Wednesday, August 12th
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Oysters min 3 per order
east cape (PEI) 4 per oyster
te kouma (NZ) 5 per oyster
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Ontario Tomato Gazpacho 12
crème fraiche, cilantro
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Union Salad 18
organic greens, double smoked bacon, chèvre, rosti
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Dressed Aldergrove Tomatoes & Tonnato 25
tropea onion, basil, pangrattato
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Ontario Peach & Raddichio Salad 25
walnuts, roquefort, sherry vinegar
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Elk Sliders 26
challah bread, mirin galangal glaze, pickles
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Steak Tartare 26
habanero, mustards, pickles, toast
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Serrano Ham & Melon 28
ossau-iraty, 3 yr aged balsamic
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Slow Stewed Zucchini & Burrata 28
blistered tomatoes, marcona almonds
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Bluefin Tuna Crudo 30
fennel agrodolce, meyer lemon, green olive, pickled chili
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Polenta Gratin 32
rustic tomato sauce, seasonal veg, taleggio, chilli jam
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Grilled Eggplant & Bufala Mozzarella 32
‘nduja sugo, pine nuts, garlic toast
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Steak Haché 33
fresh ground beef, fried egg, seasonal veg, peppercorn sauce, frites
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Rotisserie Heritage Chicken 38
chalet sauce, seasonal veg, frites
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Sticky Ribs 42
charcoal smoked, in-house bbq sauce, slaw, frites
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Chargrilled Bluefin Tuna 50
corn & bean succotash, salsa criola
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Barnsley Lambchop 50
caponata, mint-olive sauce, fordhook chard
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Steak Frites 70
new york strip served medium rare with hotel butter, green salad
add peppercorn sauce 5
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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
Flourless Chocolate Cake macerated blueberries, chantilly 14
Eton Mess macerated blueberries 14
Rhum Baba plum compote, chantilly 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.
