Monday Dinner

Monday, May 13th

ENTRÉE
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Oysters 3ea
cascumpec, P.E.I. (minimum 3)
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Tomato Soup 10
nutmeg, baguette
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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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Ontario Asparagus 16
goat cheddar, radish, mint, soft egg
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Steak Tartare 18
habanero, bread & butter pickles, dijon
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Funghi Tartine 19
ramps, crème fraiche, soda bread
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Cured Duck Breast 22
arugula, orange, raisin, pecan
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Grilled Octopus 24
potatoes, paprika, jalapeno
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MAIN COURSE
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Polenta Gratin 22
rustic tomato sauce, braised greens, morbier
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Gnocchi 24
ragu alla bolognese, piave
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Steak Haché 26
fresh ground Scotch Mountain beef, fried egg
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Moules Frites 26
white wine, mirepoix, garlic butter
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Rotisserie Hen 28
braised greens, salsa verde
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Sticky Ribs 29
charcoal smoked and braised in house bbq sauce
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Snow Crab Pappardelle 30
gemfish, spinach, lemon
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Lovell Springs Trout 32
puy lentils, roasted cauliflower, beurre noisette
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Steak Frites 44
marinated top sirloin served medium rare, 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
Pecan Pie cream 8
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.