Wednesday Dinner

Wednesday, November 6th
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ENTRÉE
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Oysters 3ea
colville bay, p.e.i. (minimum 3)
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Celeriac Soup 10
dill, soda bread
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Dressed Pear 14
radicchio, walnut, lindsay 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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Scallop Crudo 22
buttermilk, miso, sesame
—————————————————————————— Mushroom Tartine 24
matsutake, sage, truffle
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MAIN COURSE
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Polenta Gratin 22
rustic tomato sauce, braised greens, morbier ———————————————————————————-
Gnocchi 24
ragu alla bolognese, piave
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Snowcrab Omlette 25
chili jam, chervil, salad
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Steak Haché 26
fresh ground beef, fried egg ———————————————————————————-
Grilled Octopus 26
navy bean, dandelion, gremolata
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Sticky Ribs 29
charcoal smoked and braised in house bbq sauce
———————————————————————————- East Coast Halibut 34
parsnip mousseline, beurre noisette
———————————————————————————-Steak Frites 44
dry aged ribeye served medium rare, 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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Crème Brûlée 7
Pecan Pie cream 8
Bread Pudding ice 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.