MONDAY DINNER

Monday, August 4th
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ENTRÉE
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Oysters 3ea
Black Point, N.S. (minimum 3)
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Chilled Cucumber Soup 10
crème fraiche, toast
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Chargrilled Aubergine 14
buffalo mozzarella, oregano, chili jam
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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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Zucchini Ravioli 20
ricotta, basil, pomodoro
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Sea Bream Crudo 22
jalapeno, lime, celery
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Grilled Octopus 24
potato, parsley, paprika
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MAIN COURSE
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Polenta Gratin 22
rustic tomato sauce, braised greens, morbier
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Moules Frites 26
fish fumet, mirepoix, dill
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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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Pan Roast Scallops 34
corn & bean succotash, cilantro
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Steak Frites 38
marinated bavette served medium rare, greens
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Côte de Boeuf (for two) 115
dry aged prime rib served medium rare
with seasonal vegetables, frites & accompaniments
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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
Bread Pudding ice cream 8
Pavlova poached plums 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.