Wednesday Dinner February 12

Wednesday, February 12th
———————————————————————————-
ENTRÉE
———————————————————————————-
Oysters 3ea
black point (N.S.) (minimum 3)
———————————————————————————-
Mushroom Soup 10
crème fraiche, soda bread
———————————————————————————-
Dressed Chiogga Beets 14
pecan, radicchio, fourme d’ambert
———————————————————————————-
Union Salad 15
organic greens, double smoked bacon, potato rosti, chèvre
———————————————————————————-
Elk Sliders 15
challah, mirin galangal glaze, pickles
———————————————————————————-
Steak Tartare 18
habanero, bread & butter pickles, dijon
———————————————————————————-
Shellfish Escabeche 18
jalapeno, paprika, baguette
———————————————————————————-
East Coast Shrimp Cocktail 20
celery, little gem, marie-rose
———————————————————————————-

MAIN COURSE
———————————————————————————-
Polenta Gratin 22
rustic tomato sauce, braised greens, tallegio
———————————————————————————-
Gnocchi 24
ragu alla bolognese, piave
———————————————————————————-
Steak Haché 26
fresh ground beef, fried egg
———————————————————————————-
Moules Frites 28
mirepoix, garlic butter, white wine
———————————————————————————-
Sticky Ribs 29
charcoal smoked, braised in house bbq sauce
———————————————————————————-
Kolapore Spring Trout 30
beluga lentils, turnips, sweet mustard
———————————————————————————-
Pan Roast Scallops 32
pommes mousseline, cauliflower, caper brown butter
—————————————————————–
Steak Frites 44
Ontario dry-aged ribeye served medium rare with greens
—————————————————————–

Side of: salad or frites with aioli 6 braised greens 7
braised greens & organic vegetables 10
———————————————————————————-
DESSERT
———————————————————————————-
Crème Brûlée 7
Bread Pudding ice cream 8
Apple Clafouti 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.