Friday Dinner

Friday, November 1st
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ENTRÉE
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Oysters 3ea
cascumpec, p.e.i. (minimum 3)
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Fall Soup 10
crème fraiche, nutmeg
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Honey Nut Squash 14
dukkah, goat cheddar, honey
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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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Snow Crab Salad 22
apple, fennel, mint
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Diver Scallops 24
celeriac gratin, pangratatto, lemon
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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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Moules Frites 26
white wine, mirepoix, hotel butter ———————————————————————————-
Rotisserie Hen 28
bistro style
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Sticky Ribs 29
charcoal smoked and braised in house bbq sauce
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Kolapore Springs Trout 32
beluga lentils, cremini mushroom, dill
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Steak Frites 38
marinated bavette served medium rare served with dressed 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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Chocolate Mousse fleur de sel 6
Crème Brûlée 7
Pecan Pie cream 8
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.