Tuesday Dinner January 14

Tuesday, January 14th, 5:30-10pm
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ENTRÉE
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Oysters 3ea
savage blonde (P.E.I.) (minimum 3)
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Celery Soup 10
crème fraiche, toast
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Dressed Beluga Lentils 14
beets, endive, blue cheese dressing, croutons
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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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Wild Mushroom Fricassee 18
maitake, hedgehog mushrooms, potato pave
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Steak Tartare 18
habanero, bread & butter pickles, dijon
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Papardelle 22
duck ragu, ossay-iraty
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MAIN COURSE
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Polenta Gratin 22
rustic tomato sauce, braised greens, morbier
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Gnocchi 24
ragu alla bolognese, piave
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Moules Frites 26
mirepoix, white wine, garlic butter
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Steak Haché 26
fresh ground beef, fried egg
———————————————————————————- Rotisserie Hen 28
bistro style
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Sticky Ribs 29
charcoal smoked and braised in house bbq sauce
———————————————————————————- Seared Sea Bream 34
white, beans, brown butter, brussel sprouts, capers
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Steak Frites 38
marinated bavette served medium rare, 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
Chocolate Pot de Creme cream 7
Apple Crumble ice cream 8
Sticky Ginger Cake salted caramel 10
Cheese Plate wildflower honey 18

Union does not split cheques into separate bills.
Tables of six or more guests are subject to 20% gratuity.
Union works with local farmers who provide seasonal,
organic produce & meat. Farm to Chef to Table.