Wednesday Dinner

Wednesday, November 7th
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ENTRÉE
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Oysters 3ea
caraquet. P.E.I. (minimum 3)
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Celeriac Soup 10
caper, brown butter
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Sunchoke Salad 12
pears, walnut, radicchio
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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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Moules Mariniere 20
mirepoix, garlic butter, cider
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Scallop Crudo 22
apple, lime, fennel
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MAIN COURSE
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Buttered Turnips 20
lentils, cavolo nero, salsa verde
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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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Sticky Ribs 29
charcoal smoked and braised in house bbq sauce
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Fogo Island Cod 32
cauliflower mousseline, braised leeks, almond picado
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Ocean Trout 34
beetroot, swiss chard, sweet mustard
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Steak Frites 44
marinated bavette 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 Gateau 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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