Saturday Brunch

Saturday, November 30th

Freshly Squeezed Orange 4
Butter Crossiant 4.5
—————————————————————————————
Oysters 3
Cascumpec, P.E.I. (min. 3 per order)
—————————————————————————————
Potato and Fennel Soup 10
crème fraiche, soda bread
—————————————————————————————
Buttermilk Pancakes 12
organic flour, maple syrup, butter, apples
————————————————————————————–
Tossed Apples 14
fennel, endive, blue d’auvergne
—————————————————————————————
Flat Top Breakfast 15
sunny eggs, double smoked bacon, toast, rosti
—————————————————————————————
Tartiflette 16
lardons, crème fraiche, pont l’eveque
—————————————————————————————-
Mushroon Frittata 17
jalapenos, crème fraiche, rosti
————————————————————————————–
Meatball al Forno 18
braised greens, piave, garlic toast
—————————————————————————————
Swiss Train Ride 18
paris ham, swiss cheese, fried egg, béchamel, rosti
—————————————————————————————
Steak Tartare 18
habanero, mustard, bread & butter pickles, toast, rosti
—————————————————————————————
Corned Beef Hash 19
sunny eggs, habanero, toast
—————————————————————————————
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
————————————————————————————— Kolapore Springs Trout 24
lentils, turnips, sweet mustard
—————————————————————————————
ADDITIONS
add egg OR potato rosti 2.5 / toast 3 / bacon 5 /
salad greens OR frites & aioli 6 / organic vegetables & greens 10
—————————————————————————————
DESSERTS
Crème Brulée 7
Pecan Pie ice cream 8
Chocolate Mousse maldon salt 8
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 six or more guests are subject to 20% gratuity.
Union works with local farmers who provide seasonal,
organic produce & meat. Farm to Chef to Table.