Dinner
Saturday, September 9th
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Oysters 4 per oyster valley pearl (PEI) (min 3 per order)
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Chilled Sweet Corn Soup 12
pine nuts
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Union Salad app 18 / main 22
organic greens, double smoked bacon, chèvre, rosti
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Chicken Liver Pâté 22
mustard, pickles, peach jam, challah
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Elk Sliders 24
toasted challah, mirin galangal glaze, pickles
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Dressed Ontario Peaches 24
lindsay goat cheddar, walnuts, radicchio
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Steak Tartare app 19 / main 26
habanero, mustards, pickles, toast
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Panzanella 26
heirloom tomatoes, burrata, croutons, shallot
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Hokkaido Scallop Crudo 26
orange, capers, cucumber, chili oil
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Fish Cakes 26
halibut, slaw, tartar sauce
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Salt Spring Island Mussels 28
mirepoix, cider, garlic toast
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Polenta Gratin 30
rustic tomato sauce, braised greens, taleggio, chili jam
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Steak Hache 30
fresh ground beef, sunny fried egg, seasonal veg
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Grilled Steelhead Trout 36
new potatoes, cherry tomatoes, sage almond brown butter
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Rotisserie Cornish Hen 36
chalet sauce, seasonal vegetables, frites
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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
Chocolate Budino candied walnuts, strawberry 13
Sticky Ginger Cake ice cream 13
Blueberry Pear Frangipane crème chantilly 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.