Dinner
Wednesday, March 15th
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Oysters 4 each cascumpec bay (PEI) (min 3 per order)
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Curry Parsnip Soup 10
fresh ricotta, chives
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Union Salad app 16 / main 21
organic greens, double smoked bacon, chèvre, rosti
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Dressed Beet and Apple Salad 22
brie de meaux, endive, black walnut
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Elk Sliders 22
toasted challah, mirin galangal glaze, pickles
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Steak Tartare app 17 / main 23
habanero, dijon, bread & butter pickles, toast
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Grilled Squid 24
remoulade, smoked paprika, rosti
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Organic Salmon Crudo 26
orange, yukke sauce, dill, chili oil
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Polenta Gratin 28
rustic tomato sauce, braised greens, taleggio, chili jam
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Union Burger 28
emmental, double smoked bacon, frites
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Steamed Littleneck Clams 29
cider, mirepoix, parsley, garlic toast
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Rotisserie Cornish Hen 34
chalet sauce, frites
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Sticky Ribs 38
charcoal smoked, in house bbq sauce, braised greens
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Seared Trout and Newfoundland Scallops 42
sherry brown butter, capers, lemon, gai lan
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Steak Frites 55
charcoal smoked ribeye, medium rare, hotel butter, green salad
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Côte de Boeuf 150
bone-in dry aged prime rib for sharing, seasonal veg, frites
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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
Chocolate Mousse maldon salt 10
Sticky Ginger Cake ice cream 12
Cheese chateau du bourgogne, honey, soda bread 16
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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.