Wednesday Dinner

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ENTRÉE
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Oysters 3ea
Cabot, N.S. (minimum 3)
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Potato Leek Soup 10
crème fraiche, nutmeg
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Roast Squash 14
apple, walnut, grey owl
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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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Carne Crudo 20
radicchio, basil, bonnechere
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Mushroom Ravioli 22
hen of the woods, sage, cream
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Scallop Aguachile 24
habanero, tomato, cilantro
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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, white wine, garlic butter
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Steak Haché 26
fresh ground beef, fried egg
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Rotisserie Hen 28
bistro style
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Sticky Ribs 29
charcoal smoked and braised in house bbq sauce
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Fogo Island Cod 34
pommes mousseline, beurre noisette
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Steak Frites 44
dry aged ribeye served medium rare with greens
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