Friday Lunch

Fresh squeezed orange juice 4
Butter Croissant 4.5
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Oysters 3ea savage blonde (P.E.I) (min. 3 per order)
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Parsnip Soup 10
crispy sage, soda bread
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Dressed Beetroot 15
watermelon radish, treviso, walnuts, bleu d’auvergne
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Flat Top Breakfast 16
sunny eggs, double smoked bacon, toast, rosti
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Union Salad app 14 / main 18
organic greens, double smoked bacon, chèvre, rosti
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Swiss Train Ride 19
paris ham, swiss cheese, fried egg, béchamel
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Steak Tartare app 15 / main 19
habanero, dijon, bread & butter pickles, toast
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Haddock Cake 22
dressed greens, tartar sauce, lemon
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Union Burger 22
fresh ground beef, smoked bacon, swiss cheese, spicy aioli, frites
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Polenta Gratin 23
rustic tomato sauce, braised greens, taleggio, chili jam
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Salt Spring Island Mussels 24
mirepoix, hotel butter, white wine —————————————————————————————
Gnocchi 24
ragu alla Bolognese, piave
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Dry Aged Steak Sandwich 25
sautéed onions & peppers, swiss cheese, horseradish, aioli
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Side of: salad or frites with aioli 6 braised greens 7
braised greens with organic vegetables 10
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DESSERTS
Crème Brûlée 7
Bread Pudding ice cream 8
Sticky Ginger Cake salted caramel 10
Cheese Plate wildflower honey 18
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Union works with local farmers who provide seasonal,
organic produce & meat. Farm to Chef to Table.
Parties of six or more are subject to a 20% gratuity.
Union does not split checks into separate bills.