Monday Dinner

Monday, June 17th

ENTRÉE
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Oysters 3ea
shipwreck select, P.E.I. (minimum 3)
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Chilled Borscht 10
chopped egg, fennel
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Ontario Asparagus 12
house ricotta, soft herbs, egg
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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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Sardine Escabeche 20
catalan style
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Digby Scallop Crudo 22
kohlrabi, jalapeno, lime
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MAIN COURSE
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Polenta Gratin 22
rustic tomato sauce, braised greens, morbier
——————————————————————————— Gnocchi 24
ragu alla bolognese, piave
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Steak Haché 26
fresh ground beef, fried egg
—————————————————————– Tagliatelle 26
smoked shellfish, shrimp, tarragon
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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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Atlantic Salmon 34
charred radicchio, grapefruit, tahini
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Steak Frites 44
ribeye 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
Pecan Pie cream 8
Grapefruit Tart chantilly cream 8
Flourless Chocolate Cake ice cream 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.