MONDAY DINNER MENU

Monday, March 20th
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ENTRÉE
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Oysters 3ea
caraquet N.B. (min 3/order)
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Ribollita 10
celery, savoy cabbage, white beans
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Dressed Betterave 12
balsamic, walnuts, grand trunk
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Blanquette de Legumes 14
salsify, celeriac, sunchokes
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Union Salad 15
organic greens, potato rosti, chevre, double smoked bacon
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Elk Sliders 15
toasted challah, mirin galangal glaze, pickles
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Tartinette 16
deviled crab, pickles, house ciabatta
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Steak Tartare 18
habanero, bread & butter pickles, dijon, toast
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Black Cod Ceviche 22
apple, celery, jalapeño
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MAIN COURSE
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Polenta Gratin 20
braised greens, rustic tomato sauce, montboissie
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Gnocchi 22
black trumpet mushrooms, rosemary, crème fraiche
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Steak Haché 24
fresh ground Scotch Mountain beef, vegetables, fried egg
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Shellfish Broil 26
mussels, scallops, crab broth & hotel butter
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Poulet Rotisserie 28
bistro style
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Sticky Ribs 29
smoked and braised back ribs in homemade BBQ sauce
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Lovell Springs Trout 30
brussel sprouts, broccoli, salsa verde
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Cassoulet 30
heritage duck, pork belly, braised beans
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Steak Frites 36
marinated bavette cooked medium rare served with salad
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Side of: salad or frites 6 braised greens 7
braised greens & organic vegetables 10
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DESSERT
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Crème Brulée 6
Pecan Pie cream 7
Apple Clafoutis brandy, ice cream 8
Maple Brioche Pudding ice cream 8
Sticky Ginger Cake salted caramel 9
Cheese Plate wildflower honey, molasses bread 14
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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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