Thursday, June 20th
ENTRÉE
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Oysters 3ea
colville bay, P.E.I. (minimum 3)
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Chilled Borscht 10
sour cream, chopped egg
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Ontario Strawberries 14
spinach, basil, goats cheddar
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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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Shrimp Cocktail 22
horseradish, dill, toast
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Scallop Ceviche 24
fennel, orange, chili oil
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MAIN COURSE
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Polenta Gratin 22
rustic tomato sauce, braised greens, morbier
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Steak Haché 26
fresh ground beef, fried egg
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white wine, mirepoix, garlic butter
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Rotisserie Hen 28
bistro style
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Sticky Ribs 29
charcoal smoked and braised in house bbq sauce
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Lovell Springs Trout 34
beluga lentils, hen of the woods, lardons
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Steak Frites 38
marinated bavette served medium rare with frites and salad
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Côte de Boeuf (for two) 115
dry aged prime rib served medium rare with seasonal vegetables, frites & accompaniments
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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
Vanilla Cake strawberries 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.