Monday Dinner

Monday, October 21st
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ENTRÉE
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Oysters 3ea
salt grass point, P.E.I. (minimum 3)
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Roast Squash Soup 10
sage, brown butter
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Dressed Pumpkin and Apple 14
endive, pecan, bleu d’auvergne
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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
—————————————————————————— Snow Crab Crêpe 22
mornay, chives, lemon
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Grilled Octopus 24
potato salad, jalapeño, paprika
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MAIN COURSE
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Polenta Gratin 22
rustic tomato sauce, braised greens, montboisse ———————————————————————————-
Gnocchi Funghi 22
chanterelles, maitake, cream, rosemary
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Moules Frites 26
mirepoix, white wine, garlic butter
———————————————————————————- Rotisserie Hen 26
bistro style
———————————————————————————- Steak Haché 26
fresh ground beef, fried egg
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Sticky Ribs 29
charcoal smoked and braised in house bbq sauce
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Pan Roasted Fluke 36
braised leek, puy lentils, dill
———————————————————————————-Steak Frites 44
ribeye served medium rare with aioli, 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
Bread Pudding ice cream 8
Parsnip Cake cream pecan 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.