Thursday, February 14th
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ENTRÉE
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Oysters 3ea
cascumpec, P.E.I. (minimum 3)
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Vichyssoise 10
radicchio, walnuts, roquefort
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Dressed Apples 14
parsnip, dried cherry, cantal
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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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Margaret de Canard 22
pear, allspice, orange
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Diver Scallops 24
cauliflower, miso butter, thyme
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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 a la bolognese
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Snow Crab Omelette 25
butter lettuce, chili jam, rosti
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Moules Frites 26
mirepoix, white wine, garlic butter
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Sticky Ribs 29
charcoal smoked and braised in house bbq sauce
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Pan Fried Fluke 34
brussels sprouts, new potatoes, bayonne ham
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Steak Frites 38
marinated bavette served medium rare, with greens
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Cote De Boeuf 115
Scotch Mountain dry aged prime rib served medium rare with frites, seasonal veg and accompaniments
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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
Maple Bread Pudding ice cream 8
Chocolate Mousse shortbread 8
Coconut Tres Leche whipped cream 9
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.