Saturday Dinner

Saturday, June 9th
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ENTRÉE
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Oysters 3ea
caraquet, N.B. (min.3 per order)
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Mushroom Soup 10
tarragon, crème fraiche
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Dressed Apples 14
endive, aged comté
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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, toast
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Salmon Gravlax 20
beetroot, horseradish, dill
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Sautéed Scallops 22
hotel butter, lemon, baguette
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MAIN COURSE
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Polenta Gratin 22
rustic tomato sauce, braised greens, montboissie
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Gnocchi 24
ragu alla bolognese, sheep’s cheese
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Steak Haché 26
fresh ground Scotch Mountain beef, fried egg
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Moules Frites 26
white wine, garlic, mirepoix
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Flax Fed Chicken 29
bistro style
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Sticky Ribs 29
charcoal smoked and braised in house bbq sauce
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East Coast Halibut 34
new potato, dressed cucumbers
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Steak Frites 38
marinated bavette served medium rare, with greens
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Side of: salad or frites with aioli 6 braised greens 7
braised greens with organic vegetables 10
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DESSERT
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Crème Brûlée 7
Riz au Lait rhubarb 7
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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