Saturday Dinner

ENTRÉE
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Oysters 3ea
Kusshi, B.C. (minimum 3)
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Summer Vegetable Soup 10
oregano, piave
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Dressed Pear 14
endive, walnut, cantal
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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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Grilled Sardines 22
fennel, green olive, chili
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Scallop Ceviche 24
kohlrabi, cucumber, radish
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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 a la bolognese, piave
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Steak Haché 26
fresh ground beef, fried egg
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Moules Frites 26
mirepoix, cider, hotel butter
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Rotisserie Hen 28
bistro style
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Sticky Ribs 29
charcoal smoked and braised in house bbq sauce
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Fogo Island Cod 36
asparagus, hen of the woods & fairy ring mushrooms
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Steak Frites 44
ribeye served medium rare with frites & salad
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