Monday Dinner

Monday, October 8th
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ENTRÉE
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Oysters 3ea
savage blonde, PEI (minimum 3)
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Cream of Tomato Soup 10
buffalo mozzarella, soda bread
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Leeks Vinaigrette 12
sauce verte, chopped egg
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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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Dressed Snow Crab 20
celery, fennel, cucumber
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Pan Roasted Scallops 24
parsnip, chorizo, capers
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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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Moules Frites 26
mirepoix, white wine, hotel butter
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Sticky Ribs 29
charcoal smoked and braised in house bbq sauce
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East Coast Halibut 34
dressed beans, radicchio, beurre blanc
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Steak Frites 38
marinated bavette 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 & organic vegetables 10
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DESSERT
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Crème Brûlée 7
Pecan Pie cream 8
Chocolate Cake ice cream 8
Pumpkin Cheesecake praline 8
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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