Sunday Dinner

Sunday, November 4th

Paris Dinner
————————————————————————————–

ENTRÉE

Borscht cream, caraway
Funghi Risotto king oyster & shiitake, pecorino
Scallop Crudo coconut milk, cilantro, lime
Moules Vinaigrette lemon, parsley, soda bread
Steak Tartare habanero, bread & butter pickles, dijon

———————————————————————————–

PLATS DU JOUR

Polenta Gratin rustic tomato, braised greens, morbier
Tagliatelle ragu alla bolognese, piave
Fogo Island Cod new potatoes, leek fondue
Poulet Rôti bistro style
Roast Beef scotch mountain tri-tip, traditional accompaniments

———————————————————————————-

DESSERT

Crème Brulée
Orange Tart cinnamon meringue
Pain d’Épices salted caramel
Comté 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
colville bay, p.e.i. (minimum 3 per order)

Borscht 10
cream, caraway

Waldorf Salad 14
apples, walnuts, roquefort

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

—————————————————————————-

Polenta Gratin 22
rustic tomato sauce, braised greens, montboissie

Steak Hache 26
fresh ground scotch mountain beef, fried egg

Moules Frites 28
white wine, mirepoix, garlic butter

Flax Fed Chicken 29
bistro style

Sticky Ribs 29
charcoal smoked and braised in house bbq sauce

Steak Frites 44
scotch mountain farms ribeye served medium rare with greens

———————————————————————————-
SIDES
———————————————————————————-
green salad or frites with aioli 6 braised greens 7
braised greens & organic vegetables 10
———————————————————————————-
DESSERT
——————————————————————————–
Crème Brûlée 7
Pecan Pie cream 8
Gâteau au Chocolat ice cream 8
Sticky Ginger Cake salted caramel 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.

Leave a Comment

Contact Us

Send us an email and we'll get back to you.

Not readable? Change text. captcha txt