Tuesday Dinner

Tuesday, October 9th
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ENTRÉE
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Oysters 3ea
black point N.S. (minimum 3)
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Cream of Tomato Soup 10
grilled cheese
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Roasted Squash 14
grilled radicchio, lindsay goat cheddar, toasted pepitas
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Heirloom Tomatoes 15
basil, grey owl, garlic toast
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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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Dressed Snow Crab 22
celery, fennel, cucumber, soft egg
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Spanish Mackerel Crudo 20
daikon radish, ginger, cilantro, lime
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MAIN COURSE
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Wild Mushrooms 20
baby leeks, parsnip purée, walnuts
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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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Scotch Mountain Pork Chop 26
purple berry potatoes, carrots, sauce dijonaise
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Sticky Ribs 29
charcoal smoked and braised in house bbq sauce
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Shellfish Boil 30
scallops, manilla clams, mussels, mirepoix, white wine, garlic
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Seared Sea Trout 32
brussels sprouts, broccoli, salsa verde
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Steak Frites 44
marinated top sirloin served medium rare, with greens
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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
Pecan Pie cream 8
Chocolate Cake ice cream 8
Pumpkin Cheesecake praline 8
Sticky Ginger Cake salted caramel 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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