Tuesday, March 19th
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ENTRÉE
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Oysters 3ea
savage blonde, p.e.i. (minimum 3)
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Mushroom Soup 10
crème fraiche, soda bread
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Warm Beluga Lentils 14
pear, dandelion leaves, grey owl
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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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Shrimp Cocktail 20
marie rose, jalapeno, radicchio, celery
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Fried Halibut Cheeks 22
tartar sauce, lemon, dressed greens
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MAIN COURSE
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Polenta Gratin 22
rustic tomato sauce, braised greens, morbier
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Gnocchi 24
ragu alla Bolognese, piave
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Snow Crab Omelette 26
chili jam, potato rosti
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Steak Haché 26
fresh ground Scotch Mountain beef, fried egg
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Sticky Ribs 29
charcoal smoked and braised in house bbq sauce
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Pan Fried Ocean Perch 32
tomato sauce, chickpeas, capers
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Steak Frites 38
marinated bavette served medium rare with 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
Blood Orange Meringue Pie 8
Pecan Pie cream 8
Chocolate Gateau chantilly cream 9
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.