Wednesday Lunch

Tuesday, April 23rd

Freshly Squeezed Orange Juice 4
Butter croissant 4.5
Oysters 3ea caraquette, n.b. (min. 3 per order)
Roasted Celeriac Soup 10
brown butter, sage
—————————————————————————————Spring Salad 14
easter radishes, apples, house ricotta, red dandelion, walnuts
Flat Top Breakfast 15
sunny eggs, double smoked bacon, toast, rosti
Union Salad app 14 / main 18
organic greens, double smoked bacon, chevre, rosti
Swiss Train Ride 18
paris ham, swiss cheese, béchamel, sunny egg, salad, rosti
Steak Tartare app 14 / main 18
habanero, dijon, bread & butter pickles, toast
Corned Beef Sandwich 19
spicy mayo, mustard, pickles, slaw, rosti
Union Burger 21
fresh ground beef, double smoked bacon, swiss cheese, spicy aioli
Crispy Polenta 22
rustic tomato sauce, braised greens, morbier
Buttermilk Fried Chicken 24
spicy, sesame crusted, collard greens, grits
Fogo Island Cod 26
smashed new potato, brussel sprouts, salsa verde
Steak a l’oignon 30
marinated bavette served medium rare with braised greens and frites
Side of:
salad or frites with aioli 6 braised greens 7
braised greens with organic vegetables 10

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

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.