Wednesday Dinner

Wednesday, May 8th

ENTRÉE
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Oysters 3ea
St Simon, P.E.I. (minimum 3)
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Tomato Soup 10
soda bread, nutmeg
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Dressed Apples 14
radicchio, walnuts, roquefort
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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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Ontario Asparagus 22
N.S. shrimp, aioli, soft egg
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Seabream Ceviche 24
orange, cucumber, cilantro
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MAIN COURSE
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Polenta Gratin 22
rustic tomato sauce, braised greens, morbier
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Gnocchi 24
hen of the woods & cremini mushrooms, piave
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Steak Haché 26
fresh ground Scotch Mountain beef, fried egg
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Sticky Ribs 29
charcoal smoked and braised in house bbq sauce
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Rotisserie Chicken 29
bistro style
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Steamed Shellfish 30
scallops, mussels, frites
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Pan Roasted Halibut 36
bok choy, oyster mushrooms, sesame
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Steak Frites 38
marinated bavette served medium rare, salad
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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
Bread Pudding maple 8
Pecan Pie 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.