Thursday Dinner

ENTRÉE
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Oysters 3ea
shipwreck, P.E.I. (minimum 3)
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Potato & Leek Soup 10
crème fraiche, soda bread
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Charred Asparagus 14
dukkah, mint, honey
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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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Fried Smelts 20
tartar sauce, pickles, lemon
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Diver Scallops 24
asparagus, ramps, beurre noisette
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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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Moules Frites 26
white wine, mirepoix, garlic butter
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Sticky Ribs 29
charcoal smoked and braised in house bbq sauce
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Rotisserie Duck 30
shiitake, broccoli, jus
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Grilled Fluke 36
puy lentils, leeks, lardons
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Côte de Boeuf (for two) 115
dry aged prime rib served medium rare
with seasonal vegetables, frites & accompaniments
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