Monday NYE Dinner

Monday, December 31st
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ENTRÉE
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Oysters 3ea
salt grass point, p.e.i. (minimum 3)
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Squash Soup 10
fried sage, soda bread
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Roast Sunchokes 14
parsnips, almonds, blue cheese dressing
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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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Grilled Octopus 22
chickpeas, fenugreek, parsley
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Foie Gras 24
perigord truffles, honeycomb
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Le Train Bleu per person 25
oysters, scallop crudo, octopus, clams
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MAIN COURSE
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Steak Haché 26
fresh ground Scotch Mountain beef, fried egg
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Sardinian Gnocchi 28
truffles, yellowfoots, maitake, piave
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Littleneck Clams 28
lardons, cider, leeks, frites
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Sticky Ribs 29
charcoal smoked and braised in house bbq sauce
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Fogo Island Cod 34
cucumber, kohlrabi, sauce verte
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Steak Frites 44
Scotch Mountain NY striploin served medium rare with greens
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Lobster a la Nage 70
new potatoes, brussels sprouts, fine herbs
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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
Chocolate Mousse praline 8
Sticky Ginger Cake salted caramel 9
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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