Monday Dinner

Monday, February 26th
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ENTRÉE
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Oysters 3ea
savage blonde, (P.E.I.) (min.3 per order)
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Le Potage 10
cream of celery, goat cheddar
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Dressed Beetroot 12
lentils, dill, sauerkraut
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Union Salad 15
organic greens, double smoked bacon, potato rosti, chevre
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Elk Sliders 15
toasted challah, mirin galangal glaze, pickles
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Gnocchi 17
celery, anchovy, breadcrumbs
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Steak Tartare 18
habanero, bread & butter pickles, dijon, toast
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Brandade 20
squid ink aioli, olives, toast
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Potted Crab 22
clarified butter, pickles, soda bread
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MAIN COURSE
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Mushroom Galette 20
potato, swiss chard, creme fraîche
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Polenta Gratin 22
rustic tomato sauce, braised greens, morbier
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Steak Haché 25
fresh ground Scotch Mountain beef, fried egg
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Salmon Escalope 28
brussel sprouts, sherry beurre blanc, almonds
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Flax Fed Chicken 29
bistro style
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Sticky Ribs 29
charcoal smoked and braised in house bbq sauce
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Roast Cod 36
cauliflower, fennel, chili jam
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Steak Frites 38
marinated bavette served medium rare with garlic butter, greens
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Side of: salad or frites with aioli 6 braised greens 7
braised greens with organic vegetables 10
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DESSERT
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Crème Brulée 7
Pecan Pie cream 7
Maple Bread Pudding ice cream 8
Flourless Chocolate Cake praline 9
Sticky Ginger Cake salted caramel 9
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.

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