Friday Dinner

Friday, June 15th

ENTRÉE
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Oysters 3ea
saltgrass,, P.E.I. (minimum 3)
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New Season Garlic Soup 10
crème fraiche, chives
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Ontario Asparagus 12
tahini dressing, mint
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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 Gravlax 20
pickled beets, sweet mustard, soda bread
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Grilled Sardines 22
charred jalapenos, fennel, grapefruit
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MAIN COURSE
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Polenta Gratin 22
rustic tomato sauce, braised greens, morbier
——————————————————————————— Gnocchi Funghi 24
crème fraiche, thyme, piave
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Steak Haché 26
fresh ground beef, fried egg
—————————————————————– Moules Frites 26
mirepoix, white wine, hotel 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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Rotisserie Hen 28
bistro style
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Fogo Island Cod 34
spinach, shitake, miso butter
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Steak Frites 38
marinated bavette served medium rare with frites and salad
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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
Strawberries and Cream 7
Maple Bread Pudding ice 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.