Wednesday Dinner

Wednesday, May 15th

ENTRÉE
———————————————————————————-
Oysters 3ea
shipwreck, P.E.I. (minimum 3)
———————————————————————————-
Potato & Leek Soup 10
crème fraiche, soda bread
———————————————————————————-
Radishes & Ricotta 14
raisins, chili oil, chive
———————————————————————————-
Union Salad 15
organic greens, double smoked bacon, potato rosti, chèvre
———————————————————————————-
Elk Sliders 15
challah, mirin galangal glaze, pickles
———————————————————————————-
Fried Smelts 18
tarter sauce, pickles, lemon
———————————————————————————-
Steak Tartare 18
habanero, bread & butter pickles, dijon
———————————————————————————-
Pan Seared Scallops 22
ontario asparagus, beurre noisette, parsley
———————————————————————————-
Grilled Octopus 24
potatoes, paprika, jalapeno
———————————————————————————-

MAIN COURSE
———————————————————————————-
Polenta Gratin 22
rustic tomato sauce, braised greens, morbier
——————————————————————————— Gnocchi 24
ragu alla bolognese, piave
———————————————————————————-
Steak Haché 26
fresh ground Scotch Mountain beef, fried egg
———————————————————————————-
Moules Frites 26
white wine, mirepoix, garlic butter
———————————————————————————-
Rotisserie Hen 28
bistro style
———————————————————————————-
Sticky Ribs 29
charcoal smoked and braised in house bbq sauce
———————————————————————————-
Grilled Fluke 36
leeks, asparagus, lardons
———————————————————————————-
Steak Frites 46
ribeye served medium rare, greens
———————————————————————————-

Side of: salad or frites with aioli 6 braised greens 7
braised greens & organic vegetables 10
———————————————————————————-
DESSERT
———————————————————————————-
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.