Wednesday, March 6th
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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Borsht 10
sour cream, caraway
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Dressed Pears 14
endive, black radish, walnuts, roquefort
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Flat Top Breakfast 15
sunny eggs, double smoked bacon, toast, rosti
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Tartine de Champignon 16
yellowfoot & shiitake mushrooms, crème fraiche, gremolata
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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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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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Lake Erie Pickerel 26
braised greens, roasted sunchokes, sweet mustard
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Steak Frites 30
marinated bavette 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
Vanilla Flan wild blueberries 8
Sticky Ginger Cake ice cream 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.