Dinner
Friday, July 3rd
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Oysters 4 per oyster merasheen bay (NL) (min 3 per order)
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Chilled Zucchini & Pea Soup 12
crème fraiche, chives
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Union Salad 18
organic greens, double smoked bacon, chèvre, rosti
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Dressed Apple & Beets 24
radicchio, walnuts, double cream brie
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Duck Liver Pate 24
brioche, pickles, mustards
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Ontario Asparagus 25
radish, spring greens, marcona almonds, feta dressing
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Summer Vegetables & Tonnato 26
sweet peas, hakurei turnips, radish, herbes fine
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Elk Sliders 26
mirin galangal glaze, spicy aioli, pickles, challah
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Steak Tartare 26
habanero, mustards, pickles, toast
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Hokkaido Scallop Crudo 26
ginger dressing, pickled chili, cucumber, cilantro, mint
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Polenta Gratin 32
rustic tomato sauce, seasonal veg, fontina, chili jam
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Steak Hache 33
fresh ground beef, fried sunny egg, seasonal veg, glaze, frites
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Rotisserie Heritage Chicken 38
chalet sauce, seasonal veg, frites
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Grilled Ontario Pickerel 40
new potatoes, sweet peas, little gem lettuce
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Sticky Ribs 42
charcoal smoked, in-house bbq sauce, slaw, frites ——————————————————————————————
Steak Frites 70
dry aged NY strip served medium rare with hotel butter, green salad
add peppercorn sauce 5
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Cote de Boeuf 200
ontario prime rib served medium rare, frites, seasonal veg, house accoutrements
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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 12
Chocolate & Frangipane Tart maldon salt 14
Eton Mess macerated strawberries 14
Paris Brest hazelnut praline 15
Sticky Ginger Cake salted caramel, ice cream 15
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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.