Sunday Brunch

Sunday, May 12th

Freshly Squeezed Orange Juice 4
Butter croissant 4.5
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Oysters 3
St. Simon, (N.B.) (min. 3 per order)
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Fennel Soup 10
crème fraiche, soda bread
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Buttermilk Pancakes 14
organic flour, butter, maple syrup, poached pear
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Flat Top Breakfast 15
sunny eggs, double smoked bacon, toast, rosti
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Ontario Asparagus 16
lemon, al hema, grey owl, poached egg
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Shakshuka Bolognese 18
pork & beef ragu, braised greens, piave, chili oil
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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 Cake 22
tartar sauce, dressed radicchio, soft egg
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Lovell Springs Trout 26
endive, orange, fennel, rosti
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Steak and Eggs 30
marinated top sirlion, two sunny eggs, salad, rosti
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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
Crème Brûlée 7
Bread Pudding maple 8
Pear Crumble ice cream 8
Pecan Pie cream 8
Sticky Ginger Cake salted caramel 10

BRUNCH WAKE UPS

Poiré Fermier dry pear cider (5oz/btl) 6/30
Nova 7 Benjamin Bridge, Gaspereau Vally, NS (5oz/btl) 12/58
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.