Thursday Dinner

Thursday, September 5th
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ENTRÉE
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Oysters 3ea
savage blonde, P.E.I. (minimum 3)
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Leek & Potato Soup 10
sour cream, lemon
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Ontario Peaches 14
radicchio, walnuts, roquefort
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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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Mozzarella en Carozza 20
piave, basil, garlic toast
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Diver Scallops 24
sweet corn, lardons, korean chili
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MAIN COURSE
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Polenta Gratin 22
rustic tomato sauce, braised greens, morbier ———————————————————————————-
Gnocchi 24
hen of the woods, cream, piave
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Moules Frites 26
mirepoix, hotel butter, white wine
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Steak Haché 26
fresh ground beef, fried egg ———————————————————————————-
Lovell Springs Trout 28
new potato, oyster mushrooms, beurre noisette
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Sticky Ribs 29
charcoal smoked and braised in house bbq sauce
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Grilled Mackerel 30
cocktail tomatoes, oregano, horseradish
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Cote de Boeuf (for two) 115
dry aged Ontario prime rib served medium rare,
served 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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Cherry Sorbet 6
Chocolate Mousse maldon salt 6
Crème Brûlée 7
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 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.