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too few people understand a good sandwich
- james beard 〰️
too few people understand a good sandwich - james beard 〰️
The Serendipity
Locally sourced Prinzen Chicken thighs are lightly battered then tossed in our heated Consecon Honey House Sauce. Placed on top of dill pickles and finished with a creamy coleslaw. All between a toasted pretzel bun.
New Chick on
the Flock
Locally sourced chicken breast, lightly battered on a bed of shredded lettuce. Topped off with spicy aioli, house cured bacon, and our smokey mornay sauce.
THE HOGFATHER
TAKE YOUR SEAT AT THE HEAD
OF THE TABLE
Pressed italian sausage wrapped in bacon, covered in our house arrabbiata bolognese sauce, mozzarella, and provolone cheese. Topped with our homemade hot pepper relish and finished with a creamy pesto basil. All on a Portuguese-style bun.
FUGEDDABOUT IT!!
when porky
met petunia
House made, smoked sausage patty, wrapped in a blanket of bacon, topped with a fried egg, house aioli & old cheddar cheese on a Portuguese bun from the Wellington Bakery.
Totally Flossome chicken pesto
Locally sourced chicken breast tossed with smoked cherry tomatoes, thick cut bacon and our house basil pesto. Melted with provolone and mozzarella between a local sourdough.
don’t go bacon
my heart burger
It’s back! We’re sorry we broke your hearts. Locally sourced Opoma grass fed beef patty, house cured peameal with spicy house aioli and cheddar cheese. All sandwiched between two classic grilled cheese sandos.
Poppa Jones’
All Day Beef
Locally sourced chuck roast, slow roasted all day shredded in its own juices, topped with aged white cheddar, and crispy onions on a toasted ciabatta.
The buff burger
5oz locally sourced water buffalo, hit with aged Maple Dale cheddar cheese, sautéed onions and our ale aioli on a sesame milk bun.
THE NICKY SAN-MEAT-TORO
THE ORIGINAL
Eggplant parmesan, stacked high and smothered in our house arrabbiata sauce and layered with a mozzarella and parmesan blend atop a Portuguese-style bun from the Wellington Bakery.
The greasy caprese
a total smoke show
House-cured, thick-cut bacon with fresh basil, and smoked tomatoes. Smothered in mozzarella cheese, drizzled with a balsamic glaze and melted between a local rye bread.
truly magical mushroom melt
Locally sourced mushrooms, sautéed with fresh garlic and onions with our house pesto. Covered with havarti and mozzarella finished with a basalmic glaze between local sourdough.
FLossie’s favourite
House cured peameal bacon stacked with a fried egg, house made hickory sticks and our dijon mayo