Wednesday Dinner

Wednesday, January 2nd
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ENTRÉE
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Oysters 3ea
salt grass point, p.e.i. (minimum 3)
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Squash Soup 10
nutmeg, soda bread
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Pear Salad 14
radicchio, dried currant, bleu d’auvergne
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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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Marinated Octopus 22
chickpeas, fennel, parsley
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Lobster Cocktail 25
marie rose, butter lettuce, dill
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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
yellowfoot and cremini mushrooms, piave
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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
new potato, cauliflower, chili jam
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Lobster Bisque 34
coquelles st. jacques, paprika, baguette
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Pan Roasted Scallops 36
puy lentils, brussels sprouts, sauce verte
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Steak Frites 44
Scotch Mountain NY striploin 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
Chocolate Mousse 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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