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too few people understand a good sandwich
- james beard 〰️
too few people understand a good sandwich - james beard 〰️
Chicken Parma From the farma
Locally sourced Prinzen Chicken breast, deep fried or grilled, smothered with house made tomato sauce, Maple Dale Mozzarella & Provolone cheese, hot pepper relish and our fresh, madden house pesto
Ol’ Faithful
2 fried eggs, smoked mayo, house made hickory sticks melted with aged cheddar between a local sourdough - Add Bacon or Peameal $3
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, stacked with our house cured strip & peameal bacon, 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. Ask to make it “Not So Greasy” for a Vegetarian option
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