Thursday Dinner

ENTRÉE
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Oysters 3ea
Colville Bay (P.E.I.) (minimum 3)
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Cabbage & Garlic Soup 10
soft egg, dill
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Roasted Sunchokes 14
treviso, walnuts, chateau de bourgogne
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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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Celeriac Gratin 18
parsnips, almond, ossau-iraty
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Steak Tartare 18
habanero, bread & butter pickles, dijon
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Smoked Trout 22
toasted challah, horseradish, 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 alla bolognese
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Steak Haché 26
fresh ground beef, fried egg
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Hen & Mushroom Pot Pie 28
maitake, chanterelles, jus
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Sticky Ribs 29
charcoal smoked and braised in house bbq sauce
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Diver Scallops 34
beluga lentils, fennel, capers
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Butter Poached Halibut 34
cauliflower, new potato, chimichurri
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Côte de Boeuf 115
dry aged prime rib served medium rare
with seasonal vegetables, frites & accompaniments