Friday Lunch

Friday, March 8th

Lunch
Freshly Squeezed Orange Juice 4
Butter croissant 4.5
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Oysters 3ea caraquet, N.B. (min. 3 per order)
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Tomato Soup 10
gilled cheese
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Roast Sunchokes 14
walnuts, endive, brillat savarin
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Flat Top Breakfast 15
sunny eggs, double smoked bacon, toast, rosti
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Mushrooms on Toast 17
yellowfoot and crimini, poached egg, rosti
———————————————————————–Union Salad app 14 / main 18
organic greens, double smoked bacon, chevre, rosti
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Swiss Train Ride 18
paris ham, swiss cheese, béchamel, sunny egg, salad, rosti
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Steak Tartare app 14 / main 18
habanero, dijon, bread & butter pickles, toast
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Salt Spring Mussels 20
cider, mirepoix, hotel butter, frites
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Gnocchi 20
ragu a la bolognese, piave
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Union Burger 21
fresh ground beef, double smoked bacon, swiss, spicy aioli
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Polenta Gratin 22
rustic tomato sauce, braised greens, morbier
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Shrimp Omelette 22
leeks, tarragon, chili jam, dressed greens
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Steak Frites 28
scotch mountain ribeye served medium rare, salad
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Side of:
salad or frites with aioli 6 braised greens 7
braised greens with organic vegetables 10

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DESSERTS
Crème Brûlée 7
Maple Bread Pudding ice cream 8
Sticky Ginger Cake salted caramel 10
Cheese Plate wildflower honey 18
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Union works with local farmers who provide seasonal,
organic produce & meat. Farm to Chef to Table.
Parties of five or more are subject to a 20% gratuity.
Union does not split checks into separate bills.