Food Menu
Featuring our 2 beloved bacon sandwiches, and real Canadian-style Poutine..
Food must be purchased at the truck, eh?
Food must be purchased at the truck, eh?
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Real Bacon Sandwich
“The sandwich that started it all.”
Thick-cut Canadian bacon, grilled to a crisp edge and layered with a farm egg, aged cheddar, and Ken’s signature maple mustard — all tucked into a toasted sourdough bun. No fusion. No fluff. Just the kind of sandwich that makes you pause mid-bite and whisper, ‘This is real.’
Served with a side of quiet pride and a napkin that says sorry. $12
“The sandwich that started it all.”
Thick-cut Canadian bacon, grilled to a crisp edge and layered with a farm egg, aged cheddar, and Ken’s signature maple mustard — all tucked into a toasted sourdough bun. No fusion. No fluff. Just the kind of sandwich that makes you pause mid-bite and whisper, ‘This is real.’
Served with a side of quiet pride and a napkin that says sorry. $12
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Maple Mornin’ Sando
Sweet, salty, and unapologetically Canadian.
A breakfast sandwich built on contrast: crispy bacon, whipped maple butter, and a soft egg folded into a warm brioche bun. It’s the kind of flavor that makes you rethink your morning routine — and maybe your life choices.
Pairs well with coffee, contemplation, and a brisk walk through Mississauga. $10
Sweet, salty, and unapologetically Canadian.
A breakfast sandwich built on contrast: crispy bacon, whipped maple butter, and a soft egg folded into a warm brioche bun. It’s the kind of flavor that makes you rethink your morning routine — and maybe your life choices.
Pairs well with coffee, contemplation, and a brisk walk through Mississauga. $10
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Pioneer Poutine
Trail-tested. Truck-approved.
Golden fries smothered in rich brown gravy and squeaky cheese curds, topped with a sprinkle of green onion and a drizzle of maple reduction. It’s the kind of dish that feels like a campfire story — warm, layered, and just a little wild.
Ken calls it ‘the breakfast of frontier philosophers.’ $10
Trail-tested. Truck-approved.
Golden fries smothered in rich brown gravy and squeaky cheese curds, topped with a sprinkle of green onion and a drizzle of maple reduction. It’s the kind of dish that feels like a campfire story — warm, layered, and just a little wild.
Ken calls it ‘the breakfast of frontier philosophers.’ $10