Monday, August 26th
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ENTRÉE
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Oysters 3ea
cascumpec, P.E.I. (minimum 3)
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Gazpacho 10
olive oil, jalapeno
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Barbecued Corn 14
pablano, radish, red onion
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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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Marinated Sardines 22
soda bread, celery, horseradish
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Halibut Ceviche 24
tomato, serrano, cilantro
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MAIN COURSE
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Polenta Gratin 22
rustic tomato sauce, braised greens, morbier ———————————————————————————-
Gnocchi 25
chanterelle and lobster mushrooms, piave
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Moules Frites 26
mirepoix, white wine, garlic butter
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Steak Haché 26
fresh ground beef, fried egg
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Rotisserie Hen 28
bistro style
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Sticky Ribs 29
charcoal smoked and braised in house bbq sauce
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Pan Roasted Halibut 38
pommes mousseline, cherry tomato, parsley
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Steak Frites 44
NY Striploin served medium rare with 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
Pecan Pie cream 8
Bread Pudding ice cream 8
Sticky Ginger Cake salted caramel 10
Cheese Plate wildflower honey 18
Union does not split cheques into separate bills.
Tables of five or more guests are subject to 20% gratuity.
Union works with local farmers who provide seasonal,
organic produce & meat. Farm to Chef to Table.