Thursday Dinner

Thursday, January 24th
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ENTRÉE
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Oysters 3ea
caraquet, N.B. (minimum 3)
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Cabbage and Garlic Soup 10
toast, soft egg
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Waldorf Salad 14
apple, celery, bleu d’auvergne
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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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Smoked Duck 20
cabbage, radicchio, cherries
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Grilled Mackerel 22
pear, fennel, chili oil
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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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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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East Coast Halibut 32
crushed potato, broccoli, green garlic
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Pan Roasted Scallops 34 puy lentils, brussels sprouts, rosemary
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Cote de Boeuf (for two) 115
Scotch Mountain prime rib served medium rare with seasonal vegetables, frites, and accompaniments
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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
Tarte au Citron 8
Flourless Chocolate Cake praline 9
Sticky Ginger Cake salted caramel 10
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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