Thursday Dinner

ENTRÉE
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Oysters 3ea
st.simon (N.B.) (minimum 3)
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Celeriac Soup 10
chili oil, fennel seed
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Roasted Sunchokes 14
pecan, red dandelion, truffle brie
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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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Shrimp Tartinette 20
dill, marie-rose, paprika
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Spanish Mackerel Crudo 20
ponzu, cara cara orange, watermelon radish
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MAIN COURSE
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Mushrooms On Toast 20
oyster and yellowfoots, herbes fine, dressed greens
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Polenta Gratin 22
rustic tomato sauce, braised greens, tallegio
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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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Sticky Ribs 29
charcoal smoked, braised in house bbq sauce
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Bourride 30
monkfish, shellfish, croutons
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Lake Erie Pickerel 32
salsify, brussels sprouts, sauce vert
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Côte de Boeuf 115
dry aged prime rib served medium rare
with seasonal vegetables, frites & accompaniments