Thursday, November 28th
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Oysters 4 each
sweet gold (PEI) (min. 3 per order)
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Celeriac Soup 11
crème fraiche, lemon zest
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Union Salad app 18 / main 23
organic greens, double smoked bacon, chevre, rosti
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Roast Sunchokes 22
château de bourgogne, treviso, walnuts
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Elk Sliders 24
challah bread, mirin galangal glaze, bread & butter pickles
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Steak Tartare app 19 / main 26
habanero, dijon, bread and butter pickles, toast
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Hokkaido Scallop Crudo 26
grapefruit, watermelon radish, chili oil, crispy capers, micro herbs
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Polenta Gratin 28
rustic tomato sauce, seasonal veg, taleggio, chilli jam
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Steak Hache 30
fresh ground beef, sauce au poivre, fried egg, seasonal veg, frites
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Boeuf Bourgignon 34
huckleberry mash, lardons, cremini
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Rotisserie Cornish Hen 38
chalet sauce, frites
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Seared King Salmon Fumé 39
stewed leeks, chanterelles
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Sticky Ribs 42
charcoal smoked, in house bbq sauce, braised greens
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Steak Frites 60
new york strip served medium rare with 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
Chouquettes crème diplomat 11
Sticky Ginger Cake salted caramel, 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.
