Wednesday Lunch

Wednesday, March 11th

Lunch
Fresh squeezed orange juice 4
Butter Croissant 4.5
—————————————————————————————
Oysters 3ea savage blonde (P.E.I) (min. 3 per order)
—————————————————————————————
Tomato Soup 12
grilled cheese
—————————————————————————————
Dressed Beet Root 15
watermelon radish, endive, almonds, wildwood
————————————————————————————— Flat Top Breakfast 16
sunny eggs, double smoked bacon, toast, rosti
—————————————————————————————
Union Salad app 14 / main 18
organic greens, double smoked bacon, chèvre, rosti
—————————————————————————————
Swiss Train Ride 19
paris ham, swiss cheese, fried egg, béchamel
—————————————————————————————
Steak Tartare app 15 / main 19
habanero, dijon, bread & butter pickles, toast
—————————————————————————————
Haddock Cake 22
dressed greens, tartar sauce, lemon
—————————————————————————————
Union Burger 22
fresh ground beef, smoked bacon, swiss cheese, spicy aioli, frites
—————————————————————————————
Moules Frites 23
mirepoix, hotel butter, white wine —————————————————————————————
Polenta Gratin 23
rustic tomato sauce, braised greens, taleggio, chili jam
—————————————————————————————
Gnocchi 24
ragu alla Bolognese, piave
—————————————————————————————
Steak Frites 32
dry aged ribeye served medium rare with organic greens
—————————————————————————————
Side of: salad or frites with aioli 6 braised greens 7
braised greens with organic vegetables 10
—————————————————————————————
DESSERTS
Crème Brûlée 7
Bread Pudding ice cream 8
Sticky Ginger Cake salted caramel 10
Cheese Plate wildflower honey 18
—————————————————————————————

Union works with local farmers who provide seasonal,
organic produce & meat. Farm to Chef to Table.
Parties of six or more are subject to a 20% gratuity.
Union does not split checks into separate bills.