Branch Texas Grill Menu - Fresh, Bold & Local

See the Dinner Menu		Sunday’s Rubber Boots Buffet
Gluten-Free Choices	Vegetarian & Vegan	Special Note

In addition to our standard menu there are frequent specials and tasting menus available.

Call ahead for reservations and daily choices. 613-258-3737

Dinner Menu

Soups and Salads

Soups of the Day are always made from scratch using fresh ingredients

cup, $2.99; bowl, $5.99

Green Salad: greens, shredded fresh veggies, seeds, choice of dressing: Creamy ‘Branch’, Apple Cider Vinaigrette, Herb and Berry Vinaigrette:

small, $2.99; regular, $5.99, dinner sized $10.99

Taco Salad: choice of smoked beef brisket, house-roasted chicken, or smoked tofu, with greens, cheese, salsa, sour cream, guacamole, beans, and corn chips; dinner sized only, $15.99

Pub Grub

Chips and Salsa: $6.99

guacamole $1.50

sour cream $1.00

Cajun Popcorn: real butter, Cajun spices $5.99

Nachos: corn chips, beans, salsa, cheese, queso sauce, sour cream $12.99 guacamole $1.50

add chicken:$2.99

add bbq beef: $3.60

Layered Dip & Chips: beans, cheese, salsa, & sour cream; with crispy corn tortilla chips $8.99

guacamole $1.50

Quesadilla

grilled wheat tortilla, cheese, queso sauce, beans, salsa, sour cream $8.99 guacamole $1.50

chicken quesadilla:$10.99

beef quesadilla:$11.99

Potato Wedges: seasoned roasted potatoes, house Cajun mayo for dipping (ketchup on request) $5.99

Kids

$5.99 includes a small drink and ice cream

Macaroni and Cheese with garlic toast

Grilled Cheese with ketchup, carrots & a pickle

$7.99 includes a small drink and ice cream

Chicken Melt: toasted bun, roasted chicken, mayo, melted cheese, carrots & a pickle

KidBurger: toasted bun, ketchup, mustard, lettuce, tomato, carrots & a pickle

Entrees

include house cornbread & small soup or small salad: Creamy ‘Branch’, Apple Cider Vinaigrette, Herb and Berry Vinaigrette

BBQ

All of our authentic Texas-Style BBQ is prepared in-house from locally sourced small farm meats and smoked over 100% local hardwood

Choose one of our house-made sauces:

Spicy Texan or Canadian Maple

BBQ BEEF BRISKET

OUR SPECIALTY! Think Montreal-style smoked meat, but more ...Texas-y? heaps of tender smoked and braised beef, choice of bbq sauce, potato salad, slaw, beans, onions, pickles $19.99

add a grilled sausage: $3.50

GRILLED SAUSAGE PLATE

2 grilled ‘Seed to Sausage’ links (medium spice), choice of bbq sauce, potato salad, slaw, beans, onions, pickles $19.99

VERY VEGGIE PLATE

SMOKED TOFU & PORTOBELLO

with peppers and onions, choice of bbq sauce, potato salad, slaw, beans, pickles $17.99

Herb Roast Chicken: Lyon’s Family Farms chicken, choice of bbq sauce, potato salad, slaw, beans, onions, pickles

HALF CHICKEN: $23.99

BREAST (bone-in): $19.99

LEG & THIGH (bone-in): $16.99

‘Grown-up’ Macaroni and Cheese: with Glengarry’s Barely Blue cheese, brisket, & sautéed onions $14.99

Blackened Trout: pan-seared with Cajun spices (mild on request...) and served with seasonal veggies, cream sauce, remoulade and rice $19.99

Tex-Mex

include tortilla chips & housemade salsa to nibble on

The Whole Enchilada: corn tortillas stuffed with sweet peppers, onions, mushrooms, & house-smoked tofu baked with spicy salsa verde sauce & cheese; with beans, rice, salsa, guacamole & sour cream $18.99

chicken enchilada $21.99

beef enchilada $22.99

BRANCHBURGER

1/3 pound 100% local, naturally raised beef, thick & juicy, on a toasted bun with remoulade, grainy mustard, lettuce, onion, tomato; with roasted potato wedges, remoulade for dipping, and a pickle $13.99

how about some:

cheese: $1.99 guacamole: $1.50

bacon: $1.99 blue cheese: $2.99

jalapenos: $.99 fried egg: $1.99

sauteed mushrooms or onions: $.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.

Veggie tempeh burger with bbq sauce also available.

Gluten-free kaiser (the best we’ve ever tried!), $1.

House-Made Desserts

Dessert(s) of the day:
get the dish from your server

Spiked Ice Cream: house-made vanilla bean ice cream all dolled up with your favorite liqueur $6.99
(under 19 version also available…rich chocolate ganache or ‘branch’ caramel)

$500 Chocolate Cake (a bargain at $6.99!):
melt-in-your-mouth flourless dark chocolate cake with rich chocolate ganache and fruit $6.99
(9” whole cake: $40 serves 12)

What’s The Scoop? a la mode add $1.50

Gluten-Free Choices**

Many (most?) of our dishes are available in a gluten free version, ask your server for details!

**While the Branch takes all precautions to use ingredients that are gluten and wheat free, we cannot guarantee the prevention of cross contamination by the manufacturer.

Vegetarian & Vegan Selections

Many of our menu selections (more than you may think!) are available in a vegetarian or even a vegan version...just ask!

Notes about our menu:

spice up anything on our menu (on a scale of 1-5)
many items available gluten-free, vegan, or vegetarian
we make darn near everything from scratch — if you have food sensitivities or questions about ingredients, just ask
yes, we do make delicious custom birthday cakes; $2.50/serving
(cakeage fee if you bring your own: $1.50/guest)
yes, we would love to cater your next event! read more here…

Mobile Call Now 1-613-258-3737

Rubber Boots Buffet

What the heck is a "rubber boots buffet?"

From the time I was about 13, I was spending my summers mowing lawns in Texas, it’s a sweaty job, and dirty. We would wake up early, and put on our work boots. My father would accompany me, and perhaps my brother or a cousin on these jobs, and would use the opportunity to teach us the importance of hard work, as well as its rewards. Often, when looking at a finished yard he would sigh, contented, and smile, saying, “Nothing feels as good as a job well done.”

I also remember that for lunch we would often go to drive-through windows or walkup barbecue stands, as our attire (not to mention our odour) did not exactly merit table service. But there is one lunch that I’ll never forget. We were just finishing a one-off job in a part of town in which we didn’t usually work, it was about lunchtime, and my dad suddenly remembered that we were close to a soul kitchen. For those who only know that term from Jim Morrison, a soul kitchen is a sort of underground restaurant, usually in a black community, where food is served family style, plentiful and cheap. This was my first experience with such a place. As I recall, the food service area was the front porch and front room of a ramshackle house, the tables were Sears picnic, the beverage was iced tea, and the food was all you can eat, first come, first served. The other diners were construction workers, linemen, oilmen and farmers, and all of us were sweaty and dirty and wearing our boots. The food was fried chicken, biscuits, greens, mashed potatoes; it was buttery, rich and served right to the middle of the table, where we all sat together and passed the gravy just like Sunday lunch.

A few years on, I passed on the career in yard work to become a cook, eventually a chef in California. I also, on occasion, found myself working outdoors again, for one reason or another, often with the farmers who would supply the kitchen where I worked. I came to have a world of respect for these farmers; few if any occupations are more difficult or more important. And you know, I couldn’t help but notice that they were always wearing those familiar work boots.

When my wife and I traveled to Europe, we decided to try a program called WWOOF (Willing Workers On Organic Farms) as a means of seeing first hand how organic farming works and to experience the countryside. We spent about a week each on farms in Gascony, Tuscany and Piedmont, trading our labor for room and board. It was in the mountains in France where we heard a story about a local restaurant; it was apparently well regarded, served haute cuisine and held a place of regard in the Michelin guide. On Sundays, however, the chef would volunteer his time to cook family style comfort food for just the locals and the farm workers who supplied his restaurant during the week.

Last year, in Canada, I was loaned a book by Timothy Taylor, called Stanley Park, (set in Vancouver) in which he relates a similar story. His main character, a chef, speaks of his desire to bring this “rubber boots” food to his clientele. His choice of the words rubber boots instantly connected my memories of the soul kitchen in Texas, of the hard working farmers in California and of the rich soil clinging to our boots on the farms in Italy and France.

When we were planning for our restaurant, Sundays just seemed obvious, we would have family style comfort food; all you can eat, an open stage for musicians and others and we would accept no reservations. Our “Rubber Boots” Sunday is a way of saying thanks to all of the hard working friends, locals and especially the farmers who have made this restaurant possible.

Chef Bruce