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Starters
shrimp and jalapenos
five shrimp stuffed with jalapeno and cream cheese with a side of our salsa
our famous crab cake
jumbo lump crab meat, shallots and herbs in a simple lemon, butter & caper sauce.
baked brie
nut crusted baked brie toped with mango chuttney and served with freshly baked pita bread.
charcuterie platter
an assortment of flull flavored cheese, fresh sausages, and a little fresh fruit. served with hearty bread & country mustard.
sampler platter
chicken fingers, onon rings, shrimp and jalapeno poppers and cheddar poppers served with honey mustard, salsa and our famous mayonnaise dipping sauce.
onion rings
beer battered onon rings served with our famous bourbon mayonnaise.
quice du jour
freshly baked quiche ask your server for today's selections
homemade chicken fingers
our own beer battered chicken tenders served with our honey mustard sauce for dipping
vegetarian roulade
a melange of vegetables, garlic & herbs wrapped in phyllo with our roasted tomato sauce
white beans and sage
white beans cooked in vegetable stock with a goodly amount of sage, served warm with pita bread.
chicken wings
big, juicy wings dripping in your choice of sauce: MILD/HOT/THERMONUCLEAR/BUFFALO served with blue cheese and celery.
half rack of ribs
half rack of our slow smoked, very meaty, very tender St. Louis style ribs slathered in our piquant barbecue sauce.
Salads
smoked chicken salad
mixed greens with smoked chicken breast, olives, bacon, hard boiled egg & blue cheese
salad nicoise
mixed greens, grileld tuna steak, anchoives, olives, capers and hard boiled egg.
bistro salad
organic greens tossed with blue cheese, spicy walnuts and our creamy lime dressing.
steak salad
pepper crusted ny strip steak served over mixed greens tossed in our grog vinaigrette, served with fries
mixed greens
organic mixed greens with our citrus vinaigrette.
ceaser salad
romaine lettuce with our robust ceasar dressing, croutons and parmesan cheese Add grilled chicken breast $10.50
Burger
tuna steak
served on a le Bus Bakery roll with our own mayonnaise with your choice of topping.
burger
served on a le Bus Bakery roll with our own mayonnaise with your choice of topping.
vegan burger
served on a le Bus Bakery roll with our own mayonnaise with your choice of topping.
chicken breast
served on a le Bus Bakery roll with our own mayonnaise with your choice of topping.
Burger Topping
california
lettuce, tomato, onion & provolone
nodding head
cole slaw & swiss cheese
brandini
sauteed mushrooms, bacon & cheddar cheese
double decker
black forest ham & swiss cheese
Sandwiches
strip steak
cajun pan blackened ny strip steak topped with pepper jack cheese and tobacco onions with a side of spanish fries.
nodding head's famous french d
top round of beef house roasted with garlic, thyme and oregano, served au jus on an italian roll with sauteed onions & provolone cheese.
rasta man chicken
grilled jerk chicken breast over lettuce & tomato, with pepper jack and fried plantains, served with spanish fries
turkey wrap
house smoked turkey, tomatoes, lettuce and bacon in a flour tortilla, served with a side of fries
pulled pork
barbecued pulled pork topped with cole slaw and cheddar cheese with a side of steak fries.
cajun chicken breast
pan-blackened with Chef Drew's special cajun seasonings on a stirato roll with mustard sauce.
muffaletta
ham, turkey, pepperoni, provolone, pesto, roasted peppers and olive tapenade served hot on a freshly baked boule roll with a side of fries.
Entrees
steak au poivre
strip steak seasoned with peppercorns, served with smashed potatoes and vegetables.
rack of lamb
a rack of New Zeland baby three "lollipop" double chops served with country mustard and hazelnuts and served with mashed potatoes and vegetables
polenta puttanesca
poelnta layerd with a mushroom duxelels and a basil tofu topped with a puttanesca sauce, tomatoes, olives, capers, garlic, and onion.
vegetarian stew
rich mushroom stock, a variety of mushrooms with seitan, vegetables, our grog ale, herbs & spices.
griled salmon
farm raised black pearl salmon, char grilled to medium , served with your choice of seasonings: margarita butter with tequila, triple sec, lime juice, garlic & cilantro - OR- 'heart smart' brushed with herb olive oil.
moroccan mussels
about two pounds of farm-raised Maine mussels steamed in ginger, garlic, cinnamon, tomato sauce, corriander, cumin and lemon zest (half-pot 9.95)
jerked chicken
bone-in breast of chicken rubbed with Chef Drew's secret blend of spices with a side of rice and vegetables.
monk's mussels
about two pounds of farm raised Maine mussels steamed in our house ale, fume, tomatoes,olives, leeks, mushrooms, garlic, parsely & cliantro. (half-pot 9.95)
spicy mussels
about two pounds of farm-raised Maine mussels steamed in wheat beer, fume, toased chile de arbol peppers, herbs and garlic. (half-pot 9.95)
barbecued ribs
a full rack of slow-smoked, very meaty, tender baby back ribs slathered in our piquant barbecue sauce with a side of cole slaw, corn bread and our yukon gold potato fries.
Jambalaya
cajun 'dirty rice' with chicken, ham, shrimp, andouille sausage, onoins, & bell peppers, topped with chopped scallions and corn bread
jerk mussels
about two pounds of farm-raised Maine mussels steamed with thyme, scotch bonnet peppers, allspice, ginger and beer (half-pot 9.95)
Brunch
provincial crepe
mushrooms, leeks, spinich and roasted peppers, topped with a mornay sauce.
steak and eggs
a petite filet served with poached eggs , topped with a bernaise suace and served with oven roasted potatoes
muffin baksket
assorted fresh-baked muffins
shrimp and crab crepe
shrimp, crab, roasted red pepper and garlic
fruit cakes
fluffy hot cakes topped with fresh seasonal fruit
drew's favorite hot cakes
made with apples, walnuts, rasins and cinnamon
which came first?
baked chicken breast topped with poached egg and merchant du vin sauce all over an english muffin with a side of roasted potatoes
below the border eggs
three eggs scrambled with carmalized onions, jalapeno peppers, and pepperjack cheese with a side of roasted potatoes.
monte cristo
egg-dipped sour dough with turkey, ham and swiss served with a side of chefs potatoes.
eggs Benedict
two poached eggs and black forest ham served over english muffins and topped with hollandaise sauce
omelet du jour
three egg omelet served with roasted potatoes
baked brie
nut encrusted baked brie topped with mango chutney served with freshly baked pita
Bloody Mary
bloody smokey
made with chipolte paste for a rich smokey heat
bloody tram
made with vietnamese chilli sauce
bloody nancy
a classic bloody mary made with wasabi
