Thursday Dinner

Oysters 3ea
caraquet, N.B. (minimum 3)
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Parsnip Soup 10
sage brown butter
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Red Anjou Pear 14
endive, fennel, triple cream brie
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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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Mushroom Tartine 20
oyster & shiitake mushrooms, gremolata
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Fogo Island Cod 24
chickpeas, tomato, green olive
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MAIN COURSE
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Polenta Gratin 22
rustic tomato sauce, braised greens, morbier
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Gnocchi Verde 24
cavolo nero, garlic, 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, hotel butter
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Sticky Ribs 29
charcoal smoked and braised in house bbq sauce
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Flax Fed Chicken 29
bistro style
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Pan Roasted Halibut 34
puy lentils, swiss chard, lardons
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Cote de Boeuf 115
dry aged Scotch Mountain prime rib served medium rare with
seasonal vegetables, frites & accompaniments

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