Friday Dinner

Friday, January 18th
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ENTRÉE
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Oysters 3ea
caraquet, N.B. (minimum 3)
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Borscht 10
crème fraiche, soda bread
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Dressed Pears 14
walnut, blue cheese, black currant
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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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Chargrilled Squid 20
endive, orange, fennel
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Mezzelune Funghi 22
portabello, cream, thyme, truffle
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MAIN COURSE
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Polenta Gratin 22
rustic tomato sauce, braised greens, morbier
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Gnocchi Verde 24
lemon, fresh herbs, ricotta
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Steak Haché 26
fresh ground Scotch Mountain beef, fried egg
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Steamed Clams 28
mirepoix, cider, garlic butter
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Poulet Rôti 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 34
potato pave, green olive, lardons
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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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Crème Brûlée 7
Pecan Pie cream 8
Maple Bread Pudding crema gelato 9
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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