SATURDAY DINNER

Saturday, September 8th
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ENTRÉE
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Oysters 3ea
cascumpec,, p.e.i.
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Tomato Soup 10
brie de meaux, crouton
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Heirloom Tomato 14
buffalo mozzarella, basil, garlic
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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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Crab Tartine 22
soft egg, aioli, gremolata
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Halibut Ceviche 24
jalapeno, cilantro, lime
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MAIN COURSE
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Polenta Gratin 22
rustic tomato sauce, braised greens, morbier
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Gnocchi 24
ragu alla bolognese, piave
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Steak Haché 26
fresh ground Scotch Mountain beef, fried egg
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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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Fogo Island Cod 30
yellow beans, lentils, lardons
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Seared Scallops 34
endive, orange, celery
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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 & organic vegetables 10
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DESSERT
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Crème Brûlée 7
Strawberry Clafoutis ice cream 7
Gâteau Basque raspberries ice cream 9
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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