Union Larder

Bresaola

House-cured air-dried beef

Uni Pâté

Housemade sea urchin pâté with maldon salt and pear‑ginger compote, creamy and briny

Custom Cheese Plate

Curated cheese selection with jams and honey

Duck Liver Mousse

Silky duck liver mousse with Napa cabernet‑grape reduction and Acme baguette, rich and balanced

Duck Rillettes

Shredded confit duck preserved in its own fat — deeply savory, spreadable, and impossibly rich

Raclette

Melted Springbrook Farms Reading raclette cheese over market potatoes with bacon bits and cornichons, indulgent and gooey

Charcuterie Board

House-made and imported cured meats

Charcuterie Selection (3 items)

Choose three house-made or curated charcuterie items from a rotating selection including salami, terrine, pate, and prosciutto

Oysters

Daily selection on the half shell

Cheese & Charcuterie Boards

Customizable boards of superb cheeses and house‑made charcuterie, ideal for pairing with wine

Crispy Duck Leg Confit

The closest thing to a proper entree — a whole duck leg fried crisp and served as a substantial plate

Ghost Pepper Salami

Spicy house‑made salami with a kick, a standout among the cured meats

Dessert Cheese Plate

Two cheeses paired with Dandelion chocolate and Telegraph Hill honey — a sophisticated sweet ending that keeps the cheese theme going

Oysters (West Coast)

Sampler of fresh West Coast oysters with Fresno‑chili champagne mignonette, briny and bright