Go Big or Go Home: Introducing Bandit's Spring/Summer '19 Menu.
As you may have heard, we underwent some significant renovations during the month of February. The main goal of these renos was to create as much space possible to substantially grow our barrel program, which has now more than doubled. As we drafted all these changes, we also wanted to update our food program in order to accommodate a wider variety of guests and experiences at our brewpub. We decided that to make this a reality we needed to expand our kitchen, while at the same time transforming it into a showcase of the excellent work that our amazing chef and kitchen team do daily. The quality of our food is something we've always been proud of, so we wanted to showcase this, continuing on our commitment to be as open and accessible as possible.
Our beautiful, large new kitchen has afforded us to grow our offerings into a fully-fledged menu that has something for everybody, just as we head into our lively patio season. Our talented chef, Fraser, made a priority of creating dishes across a wide range of options, keeping in mind the large groups of friends and family that join us throughout the Spring and Summer for a pint and a bite to eat. Our extensive shareable menu introduces new flavours to our brewpub, such as a tangy Moroccan Lamb Kefta and a fresh take on southern cornbread, Smoked Jalapeño Hushpuppies. Bandit favourites like our Beer-Battered Deep Fried Cheese Curds remain (we're pretty sure there would be mobs outside our door if we got rid of these cheesy clouds of goodness). For the hungry crew, we’ve developed a menu of satisfying entrees that range from a perfectly juicy Chicken Supreme to a decadent Reuben Sandwich with house-smoked pastrami.
As always, there is a real emphasis on using the freshest ingredients, creating as many things in-house (sauces, cured meats, smoking, pickling), and offering food that pairs beautifully with our beer selection. Our new Spring/Summer menu is now available in our brewpub, and we look forward to keeping bellies full and happy over the following months.
*Pro Tip: ask our host/hostess for a seat on the kitchen bar and watch Fraser and his team work their magic every night of the week.
Some of the highlights of our new Spring/Summer menu include: