Monday Lunch

Sunday, November 25th
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ENTRÉE
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Oysters 3ea
cascumpec, P.E.I. (minimum 3)
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Cabbage and Garlic Soup 10
soft egg, parsley
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Dressed Apples 14
celeriac, walnut, Lindsay goat cheddar
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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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Trout Rillete 22
toasted challah, cucumber, horseradish
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Snow Crab Salad 24
dressed white beans, dandelion greens, lemon
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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
yellowfoot and maitake mushrooms, cream, thyme
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Boudin Blanc 24
puy lentils, navets, sauce vert
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Moules Frites 26
mirepoix, white wine, hotel butter
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Steak Hache 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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Poached Atlantic Salmon 32
fingerling potatoes, brussels sprouts, miso buerre blanc
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Steak Frites 44
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
Apple Crumble ice cream 8
Pecan Pie cream 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.