Wednesday, June 26th
ENTRÉE
———————————————————————————-
Oysters 3ea
colville bay, P.E.I. (minimum 3)
———————————————————————————-
White Bean Soup 10
cabbage, leeks
———————————————————————————-
Dressed Apples 14
endive, walnuts, goats cheddar
———————————————————————————-
Union Salad 15
organic greens, double smoked bacon, potato rosti, chèvre
———————————————————————————-
Elk Sliders 15
challah, mirin galangal glaze, pickles
———————————————————————————-
Steak Tartare 18
habanero, bread & butter pickles, dijon
———————————————————————————-
Devilled Snow Crab 22
horseradish, cayenne, soft egg
———————————————————————————-
Grilled Seabream 24
radicchio, orange, chili oil
———————————————————————————-
MAIN COURSE
———————————————————————————-
Polenta Gratin 22
rustic tomato sauce, braised greens, morbier
———————————————————————————-
Pappardelle 24
ragu alla bolognese, piave
———————————————————————————
Moules Frites 26
white wine, mirepoix, hotel butter
———————————————————————————
Steak Haché 26
fresh ground beef, fried egg
—————————————————————–
Rotisserie Hen 28
bistro style
—————————————————————–
Sticky Ribs 29
charcoal smoked and braised in house bbq sauce
———————————————————————————-
Trout en Papillote 32
potato, asparagus, dill
———————————————————————————-
Steak Frites 44
marinated top sirloin served medium rare with dressed greens
———————————————————————————-
Side of: salad or frites with aioli 6 braised greens 7
braised greens & organic vegetables 10
———————————————————————————-
DESSERT
———————————————————————————-
Strawberries & Ice Cream 6
Crème Brûlée 7
Bread Pudding ice cream 8
Pecan Pie 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.