Wednesday Dinner

Wednesday, September 4th
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ENTRÉE
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Oysters 3ea
savage blonde, P.E.I. (minimum 3)
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Tomato and Coconut Soup 10
chili oil
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Tomato Salad 14
crouton, basil, goat cheddar
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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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Grilled Octopus 22
potato, parsley, paprika
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Diver Scallops 24
sweet corn, lardons, korean chili
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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
chanterelle & lobster mushrooms, piave
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Moules Frites 26
mirepoix, hotel butter, white wine
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Steak Haché 26
fresh ground beef, fried egg
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Sticky Ribs 29
charcoal smoked and braised in house bbq sauce
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Atlantic Mackerel 30
cocktail tomatoes, fennel, horseradish
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Lovell Springs Trout 32
radicchio, yellow beans, almonds
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Steak Frites 44
dry aged ribeye served medium rare with dressed 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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Cherry Sorbet 6
Chocolate Mousse maldon salt 6
Crème Brûlée 7
Pecan Pie cream 8
Sticky Ginger Cake salted caramel 10
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.