May 10, 2012 Truck Stop Menu

Carnival Cravings

  • Mini donuts: cinnamon sugar; caramel and chocolate sauces; danish icing; peanut butter and chocolate sauces with whipped cream
  • Pretzels: plain; butter and salt; garlic butter, soft garlic cheese and parmesan; stuffed with cheddar and coated with butter, sour cream, bacon bits and green onion
  • Fudge from Phil’s Fudge Factory
  • Cotton Candy
  • Ice Cream Novelties
  • Phil’s Fresh Squeezed Lemonade


  • Jerk Chicken Sandwich – with grilled pineapple & slaw
  • Falafel Sandwich – with tzatziki, greens & pickled red onion
  • Back Bacon Sandwich – with Brie, roasted apple & cucumber
  • Fresh Cut Fries – with house made ketchup

Molly’s Eats

  • Cioppino: spicy tomato seafood soup (gluten-free)
  • Bacon Hush Puppies: fried cornmeal w/bacon bits, green onions & cheese (gluten-free)
  • Cowboy Caviar: mixed bean salad w/apples, cilantro & minced garlic (gluten-free)
  • Signature Fries Duo: herb spiced russet & sweet potato fries (gluten-free)
  • Chocolate Sandwich Cookies: white chocolate ganahe sandwiched between chocolate cookies (gluten-free)
  • Red Velvet Whoopie Pies: white chocolate ganache sandwiched between soft Red Velvet chocolate cookies


  • Crack ‘N’ Cheese – pork crackling on scratch mac ‘n’ cheese
  • BBQ Short-Rib Sandwich
  • Iced Tea

Author: Sharon Yeo

Sharon is an Edmonton-based blogger who has been writing about food since 2006.

One thought on “May 10, 2012 Truck Stop Menu”

  1. Now I know where I can ask a major question and send my request to.   Why do all these
    food trucks gather where I can find lots of other places to eat?  Your food looks delicious
    but it is badly needed at “out of the way” places. There are so many light industrial areas
    around Edmonton and people have to drive for miles to “have lunch”.  I see some of your
    trucks, with a limited but wholesome menue travelling these areas at lunchtime. And I can see this as a full-year business. Which worker or office person wants to get all dressed and warm up their car for their half hour lunch? You could give out a phone number and even take orders ahead of time. If your food is as good as it looks in the 
    pictures, people would really appreciate this.  By the way, on Dragon’s Den a Food Truck
    business like your’s did so well, with some franchises, that the Dragon advised against
    opening a restaurant for this owner.  Anyone interested in giving this idea a try?
    Elke Valentin


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