Exciting change at the Branch this week: our menu will be changing its "schedule" to reflect the popularity of some of our favorite items. Starting on July 2nd (we are closed for Canada/Dominion Day on Wednesday), ourBurger Bonanza ($12 branchburgers with $1 additional toppings!) will move to Wednesdayand Thursday nights, from 5pm until 7pm. In addition, our Sunday menu will finally haveBranchburgers available all day (2pm - 8pm) at regular price. To accommodate this shift, our$3 Dynamite Tacos will be moving to Fridayand Saturday night. Stay tuned for more details!
This Friday, you can enjoy the folk and blues guitar-styles of Greg Kelly and Roland Doucet(9pm, $10). Most of you are already familiar with Greg from his Sunday open mics her at the Branch or his Tunes After Noon at the Mooney's Bay Bistro. Roland Doucet has been featured as a guest performer with Greg at the latter location, sharing his unique style of "Swamp Pop" with all who can hear. Full bios can be found below, but all you really need to know is listening to these gents sing and play will make you happy deep inside.
On Saturday night, at 9pm, we have the pleasure of hosting Paug Lake Road's debut CD release party (only $10 cover)! Self-described as "electric indie-pop, acoustic folk-county fusion", PLR's music is inspired by a range of familiar artists, including Tayor Swift, the Dixie Chicks, and Eastern Ontario's own John Carroll. A fun night of original music rife with nontraditional instruments. Be there!
On Sunday, we celebrate Chef Bruce's birthday (and post-Independence Day) with a 3-hour set from the Burning Sensations! Come check out some great rock-country-folk-progressively-more-awesomeness-type music while mowing down on Sunday Branchburgers! Burgers are available from the grill 2pm until 8pm.
Please note, our in-house menu may change without notice depending on market pricing and seasonal availability...
Chips & Dips: house tortilla chips, fresh guacamole, salsa, and sour cream. Perfect for sharing! 8.99
Branch Caesar: bacon, parmesan, house garlic–tomato dressing, crisp romaine, croutons
small 3.99; regular 7.99
Soups of the Day: made from scratch using fresh ingredients; cup, 2.99; bowl, 5.99
Green Salad: greens, shredded carrots, tomato, onion, seeds
choice of house dressings: creamy yoghurt-dill ‘Branch’ or Apple Cider Vinaigrette
small 2.99; regular 5.99
Awesome Balls: cornmeal battered fritters of house-smoked brisket, jalapenos and cheddar cheese, served with sour cream 9.99
TACO SALAD: choice of smoked beef brisket, house-roasted chicken, or smoked tempeh, with greens, cheese, salsa, sour cream, guacamole, beans, and corn chips 16.99
CHICKEN CAESAR SALAD: grilled chicken breast, parmesan, house garlic–tomato dressing, romaine, croutons 16.99
GARDEN DINNER SALAD: greens, shredded carrots, tomato, onion, seeds
choice of dressings: creamy yoghurt-dill ‘Branch’ or Apple Cider Vinaigrette 13.99
STEAK & POTATOES: ask your server abouttoday’s fresh cut…
TEXAS BBQ PLATE: our signature house-smoked beef brisket served with Branch bbq sauce, mashed potatoes (substitute roasted potatoes for 1.50), slaw, beans, onions, & pickles 23.99
CHICKEN RANCHERO: grilled chicken breast, baked with ranchero sauce and cheese, served alongside sour cream, rice, black beans, and seasonal vegetables 19.99
THE WHOLE ENCHILADA: corn tortillas filled with your choice of house-smoked beef brisket, chicken, or tempeh, with onions, Portobello mushrooms, and peppers, baked with cheese and ranchero sauce; with beans, rice, sour cream, salsa and guacamole
tempeh 17.99 (vegan on request) beef brisket 18.99 chicken 18.99
PENNE CHICKEN PRIMAVERA: chicken and penne pasta in a white wine cream sauce, with seasonal vegetables and greens, parmesan cheese, and garlic toast 19.99
LATIN CURRY TROUT: pumpkin-seed-crusted, wild-caught Ontario rainbow trout in a coconut-lime curry sauce, over rice and seasonal vegetables, topped with ginger-lime aioli 19.99
ALL ABOVE ENTREES include house cornbread as well as a small soup or small salad to start
OR substitute a small Caesar salad to start 99¢
100% local, grass-fed beef, thick & juicy, on a toasted Kaiser with rémoulade, grainy mustard, lettuce, onion, tomato; with roasted potato wedges, rémoulade for dipping, and a pickle 14.99
how about some:
sautéed onions: .99
sautéed Portobello mushrooms: .99
blue cheese: 2.99
fried egg: 1.99
please note: our famous burgers are fresh ground locally, in a small facility; as such, we are comfortable serving them medium, a.k.a. ‘a little pink’. If you have another preference, please let us know and we will prepare it to your liking.
Paleobranchburger as above, but served on a housemade paleo Kaiser with Caesar salad (with no croutons) 14.99
Veggie Burger: marinated and smoked tempeh patty, served as above, but with bbq sauce (vegan) 13.99
substitute housemade gluten-free Kaiser 1.
Gluten-Free or Vegan? Treat yourself! Ask your server…
Nicole’s Magic Mousse (GF, V): rich chocolate mousse cake, cookie crust, fruit coulis 4.99
Warm Apple Rhubarb Crisp (GF): served with caramel sauce & whipped cream 4.99
Sticky Toffee Cake (GF): served warm with caramel sauce & whipped cream 4.99
What’s The Scoop? house-made vanilla bean ice cream a la mode add 1.50
KIDS: (includes a small drink and ice cream)
5.99 (choice of)
Penne and Cheese with garlic toast
Open Faced Grilled Cheese with ketchup, carrots & a pickle
7.99 (choice of)
Chicken Melt: toasted bun, roasted chicken, mayo, melted cheese, & carrot sticks
KidBurger: toasted bun, ketchup, mustard, lettuce, tomato, carrot sticks & a pickle
Friday and Saturday:
$3 DYNAMITE TACO NIGHT!! Boom goes the happy hour! From 5-7pm every Friday and Saturday, come grab your choice of a giant beef, chicken or veggie taco, for just $3 apiece! Each taco comes on a hot, fresh local gluten free, non GMO corn tortilla from Ottawa's own Taco Dynamite, and is filled with smoked beef brisket, roast chicken or a veggie filling; peppers onions and mushrooms, sour cream and salsa; add you can add a side of guacamole, jalapenos, beans or rice for only $1 each! Dyn-O-Mite!
Wednesday and Thursday:
Burger Bonanza!! Join us this and every Friday and Saturday between 5 and 7pm for a Burg-o-rama! We chargrill a big pile of burgers over real hardwood on the Big Black Smoker, serve them (with all the usual fixings, including lettuce, tomatoes, onions, roasted potato wedges and housemade pickles, mustard and tomato-garlic aioli...) It's all for just $11.99, with any of our add-ons (cheese, bacon, blue cheese, onions, mushrooms, even a fried egg!) for just 99 cents each! Dine in or take it home, but remember, the special price is only on Fridays and Saturdays between 5 and 7pm… (as always, gluten free, paleo and vegetarian versions are also available…).
Family Takeout Dinner, $49.99: Designed to feed a family of four, our takeout dinner comes with an herb-roasted half chicken, 3/4 pound of our famous 100% hardwood smoked beef brisket, a side of seasonal veggies, a tub each of black beans, mashed potatoes and coleslaw, our own zippy BBQ sauce and cornbread… The full dinner is hot and ready for pickup between 4 and 6pm, Wednesday through SUNDAY, if you call before 3pm. Add some Mac n’ Cheese for the kiddos for just $4.99.
Friday July 3 ~ Greg Kelly & Roland Doucet, 9pm, $10
ABOUT GREG KELLY:
After years of writing songs in the Folk, Folk-Country vein, Greg finally decided to do something with them, and the result was the release in 2008 of “Broken Windows”, a collection of songs garnered over a period of over 35 years. This was followed by the 2012 release of “Slow Horses”, which contains songs written during the period between albums as well as some songs from way back.
Greg writes about life situations: Heartbreak, triumph, small town scenarios, and the odd love song thrown in for good measure.
Greg runs a weekly open mic on Tuesday evenings so that aspiring songwriters can get a feel for the stage and for veteran songwriters to workshop new material as well as for any person who just wants to get up and perform.
He also co-ordinates a monthly songwriters forum in Ottawa called “Writers Bloc”, in which a group of songwriters challenge each other to write songs and then play them in front of their peers for critiquing. Sometimes gentle….
ABOUT ROLAND DOUCET:
In the words of Greg Kelly, "Roland plays old style Delta Blues and jazz influenced standards. He plays from his heart and sings with a smile in his voice. If you haven't heard Roland play, then do yourself a favour and come listen."
With a very competent guitar style and an expressive vocal delivery, Roland covers a wide range of styles and genres, giving a program of variety and familiarity that you will really enjoy. He describes his music as “swinging blues and bluesy swing”! Covering classic tunes from the whole of the 20th century, Roland interprets material by the great composers of the first half of the century (Robert Johnson, Gershwin, Monk, etc.) but also some Beatles, Dylan, Hank Williams…
Roland started playing at 14, did a short stint at Berklee Music College in Boston in the 80s, before going to live in New Orleans where he played blues, trad jazz, and R&B. In the 90s, he played in a blues band with his son in Winnipeg, and still occasionally gets up to play with him when he plays in the area. Here’s how Greg Kelly described Roland’s music: “Roland does New Orleans-inspired jazz and blues standards, performed with joy and truth!”
- (Bio courtesy of the Gaia Java Coffee Company)
Saturday July 4 ~ Paug Lake Road (CD Release), 9pm, $10
ABOUT PAUG LAKE ROAD:
Electric indie-pop, acoustic folk-country fusion band Paug Lake Road. Intelligent and wry lyrics set to pop arrangements with traditional folk-country instrumentation. Reminiscent at times of the Dixie Chicks, at times Emmy Lou Harris and Canadian folk darlings The Be Good Tanyas, at times Feist. Lead vocalist husky soprano Sharon Coward, accompanied in three part harmonies by band mates Katie Hurdon and Max Ferderber. Humorous set with a friendly and cheery band that usually breaks into laughter between songs and entertains the audience with light jibes at each other and pseudo-deep observations about pop culture, God, or local news, depending on the night. The band pulls out a variety of instruments to round out their set and is not afraid to use less traditional offerings, such as the melodica, xylophone and a bass/cello handcrafted fusion instrument. The band is comprised of lead songwriter/guitarist/vocalist Sharon Coward, vocalist/ukulele player Katie Hurdon, bass/guitar/organ player Max Ferderber, fiddler Elizabeth (Bibs) Foster, banjo player Ingrid Lucey-Weinhold and drummer Matt Aston. The set is high energy up-beat, sometimes rockin’, sometimes poignant; always wins the room. Folk, country and pop influences all evident.
ABOUT PAUG LAKE ROAD'S DEBUT ALBUM: http://www.pauglakeroad.com/about-us
Sunday July 5 ~ Bruce Enloe & the Birthday Sensations, 3pm
ABOUT BRUCE ENLOE, IN HIS OWN WORDS:
"I write songs. I cook BBQ, I own, operate, book and promote a popular music venue (The Branch Restaurant in Kemptville), I've lived and worked in Texas, California, briefly in France and Italy and now, not so briefly, in Ontario, I've traveled all over... I'm a Dad, a Husband, a trained chef... I drove a truck that ran on vegetable oil across the U.S.... I've published a cookbook and written a memoir... I've cooked for movie stars, rock stars, the families of presidents and I've shaken hands with Dr. Dre... I've been featured on You Gotta Eat Here and I've survived sobriety and not so sobriety and business ownership and a housefire and two divorces and one not so divorced and a child's disability, and a life in music, and a life in food. I have stories, and, well, I write songs. The Burning Sensations are the band that makes them sound good."
ABOUT THE BURNING/BIRTHDAY SENSATIONS:
Not to be confused with the short-lived, Los Angeles-based rock band featured on the soundtrack to the 1984 movie Repo Man, the Burning Sensations are comprised of Bruce Enloe and a rotating/variable membership that sometimes includes Ben Mullin: lead guitar, moog, production and backup; Doug Hendry: backup vocals; Shawn Yakimovich: mandolin, trumpet, violin AND fiddle; Tom Graham: piano; Jay Williams: bass; Brad Turcotte: production, drum programming and bass; Shawn Brown: pedal steel; Mark Ettinger: drums; Additional occasional participation (studio and live): Heather Mullin, Steve Pelehos, Greg Kelly, Steve Gaw, Matty McKechnie, Tom Brown and whoever else happens to show up!
That's all for now, thanks for reading!
- The Folks at the Branch
ONE LAST THING: like great food and music? The Branch is always looking for the best of the best folks to come and join our team... consider dropping off your resume today!