Monday Dinner

Monday, January 21st
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ENTRÉE
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Oysters 3ea
st simon, N.B. (minimum 3)
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Celeriac Soup 10
brown butter, sage
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Dressed Pears 14
radicchio, fennel, walnuts, brillat-savarin
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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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Scallop Crudo 22
coconut, lime, jalapeno, cilantro, toast
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Hachis Parmentier 22
duck confit, cantal, salad
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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
mushrooms, piave, cream, thyme
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Steak Haché 26
fresh ground Scotch Mountain beef, fried egg
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Steamed Mussels 28
mirepoix, cider, garlic butter, frites
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Poulet Rotisserie 29
bistro style
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Sticky Ribs 29
charcoal smoked and braised in house bbq sauce
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Poached East Coast Halibut 38
roasted new potato, rainbow chard, leek fondue
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Steak Frites 44
marinated 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
Lemon Grapefruit Tart cream 8
Tarte au Chocolat praline 9
Maple Bread Pudding crema gelato 9
Sticky Ginger Cake salted caramel 10
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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