Monday Dinner

Monday, February 24th
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ENTRÉE
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Oysters 3ea
st.simon (N.B.) (minimum 3)
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Ribollita 10
croutons, lemon
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Dressed Apples 14
pecan, dandelion, lindsay goat cheddar
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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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Trout Escalope 22
chickpea, orange, fennel
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Grilled Octopus 24
navy beans, jalepeno, paprika
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MAIN COURSE
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Polenta Gratin 22
rustic tomato sauce, braised greens, tallegio
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Gnocchi 24
black trumpet, hen of the woods, crème fraiche
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Steak Hache 26
fresh ground beef, fried egg
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Rotisserie Hen 28
bistro style
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Moules Frites 28
mirepoix, white wine, garlic butter
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Sticky Ribs 29
charcoal smoked, braised in house bbq sauce
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Pork Sausage 29
paris mash, braised cabbage, jus
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Pan Seared Scallops 34
cauliflower, brussels sprouts, chimichurri
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Steak Frites 44
NY striploin served medium rare, with dressed 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
Apple Crumble ice cream 8
Bread Pudding ice cream 8
Sticky Ginger Cake salted caramel 10
Cheese Plate wildflower honey 18

Union does not split cheques into separate bills.
Tables of six or more guests are subject to 20% gratuity.
Union works with local farmers who provide seasonal,
organic produce & meat. Farm to Chef to Table.