Dinner Saturday August 3rd

Saturday, August 3rd, 5-11pm
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ENTRÉE
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Oysters 3ea
caraquet, N.B. (minimum 3)
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Chilled Cucumber Soup 10
crème fraiche, toast
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Zucchini Pancakes 14
yoghurt, dill
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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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Ontario Mirabelle Plums 18
buffalo mozzarella, radicchio, mint
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Tuna Crudo 22
kombu, sesame, ginger
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Grilled Octopus 24
potato, parsley, paprika
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MAIN COURSE
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Polenta Gratin 22
rustic tomato sauce, braised greens, morbier
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Tagliatelle 24
chanterelles, cream, piave
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Moules Frites 26
mirepoix, white wine, hotel butter
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Steak Haché 26
fresh ground beef, fried egg
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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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Lemon Sole 34
navy bean, green bean, fennel
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Steak Frites 38
marinated bavette served medium rare, 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
Bread Pudding ice cream 8
Walnut Cake creme anglaise 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.