Thursday Dinner

Thursday, February 22nd
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ENTRÉE
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Oysters 3ea
malpeque, (P.E.I.) (min.3 per order)
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Le Potage 10
cream of celery, goat cheddar
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Grilled Leeks 12
chopped egg, fine herbs
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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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Smoked Turkey Salad 17
brussel sprouts, medjool dates
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Steak Tartare 18
habanero, bread & butter pickles, dijon, toast
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Salmon Escalope 20
cucumber, lemon, horseradish
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Snowcrab & Scallops 22
broccoli, dill, vinaigrette
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MAIN COURSE
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Mushroom Galette 20
potato, spinach, creme fraîche
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Polenta Gratin 22
rustic tomato sauce, braised greens, morbier
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Gnocchi 24
broken meatball, chili, piave
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Steak Haché 25
fresh ground Scotch Mountain beef, fried egg
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Moules Frites 28
white wine, hotel butter
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Sticky Ribs 29
charcoal smoked and braised in house bbq sauce
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Roast Cod 36
puy lentils, rutabaga, prosciutto
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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 with aioli 6 braised greens 7
braised greens with organic vegetables 10
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DESSERT
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Crème Brulée 7
Pecan Pie cream 7
Apple Crumble ice cream 8
Maple Bread Pudding 8
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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