Sunday Brunch

Sunday November 17th

Freshly Squeezed Orange Juice 4
Butter Croissant 4.5
Oysters 3
Cascumpec, P.E.I. (min. 3 per order)
Mushroom Soup 10
soda bread, cream
Buttermilk Pancakes 12
organic flour, butter, maple syrup, blueberries
Dressed Kohlrabi 14
raddichio, goat cheddar, fennel
Flat Top Breakfast 15
sunny eggs, double smoked bacon, toast, rosti
Tartine 15
Bolognese, fried egg, piave, toasted challah
————————————————————————————– Mushroom Frittata 17
jalapeno, crème fraiche, rosti
Pork and Sage Sausage 17
new potatoes, cabbage, fried egg, mustard
Swiss Train Ride 18
paris ham, swiss cheese, fried egg, béchamel, rosti
Steak Tartare 18
habanero, mustard, bread & butter pickles, toast, rosti
Corned Beef Hash 19
sunny eggs, habanero, toast
————————————————————————————–Union Salad 19
organic greens, potato rosti, chevre, bacon, soft egg ————————————————————————————–
BBQ Rib Benny 20
spicy aioli, jalapeno, slaw, rosti
Crispy Polenta 22
poached eggs, braised greens, tomato sauce, piave, chili oil
Kolapore Springs Trout 24
beluga lentils, chard, capers, brown butter

add egg OR potato rosti 2.5 / toast 3 / bacon 5 /
salad greens OR frites & aioli 6 / organic vegetables & greens 10

Quince and Apple Crumble ice cream 8
Buttermilk Tart 8
Sticky Ginger Cake salted caramel 9


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