Breakfast Lunch Dinner

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11/6/07 Breakfast Lunch Dinner Monday Omelets and Eggs Classic French Dip Classic French Dip Scrambled Eggs Beef & Broccoli Ginger Pork Fried Rice Cinnamon French Toast Pepperoni Lover's Calzone Pepperoni Lover's Calzone Sausage Links Turkey Pot Pie Chicken Alfredo Tri Taters Hummus Burrito Hummus Burrito MU Chili MU Chili Spicy Beef Veg& Rice Spicy Beef Veg& Rice Tuesday Omelets and Eggs Classic French Dip Thanksgiving Scrambled Eggs Fiesta Potatoes Dinner Banana Pancakes Hot Italian Sausage Carved Roast Turkey Crispy Bacon Sausage & Shells Hickory Smoked Ham Tater Tots Baked Orzo with Spinach, Roast Squash Risotto Roast Garlic Whipped Potatoes MU Chili Green Beans Almandine Corn Chowder Apple Honey Glazed Carrots Wednesday Omelets and Eggs Classic French Dip Classic French Dip Scrambled Eggs Made-to-order Chicken Marsala Fruit Crepes Palermo Sicilian Palermo Sicilian Biscuits & Gravy Sloppy Joe Sandwich Lasagna Bolognese Lyonnaise Potatoes Cuban Black Beans Cuban Black Beans MU Chili MU Chili Split Pea with Ham Split Pea with Ham Thursday Omelets and Eggs Mid. Eastern Grilled Chick. Mid. Eastern Grilled Chick. Scrambled Eggs Ground Beef Moussaka Sweet & Sour Chicken Banana Pancakes Pesto Shrimp Sicilian Pesto Shrimp Sicilian Sausage Patties Greek Style Chicken Hard Shell Pork Carnitas Tacos Potatoes O`Brien Hummus Plate with Hummus Plate with MU Chili MU Chili Gazpacho Gazpacho Friday Omelets and Eggs Fish Sandwich 11/12/2007 Scrambled Eggs Pork Lo Mein French Toast Chicken Pizzaretto Cornned Beef Hash Old Milwaukee Fish Fry Hash Browns Spinach & Cheese Quiche MU Chili New England Chowder 11/16/2007 Contact Us @ <[email protected]> or Phone Us @ 288-0683 Menu Hot Line @ 8-7744 Menu Subject to Change. (V )= Vegetarian (O) = Optionally Vegetarian Option #1.

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Roasted Red Pepper Gouda Potato Soup Beef Tips & Cabbage
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Print Menu Form Here
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THE MEATS Corned Beef
The sandwich as we know it was popularized in England in 1762 by John Montagu, the 4th Earl of Sandwich. Legend has it, and most food historians agree, that Montagu had a substantial gambling problem that led him to spend hours on end at the card table. During a particularly long binge, he asked the house cook to bring him something he could eat without getting up from his seat, and the sandwich was born. Montagu enjoyed his meat and bread so much that he ate it constantly, and as the concoction grew popular in London society circles it also took on the Earl’s name. Montagu’s creation took off immediately. Just a few months later, a man named Edward Gibbon mentioned the sandwich by name in a diary entry, writing that he’d seen “twenty or thirty of the first men of the kingdom” in a restaurant eating them. By the Revolutionary War, the sandwich was well established in England. You would expect American colonists to have taken to the sandwich as well, but there’s no early written record of them in the new country at all, until a sandwich recipe finally appeared in an American cookbook in 1815. Of course, most Americans today wouldn’t dream of a eating a tongue sandwich. But that’s ok, since we’ve come up with some pretty excellent sandwich ideas since then. That iconic New Orleans sandwich, the Po’ Boy, came about in the Great Depression during a streetcar worker strike. Two brothers, once streetcar operators themselves, owned a sandwich shop nearby, and promised to feed any down-on-his-luck striking worker for free.
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Specializing in BOUNTIFUL FEASTS, CUSTOM DRINKS & GREAT PARTIES! We Welcome You To: 2020 Catering Menu Taste how much we love Maine. KATE SCHIER-POTOCKI | JOSH POTOCKI | KELLY FRANKLIN Artistic Director - Owner Chef - Owner Operations Coordinator EMMA ROBITAILLE | AMARA WATKIN-ANSON | ASHLEY SHANE Wedding Coordinator Corporate + Non-profit Coordinator Rental Consultant boards B+B’s signature “boards”, built on custom butcher blocks made by the fine craftsmen at the Maine State Prison, are the perfect welcoming to any party. - Available in a variety of sizes to suit your guest count/party type - We can accommodate smaller parties and drop-offs. Please inquire! antipasto Assortment of cured meats, artisanal cheeses, olives, house pickles, mustard, chutney, spiced nuts, crostini, and house cracker $10 / head biscuit Buttermilk biscuits, pimento cheese, honey butter, pepper jelly, maple mustard, house strawberry jam, cheese crackers, bread & butter pickles $6 / head Add pit-smoked ham, pickled shrimp, popcorn chicken (on-site only) +$3 / each - OR - +$6 for all three BRead A sampling of our in-house breads including baguette, country boule, pumpernickel, seasonal focaccia, olive rosemary ciabatta served with tomato jam, tapenade, chive butter, honey butter, olive oil, balsamic and salt + pepper $4.00 / head Cheese + nut + fruit Assorted artisanal cheeses, candied + spiced nuts, house-made mostarda and jam, fresh + dried fruit and house crackers and crostini $8 / head Maine cheese options and additional house-baked breads available for an
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