Thursday Dinner

ENTRÉE
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Oysters 3ea
Caraquet, N.B. (minimum 3)
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Gazpacho Verde 10
yogurt, chive
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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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Ontario Cherries 16
buffalo mozzarella, dandelion, balsamic
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Steak Tartare 18
habanero, bread & butter pickles, dijon
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Atlantic Mackerel 20
navy bean, celery, horseradish
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Scallop Ceviche 24
cucumber, basil, jalapeno
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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 beef, fried egg
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Moules Frites 26
white wine, mirepoix, garlic butter
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Rotisserie Hen 28
bistro style
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Sticky Ribs 29
charcoal smoked and braised in house bbq sauce
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Pan Roasted Flounder 34
dressed greens, potato, beurre noisette
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Côte de Boeuf 115
dry aged prime rib served medium rare
with seasonal vegetables, frites & accompaniments
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