Food

Union New American debuts new menu for summer

by Alexandria Ebron

Union New American embraces the summer season with a culinary refresh: a new expansive menu with a new lineup spanning brunch, lunch, and dinner. The new foods introduce plenty of new items with bold flavors, refined techniques, and globally-inspired ingredients.

This marks Executive Chef Jacob Rios’s first full menu update since winning Food Network’s Chopped, which premiered earlier this year.

“This new menu is a reflection of how I like to cook – layered flavors, seasonal ingredients, and a global pantry,” said Rios. “There’s comfort, there’s precision, and there’s a lot of personality in these dishes. I wanted to create something that felt true to Union’s identity but pushed it forward. Winning Chopped gave me the space and momentum to do that.”

Sunday Brunch blends indulgence and technique with dishes like Pork Belly Benedict with Old Bay hollandaise and a flaky biscuit ($24), Wagyu Steak & Eggs with a delicate French omelet and chimichurri ($36) , and smoky, spiced Shakshuka balanced by farmer’s cheese and avocado ($19). On the sweeter side, look for the Bananas French Toast with whiskey caramel and mascarpone ($19) and the citrus-glazed Union Sticky Bun ($12).

Some highlights for the expanded lunch menu include new raw bar starters such as Tuna Tartare with citrus ponzu and togarashi rice crackers ($22) , and Wagyu Carpaccio with olive relish and cured egg yolk ($24) . For entrees, guests can choose from savory options like Chicken Schnitzel with whole grain mustard and confit tomato ($28) or the layered Pork Belly Cubano with mojo pickles and melted Comté ($23). The Crispy Duck Salad ($24) adds a sweet-and-savory twist, and Steak Frites with chimichurri ($59) remains a crowd fave. Vegetable sides such as sake-butter Wild Mushrooms ($12) and sesame-dusted Brussels Sprouts glazed with sweet soy ($11) steal the spotlight.

Lastly, the dinner menu expands further with a Kombu Cured Seabass served with braised leeks, smoked mussels and Tarragon Buerre Blanc ($48). Don’t fret though, there is still an extensive selection of sushi and raw bar favorites, including rolls and sashimi that bring a fresh, coastal perspective to the menu.

For more information or to make a reservation, visit UnionTampa.com.