Friday Dinner

Friday, August 11th
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ENTRÉE
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Oysters 3ea
Caraquet (N.B.) (min 3/order)
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Papa al Pomodoro 10
Tuscan tomato, garlic, bread soup
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Salad Compose 12
fennel, cucumber, radish, roquefort
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Courgettes Provençal
anchovy, black olive, chili
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Union Salad 15
organic greens, potato rosti, chevre, double smoked bacon
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Elk Sliders 15
toasted challah, mirin galangal glaze, pickles
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Steak Tartare 18
habanero, bread & butter pickles, dijon, toast
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Risotto Fruits de Mer 22
snow crab, octopus, basil
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Sea Trout 24
beetroot, white onion, caraway, crème fraiche
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MAIN COURSE
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Sauteed Lobster Mushrooms 22
cauliflower, silver beets
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ragu alla bolognese, piave
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Steak Haché 25
fresh ground Scotch Mountain beef, fried egg
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Moussaka 27
Scotch Mountain lamb, aubergine, potato, béchamel
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Sticky Ribs 29
smoked and braised back ribs in house made BBQ sauce
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Roast Scallops 34
leeks, kale, puy lentils
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Fogo Island Cod 36
zucchini, kohlrabi, capers
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Bavette aux Oignons 38
served medium rare with greens & frites
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Side of: salad or frites 6 braised greens 7
braised greens & organic vegetables 10
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DESSERT
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Crème Brulee 6
Pecan Pie cream 7
Wild Blueberries ice cream 8
Chocolate Mousse apricots, hazelnut praline 9
Sticky Ginger Cake salted caramel 9
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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