Sunday Brunch

Sunday, February 25th

Freshly squeezed OJ 4
Cold brewed Coffee 4
Butter Croissant 4.5
Oysters 3
Savage Blond, P.E.I. (min. 3 per order)
Le Potage 10
cream of celery, goat cheddar
Apple Pancakes 12
organic flour, butter, maple syrup
Flat Top Breakfast 14
sunny eggs, double smoked bacon, toast, potato rosti ————————————————————————————–
Quiche 17
broccoli, smoked swiss, toasted fennel, crème fraîche, jalapeño
Union Salad 17
organic greens, potato rosti, chevre, bacon, soft egg
Swiss Train Ride 17
paris ham, swiss cheese, fried egg, béchamel, rosti
Corned Beef Hash 18
2 sunny eggs, toast, habanero, slaw
————————————————————————————– Steak Tartare 18
habanero, mustard, bread & butter pickles, toast, rosti ————————————————————————————–
Crispy Polenta 19
poached eggs, braised greens, rustic tomato sauce, piave, chili oil
BBQ Rib Benny 19
jalapeno, rosti, sea slaw
Wild Salmon 24
savoy cabbage, cauliflower, soft egg, rosti, sweet mustard
add egg OR potato rosti 2.5 / toast 3 / bacon 4 /
salad greens OR frites & aioli 6 / braised greens 7 / veggies & greens 10

Crème Brulee 7
Pecan Pie cream 7
Apple Maple Bread Pudding vanilla ice cream 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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