Monday Dinner

Monday, November 13th
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ENTRÉE
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Oysters 3ea
howard’s cove (P.E.I.) (min 3/order)
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Crème de Navet 10
rosette, crouton
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Salade Composée 12
parsnips, roquefort, walnuts
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Union Salad 15
organic greens, double smoked bacon, potato rosti, chevre
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Elk Sliders 15
toasted challah, mirin galangal glaze, pickles
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Oeufs en Cocotte 16
hen of the woods mushrooms, cream, parlsey
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Steak Tartare 18
habanero, bread & butter pickles, dijon, toast
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Gravlax 20
leeks, horseradish, mustard
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Pickled Mackerel 20
sauerkraut, shallots, caraway
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MAIN COURSE
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Polenta Gratin 22
braised greens, rustic tomato sauce, le dounaier
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Pappardelle 24
ragu alla bolognese, piave
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Steak Haché 25
fresh ground Scotch Mountain beef, fried egg
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Rotisserie Chicken 29
bistro style
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Sticky Ribs 29
charcoal smoked and braised back ribs in homemade BBQ sauce
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Trout Meunière 32
puy lentils, broccoli, capers
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East Coast Halibut 38
sautéed potatoes, cavolo nero, clams
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Cote de Boeuf (for two) 95
dry aged Scotch Mountain prime rib served medium rare
with seasonal vegetables, frites & accompaniments
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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 Brulée 7
Pecan Pie cream 7
Treacle Tart cream 7
Pressed Chocolate Cake almond praline 8
Sticky Ginger Cake salted caramel 9
Cheese Plate wildflower honey 16

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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