Thursday, September 19th
———————————————————————————-
ENTRÉE
———————————————————————————-
Oysters 3ea
salt grass point, P.E.I. (minimum 3)
——————————————————————————
Butternut Squash Soup 10
nutmeg, crème fraiche
——————————————————————————
Leeks Vinaigrette 14
pangrattato, soft egg
——————————————————————————
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
——————————————————————————
Shellfish Stew 22
octopus, little neck clams, navy beans
——————————————————————————
Snow Crab Tartinette 24
marie rose, celery, tarragon
——————————————————————————
MAIN COURSE
———————————————————————————-
Polenta Gratin 22
rustic tomato sauce, braised greens, morbier ———————————————————————————-
Gnocchi 24
roquefort, radicchio, cream
———————————————————————————-
Moules Frites 26
mirepoix, hotel butter, white wine
———————————————————————————-
Steak Haché 26
fresh ground beef, fried egg
———————————————————————————-
Sticky Ribs 29
charcoal smoked and braised in house bbq sauce
———————————————————————————-
Lovell Springs Trout 32
french beans, new potatoes, sweet mustard
———————————————————————————-
Fogo Island Cod 34
stewed tomatoes, grilled eggplant, capers
———————————————————————————-
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 Gateau cream 7
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.