Dinner
Wednesday, December 14th
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Oysters 4 each connoisseur (N.B) (min 3 per order)
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Watercress Soup 10
soft herbs, crème fraiche
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Union Salad app 16 / main 21
organic greens, double smoked bacon, chèvre, rosti
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Elk Sliders 22
toasted challah, mirin galangal glaze, pickles
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Beetroot Salad 22
apple, roquefort, black walnut
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Steak Tartare app 17 / main 23
habanero, dijon, bread & butter pickles, toast
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Chargrilled Sunchokes 24
lindsay goat cheddar, roast shallot, marcona almonds, castelfranco
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Salmon Crudo 26
orange, capers, cilantro, chili oil, crème fraiche
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Salt Spring Mussels 28
lobster stock, mirepoix, garlic toast
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Polenta Gratin 28
rustic tomato sauce, braised greens, taleggio, chili jam
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Steak Hache 28
fresh ground beef, fried egg, seasonal vegetables
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Gnocchi 32
chantrelles, perigord truffles, piave
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Rotisserie Hen 34
chalet sauce, frites
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Sticky Ribs 38
charcoal smoked, in house bbq sauce, braised greens
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Grilled Fluke 40
lentils, rutabaga, beurre blanc
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Steak Frites 57
rib eye 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 11
Sticky Ginger Cake ice cream 12
Basque Cheesecake amarena cherries 12
Fromage comte, roquefort, chateau de Bourgogne 22
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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.