MONDAY DINNER

Monday, March 11th
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ENTRÉE
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Oysters 3ea
Kusshi B.C. (minimum 3)
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Parsnip Soup 10
walnuts, soda bread
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Leeks Vinaigrette 12
salsa verde, chopped egg
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Tossed Beetroot 14
kale, horseradish, brillat savarin
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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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Deviled Shrimp Tartine 22
N.S. cold water shrimp, tarragon, cayenne
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MAIN COURSE
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Polenta Gratin 22
rustic tomato sauce, braised greens, morbier
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Linguine Puttanesca 24
anchovy, capers, olives, tomato
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Gnocchi 26
lamb ragout, beaufort
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Steak Haché 26
fresh ground Scotch Mountain beef, fried egg
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Rotisserie Chicken 29
bistro style
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Sticky Ribs 29
charcoal smoked and braised in house bbq sauce
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Seared Sea Bream 30
green chard, braised roaster onions & champignons, beurre blanc
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Lake Erie Pickerel 32
herb viennoise, roasted parsnip, broccoli
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Steak Frites 44
Scotch Mountain Ribeye served medium rare, with greens
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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
Maple Bread Pudding cream anglaise 8
Mille Feuille vanilla custard, blueberries 9
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.