Thursday Dinner

Thursday, April 25th
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ENTRÉE
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Oysters 3ea
caraquet, N.B. (minimum 3)
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Roasted Celeriac Soup 10
clotted cream, soda bread
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Dressed Apple 14
chateau de bourgogne, radish, walnut
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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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Grilled Seabream 22
charred cauliflower, chili, orange
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Scallop Crudo 24
chimichurri, cucumber, jalapeño
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MAIN COURSE
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Polenta Gratin 22
rustic tomato sauce, braised greens, morbier
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Steak Haché 26
fresh ground Scotch Mountain beef, fried egg
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Moules Frites 28
mirepoix, white wine, garlic butter
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Flax Fed Chicken 29
bistro style
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Sticky Ribs 29
charcoal smoked and braised in house bbq sauce
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Lake Erie Pickerel 30
pearl barley, endive, sage
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Steak Frites 44
marinated top sirloin served medium rare with greens
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Cote de Boeuf 115
Scotch Mountain dry-aged ribeye served medium rare with
frites, seasonal vegetables, 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
Chocolate Fondant ice cream 7
Pecan Pie cream 8
Bread Pudding maple 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.