Saturday Dinner

ENTRÉE
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Oysters 3ea
black point, n.s. (minimum 3)
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Celeriac Soup 10
crème fraiche, dill
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Dressed Apple 14
endive, goats cheddar, dukkah
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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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Steamed Clams 22
mirepoix, garlic butter, cider
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Grilled Octopus 24
potato, paprika, parsley
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MAIN COURSE
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Polenta Gratin 22
rustic tomato sauce, braised greens, bonnechere
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Gnocchi 24
matsutake, king oyster, piave
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Steak Haché 26
fresh ground beef, fried egg
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Diver Scallops 26
navy bean, frisée, capers
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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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Kolapore Springs Trout 32
cabbage, shiitake, miso butter
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Steak Frites 38
marinated bavette served medium rare, dressed greens