Valentine’s Dinner February 14

Friday, February 14th
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ENTRÉE
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Oysters 3ea
cascumpec (P.E.I. (minimum 3)
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Dressed Beetroot 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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Steak Tartare 18
habanero, bread & butter pickles, dijon
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Brandade Gratin 20
soft egg, garlic confit, pangrattato
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Lobster Cocktail 26
celery, little gem, marie-rose
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Seafood Platter (for two) 50
snow crab, scallop crudo, nordic shrimp, oysters
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MAIN COURSE
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Polenta Gratin 22
rustic tomato sauce, braised greens, tallegio
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Tagliolini 26
smoked oysters, crème fraiche, chives
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Gnocchi Funghi 30
winter chanterelles, truffle, piave
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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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Bourride 34
monkfish, mussels, crawfish, aioli
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Kolapore Spring Trout (for two) 45
romanesco, swiss chard, beurre blanc
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Steak Frites (for two) 70
Ontario dry-aged ribeye 16oz served medium rare, escargot, frites, dressed greens
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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
Chocolate Fondant ice cream 8
Clafoutis aux Pommes calvados 9
Sticky Ginger Cake salted caramel 10
Truffle Brie wildflower honey 10

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.