Tuesday, September 17th
———————————————————————————-
ENTRÉE
———————————————————————————-
Oysters 3ea
salt grass point, P.E.I. (minimum 3)
——————————————————————————
Roast Carrot & Fennel Soup 10
crème fraiche
——————————————————————————
Melanzane Agrodolce 14
sweet and sour eggplant, mozzarella, oregano
——————————————————————————
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
——————————————————————————
Tartinette 20
house smoked salmon, beets, sweet mustard
——————————————————————————
Dressed Snow Crab 22
heirloom tomatoes, celery, soft herbs
——————————————————————————
MAIN COURSE
———————————————————————————-
Polenta Gratin 22
rustic tomato sauce, braised greens, morbier ———————————————————————————-
Gnocchi 24
chanterelles and lobster mushrooms, cream, piave
———————————————————————————-
Moules Frites 26
mirepoix, hotel butter, white wine
———————————————————————————-
Steak Haché 26
fresh ground beef, fried egg
——————————————————————————
Grilled Octopus 28
stewed navy beans, smoked clams, parsley ———————————————————————————-
Sticky Ribs 29
charcoal smoked and braised in house bbq sauce
———————————————————————————-
Steak Frites 44
New York strip loin served medium rare with dressed greens
———————————————————————————-
Cote de Boeuf 115
dry aged Ontario ribeye served medium rare with seasonal vegetables, frites, and accompaniments
Side of: salad or frites with aioli 6 braised greens 7
braised greens & organic vegetables 10
———————————————————————————-
DESSERT
———————————————————————————-
Crème Brûlée 7
Chocolate Mousse maldon salt 7
Pecan Pie cream 8
Lemon Semolina Cake 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.