 12
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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.