Sunday Dinner

Sunday, July 8th

Paris Dinner



Borscht (chilled) crème fraiche, horseradish
Heirloom Tomatoes buffalo mozzarella, basil, sherry vinegar
Scallop Crudo green onion, jalapeno, coconut
Steamed Mussels mirepoix, white wine, cream
Steak Tartare habanero, bread & butter pickles, Dijon



Polenta Gratin rustic tomato, braised greens, montboissie
Rainbow Trout radishes, peas, cucumber
Gnocchi ragu alla bolognese, piave
Sticky Ribs charcoal smoked and braised in house bbq sauce
Steak Haché fresh ground beef, fried egg



Crème Brulée
Maple Bread Pudding ice cream
Financier cherry, cream
Etorki wildflower honey

Sunday night is the time when Parisians recharge for the week:
long dinners in a casual and laid back atmosphere that allow
you to take time, relax, and get ready for the week ahead.
Three Courses 45

A la Carte

Oysters 3ea beausoleil, n.b. (minimum 3 per order)

Borscht (chilled) 10
crème fraiche, horseradish

Union Salad 15
organic greens, potato rosti, chevre & double smoked bacon

Elk Sliders 15
mirin galangal glaze, toasted challah, pickles

Steak Tartare 18
habanero, mustard, bread & butter pickles, toast

Scallop Ceviche 24
green onion, jalapeno, cilantro


Polenta Gratin 22
rustic tomato sauce, braised greens, montboissie

Union Burger 25
smoked bacon, swiss cheese, spicy aioli, pickles, frties

Sticky Ribs 29
charcoal smoked and braised in house bbq sauce

Flax Fed Chicken 29
a la bistro

Steak Frites 44
Scotch Mountain rib eye served medium rare with greens

green salad or frites with aioli 6 braised greens 7
braised greens & organic vegetables 10

Pecan Pie cream 7
Sticky Ginger Cake salted caramel 9
Cherry Tarte 9
Cheese Plate wildflower honey 18

Parties of 5 or more are subject to 20% gratuity.
Union does not split cheques into separate bills.
Union works with local farmers who provide seasonal,
organic produce & meat. Farm to Chef to Table.

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