Breakers Pub

CHICKEN WINGS 1 POUND

Fried in a light tempura coating, to keep the crunch:
Buffalo | Ginger Tare | BB BBQ
Salt and Pepper | Honey Garlic | Sweet Chili
Szechaun | Roasted Garlic Parmesan | Super Fire Hot

FRESH CUT POUTINE

Double-fried fresh-cut Kennebec French fries, topped in Canadian
cheese curds and our house made beef gravy. Finished with chives.

CEDAR PLANK NACHOS

Freshly made corn tortillas topped with mozzarella and edam cheese.
Finished with queso fresco, black olives, jalapenos, roasted sweet corn pico de
gallo and guajillo chile sauce. Served as a single layer on a large cedar plank,
so every chip has cheese. With sour cream and fresh cut salsa.

SKILLET SZECHUAN TIGER SHRIMP

Large tiger shrimp cooked in sweet and spicy Szechuan butter.
Served sizzling hot on a cast iron skillet with warm garlic.

BACON BOURBON BBQ TIGER SHRIMP

6 large tiger shrimp wrapped in double-smoked bacon, broiled with herbed
garlic butter and our signature Bulleit Bourbon Barbeque (BB BBQ) sauce.

DRY RIB ENDS

Hand- cut bone-in pork rib pieces marinated and dredged in sea salt
and Szechuan peppercorn tempura flour. Fried crispy, seasoned and
served with our house-made BB BBQ.

SALT AND PEPPER CALAMARI

Marinated in buttermilk and chili spices, lightly coated in sea salt, Szechuan
peppercorns and tempura. Deep fried and served with house-made Tzatziki.

SMOKED SALMON, CRAB & SPINACH DIP

Prepared with a mix of cheeses, artichokes, water chestnuts, and
fresh herbs. Finished with fried capers and presented in hot cast iron
pot. Served with fresh cut corn tortillas. Perfect for sharing.

CRISPY CHICKEN CHUNKS (AKA: OUR CHICKEN FINGERS)

Boneless, skinless chicken done in the Japanese Karaage style, marinated in
fresh ginger, garlic, sweet soy, and sake. Dusted in potato flour and fried. Finished
with ginger tare with your choice of maple honey mustard, or our BB BBQ sauce.

QUESO POTATO BOATS

Crispy Idaho potato halves, filled with a mix of six cheese queso,
topped with crumbled chorizo sausage and chives. Broiled til they
bubble, and finished with guajillo crème fraiche.

ITALIAN MEATBALL SLIDERS

House-made Italian meatballs - a mix of veal and ground chuck, fresh herbs and
parmesan, individually stuffed with garlic-marinated buffalo mozzarella. Served
on warm garlic-grilled brioche buns with ricotta cheese tapenade, house marinara
and finished with Parmigiano Reggiano.

CHICKEN LETTUCE WRAPS

Free run chicken with water chestnuts, fresh ginger, garlic and sweet soy. Served
warm with Butter lettuce, and finished with toasted cashew and sesame.

WOR WONTON

Homemade broth with pork and shrimp wontons, chow mein noodles, fresh
vegetables, tiger shrimp and free run chicken. This is a meal and then some.

MANHATTAN CLAM CHOWDER

SOUP OF THE DAY

FRENCH ONION SOUP

With Canadian Gouda.

CAESAR SALAD

THAI STYLE CHICKEN SALAD

Traditionally prepared with chilled vegetables, buckwheat soba noodles and our
house made Thai peanut and ginger dressing on lettuce leaves. Topped with crispy
and hot karaage-style chicken. Finished with toasted cashews and peanuts.

SIRLOIN SALAD

Fire-grilled AAA center-cut sirloin, rested and sliced, topped with a toasted
sesame steak sauce. Presented on seasonal greens in a balsamic and roasted
garlic dressing, with mild blue cheese mousse and finished with marinated
mushrooms, bacon lardons and queso fresco.

KALE APPLE SALAD

Green kale with a smoked pear and cider dressing. with light cayenne candied
pecans, sun-dried bing cherries and finished with fresh apple nest.

MIXED GREENS SALAD

BRAISED BRISKET BEEF DIP

Low n slow braised in beer, red wine and herbs. Pulled and finished with
Bordelaise. Served on a garlic toasted ciabatta French loaf with caramelized
onions, pan drip au jus and your choice of side.

TRIPLE PORK

Low n slow braised pork shoulder pulled, placed on double smoked
bacon and topped with braised pork belly croutons. Finished with our
BB BBQ and handcut slaw. Served on warm sweet onion brioche bun
with your choice of side.

CHICKEN SOUVLAKI

Free run chicken marinated in Mediterranean spices, fire-grilled
and wrapped in a warm pita with cucumber, tomato, Spanish onion,
crumbled feta and our house tzatziki with your choice of side.

SHRIMP POBOY

Sweet large shrimp, in a light corn meal batter. Fried and served on a
french baquette with spiced lime & cilantro slaw, remoulade, guajillo,
lettuce and tomato. Your choice of side.

SIRLOIN STEAK SANDWICH

Fire-grilled and served on garlic toasted ciabatta French bread.
Finished with onion rings and your choice of side.

ROAST TURKEY CLUBHOUSE

House roasted fresh turkey. Hand carved on put between toasted Texas cut bread
with double smoked bacon and sage butter sourdough stuffing, playing the part of
the third slice of bread. With lettuce, tomato and smoked onion aioli. Your choice
of side.

TACOS

Two grilled flour tortillas with lime-cilantro-jalapeno slaw, roasted
sweet corn pico de gallo, cilantro and fresh herb chimichurri, guajillo
chiles, finished with queso fresco and sour cream.
Choose one of the following :
Crispy Chicken or Crispy Cod & Local Salmon
or Chilli Braised Beef Brisket

THE THEODORE BURGER

Our hand-pressed, iron-grilled all beef patty topped with Bordelaise braised
beef brisket, caramelized onions, and Canadian cheese curds.

THE BREAKERS BURGER

Our hand-pressed, iron-grilled all beef patty topped with Canadian cheddar,
double smoked bacon, caramelized onions, and sautéed mushrooms.

CRISPY CHICKEN KARAAGE BURGER

Free run chicken marinated in ginger, garlic, orange zest, sweet soy
and sake. Fried crispy with potato flour, finished with handcut slaw in
a sriracha-smoked jalapeno dressing.

THE COWBOY BURGER

Our hand-pressed, iron-grilled all beef patty topped with Canadian cheddar,
double smoked bacon, crisp onion rings, and finished with our BB BBQ sauce.

THE COW BAY COD BURGER

Local cod deep fried in beer batter, served with remoulade sauce
with handcut slaw in a spiced lime and cilantro dressing.

THE ALTERNATIVE (THE VEGETARIAN)

House vegetarian patty made with chick peas, black beans,
roasted garlic, cashews, almonds and fresh herbs.
Finished with fresh cucumber tzatziki.

BEER BATTERED FISH AND CHIPS

Made with local craft beer! Served with double fried, fresh cut
Kennebec fries and tarter sauce.

MAC AND CHEESE SKILLET

Elbow pasta in an aged cheddar and five cheese sauce. Topped with
Parmigiano Reggiano and bacon lardons, then baked in a cast iron
skillet. Served hot to your table.

CHICKEN AND MUSHROOM PENNE

Free run chicken, seasonal local mushrooms and bacon lardons,
tossed with penne in a garlic and four cheese cream. Topped with
parmesan and served with French ciabatta garlic bread.

WEST COAST LASAGNE

A true Breakers original. Five layers of fresh pasta layered with
seasonal local mushroom duxelles, butter spinach and roasted red
pepper, ricotta, mozzarella, edam, and parmesan. Local salmon,
halibut, cod, crab and scallops. Topped with a five cheese béchamel,
then oven-baked. Served with French ciabatta garlic bread.

SPAGHETTI AND MEATBALLS

House made Italian meatballs - a mix of veal and ground chuck, fresh
herbs, parmesan, individually stuffed with garlic-marinated buffalo
mozzarella. Piled high on a spaghetti nest with a classic Italian
marinara. Finished with fresh cut herbs, ricotta cheese tapenade and
parmesan. Served with French ciabatta garlic bread.

CHUCKS JAMBALAYA

Penne pasta tossed in a spicy rosé sauce with tiger shrimp, free run chicken,
chorizo, peppers and mushrooms. Served with French ciabatta garlic bread,
available with rice instead of penne pasta.

BREAKERS STIRFRY

Your choice of Crispy Ginger Beef or Crispy Ginger free run chicken
with peppers, mushrooms and vegetables in our signature sweet
and spicy ginger garlic szechuan sauce on top of rice or chow mien.
finished with green onions and toasted sesame seeds.

BABY BACKS

A full rack of Danish baby back ribs, slow-broiled in our signature
BB BBQ sauce. Served with double-fried handcut kennebec fries or
roasted garlic and buttermilk mash, and Caesar salad.

THE 5PM

A hand cut, 32 day aged AAA Candadian, 10oz Ribeye steak. Fire grilled
to your doneness. Served with roasted garlic and buttermilk mash
potato, Chorizo and butter braised sweet cabbage, and herb sautéed
mushrooms. finished with green peppercorn sauce and a mild blue
cheese mousse. As the name hints, this item is only available after 5pm.

BREAKERS BEIGNETS

New Orleans style French donuts made to order.
Dusted with cinnamon and confectioners sugar,
served warm drizzled with Bulleit Bourbon butterscotch.
GREAT WITH OUR HOUSE SPECIAL COFFEE