ENTRÉE
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Oysters 3ea
caraquet, N.B. (minimum 3)
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Gazpacho Verde 10
dill, yoghurt
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Leeks Vinaigrette 14
sauce verte, soft egg
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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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Buffalo Mozzarella 18
zucchini, basil, garlic toast
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Scallop Crudo 22
sour plums, mouse melon, grapefruit
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MAIN COURSE
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Polenta Gratin 22
rustic tomato sauce, braised greens, morbier
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Tagliatelle 24
ragu alla bolognese, piave
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Moules Frites 26
mirepoix, fish fumet, cream
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Steak Haché 26
fresh ground beef, fried egg
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Cornish Hen 28
bistro style
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Sticky Ribs 29
charcoal smoked and braised in house bbq sauce
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Lovell Springs Trout 32
french beans, peas, sweet mustard
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Steak Frites 44
dry-aged ribeye served medium rare with 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