Wednesday Dinner

Wednesday, July 4th
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ENTRÉE
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Oysters 3each
saint simon, n.b. (min.3 per order)
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Chickpea Soup 10
lemon, parsley
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Sautéed Zucchini 12
sauce vert, chili, pangrattato
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Dressed Radicchio 14
beetroot, etorki
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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, toast
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Marinated Mussels 20
soft herbs, shallot, toast
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MAIN COURSE
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Polenta Gratin 22
rustic tomato sauce, braised greens, montboissie
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Salmon Escalope 24
sugar snap peas, celery, dill
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Steak Haché 26
fresh ground Scotch Mountain beef, fried egg
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Gnocchi 26
chantrelles, cream, piave
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Sticky Ribs 29
charcoal smoked and braised in house bbq sauce
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Seared Scallops 32
kohlrabi, apple, cilantro
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Steak Frites 44
marinated Scotch mountain top sirloin served medium rare with greens
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Cote de Boeuf (for two) 115
dry aged Scotch Mountain prime rib served medium rare with
seasonal vegetables, frites & accompaniments
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Side of: salad or frites with aioli 6 braised greens 7
braised greens with organic vegetables 10
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DESSERT
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Crème Brûlée 7
Pecan Pie cream 8
Maple Bread Pudding ice cream 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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