Thursday Dinner February 13

Thursday, February 13th
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ENTRÉE
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Oysters 3ea
black point (N.S.) (minimum 3)
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Mushroom Soup 10
chives, soda bread
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Dressed Chioggia Beets 14
pecan, radicchio, bleu d’auvergne
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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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East Coast Shrimp Cocktail 20
celery, little gem, marie-rose
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Scallop Crudo 24
granny smith, jalapeno, samphire
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MAIN COURSE
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Polenta Gratin 22
rustic tomato sauce, braised greens, tallegio
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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, garlic butter, white wine
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Rotisserie Hen 29
bistro style
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Sticky Ribs 29
charcoal smoked, braised in house bbq sauce
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Kolapore Spring Trout 30
beluga lentils, brussel sprouts, sweet mustard
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Cote de Boeuf (for two) 115
Ontario dry-aged Prime Rib served medium rare, 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
Bread Pudding ice cream 8
Clafoutis aux Pommes calvados 9
Sticky Ginger Cake salted caramel 10
Cheese Plate wildflower honey 18

Union does not split cheques into separate bills.
Tables of six or more guests are subject to 20% gratuity.
Union works with local farmers who provide seasonal,
organic produce & meat. Farm to Chef to Table.