Union Dinner Menu

A layered taste of subtle walnut notes, hints of fruit, and rich marine flavors with a delightful finish

Large, soft pearls providing a velvety texture and a long, complex flavor prized for its elegance

Romaine heart, herb croutons, bacon crumbs, parmesan snow, Caesar emulsion, emmental crisp. Add: pickled white anchovies ‘boquerones’ CI$3

Fresh pear carpaccio, Gorgonzola crumble, caramelised pear, dried cranberries, candied walnuts, pear and white balsamic dressing

Local oyster and cremini mushrooms, white truffle, Kalamata olive crumb, French cornichons, toast

Hand-cut Angus tenderloin, kimchi, kewpie mayo, black sesame, nori, confit quail’s egg yolk, togarashi tortilla chips (gfo), ‘smoke’ dome

Crispy potato pavé, braised beef short rib, roasted bone marrow, lemon chimichurri, pickled onions, horseradish panko

Chilled foie gras terrine (mit-cuit), pistachio crumble, caramelised pear and stem ginger compôte, brioche toast

Lobster and brandy bisque, sautéed lobster bites, roasted tomato oil

Sautéed PEI blue mussels, Calabrian ‘nduja cream, shallots, parsley, baguette toast. Option: choose the classic ‘Marinières’ version

Wahoo, passion fruit ‘gazpacho’, scotch bonnet sorbet, guacamole, blush daikon, plantain chips

Yellowfin tuna ‘mosaic’, nori, pineapple foam, black tobiko ‘caviar’, wasabi mayo, kafir lime leaf oil, fennel pollen, ponzu dipping sauce. Add: housemade togarashi tortilla chips CI$3

Caribbean lobster tail, shrimp, blue crab, black tobiko caviar, classic Marie Rose sauce, lettuce, cucumber

Sautéed Atlantic shrimp, roasted peri-peri sauce, black olive crumb, grilled baguette

CAB Angus

CAB Angus

CAB Angus

New Zealand grass-fed Angus

CAB Angus

CAB Angus

CAB Angus

Wagyu/Angus F1 Breed by Black Opal, Australia

Kuroge Washu Breed by Mishima Reserve, USA

8oz Australian wagyu patty, cheddar, onion jam, bacon, burger sauce, brioche bun, pickles, lettuce, tomato, fries

Pan-seared local snapper fillet, blue mussels, spiced apple velouté, confit leeks, fingerling potatoes, crispy fried capers

Chargrilled yellow fin tuna, creamy sun-blush tomato and ‘nduja sauce, blistered baby tomatoes, crispy gnocchi

Roasted fillet of Boston cod, Provencal herb panko crust, smoked snapper potato cake, wilted spinach, chive beurre blanc

Poached Caribbean lobster, blue crab ‘snow’, lobster bisque risotto, sweet drop peppers, roasted tomato oil

Blackened local wahoo, sauteed shrimp, PEI blue mussels, littleneck clams, tomatoes, basil, chilli butter and garlic sauce, linguine pasta

Two chargrilled Caribbean lobster tail (4oz), grilled peri-peri shrimp, two Hokkaido scallops, PEI mussels, littleneck clams and blackened Chilean salmon served with béarnaise sauce and spicy dipping sauce. Add: fries CI$6, truffle parmesan fries CI$9, crispy potato pave CI$6, grilled asparagus CI$10

Pecan-rubbed pork tenderloin medallions, sweet potato and parmesan stacks, braised red cabbage, bourbon and mustard cream sauce, crumbled chicharrón

Roasted organic ‘airline’ chicken breast (butter and thyme marination), cripsy potato pave, sautéed oyster mushrooms, Sicilian Marsala wine sauce

Smoked, slow braised and roasted, with buttered mash potato, thyme-roasted carrots, skillet pearl onions, vintage port wine sauce

Sautéed black oyster and porcini, mushroom cream velouté, aged parmigiano reggiano, balsamic glaze