Thursday Dinner

Thursday, May 30th

ENTRÉE
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Oysters 3ea
foxley river, p.e.i. (minimum 3)
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Leek and Potato Soup 10
soda bread, crème fraiche
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Grilled Asparagus 14
tahini, dukkah, soft egg
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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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Tagliatelle 22
crimini & oyster mushrooms, butter
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Scallop Crudo 24
pickled rhubarb, mint, chili
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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
ragu alla bolognese, piave
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Steak Haché 26
fresh ground beef, fried egg
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Moules Frites 28
mirepoix, white wine, hotel butter
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Sticky Ribs 29
charcoal smoked and braised in house bbq sauce
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Pan Fried Trout 30
cabbage, shiitake, miso butter
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Fogo Island Cod 36
navy beans, fennel, green olives
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Cote de Boeuf (for two) 115
dry aged ontario prime rib served medium rare with seasonal vegetables, frites, and 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
Pecan Pie cream 8
Buttermilk Panna Cotta rhubarb 8
Maple Bread Pudding 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.