Dinner
Wednesday, December 7th
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Oysters 4 each brackley bay (P.E.I.) (min 3 per order)
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Honey Nut Squash Soup 10
nutmeg, crème fraiche
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Union Salad app 16 / main 21
organic greens, double smoked bacon, chèvre, rosti
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Elk Sliders 22
toasted challah, mirin galangal glaze, pickles
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Chargrilled Sunchokes 22
endive, pickled shallot, lindsay goat cheddar, marcona almonds
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Steak Tartare app 17 / main 23
habanero, dijon, bread & butter pickles, toast
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Scallop Crudo 26
graprefruit, capers, cilantro, chili oil
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Gnocchi 26
ragu alla bolognese, piave
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Polenta Gratin 28
rustic tomato sauce, braised greens, taleggio, chili jam
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Steak Haché 28
fresh ground beef, fried egg, seasonal vegetables
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Rotisserie Cornish Hen 34
bistro style, frites
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Sticky Ribs 38
charcoal smoked, in house bbq sauce, braised greens
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Steelhead Trout 40
paris mash, leeks, brown butter
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Steak Frites 57
rib eye served medium rare, hotel butter, organic greens
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Sides: green salad 7 / frites with aioli 8
braised greens with organic vegetables 12
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DESSERTS
Crème Brûlée 10
Flourless Chocolate Cake amarena cherries 11
Basque Cheesecake salted caramel 11
Sticky Ginger Cake ice cream 12
Fromage chateau de bourgogne, Roquefort, comte 22
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Union works with local farmers who provide seasonal,
organic produce & meat. Farm to Chef to Table.
Tables of six or more guests are subject to 20% gratuity.