Thursday Dinner

ENTRÉE
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Oysters 3ea
Cabot, N.S. (minimum 3)
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Mushroom Soup 10
crème fraiche
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Dressed Kohlrabi 14
cucumber, dill, goats cheddar
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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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Beetroot Pavé 20
walnut, dandelion, bleu d’auvergne
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Littleneck Clams 22
bayonne ham, celery, leek
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MAIN COURSE
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Polenta Gratin 22
rustic tomato sauce, braised greens, bonnechere
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Gnocchi 24
ragu alla bolognese, piave
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Steak Hache 26
fresh ground beef, fried egg
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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 Scallops 34
new potato, brussels sprouts, beurre noisette
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Steak Frites 44
dry aged striploin served medium rare, dressed greens
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Côte de Boeuf 115
dry aged prime rib served medium rare with seasonal vegetables, frites & accompaniments