Wednesday, May 15th
ENTRÉE
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Oysters 3ea
shipwreck, P.E.I. (minimum 3)
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Potato & Leek Soup 10
crème fraiche, soda bread
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Radishes & Ricotta 14
raisins, chili oil, chive
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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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Fried Smelts 18
tarter sauce, pickles, lemon
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Steak Tartare 18
habanero, bread & butter pickles, dijon
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Pan Seared Scallops 22
ontario asparagus, beurre noisette, parsley
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Grilled Octopus 24
potatoes, paprika, jalapeno
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MAIN COURSE
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Polenta Gratin 22
rustic tomato sauce, braised greens, morbier
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ragu alla bolognese, piave
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Steak Haché 26
fresh ground Scotch Mountain beef, fried egg
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Moules Frites 26
white wine, mirepoix, garlic butter
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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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Grilled Fluke 36
leeks, asparagus, lardons
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Steak Frites 46
ribeye served medium rare, 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
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.