Friday Dinner

ENTRÉE
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Oysters 3ea
cabot, N.S. (minimum 3)
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Butternut Squash Soup 10
crème fraiche, nutmeg
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Ontario Tomatoes 14
fennel, basil, buffalo mozzerella
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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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Mushroom Tartine 20
chantrelles, cream, rosemary
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Snowcrab Salad 24
sweet corn, jalapeno, lime
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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 alla bolognese, piave
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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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Steamed Manilla Clams 28
corn, potato, garlic butter
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Sticky Ribs 29
charcoal smoked and braised in house bbq sauce
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Fogo Island Cod 32
navy beans, celery, horseradish
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Steak Frites 38
marinated bavette served medium rare with dressed greens
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