Thursday Dinner

Thursday, September 6th
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ENTRÉE
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Oysters 3ea
savage blonde, p.e.i.
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Gazpacho 10
andalusian chilled soup
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Dressed Beetroot 12
radicchio, walnuts, roquefort
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Sauteed Zucchini 12
oregano, chili, honey
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Tomatoe Tartine 14
comte, garlic, baguette
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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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Pan Fried Squid 22
chickpeas, swiss chard, paprika
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MAIN COURSE
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Polenta Gratin 22
rustic tomato sauce, braised greens, morbier
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Steak Haché 26
fresh ground Scotch Mountain beef, fried egg
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Moules Frites 26
leeks, white wine, parsley
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Flax Fed Chicken 29
bistro style
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Sticky Ribs 29
charcoal smoked and braised in house bbq sauce
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Fogo Island Cod 32
puy lentils, lardons, sage
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marinated bavette served medium rare with greens
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Cote de Boeuf (for two) 115
dry aged Scotch Mountain prime rib served medium rare with
seasonal vegetables, frites & accompaniments
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Side of: salad or frites with aioli 6 braised greens 7
braised greens & organic vegetables 10
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DESSERT
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Crème Brûlée 7
Chocolate Tarte cream 8
Vanilla Bundt Cake raspberries 8
Sticky Ginger Cake ice cream 9
Cheese Plate wildflower honey 18

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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