Sunday Dinner

Sunday, January 6th
Paris Dinner
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ENTRÉE

Squash Soup sage brown butter, soda bread
Roast Sunchokes radicchio, comté, pecans
Scallop Gratin leeks, mustard, mornay
Tartinette union farm smoked salmon, dill, shallots
Steak Tartare habanero, bread & butter pickles, dijon

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PLATS DU JOUR

Polenta rustic tomato sauce, braised greens, morbier
Shellfish Bisque clams, mussels, new potatoes
Fogo Island Cod puy lentils, brussels sprouts
Pappardelle duck ragu, thyme, piave
Steak au Poivre marinated bavette, frites, peppercorn sauce

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DESSERT

Crème Brulée
Espresso Bread Pudding ice cream
Chocolate Mousse
Chateau Bourgogne 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)

Squash Soup 10
sage brown butter, soda bread

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, morbier

Gnocchi 26
ragu alla bolognese, piave

Steak Haché 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

Fogo Island Cod 34
puy lentils, brussels sprouts

Steak Frites 40
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
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.

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