SATURDAY DINNER

Saturday, July 6th

ENTRÉE
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Oysters 3ea
caraquet, N.B. (minimum 3)
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Chilled Carrot Soup 10
ginger, turmeric
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Leeks Vinaigrette 14
chopped egg, dill & chives
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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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Radishes & Ricotta 16
baguette, dandelion, lemon
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Steak Tartare 18
habanero, bread & butter pickles, dijon
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Grilled Octopus 24
potato, paprika, parsley
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MAIN COURSE
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Polenta Gratin 22
rustic tomato sauce, braised greens, morbier
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Steak Haché 26
fresh ground beef, fried egg
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Moules Frites 26
paysanne vegetables, hotel butter, cider
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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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Lake Erie Pickerel 32
navy beans, cucumber, radicchio
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Steak Frites 38
marinated bavette served medium rare with dressed 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
Vanilla Cake strawberries 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.