MONDAY DINNER

Monday, January 6th
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ENTRÉE
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Oysters 3ea
cascumpec (P.E.I.) (minimum 3)
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Cabbage & Garlic Soup 10
soft egg, chives
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Waldorf Salad 14
apple, walnuts, roquefort
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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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Diver Scallops 24
brussels sprouts, new potatoes, chimichurri
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Lobster Newburg 24
cream, cayenne, greens
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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
cacio e pepe
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Steak Haché 26
fresh ground beef, fried egg
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Hen & Mushroom Pie 28
dressed greens
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Sticky Ribs 29
charcoal smoked and braised in house bbq sauce
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Grilled Trout 34
beetroot, sweet mustard, fennel
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Steak Frites 38
marinated bavette served medium rare with dressed greens
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Côte de Boeuf 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
Basque Cheesecake 8
Sticky Ginger Cake salted caramel 10
Cheese Plate wildflower honey 18

Union does not split cheques into separate bills.
Tables of six or more guests are subject to 20% gratuity.
Union works with local farmers who provide seasonal,
organic produce & meat. Farm to Chef to Table.