Friday Dinner

ENTRÉE
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Oysters 3ea
savage blonde, P.E.I. (minimum 3)
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Leek & Potato Soup 10
sour cream, lemon
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Dressed Beetroot 14
radicchio, walnuts, roquefort
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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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Mozzarella en Carozza 20
piave, chili oil, garlic toast
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Scallop Ceviche 24
corn, serrano, korean chili
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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
chanterelles, creme fraiche, piave
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Moules Frites 26
mirepoix, hotel butter, white wine
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Steak Haché 26
fresh ground beef, fried egg
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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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Grilled Mackerel 30
cocktail tomatoes, oregano, horseradish
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Lovell Springs Trout 32
beluga lentils, cauliflower, lardons
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Steak Frites 38
marinated bavette served medium rare with dressed greens
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