Sunday Dinner

Sunday, July 29th

Paris Dinner
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ENTRÉE

Zucchini Soup lemon, parsley
Heirloom Tomatoes buffalo mozzarella, garlic toast
Pulpo a la Gallega galician style octopus and potatoes
Grilled Sardines chilli, orange, endive
Steak Tartare habanero, bread & butter pickles, Dijon

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PLATS DU JOUR

Polenta Gratin rustic tomato, braised greens, tomme de savoie
Eggplant Involtini goat cheese, yellow beans, mint
Fish Cake dressed greens, tartar sauce, lemon
Poulet Rotisserie bistro style
Sticky Ribs charcoal smoked and braised in house bbq sauce

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DESSERT

Crème Brulée
Baba au Rhum chantilly cream
Sticky Ginger Cake salted caramel
Bleu d’Auvergne wildflower honey
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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
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A la Carte

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

Zucchini Soup 10
parley, lemon

Ontario Cantelope 14
bayonne ham, watercress, honey

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

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Polenta Gratin 22
rustic tomato sauce, braised greens, tomme de savoie

Steak Hache 26
fresh ground Scotch Mountain beef, fried egg

Flax Fed Chicken 29
bistro style

Sticky Ribs 29
charcoal smoked and braised in house bbq sauce

Steak Frites 44
marinated top sirloin served medium rare with greens

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SIDES
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green 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
Chocolate Cake macerated cherries 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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