Monday Lunch

Monday, March 9th

Lunch
Fresh squeezed orange juice 4
Butter Croissant 4.5
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Oysters 3ea cascumpec (P.E.I) (min. 3 per order)
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Tomato Soup 12
grilled cheese
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Dressed Beets with Buttermilk 15
walnut, little gem lettuce, dill
————————————————————————————— 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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Nordic Shrimp Tartine 21
marie rose, soft egg, salad, rosti
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Union Burger 22
fresh ground beef, smoked bacon, swiss cheese, spicy aioli, frites
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Spicy Mussels 23
mirepoix, hotel butter, white wine, baguette —————————————————————————————
Polenta Gratin 23
rustic tomato sauce, braised greens, taleggio, chili jam
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Smoked Venison Sausage 24
beluga lentils, cabbage, fried egg
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Steak Frites 32
dry aged NY striploin served medium rare with organic greens
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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
Lemon Tart blueberries 8
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.