Monday Dinner

Monday, September 10th
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ENTRÉE
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Oysters 3ea
cascumpec,, p.e.i.
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Peruvian Sweet Corn Soup 10
coconut milk, cilantro
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Heirloom Tomatoes 14
comté, garlic toast
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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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Snow Crab Cake 22
radicchio, endive, marie rose, soft egg
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Scallop Ceviche 24
smoked jalapeno, mint, lime
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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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Steak Haché 26
fresh ground Scotch Mountain beef, fried egg
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Flax Fed Chicken 29
bistro style
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Sticky Ribs 29
charcoal smoked and braised in house bbq sauce
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Atlantic Salmon 32
cavolo nero, marinated beets, sweet mustard, horseradish
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Pan Roasted Halibut 38
pommes sauté, broccoli, brown butter-caper sauce
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Steak Frites 44
Scotch Mountain NY striploin served medium rare with 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
Pecan Pie cream 8
Vanilla Bundt Cake blackberries 8
Gateau Basque ice 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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