Saturday, May 25th
Freshly Squeezed Orange Juice 4
Butter croissant 4.5
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Oysters 3
Foxley River, (P.E. I.) (min. 3 per order)
————————————————————————————— White Bean & Cabbage Soup 10
oregano, olive oil, poached egg
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Tossed Apples 14
endive, fennel, roquefort
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Flat Top Breakfast 15
sunny eggs, double smoked bacon, toast, rosti
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Union Salad 19
organic greens, potato rosti, chevre, bacon, soft egg
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Shakshuka Bolognese 18
pork & beef ragu, braised greens, piave
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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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BBQ Butchers Sausage 18
puy lentils, fiddleheads, poached egg
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BBQ Rib Benny 20
poached eggs, spicy aioli, jalapeno, slaw, rosti
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Crispy Polenta 22
poached eggs, braised greens, tomato sauce, comte, chili oil
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Fogo Island Cod Cake 24
tartar sauce, cucumber, soft egg
————————————————————————————— Steak & Eggs 30
marinated bavette, sunny eggs, rosti, salad
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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
Chocolate Mousse maldon salt 6
Crème Brulée 7
Maple Bread Pudding ice 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) 12/59
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.