Friday Dinner

Friday, November 2nd
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ENTRÉE
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Oysters 3ea
french kiss, N.B. (minimum 3)
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Leek & Potato Soup 10
crème fraiche, baguette
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Waldorf Salad 14
apples, bleu d’auvergne, walnuts
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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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Beetroot Tart 18
crème fraiche, mustard greens
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Snapper Crudo 22
jalapeno, cucumber, lime
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MAIN COURSE
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Funghi Risotto 20
king oyster & shiitake, truffled pecorino, black pepper
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Polenta Gratin 22
rustic tomato sauce, braised greens, morbier
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Tagliatelle 22
ragu alla bolognese, piave
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Steak Haché 26
fresh ground Scotch Mountain beef, fried egg
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Moules Frites 28
white wine, mirepoix, garlic butter
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Poulet Rotisserie 29
bistro style
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Sticky Ribs 29
charcoal smoked and braised in house bbq sauce
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Fogo Island Cod 32
leek fondue, parsnip mousseline
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Steak Frites 55
Scotch Mountain dry aged prime rib served med-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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Crème Brûlée 7
Pecan Pie cream 8
Chocolate Gateau praline 8
Sticky Ginger Cake salted caramel 9
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.

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