Wednesday Dinner

Wednesday, June 12th

ENTRÉE
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Oysters 3ea
shipwreck select, P.E.I. (minimum 3)
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Tomato Soup 10
toast, piave
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Dressed Pears 14
walnuts, endive, brie de meaux
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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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Mackerel Crudo 22
black radish, cucumber, lemon
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Salmon Escalope 24
radicchio, orange, soft herbs
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MAIN COURSE
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Polenta Gratin 22
rustic tomato sauce, braised greens, morbier
——————————————————————————— Gnocchi 24
asparagus, crème fraiche, mint
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Steak Haché 26
fresh ground beef, fried egg
—————————————————————– Moules Frites 26
mirepoix, white wine, hotel butter
—————————————————————– Rotisserie Hen 28
braised greens, salsa verde, frites
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Sticky Ribs 29
charcoal smoked and braised in house bbq sauce
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Rainbow Trout 30
horseradish, asparagus, dill
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Steak Frites 44
ribeye served medium rare, with 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
Maple Bread Pudding ice cream 8
Pavlova strawberries 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.