Saturday Dinner

Saturday, January 13th
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ENTRÉE
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Oysters 3ea
malpeque, P.E.I. (min 3/order)
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Ribollita 10
Tuscan white bean soup
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Tossed Apples 12
celery, Roquefort, pecans
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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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Chicken Liver Pate 16
house pickles, fleur de sel, toast
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Steak Tartare 18
habanero, bread & butter pickles, dijon, toast
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Assiette de Fromage 18
wildflower honey, soda bread
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Fogo Island Cod 24
bayonne ham, sunchokes, parsley
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MAIN COURSE
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Polenta Gratin 22
rustic tomato sauce, braised greens , montboissie
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Pappardelle 24
ragu alla bolognese, piave
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Steak Haché 25
fresh ground Scotch Mountain beef, fried egg
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Atlantic Salmon 26
puy lentils, valentine radish
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Roast Flax Fed Chicken 29
collard greens, country stuffing
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Sticky Ribs 29
charcoal smoked and braised back ribs in homemade BBQ sauce
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Steak Frites 38
marinated bavette served medium rare with grilled onions
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Cote de Boeuf (for two) 110
dry aged Scotch Mountain prime rib served medium rare
with seasonal vegetables, frites & accompaniments
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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
Pecan Pie cream 8
Chocolate Fondant ice cream 9
Maple Apple Bread Pudding 9
Sticky Ginger Cake salted caramel 9

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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