Saturday, May 25th

ENTRÉE
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Oysters 3ea
foxley river, P.E.I. (minimum 3)
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Cabbage & White Bean Soup 10
oregano, olive oil
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Ontario Asparagus 14
bagna cauda, crouton, gremolata
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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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Salmon Crudo 22
ginger, orange, fennel
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Fungi Tartine 24
morel & mousseron mushrooms, crème fraiche
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MAIN COURSE
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Polenta Gratin 22
rustic tomato sauce, braised greens, morbier
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ragu alla bolognese, piave
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Steak Haché 26
fresh ground beef, fried egg
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Moules Frites 26
leeks, cider, garlic butter
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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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Fogo Island Cod 36
beluga lentils, asparagus, ramps
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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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Chocolate Mousse maldon salt 6
Crème Brûlée 7
Pecan Pie cream 8
Pavlova rhubarb 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.