Wednesday, July 3rd
ENTRÉE
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Oysters 3ea
Caraquette, N.B. (minimum 3)
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Carrot Soup 10
ginger, turmeric
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Dressed Apples 14
endive, radish, roquefort
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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
———————————————————————————- Ricotta & Ontario Peas 20
baguette, lemon, mint
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Snow Crab Salad 24
cabbage, sesame, chili
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MAIN COURSE
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Polenta Gratin 22
rustic tomato sauce, braised greens, morbier
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Tagliatelle 26
morels, butter, piave
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Steak Haché 26
fresh ground beef, fried egg
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Rotisserie 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
bokchoy, shiitake, miso butter
—————————————————————– Pan Roasted Scallops 34
beluga lentils, asparagus, beurre noisette
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Steak Frites 44
ribeye served medium rare with dressed 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
Tarte au Chocolat praline 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.