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Sandoozles Smokehouse & Pub

(Now Closed)

BBQ Joint, Sandwich Spot, and Comfort Food Restaurant$$$$

Davisville, Toronto

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Sandoozles Smokehouse & Pub

16 Photos

Appetizers 2Poutine 2Soups and Salads 2Light Sandwiches 2Sandwiches 2Entrees 2Desserts 2

Appetizers

Reuben Perogies

Sandoozles famous Montreal Style smoked meat mixed with Swiss cheese, sauerkraut and Thousand Island dressing, stuffed into perogie pastry and deep-fried until crispy. Served with plum sauce for Dipping

Nachos

Crisp Corn‏ chips, topped with house made salsa, apple wood smoked aged cheddar Cheese, sautéed green peppers, caramelized onions and fresh Roma tomatoes, served with lime cilantro Sour cream for dipping

Fresh Cut Fries

Onion Rings

Tempura battered‏ onion rings served with chipotle mayo

Apple Cheddar Puffs

Freshly grated apple and apple wood smoked aged Cheddar, caramelized onions, dehydrated cranberries and fresh sage rolled in a Puff pastry shell and served hot

Smokehouse Chicken Wings

A pound of split chicken wings cured for 24 hours, lightly dusted with Flour and seasoning, cold smoked with hickory and deep-fried into a crispy golden brown. Served with your choice of sauce on the side for dipping; Devil’s Cut Bourbon BBQ, Medium, Frank’s Red Hot Sauce, Sandoozles Suicide Sauce, Honey Garlic, Maple Garlic, Jerk, Cajun Dusted

Sweet Potato Fries

Crispy yam fries served with chipotle mayo

Maple BBQ Rib Tips (Coming Soon)

Dry rubbed pork rip tips, smoked with maple wood and finished off with maple BBQ Sauce

Poutine

Classic Poutine

Fresh cut fries mixed with St. Alberts cheese curds and topped with beef stock gravy

Pulled Perfection

The classic‏ poutine topped with your choice of Carolina pulled pork or Apple smoked chicken

La Belle Style

Our very own Montreal Style smoked meat, shaved thin and piled on the classic style poutine

Reverse Poutine

Fresh cut fries, thick slices of Texas brisket and topped with three cheese béchamel sauce

Maple Bacon Poutine

Twice smoked thick cut maple bacon piled onto the Classic poutine

Custom Poutine

Add anything‏ you see on this menu to your classic Poutine

Soups and Salads

Soup of the Day

Always vegetarian!

Mixed Greens

Baby greens topped with radish, cucumber, tomato and carrots. Served with your choice of ranch, balsamic vinaigrette, Thousand Island, smoky lemon herb olive oil vinaigrette, honey Dijon vinaigrette or blue Cheese

Breaded Hickory Goat Cheese Salad

Baby greens, radish, cucumber, tomato, carrots And lightly pickled beets topped with deepfried hickory smoked goat cheese breaded in panko. Served with a honey Dijon vinaigrette

Inspired by the season and the Chef’s imagination

Caesar Salad

Crisp romaine‏ lettuce mixed with a creamy Caesar Dressing, topped with maple smoked bacon fragments, herb and garlic croutons And freshly grated parmesan cheese

Light Sandwiches

Zucchini, Tomato &

Smoked Cheddar Sandoozle Light Rye topped with freshly sliced, seasoned and grilled zucchini and tomato, Smothered with apple wood smoked cheddar cheese and sprinkled with fresh herbs and panko. Baked and served hot. Pickle and coleslaw on the side

BLT Sandoozle

A Stack‏ of twice smoked thick cut maple bacon cooked to perfection, topped with romaine Lettuce and fresh slices of tomato, served on whole wheat with lemon garlic aioli. Pickle and coleslaw on the side

Chicken Caesar Wrap

Crisp romaine lettuce mixed with a creamy Caesar Dressing, maple smoked bacon fragments, apple wood smoked chicken and freshly grated parmesan cheese. Pickle and coleslaw on the side

Smokey Grilled Cheese

Apple wood smoked aged cheddar cheese, Swiss cheese, freshly grated parmesan cheese and hickory goat cheese crumble, toasted on your choice of whole wheat or rye bread. Pickle and coleslaw on the side

Hickory Smoked Goat Cheese

Grilled Veggie Wrap Baby greens, grilled zucchini, bell peppers, red Onion, pan- seared tomato, topped with a hickory smoked goat cheese crumble. Served with a honey Dijon vinaigrette. Pickle and coleslaw on the side

Sandwiches

Montreal Smoked Meat Sandoozle

Between curing, smoking and serving, this 1855 Black Angus brisket takes over 288 hours to prepare! Smoked with maple wood, shaved thin and served hot on a light rye with French’s mustard. Pickle and coleslaw on the side.

Texas Brisket on a Kaiser

1855 13

Black Angus‏ beef brisket, marinated for 24 hours, smoked for 16 hours with wild black cherry wood, sliced thick and finished off with Devil’s Cut Bourbon BBQ sauce. Topped with jalapeno pickled red onions and served on a toasted Kaiser. Pickle and coleslaw on the side.

Bourbon BBQ Pulled Chicken

Locally grown antibiotic and preservative free Chicken, brined for 24 hours, smoked with apple wood, pulled and finished off with our very own Devil’s Cut Bourbon BBQ sauce. Served on a fresh toasted Kaiser and topped with smokehouse coleslaw. Pickle and coleslaw on the side

Fresh Cut Brisket Chuck Burger

Six Ounces of freshly ground brisket-chuck beef, grilled to perfection and served on a toasted Kaiser topped with lettuce, tomato, red onion and a pickle. Coleslaw on the side.

Reuben Sandoozle

Sandoozles’ Montreal Style smoked meat served on a toasted light rye, covered in sauerkraut, Thousand Island dressing and melted Swiss cheese. Pickle and coleslaw on the side.

Carolina Pulled Pork

Locally Raised pork shoulder, marinated for 24 hours, smoked for 12 hours with wild black cherry wood, pulled and finished off with a tangy Carolina mop sauce. Served to you hot on a Kaiser topped with smokehouse coleslaw. Pickle and coleslaw on the side.

Triple Decker Club

Local antibiotic‏ and preservative free chicken, Brined for 24 hours, smoked with apple wood, pulled and topped with maple smoked bacon, apple wood smoked cheddar, fresh tomato and crisp romaine lettuce. Served between three pieces of fresh Texas toast with a lemon garlic aioli. Pickle and coleslaw on the side.

The Sandoozle!

Six Ounces‏ of our freshly ground brisket chuck beef, house smoked maple bacon, Apple wood smoked jack, the regular fixings and topped off with three ounces of our house cured Montreal style smoked meat! Coleslaw on the side

Entrees

Bourbon BBQ Pulled Chicken

A quarter pound of local antibiotic and preservative free chicken, cured in lemon, herb and garlic brine, covered in Cajun rub and smoked with apple wood. Finished off with Devil’s Cut Bourbon BBQ sauce. Served with season vegetables and a side of coleslaw

Carolina Pulled Pork

A quarter‏ pound of locally raised pork shoulder, marinated for 24 hours, smoked for 12 hours with wild black cherry wood, pulled and finished off with a tangy Carolina mop sauce. Served with season vegetables and a side of coleslaw

Macaroni and Three Cheese Bechamel

Macaroni Covered in an apple wood smoked aged cheddar, mozzarella and parmesan cheese Sauce, topped with panko and baked. Served with garlic toast

Texas Brisket

A quarter pound of 1855 Black Angus beef brisket, marinated for 24 hours, smoked for 16 hours with wild black cherry wood, sliced thick and finished off with Devil’s Cut Bourbon BBQ sauce. Topped with jalapeno pickled red onions and served on a toasted Kaiser. Served with season vegetables and a side of coleslaw

Sampler

Can’t decide on just one of the above meats? Why not get a quarter pound of each. Served with season vegetables and a side of coleslaw

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Sandoozles Smokehouse & Pub

Appetizers

Poutine

Soups and Salads

Light Sandwiches

Sandwiches

Entrees

Desserts

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