Friday Dinner

                                           

                  Friday, February 1st       

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ENTRÉE
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Oysters                                                                                              3ea
Malpeque, P.E.I.                                                               (minimum 3)
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Tomato Soup                                                                                    10
crouton, cantal
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Dressed Pears                                                                                    14
endive, walnuts, grey owl
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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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Smoked Duck Salad                                                                         20
brussels sprouts, dried cherries, crème fraiche
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Scallop Ceviche                                                                              22
cucumber, habanero, samphire
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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, hotel 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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Grilled Rainbow Trout                                                                   30
puy lentils, cauliflower, beurre noisette
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Fogo Island Cod                                                                               32
navy beans, radicchio, oregano
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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 ice cream                                                     8
Coconut Tres Leches whipped cream                                              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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