Saturday Brunch

Saturday, November 2nd

Cold Brew Coffee 4
Freshly Squeezed Orange
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Oysters 3
Colville Bay (P.E.I.) (min. 3 per order)
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Squash Soup 10
crème fraiche, soda bread
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Flat Top Breakfast 15
sunny eggs, double smoked bacon, toast, rosti
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Dressed Celeriac 14 apple, walnuts, bleu d’avuergne
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Meatball Al Forno 17
garlic toast, piave, fried egg
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Mushroom Frittata 17
goat cheddar, jalapenos, rosti
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Pork and Sag Sausage 18
braised cabbage, fingerling potatoes, fried egg
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Swiss Train Ride 18
paris ham, swiss cheese, fried egg, béchamel, rosti
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Steak Tartare 18
habanero, mustard, bread & butter pickles, toast, rosti
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Union Salad 19
organic greens, potato rosti, chevre, bacon, soft egg
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BBQ Rib Benny 20
spicy aioli, jalapeno, slaw, rosti
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Crispy Polenta 22
poached eggs, braised greens, tomato sauce, piave, chili oil
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Fogo Island Cod and Chips 24
sauce gribiche, lemon, dressed greens
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ADDITIONS
add egg OR potato rosti 2.5 / toast 3 / bacon 5 /
salad greens OR frites & aioli 6 / organic vegetables & greens 10
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DESSERTS
Chocolate Mousse maldon salt 7
Crème Brulée 7
Maple Bread Pudding ice cream 8
Sticky Ginger Cake salted caramel 10

BRUNCH WAKE UPS

Mimosa freshly squeezed OJ & prosecco 11
Caesar house habanero, horseradish, soy, vodka, celery salt rim 12
Double Double two shots baileys, two shots 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.