Dinner Wednesday August 14

Wednesday, August 14th, 6-10pm
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ENTRÉE
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Oysters 3ea
cabot, N.S. (minimum 3)
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Cabbage and Garlic Soup 10
soda bread, olive oil
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Barbequed Eggplant 14
tomato, salsa criolla, basil
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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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Grilled Seabream 22
Ontario tomatoes, shallot, dill
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Bay Scallop Ceviche 24
mouse melons, serrano, lime
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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
ragu alla bolognese, piave
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Moules Frites 26
mirepoix, white wine, garlic 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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Lovell Springs Trout 32
beetroot, celery, horseradish
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Steak Frites 44
dry-aged ribeye 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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Cherry Sorbet 6
Crème Brûlée 7
Cheesecake huckleberries 9
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.