Saturday Brunch

Saturday, November 2nd

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

add egg OR potato rosti 2.5 / toast 3 / bacon 5 /
salad greens OR frites & aioli 6 / organic vegetables & greens 10
Chocolate Mousse maldon salt 7
Crème Brulée 7
Maple Bread Pudding ice cream 8
Sticky Ginger Cake salted caramel 10


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.