Saturday Dinner

Saturday, April 13th
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ENTRÉE
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Oysters 3ea
Shipwreck, P.E.I. (minimum 3)
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Mushroom Soup 10
clotted cream, soda bread
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Fennel & Apples 14
toasted walnuts, paillot de chevre
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Elk Sliders 15
challah, mirin galangal glaze, pickles
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Union Salad 15
organic greens, double smoked bacon, potato rosti, chèvre
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Steak Tartare 18
habanero, bread & butter pickles, dijon
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Grilled Octopus 22
white kidney beans, rosemary, lemon
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Atlantic Salmon Crudo 24
watermelon radish, kombu, soy
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MAIN COURSE
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Polenta Gratin 22
rustic tomato sauce, braised greens, morbier
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Cavatelli 24
braised beef, gremolata, pangattato
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Steak Haché 26
fresh ground Scotch Mountain beef, fried egg
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Moules Frites 26
cider, mirepoix, garlic butter
———————————————————————————- Rotisserie Chicken 29
bistro style
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Sticky Ribs 29
charcoal smoked and braised in house bbq sauce
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Fogo Island Cod 34
new potato, radicchio, bayonne ham
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Steak Frites 38
marinated bavette served medium rare, salad
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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
Pecan Pie cream 8
Carrot Cake cream cheese icing 9
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.