Wednesday Lunch

Wednesday, October 23rd

Lunch
Cold Brew Coffee 4
Freshly Squeezed Orange 4
Croissant 4.5
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Oysters 3ea salt grass point, P.E.I. (min. 3 per order)
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Squash Soup 10
sage brown butter, soda bread
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Leeks Vinaigrette 12
chopped egg, dill, pangrattato
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Autumn Salad 14
roast squash, red endive, parsnip, lindsay goat cheddar
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Flat Top Breakfast 15
sunny eggs, double smoked bacon, toast, rosti
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Union Salad app 14 / main 18
organic greens, double smoked bacon, chèvre, rosti
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Swiss Train Ride 18
paris ham, swiss cheese, fried egg, béchamel
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Steak Tartare app 14 / main 18
habanero, dijon, bread & butter pickles, toast
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Mushrooms on Toast 18
toasted challah, soft herbs, poached egg
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Union Burger 21
fresh ground beef, smoked bacon, swiss cheese, spicy aioli, frites
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Polenta Gratin 22
rustic tomato sauce, braised greens, morbier, chili jam
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Moules Frites 24
mirepoix, cider, hotel butter
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Seared Rainbow Trout 24
beetroot, beluga lentils, sauce verte
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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
Pumpkin Cheesecake salted caramel 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.