Thursday Dinner

ENTRÉE
———————————————————————————-
Oysters 3ea
malpeque, p.e.i. (minimum 3)
——————————————————————————
Celeriac Soup 10
crème fraiche, soda bread
——————————————————————————
Honey Nut Squash 14
dukkah, goat cheddar, sage
———————————————————————————-
Union Salad 15
organic greens, double smoked bacon, potato rosti, chèvre
———————————————————————————-
Elk Sliders 15
challah, mirin galangal glaze, pickles
——————————————————————————
Steak Tartare 18
habanero, bread & butter pickles, dijon
——————————————————————————
Grilled Octopus 22
potato, paprika, parsley
——————————————————————————
Mushroom Tartine 24
matsutake, truffle
——————————————————————————

MAIN COURSE
———————————————————————————-
Polenta Gratin 22
rustic tomato sauce, braised greens, morbier
———————————————————————————-
Gnocchi 24
ragu alla bolognese, piave
———————————————————————————-
Snow Crab Risotto 25
lemon, dill, butter
———————————————————————————-
Steak Haché 26
fresh ground beef, fried egg
———————————————————————————-
Sticky Ribs 29
charcoal smoked and braised in house bbq sauce
———————————————————————————-
East Coast Halibut 34
spaeztle, cauliflower, sweet mustard
———————————————————————————-
Steak Frites 38
marinated bavette served medium rare, dressed greens
———————————————————————————-
Côte de Boeuf 115
dry aged prime rib served medium rare with seasonal vegetables, frites & accompaniments