MONDAY DINNER

Monday, November 26th
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ENTRÉE
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Oysters 3ea
caraquette, N.B. (minimum 3)
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Soupe au Chou Fleur 10
sage brown butter
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Squash Fritters 14
chili jam, radicchio
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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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Salmon Escalope 18
beets, horseradish, sweet mustard
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Steamed Moules 20 mirepoix, white wine, cream
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MAIN COURSE
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Polenta Gratin 22
rustic tomato sauce, braised greens, morbier
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Pappardelle 24
ragu alla bolognese, piave
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Steak Haché 26
fresh ground Scotch Mountain beef, fried egg
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Rainbow Trout 26
puy lentils, swiss chard, sauce verte
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Boeuf Bourguignon 27
new potatoes, carrots, lardons
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Sticky Ribs 29
charcoal smoked and braised in house bbq sauce
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Roast Chicken 29
bistro style
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Confit Halibut 34
shiitake, sunchokes, cavalo nero
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Steak Frites 44
Scotch Mountain top sirloin 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
Coconut Tart whipped cream 7
Chocolate Fondant ice cream 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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