Thursday Dinner

Wednesday, June 13th

ENTRÉE
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Oysters 3ea
shipwreck select, P.E.I. (minimum 3)
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Tomato Soup 10
toast, piave
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Dressed Beetroot 14
mint, walnut, bleu d’avergne
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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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Mackerel Crudo 22
grapefruit, black radish, parsley
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Salmon Escalope 24
radicchio, orange, salsa verde
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MAIN COURSE
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Polenta Gratin 22
rustic tomato sauce, braised greens, morbier
——————————————————————————— Gnocchi Funghi 24
crème fraiche, thyme, piave
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Steak Haché 26
fresh ground beef, fried egg
—————————————————————– Moules Frites 26
mirepoix, white wine, hotel butter
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Sticky Ribs 29
charcoal smoked and braised in house bbq sauce
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Rainbow Trout 30
asparagus, cauliflower, lardons
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Fogo Island Cod 34
cabbage, king oyster mushrooms, miso butter
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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
Maple Bread Pudding ice cream 8
Pavlova macerated 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.