Sandwiches
Meatball – Mozzarella Cheese, Marinara, Fresh Basil, Garlic Bread.
Pulled Pork – Smoked Pork, Country Slaw, BBQ.
Eggplant – Fried Eggplant, Pesto, Tomatoes, and Fresh Mozzarella.
Fried Chicken – Beer Brined, Mayo, Iceberg, and Dill Pickles.
Sausage – Grilled Onions, Peppers, and Bacon Beer Mustard.
Chicken Parm – Hand Breaded Chicken Breast, Mozzarella, Marinara, Capicola, and Garlic Mayo.
Veggie Wrap – Quinoa, Tomato, Baba Ghanoush, Spinach, and Dill Tzatziki.
Fried
Alfredo Fries – Alfredo Sauce, Bacon, Fresh scallion and Parmesan Cheese.
Fried Ravioli – Cheese Ravioli, Vodka Sauce, and Basil.
Chicken Parm Fries – Chopped Fried Chicken, Mayo, Bacon, Marinara, with Mozzarella on top of Fries.
Arancinis – Fried Risotto, Asiago, with Romesco Sauce.
Tacos
Braised Chicken – Pico, Cheese, Horseradish Sour Cream, and Cilantro.
Mexican Street Corn – Grilled Corn, Black Bean Purée, Cotija Cheese, Pickled Red Onions, and Sriracha Mayo.
Cheeseburger – Ground Sirloin, Iceberg, Pickled Red Onion, Chopped Tomatoes, Cheddar Sauce, and Toasted Sesame.
Salads
House – Cucumber, Tomato, Pepperoncini, Garlic Croutons, and Lemon Herb Vinaigrette.
Caesar – Romaine, Garlic Caesar Dressing, and Cheese Crisps.
Seasonal – Tomato Mozzarella or Apple, Squash, and Goat Cheese.
Entrees
Bolognese – Braised Sausage and Beef Ragu, Ricotta, and Fried Prosciutto.
Grilled Chicken Alfredo – Blackened Chicken, Toasted Panko, Parmesan, and Fresh Herbs.
Quinoa Salad Bowl – Arugula, Tomato, Chickpea Salad, Red Onion, Cucumber, and Lemon Vinaigrette.
Mushroom Risotto – Roasted Eggplant Caponata, Celeriac Purée, and Pea Shoots (GF).
Pesto Pasta Salad – Artichoke, Kalamata Olives, Sundried Tomato, and Fresh Mozzarella.
Chicken Parmesan – Hand Breaded, Marinara, Fresh Mozzarella, and Basil.
Gnocchi and Meatballs – Potato Gnocchi with Marinara, and Meatballs.
*This would all be done Food Truck Style. Guests come up to the truck preferably in groups. Please let us know about any dietary or allergy restrictions.
In a nod to longtime Momma Baldacci’s customer Art Andrews, who ordered a steak nearly every time he and his wife, Lois, came to eat, Baldacci Jr. has Art’s Favorite Western sandwich on the menu. It’s made with the smoked brisket recipe Baldacci Jr. perfected after years of working at barbecue restaurants, topped with caramelized onions, pimento cheese and homemade barbecue sauce…
The Bangor Daily News
Paul Jr. didn’t leave the family’s cooking ways behind, though. He left town for Boston and studied at Le Cordon Bleu. Then, he cooked at several popular Portland restaurants, including Duckfat. In the back of his mind, he knew he wanted to bring back Momma Baldacci’s, and last year he took the leap, reincarnating the Queen City’s original Italian joint as a food truck…
DownEast Magazine