Thursday Dinner

Thursday, August 9th
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ENTRÉE
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Oysters 3ea
Malpeque, NB (min.3 per order)
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Gazpacho Verde 10
cucumber, olive oil
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Tomatoes & Ricotta 14
bayonne ham, garlic, parsley
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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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Snow Crab Omelette 20
creme fraiche, gremolata, dressed greens
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Grouper Ceviche 24
coconut milk, jalapeno, mint
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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
chanterelles, cream. piave
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Moules Frites 26
cider, hotel butter, paysanne vegetables
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Steak Haché 26
fresh ground Scotch Mountain beef, fried egg
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Sticky Ribs 29
charcoal smoked and braised in house bbq sauce
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Fogo Island Cod 30
fennel, chick peas, chili oil
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Steak Frites 38
marinated bavette served medium rare with greens
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Cote de Boeuf (for two) 115
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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Watermelon Sorbet 6
Crème Brûlée 7
Chocolate Cake ice cream 8
Pecan Pie 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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