Dinner
Thursday, October 6th
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Oysters 4 each salt grass point (P.E.I.) (min 3 per order)
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Soup L’Oignon 14
croutons, emmental, comte
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Union Salad app 16 / main 21
organic greens, double smoked bacon, chèvre, rosti
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Elk Sliders 22
toasted challah, mirin galangal glaze, pickles
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Steak Tartare app 17 / main 23
habanero, dijon, bread & butter pickles, toast
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Heirloom Beetroot 24
walnuts, crème fraiche, roquefort
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Warm Honeynut Squash 24
cantal, brown butter, radicchio
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Scallop Crudo 26
orange, chilli oil, daikon, cilantro
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Salt Spring Island Mussels 26
mirepoix, white wine, garlic toast
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Lasagna Al Forno 26
ragu alla bolognese, bechamel, piave
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Polenta Gratin 28
rustic tomato sauce, braised greens, taleggio, chili jam
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Steak Haché 28
fresh ground beef, fried egg, seasonal vegetables
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Rotisserie Hen 34
bistro style, frites
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Sticky Ribs 38
charcoal smoked, in house bbq sauce, braised greens
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Chargrilled Swordfish 44
piperade, chard, green olives
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Steak Frites 48
marinated bavette served medium rare, dressed greens
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Sides: green salad 7 / frites with aioli 8
braised greens with organic vegetables 12
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DESSERTS
Crème Brûlée 10
Chocolate Mousse fleur de sel 10
NY Cheesecake salted caramel 11
Sticky Ginger Cake ice cream 12
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Union works with local farmers who provide seasonal,
organic produce & meat. Farm to Chef to Table.
Tables of six or more guests are subject to 20% gratuity.