Saturday Brunch

Saturday, February 24th

Freshly squeezed OJ 4
Cold brewed Coffee 4
Butter Croissant 4.5
Oysters 3
Malpeque, P.E.I. (min. 3 per order)
Le Potage 10
cream of celery, goat cheddar
Flat Top Breakfast 14
sunny eggs, double smoked bacon, toast, potato rosti
Union Salad 17
organic greens, potato rosti, chevre, bacon, soft egg
Swiss Train Ride 17
paris ham, swiss cheese, fried egg, béchamel, rosti
Quiche 17
spinach, shallts, bleu d’auvergne, crème fraiche, jalapeno
Steak Tartare 18
habanero, mustard, bread & butter pickles, toast, rosti
Corned Beef Tartine 18
sauerkraut, spicy aioli, fried egg
Crispy Polenta 19
poached eggs, braised greens, rustic tomato sauce, piave, chili oil
BBQ Rib Benny 19
jalapeno, rosti, sea slaw
Snow Crab Scramble 19
dill, chili jam, rosti, greens
Wild Salmon 24
dressed beetroot, broccoli, sweet mustard, poached egg
add egg OR potato rosti 2.5 / toast 3 / bacon 4 / butcher sausage 6
salad greens OR frites & aioli 6 / braised greens 7 / veggies & greens 10

Crème Brulee 7
Pecan Pie cream 7
Maple Bread Pudding 8
Apple Crumble ice cream 8
Sticky Ginger Cake salted caramel 9


Wild Pear Cider Normandy (France) 5oz gls / 750 ml btl 6 / 30
Mimosa freshly squeezed OJ & prosecco 11
Caesar house habanero, horseradish, soy, vodka, celery salt rim 12
Double Double two shots baileys, two shot espresso 12

Union does not split cheques into separate bills.
Tables of five or more guests are subject to 20% gratuity.
Union works with local farmers who provide seasonal,
organic produce & meat. Farm to Chef to Table.

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