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Chef?s selection with pickled vegetables, mustard & toasted baguette.
With "green goddess" dressing, pickled fresno peppers, & sel gris.
With palacios Spanish chorizo, roasted red pepper, & fried sage.
With cherry rhubarb bar-b-que sauce, and house pickles.
Sriracha glaze, shaved celery, and buttermilk ranch.
With chorizo, hop blanc IPa, local potatoes, kale, and baguette.
With pickled ramps & watermelon rind, fresno chili, and potato chips.
House made pickled vegetables and chip-in farm delived eggs.
With garlic lime aioli, Cotija cheese, and togarashi.
Heirloom tomato, sorrel, local Feta, and Meyer lemon vinaigrette.
With gold beets, candied pecans, Goat cheese, and roasted strawberry vinaigrette.
Rhubarb sauce, fried green tomatoes, and summer beans with charred scallkion vinaigrette.
Summer vegetable succotash and bacon braised collard greens.
With picholine olives, green garlic, capers, chili, and Grana Pandano.
With maitre d' butter, bourbon au poivre sauce, and hand cut fries.
Noth Carolina style vinegar sauce, cole slaw, and togarashi spiced grilled watermelon.
With truffled fava bean gnocchi, English peas, zucchini, and mushroom gravy.
With sauteed bok choy, forged mushrooms, parsnip puree, and blueberry gastrique.
With millet couscous, cherries, garlic beet greens, and rainbow Swiss chard, chimichurri sauce.
With local clams, potatoes, house-smoked bacon lardons, corn & green garlic soubise.
With minted English pea puree, summer corn succotash, and lemon burre blanc.
With smoked heirloom cherry tomatoes, Feta, pine nuts, and tzatziki.
One wire stand, one full size aluminum pan and two burners
One plate and a utensils kit.
Menu for Union Bar & Grille provided by Allmenus.com
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