Dinner
Wednesday, August 23rd
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Oysters 4 per oyster valley pearl (PEI) (min 3 per order)
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Union Salad app 18 / main 22
organic greens, double smoked bacon, chèvre, rosti
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Elk Sliders 24
toasted challah, mirin galangal glaze, pickles
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Panzanella 24
heirloom tomatoes, croutons, shallot, cucamelon
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Breaded Zucchini 24
chili jam, mint, piave
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Steak Tartare app 19 / main 26
habanero, mustards, pickles, toast
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Hokkaido Scallop Crudo 26
orange, capers, cucumber, chili oil
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Dressed Ontario Peaches 26
burrata, walnuts, radicchio
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Polenta Gratin 30
rustic tomato sauce, braised greens, taleggio, chili jam
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Steak Haché 32
fresh ground beef, fried egg, seasonal vegetables
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Rotisserie Cornish Hen 36
chalet sauce, seasonal veg, frites
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Butter Poached Halibut 46
mash potatoes, braised greens, sauce verte
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Sticky Ribs 42
charcoal smoked, in-house bbq sauce, frites
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Steak Frites 60
new york strip
served medium rare, hotel butter, green salad
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Sides: green salad 8 / frites with aioli 9
braised greens with organic vegetables 14
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DESSERTS
Crème Brûlée 11
Ontario Berries and Cream 11
Peach Melba ice cream 13
Sticky Ginger Cake ice cream 13
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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.