dinner2

October 20, 2026
Oysters4 per oyster
Chipagne (NB), minimum 3 per order
Leek & Potato Soup12
crème fraîche, marjoram
Union Salad18
organic greens, double-smoked bacon, chèvre, rosti
Late Summer Salad22
radish, pickled green beans, Marcona almonds
Roasted Butternut Squash25
radicchio, pecans, Midnight Moon Gouda
Elk Sliders26
challah bread, mirin-galangal glaze, pickles
Steak Tartare26
habanero, mustards, pickles, toast
Hiramasa Crudo30
sweet corn crema, pickled chilies, cilantro, salsa macha
Autumn Gnocchi30
squash purée, brown butter, sage, Piave
Polenta Gratin32
rustic tomato sauce, seasonal vegetables, Fontina, chili jam
Steak Haché33
fresh-ground beef, fried egg, seasonal vegetables, peppercorn sauce, frites
Rotisserie Heritage Chicken38
chalet sauce, seasonal vegetables, frites
Sticky Ribs42
charcoal-smoked, house-made BBQ sauce, summer slaw, frites
King Salmon50
new potatoes, cucumber, shepherd peppers, sauce verte
Steak Frites70
dry-aged New York strip served medium-rare, frites & green salad
Add peppercorn sauce | 5
Duck Magret for Two75
braised cabbage & apple, brown butter squash, duck jus
Côte de Boeuf200
Ontario prime rib served medium-rare, seasonal vegetables, frites
Add peppercorn sauce | 5
SIDES: Green Salad 8 / Frites with Aioli 9 / Braised Greens with Organic Vegetables 14

Desserts

Crème Brûlée12
Flourless Chocolate Cake14
Amarena cherries, Chantilly
Pecan Pie14
Chantilly
Sticky Ginger Cake15
salted caramel, ice cream

Please Note

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 a 20% gratuity.

Oysters
valley pearl (PEI) (min. 3 per order) 4 each
—————————————————————————————
Union Salad 18
organic greens, double smoked bacon, chèvre, rosti
—————————————————————————————
Panzanella 24
aldergrove tomatoes and cucumbers, shallot, croutons
—————————————————————————————
Elk Sliders 24
mirin galangal glaze, spicy aioli, pickles, challah
—————————————————————————————
Hokkaido Scallop Crudo 26
orange, daikon, chilli oil, capers, cilantro
—————————————————————————————
Steak Tartare 26
habanero, dijon, bread and butter pickles, toast
—————————————————————————————

Burrata and Fennel 27
muffaletta giardiniera, radicchio, garlic toast
—————————————————————————–
Steamed New Zealand Clams 30
mirepoix, cider, herbs, toast
—————————————————————————————
Polenta Gratin 30
rustic tomato sauce, seasonal veg, fontina, chilli jam
—————————————————————————–
Steak Haché 32
fresh ground beef, fried egg, peppercorn sauce, veg, frites
——————————————————————————————
Rotisserie Cornish Hen 38
chalet sauce, seasonal veg, frites
—————————————————————————————
Sticky Ribs 42
charcoal smoked, in-house bbq sauce, kohlrabi slaw, frites
——————————————————————————
Chateau Rouge 70
aged prime NY strip served with dressed tomatoes, frites, green salad
—————————————————————————————
Sides: green salad 8 / frites with aioli 9
braised greens with organic vegetables 14
—————————————————————————————

DESSERTS
Crème Brûlée 11
Chocolate Mousse amarena cherries 12
Apricot Tart crumble, ice cream 13
Sticky Ginger Cake salted caramel, ice cream 13
—————————————————————————————