Tuesday Dinner

Tuesday, February 13th
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ENTRÉE
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Oysters 3ea
black point, (N.S.) (min.3 per order)
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Soup aux Lentilles 10
swiss chard, turnips
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Salade Composée 12
beets, apple, roquefort
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Mushroom Tartinette 14
shiitake, button mushroom, duxelle
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Union Salad 15
organic greens, double smoked bacon, potato rosti, chevre
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Elk Sliders 15
toasted challah, mirin galangal glaze, pickles
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Steak Tartare 18
habanero, bread & butter pickles, dijon, toast
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Seatrout Tartare 20
beetroot, horseradish, shallot
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Dressed Crab & Mackerel 22
green cabbage, chili, celery
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MAIN COURSE
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Polenta Gratin 22
rustic tomato sauce, braised greens, morbier
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Fogo Island Cod Cake 24
celeriac remoulade, tartar sauce
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Steak Haché 25
fresh ground Scotch Mountain beef, fried egg
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Moules Mariniere 27
mirepox, white wine, hotel butter
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Roast Flax Fed Chicken 29
bistro style
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Sticky Ribs 29
charcoal smoked and braised back ribs in homemade BBQ sauce
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Grilled Wild Salmon 32
leeks vinaigrette, Brussel sprouts, mustard
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Steak Frites 42
Scotch Mountain rib eye served medium rare with peppercorn sauce
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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 7
Pecan Pie cream 7
Tarte Tatin ice cream 9
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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