Friday Dinner

Friday December 1st
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ENTRÉE
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Oysters 3ea
St. Simon, N.B. (min 3/order)
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Soupe a l’Oignon 10
comte, crouton
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Dressed Beets 12
daikon, sauerkraut, walnuts
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Squash Fritters 14
chili jam, butter lettuce
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Union Salad 15
organic greens, double smoked bacon, potato rosti, chevre
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Elk Sliders 15
toasted challah, mirin galangal glaze, pickles
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Steak Tartare 18
habanero, bread & butter pickles, dijon, toast
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Moules Vinaigrette 20
celery, shallots, parlsey
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Sea Trout Cru 22
horseradish, shallots, egg yolk
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MAIN COURSE
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Polenta 22
rustic tomato sauce, braised greens, montboisse
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Lasagna al Forno 24
ragu alla bolognese, mornay, piave
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Steak Haché 25
fresh ground Scotch Mountain beef, fried egg
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Poulet Rotisserie 29
bistro style
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Sticky Ribs 29
charcoal smoked and braised back ribs in homemade BBQ sauce
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Lake Erie Pickerel 34
spaetzle, shiitake mushrooms, cabbage
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Roast Cod 36
cauliflower, bayonne ham, lentils
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Steak Frites 38
bavette served medium rare, with greens
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Side of: salad or frites 6 braised greens 7
braised greens & organic vegetables 10
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DESSERT
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Crème Brulée 7
Pecan Pie cream 7
Apple & Maple Bread Pudding ice cream 8
Sticky Ginger Cake salted caramel 9
Chocolate Delice wild blueberries 9
Cheese Plate wildflower honey 16

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.

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