Thursday Dinner

Thursday, July 11th

ENTRÉE
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Oysters 3ea
malpeque, p.e.i. (minimum 3)
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Gazpacho Verde 10
soft herbs, yoghurt
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Dressed Kohlrabi 14
fennel, comté, basil
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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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Beef Carpaccio 22
dandelion, balsamic, piave
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Tuna Crudo 24
cucumber, ginger, sesame
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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
mirepoix, hotel butter, white wine
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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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Grilled Swordfish 36
zucchini, navy beans, salsa criolla
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Steak Frites 38
marinated bavette served medium rare with dressed greens
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Cote de Boeuf (for two) 115
dry aged Ontario prime rib served medium rare with
seasonal vegegtables, 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
Maple Bread Pudding ice cream 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.