Wednesday Lunch

Tuesday, April 23rd

Lunch
Freshly Squeezed Orange Juice 4
Butter croissant 4.5
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Oysters 3ea caraquette, n.b. (min. 3 per order)
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Roasted Celeriac Soup 10
brown butter, sage
—————————————————————————————Spring Salad 14
easter radishes, apples, house ricotta, red dandelion, walnuts
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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, 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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Corned Beef Sandwich 19
spicy mayo, mustard, pickles, slaw, rosti
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Union Burger 21
fresh ground beef, double smoked bacon, swiss cheese, spicy aioli
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Crispy Polenta 22
rustic tomato sauce, braised greens, morbier
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Buttermilk Fried Chicken 24
spicy, sesame crusted, collard greens, grits
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Fogo Island Cod 26
smashed new potato, brussel sprouts, salsa verde
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Steak a l’oignon 30
marinated bavette served medium rare with braised greens and frites
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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 Brulée 7
Chocolate Fondant ice cream 7
Pecan Pie cream 8
Maple Bread Pudding ice cream 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.