B A C O N

2008-08-09T08:22:00.000-07:00

BACON will be closed on Saturday August 9thfor lunch. We will re-open at 5pm as normal for dinner. Sorry for any inconvenience that we may have caused.

the philosophy of BACON

2008-03-21T17:31:00.001-07:00

There are two things in life worth leaving your front door for: one of them being good, wholesome food, and the other being good, decent company. We used to find both these things a bit closer to home. Friends and family, alongside neighbors and acquaintances, could buckle out kitchens with simple pleasures raised and grown from their own backyards. Each meal was a feast prepared with a knowledge and respect that could be savoured in every mouth full. That was when people still convened at meal times--when cooking and eating were communal efforts. Those times may be scarce nowadays, but we here at BACON believe good, wholesome food still require a helping hand from good, decent company. Here's to tipping our hat in appreciation to the finest friends and neighbors one could ask for.

~Amy Fung 08'

the perogy

2008-03-21T17:26:00.000-07:00

photo by shaun hicks

our fave friends

2007-08-09T09:03:00.000-07:00

B A C O N ‘ S most favorite friends and suppliers:

Gary Crawford for giving us water, light & fire
CJSR for being a rad radio station
Dustin Cole & the Specialist for making a fab BACON jingle
Trevor Furmanek for making “Ukrainian Chic” a reality
Ian Mulder for the great “deep Edmonton” painting
Tom & his dad at Pinocchio Italian Ice Cream
Willard & his Family at Doef's Green House
The Baba’s at St. Michael’s for their most delicious perogies
Full-course strategies for finding us the local, organic & ethically treated animals
Earth’s General Store for our great bodum coffee & our cleaning products
St. City Roasters for our house coffee
The Portuguese Bakery
Grainworks Organic Farms for our seeds and legumes
Happy Planet Productions for our bio-degradable take-out packaging
Vitaly-teas for our lovely loose & organic teas, the chamomile being from Alberta
Sparrow Organic Farms
Lola Canola Honey
The Jam Lady
Kerstin’s Chocolates
Breadland
India Bazaar
Paraiso Tropical
European Foods
Mexico Lindo Restaurant
Four Whistle Farms for our eggs
Greens, Eggs & Ham

DINNER

2007-05-02T01:03:00.000-07:00

B A C O N

S T A R T E R S

SOUP daily selection

PEROGY PLATE ten onion & potato dumplings with sour cream and bacon gremolata

HUMMUS with roasted garlic & chile, crispy tortillas & vegetables*

POUTINE oven baked potato & yam with feta & toasted sesame gravy*

TACOS slow roasted pork with blackberry BBQ sauce in crispy wontons with cilantro sour cream

FONDUE guinness & aged cheddar sided with kubasa, apples, bread & ritz crackers (for 2)

QUINOA SALAD w currents, sun-dried tomatoes, peppers, red onion, almonds & sunflower vinaigrette*

SUMMER SALAD corn, baby potato & green bean w walnut crusted goat cheese & cranberry Dijon dressing

BACON SALAD crispy procuitto with grilled peaches, aged gouda & citrus vinaigrette on local greens

PIGGY PARTY SNACKS (AKA TAPAS) – Grilled Carrots w Sweet Mustard*//Grilled Kubasa with Grainy Dijon//

Kim Chee //Polenta goat cheese fries with Romesco sauce//Papas Bravas with vegan garlic aioli*//

Grilled Peaches wrapped in Proscuitto & Aged Gouda//BBQ Taber Corn Cob with Kosher Salt & Molasses butter//

“Cheesy” Popcorn with cayenne, Maldon sea salt & butter*

M A I N S T A Y S

VANCOUVER RICE BOWL brown rice, braised greens, crispy tofu, sprouts, carrots, beets, cucumber &
sesame gravy with wasabi dill finish*

UKRAINIAN RICE BOWL kim chee & brown rice lazy cabbage rolls with grated beets & 3 perogies w sour cream
add bacon gremolata

BISON burger with molasses butter, remoulade, onion and Havarti on sesame bun served with salad, soup or three perogies & sour cream.

PASTA whole wheat spaghetti with extra virgin olive oil, Mona’s porcini mushrooms & aged gouda from Sylvan Star. Served with a crisp Calpurnia salad & garlic crouton.

CHICKEN grilled & served on goat cheese polenta fries w toasted almond Romesco sauce & grilled vegetable

LAMB CHOPS grilled medium & served with a mint, rhubarb and apple chutney, rosemary baby potatoes
& braised leafy greens with apples

S I D E S ADD BACON – 2 ADD CHICKEN – 3 ADD YOUR FRIEND TO THE FONDUE – 6 SIDE POUTINE – 4

BASKET OF BREAD – 2 ROASTED POTATOES – 3 KIM CHEE RICE – 3 GLUTEN-FREE TOAST- 1.5

3 PEROGIES & SOUR CREAM – 3 SUB GLUTEN-FREE PEROGIES - 1.50 SPAGHETTI & BUTTER- 4.00

*ask about vegan options Gratuity will be added to parties of 5 or more

L U N C H

2007-05-02T00:56:00.000-07:00

B A C O N

S T A R T E R S

SOUP daily selection Cup 3.50 Bowl 7.00

PEROGY PLATE eight onion & potato dumplings with sour cream & bacon gremolata 9.00

VEGETARIAN POUTINE potato, yam, feta & toasted sesame gravy* 8.00

SUMMER SALAD corn, baby potato & green bean w walnut crusted goat cheese & cranberry Dijon dressing 8.00/12.00

QUINOA SALAD currents, sun-dried tomatoes, peppers, red onion & sunflower vinaigrette* 8.00/12.00

BACON & GREENS apples, praline bacon, Danish blue & balsamic vinaigrette 8.00/12.00

S A N D W I C H E S & M A I N S T A Y S
All sandwiches come with your choice of soup or salad. Substitute perogies for a 1.00

FRESH VEGETABLE roasted garlic hummus, sprouts, shredded carrot, tomato & cucumber on rye* 10.00

BARLEY MELT caramelized onions, tomato, remoulade & havarti on ciabatta 12.00

BACON SANDWICH grilled tofu or bacon with sesame mayo, tomato & lettuce on toasted rye* 10.00

BBQ PORK SANDWICH blackberry bbq’d shredded pork served on ciabatta with cheddar & marinated onions 12.00

ROASTED CHICKEN SANDWICH house made Saskatoon chutney & havarti cheese on ciabatta 12.00

VANCOUVER RICE BOWL brown rice, braised greens, crispy tofu, sprouts, grated 13.00
carrot, beets, cucumber & toasted sesame gravy with wasabi-dill*

UKRAINIAN RICE BOWL kim chee & brown rice lazy cabbage rolls w grated beets & 3 perogies, 11.00
with sour cream. Spicy. Add bacon gremolata 2.00

S I D E S

3 PEROGIES W SOUR CREAM - 3.00

BASKET OF BREAD – 2.00

SMALL GREEN SALAD your choice of dressing – 5.00

KIM CHEE CABBAGE– 3.00

SIDE POUTINE – 5.00

ADD BACON – 2.00

ADD CHICKEN – 3.00

SUB GLUTEN-FREE TOAST - 1.50

SUB GLUTEN-FREE PEROGIES - 1.50

*ask about vegan options

Gratuity will be added to parties of 5 or more

2007-04-17T15:07:00.000-07:00

B A C O N

S U N D A Y B R U N C H

T O S T A R T

BERRY SMOOTHIE with honey & nutmeg, rice milk or natural yogurt* 4.00

CARROT, APPLE & GINGER JUICE freshly squeezed* 4.00

HOUSE MADE GRANOLA with fruit, maple & your choice of rice milk or natural yogurt* 7.00

BRIE & TOAST warm brie with ciabatta, apples, toasted almonds & Lola Canola honey 8.00

PEROGY PLATE ten onion & potato perogies w sour cream & bacon gremolata 10.00

H O U S E S P E C I A L T I E S 12.00

SCRAMBLED EGGS two strips of bacon, fresh tomato, house hash & whole grain toast

TOFU SCRAMBLE with aged cheddar, house hash & whole grain toast*

OMELETTE two eggs w bacon & cheddar on spicy lazy cabbage rolls with 3 perogies & sour cream

FRENCH TOAST coconut milk & banana dipped ciabatta w maple syrup & natural peanut butter*

BUTTERMILK WAFFLES (2) with 3 rashers of bacon & maple syrup

MORNING SANDWICH fried egg, havarti, bacon/smoked tofu, tomato & sesame mayo on ciabatta

KUBASSA PLATE grilled kubassa, 6 perogies & spicy lazy cabbage rolls

CRAB & SALMON CAKE BENEDICT with two medium poached eggs & citrus tarragon hollandaise 16.00

*made with wild salmon from Ocean Odyssey Inland

S I D E S

Bacon (3) - 2.00

Potato Mash - 2.00

Substitute gluten-free toast or perogies – 1.50

Lazy Cabbage Rolls – 2.00

Perogies & Sour Cream (3) – 3.00

Toast (2) – 1.50

Waffle with butter & maple – 5.00

Apples & brie – 5.00

B E V E R A G E S

Orange Juice – 2.50 Bloody Mary Pitcher for 4 - 16.00

OJ Pitcher – 9.00 Mimosa for 2 with Prosecco – 16.00

House Coffee – 2.50 Bailey’s & Coffee – 5.00

French Press Farmer’s Red Eye – 5.00

For 2 – 5.00 For 4 – 9.00

*Ask about Vegan Options & Dessert