Friday Dinner

Friday, February 21st
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ENTRÉE
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Oysters 3ea
st.simon (N.B.) (minimum 3)
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Celeriac Soup 10
chili oil, fennel seed
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Roasted Sunchokes 14
pecan, dandelion, truffle brie
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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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Shrimp Tartinette 20
dill, marie-rose, paprika
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Trout Crudo 22
jalapeno, cara cara orange, watermelon radish
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MAIN COURSE
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Polenta Gratin 22
rustic tomato sauce, braised greens, tallegio
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Gnocchi Funghi 24
oyster and yellowfoot mushrooms, cream
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Steak Hache 26
fresh ground beef, fried egg
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Rotiserrie Hen 28
bistro style
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Moules Frites 28
mirepoix, white wine, garlic butter
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Sticky Ribs 29
charcoal smoked, braised in house bbq sauce
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Lake Erie Pickerel 32
salsify, brussels sprouts, sauce vert
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Steak Frites 38
bavette served medium rare
with frites & 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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Crème Brûlée 7
Chocolate Pot de crème 8
Bread Pudding ice cream 8
Sticky Ginger Cake salted caramel 10
Cheese Plate wildflower honey 18

Union does not split cheques into separate bills.
Tables of six or more guests are subject to 20% gratuity.
Union works with local farmers who provide seasonal,
organic produce & meat. Farm to Chef to Table.