June 2013: the sanchez burger at eat

Here at eat at canebay, we offer you the option to build your own (BYO) burger. However, we also think that a masterpiece should be shared. Every month, we feature one burger of the month (b.o.t.m.), created by Chef Frank Pugliese, one of the kitchen staff, or by one of our local patrons and guests. We make it the official …


February 2011 b.o.t.m.: The Breakfast Burger

FROM THE ARCHIVES: Allow me to share with you sumptuous chef creations in the past. What a way to start your day. Your breakfast is made up of toasted brioche roll stuffed with 8oz grilled burger patty grilled to your liking topped with sausage gravy, a sunny side up fried egg, and a shmear of jalapeno cream cheese.


January 2011 b.o.t.m.: The Rodeo Burger

FROM THE ARCHIVES: Allow me to share with you sumptuous chef creations in the past. Welcome to the Wild West. This awesome burger will bring out the cowboy in you. It’s made up of three strips of bacon, 2 onion rings, blackstrap Cruzan rum BBQ sauce with 8oz seasoned patty grilled to your liking, all wrapped in toasted brioche roll.


April 2013 b.o.t.m.: this little piggy went to the farmer’s market

Here at eat at canebay, we feature one build your own (BYO) burger made by one of our local patrons and guests and officially make it as the burger of the month (b.o.t.m.). Allow me to share with you these sumptuous customer made creations. Relive your inner child with this juicy ground pork and chorizo burger with carmelized Vidalia onions, …


August 2012 b.o.t.m.: m-dog – a study in comfort food

FROM THE ARCHIVES: Allow me to share with you sumptuous chef creations in the past. Mmmm-mmm… This comfort food is made up of grilled Wagyu meatloaf, fried potato pancake, crispy applewood bacon slices, fried egg, crispy shallots, a schmear of ketchup on the bottom of the da bun and a side of garlic red wine gravy.


July 2012 b.o.t.m.: america…pork yeah!

FROM THE ARCHIVES: Allow me to share with you sumptuous chef creations in the past. Celebrate life, liberty, and pork. This burger is made up of 1/2 lb juicy burger stuffed with pulled pork and jalapeño cream cheese, topped with chopped Vidalia onions and melted pepperjack cheese. Also served w/ a local mango and Cruzan rum bbq sauce. “