Wednesday Dinner

Wednesday, August 8th
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ENTRÉE
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Oysters 3ea
beausoleil, NB (min.3 per order)
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Andalusian Gazpacho 10
cucumber, olive oil
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Eggplant Fritti 12
mint, chili, yogurt
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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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Tomatoes & Ricotta 16
bayonne ham, garlic, parsley
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Steak Tartare 18
habanero, bread & butter pickles, dijon, toast
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Steamed Mussels 20
cider, hotel butter, paysanne vegetables
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Grouper Ceviche 24
green sauce, lime, baguette
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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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Chanterelle Tartine 26
crème fraiche, gremolata, dressed greens
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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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Atlantic Salmon 30
zucchini, yellow beans, mustard vinaigrette
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Steak Frites 44
entrecote served medium rare with greens
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Cote de Boeuf (for two) 115
dry aged Scotch Mountain prime rib served medium rare with
seasonal vegetables, frites & accompaniments
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Side of: salad or frites with aioli 6 braised greens 7
braised greens with organic vegetables 10
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DESSERT
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Crème Brûlée 7
Pecan Pie cream 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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