Thursday Dinner

Thursday, September 26th
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ENTRÉE
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Oysters 3ea
Black Point, NB (minimum 3)
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Borscht 10
caraway, sour cream
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Roast Delicata Squash 14
hazelnut, radicchio, goats cheddar
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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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Mushroom Tartine 22
hedgehog & lobster mushrooms, rosemary, cream
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Bay Scallop Ceviche 24
daikon, apple, cilantro
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MAIN COURSE
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Polenta Gratin 22
rustic tomato sauce, braised greens, morbier ———————————————————————————-
Gnocchi 24
ragu alla bolognese, piave
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Steamed Shellfish 26
clams & mussels, garlic butter, frites
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Steak Haché 26
fresh ground beef, fried egg
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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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Fogo Island Cod 34
pommes mousseline, lardons, parsley
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Cote de Boeuf 115
dry aged Ontario rib eye 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
Bread Pudding blueberry 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.