The 1880 Union Hotel
The heart of The Union Hotel is our welcoming Lounge and tree covered patio area, heated in the evening for your comfort. It also includes a smaller, cozy "living room" beside our beautiful Victorian wood burning fireplace. Each of these areas are available for cocktail, wine and food service.
Thursday: 11:30am - 8:00pm
Friday-Saturday: 11:30am - 9:00pm
Sunday: 11:30am - 8:00 pm
Our handsome, handmade mahogany bar serves the top quality labels you are accustomed to plus a few surprises. We make our own brandied cherries (while they last) for your Manhattan and never use pre-made mixes for our amazing Margaritas. Fresh ingredients and quality spirits in the hands of a skilled mixologist is always our goal.
Our carefully curated and constantly evolving wine list features only wines from The Central Coast Wine Region of California, acknowledged as some of the finest wines in the country. All are available by the glass as well as the bottle.
We invite you to bring your own selections of wine to enjoy with meal, but ask you them them to two bottles per table. Our corkage fee is 15.00 per bottle.
The kitchen at The Union offers a varied and "comfort" oriented menu which changes seasonally and offers "Chef's Specials" most days. Our produce is locally sourced and organic, our salad dressings and sauces are house made, all of our breads and sandwich rolls are made for us specially and are always fresh baked.
The Menu for the week of October 22nd through the 25th
"The Union Salad"
Locally sourced, organic greens, freshly roasted beets, sweet grape tomatoes, Kalamata olives, Served with a chunk of freshly baked baguette.
Your choice of dressing, on the side or tossed in the kitchen and sprinkled with pepitas:
Ranch, Blue Cheese or Balsamic Vinaigrette
"Central Coast Caesar Salad"
Fresh, locally sourced, organic romaine lettuce, house made garlic croutons, and Caesar dressing. One of our most popular items so we offer it year round.
Available with a char-grilled, free range chicken breast for an additional 5.00
Acorn Squash Soup
Roasted local, organic acorn squash, pureed with garlic, ginger and spices for a bit of heat, served with fresh, house made garlic croutons, a dollop of lime cashew cream and a chunk of baguette for dunking. (V) vegan
9. bowl 5. cup
Green Chile Chili
We offer this traditional Northern New Mexican special, only in the Fall and only as long as our supply of fire roasted, Hatch Green Chiles last. Loaded with chunks of tender pork, garlic, sweet yellow onions, cumin, 805 beer, and a lot of other secret ingredients, including the Hatch Chiles, of course, then slow simmered for twelve hours. This is spicy and not for the faint of heart. Served with warmed corn tortillas as is traditional.
9. bowl 5. cup
Grilled California Artichoke
Field Fresh California artichoke, lightly steamed, split then char-grilled, served with our house made jalapeño aioli. Great to share, or not. (V) vegan
Crispy Fried Zucchini Sticks
A basketful of local, organic zucchini spears, lightly tempura battered then tossed in panko bread crumbs, flash fried till crisp and dusted with Parmigiana-Reggiano, served with a side of house made ranch dressing for dipping.
(V) Available Vegan without the cheese, just ask.
"Mac & Cheese you will feel guilty about for (almost) a week..."
Made to order with fresh cream béchamel sauce, loaded with sharp, white Vermont cheddar and Gruyere cheeses and pasta shells, topped with a light crust of salty crushed potato chips.
and baked until bubbly and browned,
Two enormous meatballs, made of top quality beef and pork, bread crumbs, egg and spices, lightly sautéed in extra virgin olive oil, topped with our house made, fresh tomato marinara and a handful of mozzarella, baked to perfection and served with a chunk of fresh baked baguette for dunking. This is also available with (V) vegan “meatballs” and Daiya brand dairy free mozzarella, just ask your server.
Classic and simple, shrimp, lightly sautéed in fresh garlic, butter, extra virgin olive oil and red pepper flakes, then baked in the oven until slightly browned, served with a chunk of fresh baked baguette for dunking.
"The 1880 Burger"
Char-grilled, full one half pound all beef patty, piled high with crispy, thin, onion rings, local organic lettuce, sliced heirloom beefsteak tomato, sliced pickles, mayonnaise and your choice of cheese: Vermont Cheddar, Swiss or jalapeño Jack. Served on a toasted, fresh baked brioche bun, with a mountain of “The Best Fries in Town” or a small side salad with your choice of dressing.
"Not Your Uncle's Veggie Burger"
A large patty made of sweet potato and quinoa, char-grilled, with crispy onions, heirloom beefsteak tomatoes, local organic lettuce, chipotle mayonnaise (V) and sliced avocado, served on a freshly baked Pugliese roll and a mountain of “The Best Fries in Town” or small side salad with your choice of dressing.
"Free Range" Chicken Breast Sandwich
Char-grilled “free range” organic and hormone free chicken breast, with mayonnaise, Dijon mustard, pepper jack cheese, heirloom beefsteak tomato, local organic lettuce, with pickle slices on a fresh baked Pugliese roll. With a mountain of “The Best Fries in Town” or a small side salad.
Served with your choice of dressing.
"Damned Good Grilled Cheese"
White Vermont cheddar on freshly baked sourdough, with strips of mild Ortega green chiles or beefsteak tomato slices with a mountain of “The Best Fries in Town” or a small side salad with your choice of dressing. Available (V) vegan using Daiya non-dairy cheese if you request.
"The Best Fish & Chips on Bell Street"
Two, lightly battered Alaskan cod fillets, flash fried and served atop a mountain of “The Best Fries in Town," a side of coleslaw and house made tartar sauce or, authentic malt vinegar (or both) if you like. Just ask.
"Valley Style" Fried Chicken Strips
Three, “free range”, hormone free strips of white meat chicken breast, lightly battered and fried until golden brown, served with a mountain of
“The Best Fries in Town”
Buffalo wing or Ranch dressing on the side, just ask.
"The Best Fries in Town"
Regular, or with fresh garlic sauce, served in a basket, lots to share.
"Sweet Valley Onion Rings"
Hand dipped, tender and crisp.
Half Fries - Half Rings
Classic Bread Pudding
A BIG hunk, made of pain de mie, soaked overnight in a custard of eggs, heavy cream and vanilla, then baked slowly till browned and crusty and served with a Maker’s Mark raisin caramel sauce, sprinkled with Maldon sea salt flakes for punctuation.
Three Berry Cobbler
Baked in an individual bowl with raspberries, blackberries and blueberries with an oatmeal brown sugar crumble, topped with your choice of house made whipped cream or a scoop of vanilla bean ice cream.
Reservations are available for parties of four or more and, required for larger parties, so that we can better serve you. While we always try to accommodate special dietary needs, including (V) vegan and vegetarian, it is always best to call in advance.
We offer an intimate private, candle lit dining room by arrangement for a minimum of 12 and a maximum of 18. A personalized menu of selections, created just for you. Perfect for Rehearsal dinners, Anniversary celebrations, meetings or seminars.
FOOD SERVICE HOURS
Thursday: 11:30am - 8:00pm
Friday-Saturday: 11:30am — 9:00pm
Sunday: 11:30am - 8:00 pm
Because we are in drought conditions, please request water if you wish.
We are happy to split your meal for you, however there is a $2.50 charge as it involves separate sides dishes and condiments. We do offer you a separate plate if you wish.
Please let your server know of any food allergies, which we always try to accommodate if we can.
We reserve the right to refuse service to anyone, at our discretion.