MONDAY DINNER

Monday, October 7th
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ENTRÉE
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Oysters 3ea
Cabot, N.S. (minimum 3)
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Beluga Lentil Soup 10
chives, Korean chili
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Dressed Apples 14
black walnuts, Grey Owl, 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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Tagliatelle 22
maitake and cauliflower mushrooms, thyme, cream
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Snow Crab Tartinette 24
tomato, basil, miso
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MAIN COURSE
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Polenta Gratin 22
rustic tomato sauce, braised greens, morbier ———————————————————————————-
Gnocchi 24
ragu alla bolognese, comte
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Moules Frites 26
mirepoix, white wine, garlic butter
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Steak Haché 26
fresh ground beef, fried egg
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Rotisserie Hen 28
bistro style
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Sticky Ribs 29
charcoal smoked and braised in house bbq sauce
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East Coast Halibut 34
pommes sauté, Romanesco cauliflower, beurre noisette
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Steak Frites 38
marinated bavette 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
Vanilla Bundt Cake blueberries, cream 7
Profiteroles ganache, hazelnut praline 8
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.