Wednesday Dinner

Wednesday, May 16th
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ENTRÉE
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Oysters 3ea
foxley river, P.E.I. (min.3 per order)
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Chickpea & Leek Soup 10
lemon, parsley
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Tossed Radish 14
apple, endive, sheep’s cheese
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Union Salad 15
organic greens, double smoked b acon, potato rosti, chevre
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Elk Sliders 15
challah, mirin galangal glaze, pickles
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Smoked Mussel Tartinette 16
cucumber, shallot, crème fraiche
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Steak Tartare 18
habanero, bread & butter pickles, dijon, toast
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Salmon Cru 22
house pickles, aioli, toast
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MAIN COURSE
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Gnocchi Pomodoro 18
butter, piave
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Fish Cake 20
tartare sauce, mizuna,
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Polenta Gratin 22
rustic tomato sauce, braised greens, montboissie
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Steak Haché 26
fresh ground Scotch Mountain beef, fried egg
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Sticky Ribs 29
charcoal smoked and braised in house bbq sauce
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Grilled Spanish Mackerel 34
new potatoes, fennel, green sauce
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Steak Frites 44
Scotch Mountain ribeye served medium rare, with greens
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Side of: salad or frites with aioli 6 braised greens 7
braised greens with organic vegetables 10
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DESSERT
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Pecan Pie cream 8
Apple Maple Bread Pudding ice cream 8
Tarte au Citron whipped 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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