“It’s Time to Take it Inside!” Introducing Bandit’s Winter 2018 Menu

It was just last week that we finished clearing out our patio and bringing inside the last of our picnic tables. Sure, long gone are the days of leisurely sitting under blue skies enjoying a pint of Mr. Pink and sharing endless orders of fries and cheese curds, but we are delighted to welcome the new season with a food menu that incorporates some of your Bandit favourites while introducing a wide array of brand-new offerings.

Bandit head chef Fraser Kennedy has been working on the menu since the start of fall and has created an inventive menu that incorporates the highest quality ingredients with a focus on making every dish from scratch. While some Bandit grub favourites will remain untouched (we would NEVER dare take our beer-battered fried cheese curds away!), the introduction of brand new dishes, such as the Catalan-inspired Short Rib Bombas add exciting new flavours to our menu.

We’ve also added hearty and flavourful new vegan options like our Harvest Poke Bowl and our surprisingly creamy, dairy-free Porcini Gnocchi. An update to our shareable section makes room for a selection of dishes best enjoyed with friends, like our Hummus with fried Brussel sprouts and the Mussels with fries, although there will be absolutely no judgement if you get your own. Other new dishes, such as the decadent Beef Stew Poutine, are the kind of dish that you will want all to yourself.

Every aspect of our new menu has been painstakingly considered, with all ingredients made in-house, all the way from our Charcuterie to our hot sauces and veal jus that’s cooked down over a 3 day period. Each dish has been developed while keeping in mind our upcoming seasonal beer releases, so you can expect some creative food + beer pairings over the next few months. Keeping with our tradition, we’ve incorporated Bandit beers into the food, like the addition of Hoppelganger (dry-hopped Pilsner) in the Mussels’ red curry and the Fish + Chips batter, or the Cake Monster (Habanero Chocolate Porter) used in the Braised Lamb stew and the Belgian Beef Stew for the poutine.

As we head into months with frigid temperatures, we look forward to finally showing you all the new food and beer offerings that have been in the works for months, and we have a feeling you will love these just as much as we do!

Bandit's new seasonal menu will debut on Friday, November 2nd.

Bon appétit, folks!

Some of the highlights of our new Winter menu include:

HUMMUS + SPROUTS
hummus, fried brussel sprouts, toasted pistachios, honey butter hot sauce, warm bread

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SPANISH SHORT RIB BOMBAS
pulled short rib, mashed potatoes, spicy tomato jam

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MUSSELS + FRIES
1 lb mussels in a spicy Thai coconut red curry with fries and bread.

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SALMON GRAVLAX SALAD
salmon gravlax w. potato rosti, roasted beets, arugula, citrus, and sage vinaigrette. 

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"STEWTINE"
stout flank steak stew, French fries, St. Albert cheese curds

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HARVEST POKE BOWL
buckwheat, pickled oyster mushroom, fried onions, shaved beets, mustard greens, caramel apple chili sauce

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LAMB SHANK
Cake Monster (Porter) braised lamb shank, carrots, mustard greens, turnip, potato

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FISH + CHIPS
Fresh cod, beer batter, house tartar, lemon

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PORCINI GNOCCHI
oyster mushrooms, arugula, blueberries, lemon and thyme.

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