Friday Dinner

Friday, January 25th
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ENTRÉE
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Oysters 3ea
caraquet, N.B. (minimum 3)
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Cabbage & Garlic Soup 10
toast, soft egg
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Waldorf Salad 14
apple, celery, bleu d’auvergne
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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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Grilled Squid 22
radicchio, orange, jalapeno
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Diver Scallops 24
endive, almond picada, parsley
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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 a la bolognese, piave
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Steak Haché 26
fresh ground Scotch Mountain beef, fried egg
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Moules Frites 26
mirepoix, white wine, garlic butter
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Flax Fed Chicken 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
puy lentils, brussels sprouts, 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
Tarte au Citron 8
Flourless Chocolate Cake praline 9
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.

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