Thursday Dinner

Thursday, February 16th
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ENTRÉE
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Oysters 3ea
Foxley River P.E.I. (min 3/order)
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Cauliflower Soup 8
brown butter, crouton
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Milles Feuilles 10
rutabaga, potato, rosemary, roquefort
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Trout Gravlax 12
beetroot, dill, horseradish, celeriac
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Union Salad 15
organic greens, potato rosti, chevre, double smoked bacon
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Elk Sliders 15
toasted challah, mirin galangal glaze, pickles
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Selection de Fromage 16
fine cheese with molasses bread
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Steamed Shellfish 18
salt spring mussels, clams, garlic, cream
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Steak Tartare 18
habanero, bread & butter pickles, dijon, toast
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Flounder Cru 20
black radish, shallots, lime
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MAIN COURSE
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Lasagna 20
mornay, broccoli, piave
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Gnocchi 22
smoked pork & beef ragu
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Steak Haché 24
fresh ground Scotch Mountain beef, vegetables, fried egg
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Petit Salé 26
escargot sausage, pork belly, puy lentils
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Rotisserie Chicken 28
bistro style
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Sticky Ribs 29
smoked and braised back ribs in homemade BBQ sauce
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Lovell Springs Trout 29
salted cucumber, dressed potatoes, vin blanc
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Atlantic Mackerel 30
snow crab, cauliflower, chili
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Cote de Boeuf (for two) 95
dry aged Scotch Mountain prime rib served medium rare with
seasonal vegetables, frites and accompaniments
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Side of: salad or frites 6 braised greens 7
braised greens & organic vegetables 10
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DESSERT
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Crème Brulée 6
Buckwheat Galette grand marnier, orange 8
Flan Con Queso wild flower honey 8
Espresso Bread Pudding ice cream 8
Sticky Ginger Cake salted caramel 9
Chocolate Layer Cake 10
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Union does not split cheques into separate bills.
Tables of five or more guests are subject to 20% gratuity.
Union works with local farmers who provide seasonal,
organic produce & meat. Farm to Chef to Table.

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