Wednesday Dinner

ENTRÉE
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Oysters 3ea
black point, N.S. (minimum 3)
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Butternut Squash Soup 10
crème fraiche, nutmeg
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Ontario Peaches 14
raddichio, walnuts, 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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Cod Goujons 22
coleslaw, tartar sauce, pickles
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Tuna Ceviche 24
sweet corn, poblano, serrano
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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, 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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Grilled Mackerel 30
navy beans, radish, horseradish
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Lovell Springs Trout 32
crushed potatoes, green beans, beurre noisette
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Steak Frites 44
dry aged ribeye served medium rare with dressed greens