Saturday Dinner

Saturday, January 6th
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ENTRÉE
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Oysters 3ea
black point, N.S. (min 3/order)
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Scotch Broth 10
Scotch Mountain lamb & white beans
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Chioggia Beets 12
roquefort, celery, kohlrabi
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Pave au Navet 14
creme fraiche, tomme de savoie
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Union Salad 15
organic greens, double smoked bacon, potato rosti, chevre
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Elk Sliders 15
toasted challah, mirin galangal glaze, pickles
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Steak Tartare 18
habanero, bread & butter pickles, dijon, toast
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Snow Crab Cake 20
soft egg, hollandaise, butter lettuce
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Lobster Bisque 24
manila clams, scallops, croutons
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MAIN COURSE
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Polenta Gratin 22
rustic tomato sauce, braised greens , montboissie
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Butcher’s Sausage 24
turnips, cabbage, mustard
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Steak Haché 25
fresh ground Scotch Mountain beef, fried egg
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Rainbow Trout 28
spaetzle, leeks, sweet mustard
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Poulet Rôtisserie 29
bistro style
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Sticky Ribs 29
charcoal smoked and braised back ribs in homemade BBQ sauce
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Roast Cod 34
broccoli, capers, lentils
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Bavette aux Oignons 38
served medium rare with dressed greens, frites
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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 7
Chocolate Fondant 8
Far Breton ice cream 9
Sticky Ginger Cake salted caramel 9
Cheese Plate wild flower 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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