IRISH CARAMEL COFFEEIrish cream

MOCHAKahlúa

GRASSHOPPERKahlúa & crème de menthe

WHITE RUSSIANVodka & Kahlúa

NUTTY PROFESSORHazelnut liqueur

TOASTED COCONUTCoconut rum

KEY LIME PIECoconut rum

BANANAS FOSTER Banana rum

PEPPERMINT JUNIOR Peppermint schnapps

~ $ 1 0 . 9 9 ~

° A D U L T S H A K E S °

Lighter Options: Yes, we can do egg whites

* MAY CONTAIN R AW OR UNDERCOOKED INGREDIENTS . CON SUMING R AW OR UNDER COOKED ME ATS , POULTRY, S E AFOOD, SHELLF I SH OR EGGS MAY INCRE ASE YOUR R I SK OF FOOD - BORNE I LLNES S .

Ted Neal

TED REMEMBERED“WHO’S TED?”

by Ty Neal

Ted grew up in the 30’s in the height of the Great De-pression in “Bloody” Mingo County in Southern West Virginia. If employed, most worked in the coal fi elds, and as one of eight kids, there was not always enough food to feed the whole family. Thirty-plus years later, as we would travel back to the “hollers” of his hometown, the place names were unforgettable – Williamson, Delbarton, Chat-taroy, Red Jacket, Logan, Boone and better – Dog Patch, Jesse, Big Ugly… “You can call me anything, except late for dinner,” was one of those “Dad” sayings that was repeated so many times throughout the years that all we could do was groan and roll our eyes. But at the heart of it, I think that’s why Ted always had a pot of chili, beef stew, or some kind of rustic soup on the stove. Ted became the “cook of the neighborhood.” And even though we lived in a small city, he always had a big gar-den. All the neighbors knew that Ted “overplanted” toma-toes, corn (always Silver Queen), zucchini, squash, green beans, cucumbers and everything else under the sun…so he could keep the whole neighborhood “chock fulla” produce. This ritual happened every spring and summer. “Gotta give all this away, so it doesn’t go to waste.”For us, it was a different era growing up in the sixties and seventies. More than today, where we seem to be more private in our neighborhoods, there was always someone knocking on the front door. Door-to door salesmen (and women) selling encyclopedias, vacuum cleaners, cleaning supplies, you name it. And neighbors, the Postman, the UPS man... it didn’t matter who, Ted always took them by surprise asking them if they had had lunch. He fed them all. Simple grilled cheese and tomato soup was a staple, and as always – that pot was on the stove. As kids, we were always embarrassed by this gesture, but looking back, he knew that food was a great equalizer, it was his way of keepin’ it real…he fi rmly believed, and told us often, that he thought that making a meal, dining together, was one of the most civilized things we could do with our fellow man. Ted would “hold court,” in the kitchen or on the front porch, often with Miller Lite in hand “pontifi cating” with all who would join in. He was the perfect host and would’ve been a natural at the restaurant business. Though he never did own his own place, we have long talked about opening a place in his honor…so here we are in Virginia – light years from those early days. We know he would have had fun here at Ted’s BULLETIN. Enjoy!

Ted was partners Mark and Ty Neal’s father.

“PRIDE FOR OLD GLORY”

“ALL THE FOOD

THAT’S GOOD

TO EAT!”

SERVED ALL DAY STARTING AT 7 A.M.BREAKFAST EDITION

S I D E STED’S TART ~ $ 3 . 8 9

SEASONAL FRUIT ~ $ 5 . 8 9

SERIOUS SAUSAGE PATTIES ORTURKEY SAUSAGE LINKS ~ $ 5 . 8 9

APPLEWOOD SMOKED BACON ~ $ 3 . 8 9

CHEDDAR GRITS ~ $ 3 . 4 9

BAGEL AND CREAM CHEESE ~ $ 4 . 2 9

CINNAMON ROLLAS BIG AS ‘YA HEAD

~ $ 9 . 8 9 ~AVAILABLE SAT. & SUN. ONLY

(WHILE THEY LAST)

M I L K S H A K E S

#TedsBullet in

~ $ 7 . 9 9 ~

VANILLA

STRAWBERRY

CHOCOLATE

S’MORES

PEANUT BUTTER,CHOCOLATE & BANANA

PEPPERMINT

CARAMEL MACCHIATO

HEATH ALMOND

OREO

COFFEE

STRAWBERRY BANANA

PB & J

° S H A K E S / M A L T S °

“Make mine a malted!”

THE BIG MARK BREAKFAST ~ $ 1 5 . 7 9 ~

3 eggs, 2 slices of bacon, 2 sausages, hash browns, toast and homemade TED’s tart*

MARK ON AN OFF DAY ~ $ 9 . 8 9 ~

2 eggs, choice of meat, hash browns and toast*

THE WALK OF SHAMEBREAKFAST BURRITO

~ $ 1 3 . 7 9 ~Sausage, scrambled eggs, cheddar,

hash browns, green chile sauce (yes, it’s all in there)*~ Hash browns

CRAB CAKE BENEDICT~ M K T P R I C E ~

Served atop sourdough toast with hashbrowns*

STEAK AND EGGS ~ $ 1 8 . 8 9 ~

10 oz NY strip with three eggs and hashbrowns*

T.U.B.S . ( TED’S ULTIMATE BREAKFAST SAMMY )

~ $ 11. 2 9 ~Griddled toast, fried egg, scrambled egg,

sausage, bacon, cheddar* ~ Hash browns

NANA’S BEER BISCUITS AND SAUSAGE GRAVY

~ $ 12 . 2 9 ~~ 2 eggs and hash browns*

JON’S OMELET ~ $ 12 . 2 9 ~

Mushrooms, spinach and swiss*~ Hash browns and choice of meat

PANCAKE STACK OR THICK-CUT FRENCH TOAST

~ $ 10 . 4 9 ~~ Side of 2 eggs and hash browns*

~ Add meat for $2.99

CHICKEN ‘N BISCUITS ~ $ 11. 8 9 ~

3 mini biscuits and fried chicken breastdrizzled w/ honey

~ Hash browns and mumbo sauce

HOT CEREAL ~ $ 8 . 8 9 ~

Almond milk, dried fruit, brown sugar

• B R E A K FA ST •

° S E R V E D A L L D A Y °

“PRIDE FOR OLD GLORY”

“ALL THE FOOD

THAT’S GOOD

TO EAT!”

* MAY CONTAIN R AW OR UNDERCOOKED INGREDIENTS . CON SU MING R AW OR UNDER COOKED ME ATS , POU LTRY, S E AFOOD, S HELLF I S H OR EGGS MAY INCRE ASE YOUR R I SK OF FOOD - BORNE I LLNES S .

SERVED DAILY STARTING AT 11 A.M.LUNCH / SUPPER EDITION • L U N C H & S U P P E R •

THE REUBEN“HANDS DOWN BEST REUBEN IN TOWN”

~ $ 14 . 8 9 ~Griddled marbled rye, house-cured corned beef, sauerkraut, swiss cheese, 1000 Island

HOT BUTTERED BAKED PRETZELS~ $ 7 . 8 9 ~~ Beer cheese fondue

LIL’ CHICKEN ‘N BISCUITS~ $ 7 . 8 9 ~~ Mumbo sauce

Salad dressings: 1000 Island, green goddess, red wine vinaigrette, avocado vinaigrette, creamy vidalia bacon ranch, honey mustard vinaigrette, Caesar

GREEN GREEN SALAD OF HOME ~ $ 7. 4 9 ~Egg, cucumbers, tomatoes, onions,

kalamata olives, carrots, croutons~ Green goddess dressing

PARTHENON GREEK SALAD~ $ 10 . 7 9 ~Pepperoncini, kalamata olives,

cucumbers, red onions, feta cheese, tomatoes w/ pita chips ~ Red wine vinaigrette

TY COBB ~ $ 13 . 8 9 ~Fried chicken, diced tomatoes, egg, bacon,

gorgonzola cheese, pickled onions, avocado~ Choice of dressing on the side

SOUTHERN STYLEDEVILED EGGS

~ $ 5 . 8 9 ~

MARYLAND PRIDE CRAB CAKE~ M K T P R I C E ~Only local blue crab

CAESAR SALAD~ $ 9 . 7 9 ~Asiago cheese and croutons

~ Classic Caesar dressing

#10 CAN TACO SALAD~ $ 13 . 7 9 ~Crispy tortilla bowl, roasted corn,

black beans, tomatoes, cheese,red onions, jalapeños, avocado,

sour cream, chicken or ground beef~ Avocado vinaigrette

SPINACH SALAD ~ $ 9 . 7 9 ~

Poached egg, bacon, mushrooms~ Honey mustard vinaigrette

° S A N D W I C H E S °

THE RACHEL ~ $ 12 . 7 9 ~Griddled marbled rye, turkey, coleslaw,

1000 Island, swiss cheese

CRABCAKE SANDWICH ~ M K T P R I C E ~Served fried with sundried tomato mayoand avocado

THE SLOPPIEST JOE ~ $ 12 . 7 9 ~~ Fries and slaw

° B U R G E R S : B E E F , C H I C K E N , O R V E G G I E °

CREATE YOUR OWN BURGER~ $ 12 . 4 9 ~Add cheese .50, gorgonzola $1.50,

add bacon $1.00, other toppings .50 each*

THE TED’S ’BURGH~ $ 12 . 7 9 ~Toasted white bread, fried egg, fries,

coleslaw, American cheese*

DOUBLE CHUBBY CHUCK ~ $ 12 . 7 9 ~Classic American double cheeseburger,

lettuce, tomato, special sauce*

Choose beef, chicken breast, or veggie burger for all below. Served with hand-cut fries and pickle.

SOUTHWEST( WEST VIRGINIA) BURGER

~ $ 12 . 7 9 ~Roasted red peppers, guacamole,green chile sauce, white cheddar*

DREW’S PEANUT BUTTERBACON BURGER

~ $ 12 . 7 9 ~~ Side of sweet tomato jam*

~ADD PRO TE IN ~CHICKEN

~ $ 5 . 2 9 ~

SALMON*

~ $ 6 . 8 9 ~

TED’S FAVORITE TOMATO SOUP ~ $ 3 . 2 9 / $ 5 . 4 9 ~

WORLD’S BEST CHICKEN NOODLE ~ $ 3 . 2 9 / $ 5 . 4 9 ~

Everybody needs soup! Made fresh from scratch daily – cup or bowl.

STOVETOP CHILI ~ $ 5 . 2 9 / $ 8 . 2 9 ~Topped with cheese and sour cream

~ Side of cornbread

BACON & BLUE CHEESE BRUSSELSTATER TOTS

MAC ‘N CHEESE

~ $ 6 . 4 9 ~

SEASONAL VEGGIES

~ M K T P R I C E ~Ask your server

STEAMED BROCCOLICOLESLAW

MASH W/ GRAVYSAUTEED SQUASH

~ $ 4 . 8 9 ~

° S A L A D S °

° S O U P S °

° S T A R T E R S °

TED’S FAMOUSGRILLED CHEESE &

TOMATO SOUP ~ $ 10 . 8 9 ~

*Flip to see “Who’s Ted” article

Make it a Deluxe!

Or a Super Deluxe!Grilled cheese w/ bacon ~ $ 12 . 8 9

Grilled cheese stuffed w/ short riband mac ‘n cheese ~ $ 15 . 8 9

Served with hand-cut fries and pickle unless otherwise noted.Wraps or gluten-free bread available! Ask your server.

KILLER VEGGIE WRAP~ $ 11 . 7 9 ~Hummus, roasted red pepper,

grilled squash, marinated chickpeas, feta,cucumber, arugula

~ Fresh fruit

SHORT RIB SAMMY ~ $ 14 . 8 9 ~Vermont white cheddar, arugula, horseradish mayo

CALI CLUB~ $ 12 . 8 9 ~Toasted wheat, turkey, applewood

smoked bacon, cheddar cheese, guacamole,sun-dried tomato mayo

MEATLOAF SANDWICH~ 12 . 8 9 ~BBQ sauce, Tillamook cheddar, arugula, sunny-side egg

BUTTERMILKCOUNTRY FRIED STEAK

~ 18 . 8 9 ~~ Mashed potatoes and seasonal veggies

FISH ‘N CHIPS~ $ 14 . 8 9 ~~ Coleslaw and jalapeño tartar sauce

BRAISED POT ROAST~ $ 18 . 8 9 ~~ Roasted carrots and

pearl onions, creamy mashed potatoesand red wine gravy

CHICKEN PARMESAN~ $ 16 . 8 9 ~~ Garlic toast and side salad

ALL-AMERICAN BBQ CHICKEN~ $ 17. 2 9 ~Crispy half chicken glazed w/

a sweet and tangy sauce~ Cornbread and coleslaw

CRABCAKE PLATTER~ M K T P R I C E ~Only local blue crab

~ Fries, coleslaw and a mustard dipping sauce

CHICKEN PICCATA PASTA~ $ 14 . 8 9 ~Fettuccine, capers, white wine, light cream,

and lemon sauce

MINGO COUNTY MEATLOAF~ $ 16 . 8 9 ~Mingo County ketchup glaze

~ Seasonal veggies and mash w/ gravy

STEAK AND FRIES~ $ 2 4 . 7 9 ~10oz NY strip with our hand-cut fries*

~ Side salad

SALMON~ $ 19 . 2 9 ~Choose simply grilled or BBQ cedar-plank*

~ Squash and mushroom rice

° E N T R E E S °

STEAK*

~ $ 6 . 8 9 ~

° S I D E S °