Lunch at the Club

Served Monday to Friday, 11:30am to 2:00pm

Executive Chef Nicolas Hipperson:
“We are dedicated to the best naturally produced ingredients in season, featuring local wholesome produce, meats, game, fish and fowl.  We are dedicated to the Ocean Wise initiative.”



Soup du Jour   
Cup 6.   Bowl 9.
Made Daily from Seasonal Ingredients

French Onion Soup   
Bowl 11.
Traditional Preparation, Toasted Baguette, Gruyere Cheese

Bright Greens Organic Salad (GF)
Saanich Peninsula Leafy Greens, Cherry Tomatoes, Shaved Seasonal Vegetables, Crumbled Goat Cheese, 
Champagne Vinaigrette, Toasted Pumpkin Seeds
South West Steak Salad
Grilled Hanger Steak with Chimichurri & Horseradish Aioli, Bright Greens Organic Salad, Wild Arugula, Crispy Onion Rings, Spanish Onion, Snap Peas and Shaved Celery, Creamy Parmesan Dressing
Caesar Salad
Baby Gem Romaine, Traditional Caesar Dressing, House Croutons, Shaved Parmesan, Capers, White Anchovies
West Coast Seafood Salad
Jumbo Tiger Prawns, Candied & Smoked Salmon, Bright Greens Organic Salad, Chopped Romaine,
Marinated Mango, Sesame Vinaigrette
Tiger Prawn Soba Noodle Salad
Shredded Red & Green Cabbage, Slivered Scallions, Edamame Beans, Roasted Shitake Mushrooms,
Curled Carrots & Daikon, Toasted Walnuts, Sweet Chilli Vinaigrette
UC Cobb Salad
Roasted Chicken Breast, Double Smoked Bacon, Soft Boiled Egg, Avocado, Vine Ripe Tomatoes, 
Crumbled Blue Cheese, Grainy Mustard Vinaigrette
Salad Add Ons:
Add Chicken +5.         Add Sockeye Salmon +7.         Add Tiger Prawns +6.

Served with Your Choice of Soup du Jour, French Fries or Greens Salad
Substitute: French Onion Soup +3      Caesar Salad +2      Onion Rings +4

Ginger Snap Pork Loin
Ginger Snap & Mustard Crusted Pork Loin, Beetroot & Apple Slaw, Crumbled Goat Cheese and Thyme Aioli on Toasted Sourdough Boule

The Union “Club”
Slow Roasted Turkey Breast, Smoked Bacon, Tomato and Lettuce on Marble Rye

Nashville Hot Chicken
Marinated Buttermilk Chicken, Spiced Aioli, Shredded Cabbage Slaw and Dill Pickle on a Brioche Bun

Salmon Burger
Grilled Sockeye Salmon Fillet, Japanese Mayo, Cucumber Pickles, Toasted Nori, Shaved Bonito and Teriyaki Sauce on a Brioche Bun

Steak Sandwich
Grilled Hanger Steak, Onion Rings, Horseradish Aioli and Arugula on Toasted Garlic Bread

Union Club Beef Burger
House Made AAA Beef Burger, Zucchini Pickle, Tomato, Alfalfa Sprouts and UC Burger Sauce on a Brioche Bun
Add Aged Cheddar +1.5         Add Roasted Mushrooms +1.5         Add Bacon +1.5

Shepherd’s Pie
Traditional Lamb Pie with Fresh Peas and Chilliwack Corn, Topped with Whipped Potatoes, Served with Choice of Daily Soup, Fries or Green Salad

Duck Confit Pappardelle
Crispy Leg of Slow Cooked Duck, Pappardelle Pasta, Saanich Kale, Wild & Cultivated Mushrooms, Grana Padano, Caramelized Onions, Garden Herbs

West Coast Fish & Chips
Haida Gwaii Halibut, Phillips Blue Buck Batter, Hand-Cut Fries, Sauce Gribiche, Shaved Cabbage Slaw
1 piece  18.         2 piece  22.

Coconut Thai Green Curry
Coconut Scented Jasmine Rice, Roasted Asian Vegetables, Thai Green Curry Sauce, Toasted Cashews
with Spiced Chicken Breast 22.         with Tiger Prawns 23.        with Salmon 24.

Pan Roasted Sockeye Salmon
Smoked Lentils du Puy, Bacon Lardons, Roasted Autumn Vegetables, Tomato Tarragon Relish,
Salad of Garden Herbs & Shoots