Friday Dinner

Friday, May 17th

ENTRÉE
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Oysters 3ea
shipwreck, P.E.I. (minimum 3)
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Mushroom Soup 10
ramp pesto, soda bread
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Charred Asparagus 14
dukkah, mint, honey
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Union Salad 15
organic greens, double smoked bacon, potato rosti, chèvre
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Elk Sliders 15
challah, mirin galangal glaze, pickles
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Steak Tartare 18
habanero, bread & butter pickles, dijon
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Snow Crab Tartine 22
navy beans, oregano, lemon
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Diver Scallops 24
asparagus, ramps, beurre noisette
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MAIN COURSE
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Polenta Gratin 22
rustic tomato sauce, braised greens, morbier
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Gnocchi 24
ragu alla bolognese, comté
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Steak Haché 26
fresh ground Scotch Mountain beef, fried egg
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Moules Frites 26
white wine, mirepoix, garlic butter
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Rotisserie Hen 28
bistro style
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Sticky Ribs 29
charcoal smoked and braised in house bbq sauce
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Fogo Island Cod 36
radicchio, fennel, orange
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Steak Frites 38
marinated bavette served medium rare with greens
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Side of: salad or frites with aioli 6 braised greens 7
braised greens & organic vegetables 10
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DESSERT
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Chocolate Mousse maldon salt 6
Crème Brûlée 7
Pecan Pie cream 8
Maple Bread Pudding ice cream 8
Sticky Ginger Cake salted caramel 10
Cheese Plate wildflower honey 18

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.