Tuesday Dinner

ENTRÉE
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Oysters 3ea
cabot, N.S. (minimum 3)
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Chilled Cauliflower Soup 10
yoghurt, soft herbs
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Dressed Beetroot 12
tarragon, puy lentils
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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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Tartinette 20
chanterelles, lobster mushrooms, cream
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Sea Bream 22
kohlrabi, mouse melons, dill
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MAIN COURSE
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Polenta Gratin 22
rustic tomato sauce, braised greens, morbier
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Papardelle 24
ragu alla bolognese, piave
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Shellfish Boil 26
salt spring mussels, razor clams, scallops
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Steak Haché 26
fresh ground beef, fried egg
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Rotisserie Hen 28
bistro style
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Sticky Ribs 29
charcoal smoked and braised in house bbq sauce
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Lovell Springs Trout 34
patty pans, green bean, caper brown butter
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Steak Frites 44
Ontario dry-aged ribeye served medium rare with greens
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