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   
Made Daily from Seasonal Ingredients
Cup 6.   Bowl 9.

Classic Tomato Soup 
Basil Oil, Crostini, Parsley 
Cup 6.   Bowl 9.


Grilled Chicken Caesar Salad
Grilled Cowichan Chicken Breast, Baby Gem Romaine, Traditional Dressing
Shaved Parmesan, Anchovies, Capers

Bright Greens’ Organic Salad (GF)
Saanich Peninsula Leafy Greens, Cherry Tomatoes, Shaved Seasonal Vegetables, Crumbled Goat Cheese, Champagne Vinaigrette, Sunflower Seeds

Union Club Cobb (GF)
Roasted Chicken Breast, Crisp Pancetta, Soft Boiled Egg, Avocado,
Vine-Ripened Tomatoes, Blue Cheese, Grainy Mustard Vinaigrette

West Coast Seafood Salad (GF)
Poached Jumbo Prawns, Smoked Wild Salmon Lox, Candied Pacific Salmon, Marinated Pineapple, Crispy Rice Noodles, Avocado, Yuzu Dressing

Add to Your Salad 
Prawns (6 pcs)   +8.       Grilled Chicken Breast   +7.          Salmon Fillet   +8.

Served with Your Choice of Soup du Jour, French Fries or Greens Salad

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

AAA Angus Beef Burger    
Aged Cheddar, House Burger Sauce, Leaf Lettuce, Caramelized Onions, Pretzel Bun

Angus Sirloin Steak Sandwich    
Garlic Toast, Crispy Shallots, Pickled Onion, Grainy Mustard Aioli, Watercress, Arugula, Peppercorn Jus

Mediterranean Roasted Vegetables
Grilled Zucchini and Spanish Onions, Roasted Red Peppers, Italian Basil, Olive Aioli, Crumbled Feta Cheese, House Made Rosemary Focaccia Bread

Nova Scotia Lobster Roll
Atlantic Lobster & Baby Shrimp, Avocado, Citrus Zest, Toasted Brioche

English Style Fish & Chips
Haida Gwaii Halibut, Phillips Blue Buck Batter, Hand Cut Fries, Sauce Gribiche, 
Minted Peas, Shaved Cabbage Slaw
1pc.  18.       2pc.  22.

Asian-Style Prawn Lettuce Wraps (GF)
Jumbo Tiger Prawns, Szechuan Sauce, Roasted Cashews, Crispy Wontons, Cilantro, Iceberg Lettuce, Cumin Spiced Yogurt, Sweet Chili Oil

Mushroom Carbonara
Fresh Linguini Pasta, Wild & Cultivated Vancouver Island Mushrooms, Onion Fondue, Parmigiano Reggiano, Garden Chives

Crispy Cowichan Chicken
Buttermilk Marinated Fried Chicken, Jalapeno & Cheddar Corn Bread, Macaroni Salad, Shaved Cabbage Slaw, Cilantro Lime Aioli

Miso Salmon Bowl (GF)
Pan Roasted Chinook Salmon, Jasmine Rice, Glazed Bok Choy, Broccolini,
Shitake Mushrooms, Red Miso Sauce, Toasted Sesame Seeds

Wild Mushrooms on Toast
Wild & Cultivated Mushrooms on Grilled European Dark Rye, Smashed Avocado, 
Poached Hen Eggs, Pickled Pepper & Parsley Salad