Monday Dinner

Monday, April 15th
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ENTRÉE
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Oysters 3ea
Shipwreck, P.E.I. (minimum 3)
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Mushroom Soup 10
clotted cream, soda bread
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Tartine 14
easter radishes, ricotta, chives
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Elk Sliders 15
challah, mirin galangal glaze, pickles
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Union Salad 15
organic greens, double smoked bacon, potato rosti, chèvre
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Steak Tartare 18
habanero, bread & butter pickles, dijon
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Shrimp & Grits 20
cold water shrimp, garlic butter, cilantro
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Halibut Crudo 22
kombu, horseradish, watermelon radish
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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 a la Bolognese, piave
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Steak Haché 26
fresh ground Scotch Mountain beef, fried egg
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Sticky Ribs 29
charcoal smoked and braised in house bbq sauce
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Poule Au Pot 30
cornish hen, spring vegetables, sauce vert
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Duck à la Presse 34
pommes mousseline, braised treviso, jus
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Butter Poached Halibut 36
cucumber, fennel, vin blanc
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Steak Frites 38
marinated bavette served medium rare, salad
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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 Fondant 7
Pecan Pie cream 8
Apple Frangipane Tart crème fraiche 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.