Thursday Dinner

Wednesday, January 16th
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ENTRÉE
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Oysters 3ea
savage blonde, p.e.i. (minimum 3)
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Mushroom Soup 10
crème fraiche, soda bread
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Dressed Pear 14
pecans, radicchio, grey owl
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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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Winter Tart 18
bacon, swiss chard, lindsay goat chedder
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Snow Crab Omelette 20
dressed greens, chili jam, potato rosti
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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 a la bolognese, piave
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Steak Haché 26
fresh ground Scotch Mountain beef, fried egg
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Toulouse Sausage 26
puy lentils, fried egg, brussel sprouts
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Steamed Clams 28
mirepoix, white wine, lardons
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Flax Fed Chicken 29
bistro style
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Sticky Ribs 29
charcoal smoked and braised in house bbq sauce
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Ocean Trout 30
sweet mustard, cavolo nero, dressed beetroot
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Steak Frites 38
marinated top sirloin served medium rare with greens
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Side of: salad or frites with aioli 6 braised greens 7
braised greens & organic vegetables 10
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DESSERT
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Crème Brûlée 7
Pecan Pie cream 8
Chocolate Gateau praline 8
Maple Bread Pudding crema gelato 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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