Silly’s Home & History

MENU

Oh my Goatness 9.5 ~V~ Goat cheese, almonds & craisins baked & drizzled with balsamic glaze served with

char-grilled flatbread & flour chips

Gravy Danger 9 French fries with house made gravy (gravy is-Gf), lots of bacon, cheddar cheese & scallions

Pollitos 8   Hand cut strips of chicken breast fried in a garlic breading served with honey mustard

The Basilica ~V~ 9 Fresh mozzarella cheese slices & basil oiled fresh tomatoes topped with balsamic glaze &   kosher salt served with char-grilled flatbread

Greek Salad 9 ~V~ Greens, lettuce, fresh tomatoes, onion, feta cheese, Greek olives & roasted red peppers served with balsamic dressing         (v) sub vegan “feta”

Chip Addiction* 7.5 ~V~ Dill pickle chips fried in spicy breading – make it vegan +.50

Live and Let Fry ** 6.5 ~V~ French fries tossed in buffalo sauce with bleu Cheese Sauce

Sweet Potato Fries 6 ~V~ Hand cut served with honey mustard sauce

Nacho Nacho Man 11 ~V~ Your choice of flour or corn tortilla chips (Gf) topped with cheese, jalapenos

& scallions   – sour cream, & Silly made salsa on the side – Make it vegan +2

Pork Bootie Nachos 12.5 Delicious flour tortilla chips topped with smoked pork, BBQ sauce, caramelized onions, cheese &jalapenos topped with sour cream

French Fries 4.5   Hand cut

Pity the Fu** 7   (v) Fried tofu tossed in Buffalo sauce with spicy vegan dip on the side

Owner of a Bacon Heart 11.5 Mayo, lettuce,

tomato, onion & an obscene amount of bacon

Chicken against the Machine* 11.5 Mayo, lettuce, tomato, onion & sautéed spicy mango jerk chicken

S-K-Bob 13 Cuke dill sauce, lettuce, spinach,

tomato, onion, feta & char-grilled marinated lamb pieces

Greatest American Gyro* 12 Cuke dill sauce,

lettuce, spinach, tomato, onion, feta & lamb/pork sausage

Chix Magnet* 11.5 Lettuce, spinach, tomato, onion, cheddar cheese, Hot sauce, BBQ sauce, bleu cheese sauce & garlic fried chicken strips

The Diesel 11.5 Tangy coleslaw, American cheese, BBQ sauced smoked pork & pickles

Disco Chicken 11.5 Miso ginger garlic sauce, cold crunchy cabbage mix, lettuce, peppers, onions, broccoli & grilled chicken

When Veggies met Sally 12.5 ~V~ Sautéed greens, cabbage/carrot, mushrooms, onions, peppers,

broccoli, chick peas, brown rice & goat cheese with   cucumber dill sauce on side (v) sub vegan “feta” & balsamic dressing

SlyGuy 12.5 ~V~ Kale pumpkin seed roasted garlic white bean hummus, lettuce, spinach, tomato, onion, roasted red peppers, Greek olives, feta & fried     falafel         (v) sub vegan feta

Falafel Attraction 11.5 ~V~ Lettuce, spinach,

tomato, onions, pickles, cucumber dill sauce & fried   falafel             (v) sub spicy vegan +.50

Bio Diesel 11.5 (v) Mango basil sunflower seed sauced coleslaw, tomato, pickles, fried tofu & BBQ

Curried Events* 12.5 (v) Sautéed greens, cabbage carrot, mushrooms, onions, peppers, broccoli, chick peas, brown rice, pumpkin seeds & sweet potato in a spicy coconut mango curry sauce

Pokey Pig 12 BBQ smoked pork served with coleslaw

Cheeseburger 11 A hamburger with lettuce, tomato, onion & pickles with your choice of cheddar or American cheese^^

Bleu Swayed ‘Cue 13 A hamburger with pickles, cheddar, bbq sauce, bacon, caramelized onions & bleu crumbles^^

Greek Havoc* 14 Lamb/pork burger with spinach,

tomato, onion, cuke dill sauce, roasted red peppers, Greek olives & feta.

Chicky Chicky Bang Bang* 12 A char-grilled chicken breast with lettuce tomato & onion topped with Swiss cheese, bacon & jalapenos

Fabuffel Burger* ~V~ 12 A falafel patty with lettuce,

tomato, onion, pickles topped with hot sauce & white bean roasted garlic kale pumpkin seed hummus

Havana Cubanawich 13 Smoked BBQ pork, tangy mustard sauce, Swiss cheese, pickles & griddled ham slices pressed between two slices of bread & griddled till gooey

Vegan Meltaway (v) 10.5 A vegan grilled cheese filled with tomatoes & caramelized onions   –sub cheddar no charge

Veggie Burger* (v) 12 A griddled veggie burger (quinoa/black bean/seeds/chipotle-Gf) with lettuce, tomato, onion & pickles

Zombie Burger** (v) 13.5 A veggie burger with spinach,

onion, tomato topped with vegan cheese, hot sauce, spicy sauce, cold crushed pineapple & jalapenos

Relish the Thought (v) 12.5 Two slices of griddled bread filled with roasted garlic white bean pumpkin seed kale spread, whole chick peas, zucchini relish, vegan “feta”, cold spinach, tomato & toasted pumpkin seeds

Piggy Went to Market* 13 Gf A plate filled with Silly’s own corned pork hash

featuring potatoes, onions, pickling spice & fresh cilantro griddled in butter till

crusted with sautéed greens & sunny side eggs ^^

WeeBee Jammin* 14 Gf A plate filled with brown rice topped with herbed red beans, tangy coleslaw, zucchini relish & sautéed spicy mango jerk seasoned chicken

Slop Bucket 14 BBQ smoked pork, brown rice, red beans, cheddar cheese & tangy coleslaw layered in a bowl with pickle chips around the rim – It’s a hot & cold dish!!

Big Fat Greek Dinner 17 Char-grilled marinated lamb pieces, fried falafel, cuke dill dressing, grilled lamb/pork sausage patty & Greek salad with balsamic vinaigrette

Fish & Chips 13 Lightly floured haddock served with Silly’s own tartar sauce, French fries & tangy coleslaw

Pollitos & Fritas 12.5 Garlic fried hand cut strips of chicken breast with French fries

Good Will Fishing 14 Gf Hard shelled corn tortillas filled with seasoned citrus butter baked fish, mango sunflower seed basil sauced coleslaw, fresh red peppers, topped with jalapenos, scallions, cilantro & mandarin oranges served with sour cream & lime wedges

Beelicious Stir-fry 14 Gf Honey, thyme & black pepper glazed char-grilled chicken breast over brown rice, cabbage/carrot, greens, chick peas, mushroom, onion,

peppers & broccoli topped with goat cheese, toasted almonds & scallions

Chicken in a Boat* 11 Peanut butter garlic ginger scallion sauce, rice noodles, chicken, cheese & mushroom wrapped in a flour tortilla and fried -sour cream & cilantro on side

The Empire Strikes Mac** 14 Your choice of BBQ smoked pork, or a buffalo grilled chicken breast or buffalo tofu ~V~ served with pickled zucchini relish & spicy

buffalo sauced mac & cheese topped with bleu cheese crumbles

Imperial Thai Fighter 14 Gf Grilled chicken, sautéed greens, cabbage/carrots,

mushrooms, onions, peppers, broccoli & chick peas in a miso ginger garlic sauce over brown rice topped with scallions & sesame seeds     (v) sub fried tofu

KaaNoodling* 13 Gf Peanut butter ginger scallion garlic sauce, rice noodles, peppers & char-grilled chicken topped with cilantro & lime wedges (v) sub fried tofu

One Saucy Chick* 13 Corkscrew pasta with spicy red sauce topped with garlic fried chicken strips & melted cheese     (v) Sub fried tofu & vegan cheese

Tofu in a Dinghy* 11 (v) Peanut butter garlic, scallion ginger sauce, rice noodles, fried tofu, vegan cheese & mushrooms wrapped in a flour tortilla & fried till golden

Vegan WeeBee* 14 (v) A plate filled with brown rice, herbed red beans, spicy mango jerk seasoned fried tofu, mango basil sunflower seed coleslaw & zucchini relish

The Veganator Scramble* (v) 12.5 Sautéed tofu with mushroom, peppers, onion,

broccoli & spices finished with a vegan spicy sauce served with salsa & French fries

Good Golly Miss Bolly 14 (v) A bowl filled sautéed greens, cabbage/carrots,

mushrooms, onions, peppers, broccoli, chick peas, sweet potato, fried tofu, tossed in a spicy coconut mango curry sauce over brown rice topped with pumpkin seeds & fresh cilantro

You’ve Got Kale! 13 Roasted garlic white bean kale pumpkin seed sauce with

spinach, fresh tomato, char-grilled

chicken, feta & mozzarella cheese topped with toasted pumpkin seeds

Putin-esque 12.5 Silly’s own chicken gravy, chopped up French fries, tons of bacon, mozzarella cheese & scallions

X.T.C. 12.5 Roasted garlic, basil/parsley sauce, spinach, mozzarella cheese, thick hand cut pepperoni & feta cheese

Hampton Comes Alive* 12.5 Spicy mango jerk sauce, smoky ham, honey mustard, sweet potato, mozzarella & Swiss cheese, banana peppers & scallions

Fat Back* 14 Spicy red sauce, bacon, lamb/pork sausage, hand cut pepperoni, BBQ smoked pork & mozzarella cheese

Hot & Cheezy* 12.5. Roasted garlic, bleu cheese sauce, grilled chicken, buffalo sauce, fresh tomato, caramelized onions & mozzarella cheese

No Smoochie* 12 .5 Roasted garlic, spicy lamb/pork sausage, caramelized onions, mozzarella & feta cheese

(v) —vegan mozz & veggie burger +1.

Relativity 13 ~V~ A red sauce & cheese flatbread topped with a cold salad of spinach, tomato, scallion, feta & balsamic vinaigrette

The Love Goat 13 ~V~ Caramelized

onions, mozzarella cheese, fresh tomato, goat cheese & almonds drizzled with

honey thyme & black pepper sauce

Sweet Potato of Mine 11.75 (v) (no cheese) Roasted garlic, spinach, sweet potatoes, dried rosemary, caramelized onions, balsamic glaze & toasted almonds

Vita-feta-vegamin 12 (v) Roasted garlic, spinach, fresh tomato, Greek olives, roasted red peppers & vegan “feta”

On the Lamb 16 Greens, chick peas, tomatoes, peppers, Greek olives, roasted red peppers, char-grilled marinated lamb pieces, feta & scallions –cuke dill dressing

Harmonious Chaos 14 Greens, tomatoes, char-grilled chicken, cheddar cheese, bacon, bleu cheese crumbles, jalapenos &   scallions   -honey mustard

The Sky is Falling 14 Greens, peppers, char-grilled honey, thyme & black pepper glazed chicken, goat cheese, mandarin     oranges, craisins, almonds & scallions –balsamic vinaigrette

Relativity 13 ~V~ A red sauce & mozzarella cheese char-grilled flatbread baked & then topped with a cold salad of spinach, tomatoes, scallions, feta & balsamic vinaigrette       (v) sub vegan cheese & no feta

FalSal 13 ~V~ A seven inch griddled pancake of falafel topped with a cold salad of greens, tomatoes, Greek olives, roasted red peppers, feta & scallions –cucumber dill dressing                   (v) no feta with balsamic dressing

Grain Mutiny Salad 13 (v) Gf Greens, lettuce, chick peas, tomato wedges & peppers topped with cold grain/bean salad

featuring quinoa, millet, brown rice, carrot, tomato, scallion, mint, cilantro in a lemony dressing topped with vegan “feta”

~All ingredients may not be listed so speak up if you have allergies to anything please…..

^^Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase our risk of foodborne illness

 

Also offering these on a gluten free bonzo cake which is a chickpea flour & flax seed pancake

 

  • Silly’s is in two 100 year old buildings so it is small and cozy.  please keep that in mind.
  • Silly’s is closed Mondays and Tuesdays…
  • Silly’s is closed the labor day week and the one after that for vacation…..
  • sometimes our food takes a bit longer than it should and that is because…….Silly’s doesn’t buy food….We make it!  So be patient.  If you are in a hurry try us some other time please.
  • We don’t have room for Cadillac sized baby carriages so please take that into consideration when planning a visit because we don’t want to disappoint you and tell you it isn’t going to fit in the restaurant.
  • We seat according to the party size because we are small and only have so many tables to accommodate different size parties so you may see someone sat before you because we won’t sit two people at a table that seats five.
  • We do not take reservations or save tables for anyone for any reason it is first come first serve
  • We will seat your party when your whole party is here.
  • Bring a lock for anything like a bike, baby carriage etc. as we don’t allow them on the ramp or patio area

Silly’s features….

  • a dedicated gluten free fryer
  • a dedicated vegan fryer
  • All the dressings, sauces, dips, spreads, marinades, chilis, breadings, gravies, bread, cookies, pies and cakes are made at Silly’s according to Colleen’s recipes downstairs in the prep kitchen so if you have allergies, sensitivities, diet restrictions or just want to know what is in the food email Colleen at eatatsillys@yahoo.com to find out.  The only thing we don’t make is the tortillas and ketchup.
Dear Silly’s fans and friends,
I wanted everyone to know where I stand with the minimum wage hike and business in general as I have
spoken to a reporter about this and felt compelled to share.
I believe the minimum wage should go up.
However it can’t be one train of thought for everyone for obvious reasons, but here they are for a
restaurant.
I believe….
 There should be a training wage because it costs approximately 1600.00 to train someone and it
can cripple a business.
 There should be a wage for students/working papers/teenagers
 There should be a wage for tipped out support people. Meaning if you are a bus person then a
set wage and the server tips you out.
 I don’t believe the tipped peoples wage should go up….for the simple reason if they don’t
declare enough tips to make it to minimum wage then I am required by law to pay them
minimum wage.
 I did start closing tuesdays in reaction to the minimum wage hike and I did it last year because
the hike was going to go into effect in january.
 I needed to stock pile money early for the winter so I can stay in business. Last year we got
pummeled with snow storms, so I have to be very careful because I don’t believe in cutting
hours or laying off.
 The upside of closing 2 days has been that as an owner I am not so overwhelmed, tired and
inaccessible with a smaller staff to manage. The staff seems less stressed, have 2 days off in a
row and seem more family like……I would hope you as customers would want that for us and
forgive the 2 days closed
 About the money loss of tuesdays….You don’t get in the restaurant business to get rich, you do
it because you love it. Because of the amazingly positive reasons listed above it balances out in
my mind.
 The minimum wage hike did cut out all the support jobs meaning food runners, bussers, bar
backs & milkshake jobs. I now have to think very hard about hiring anyone without experience.
It cut approximately 15+ jobs and with that compromised service more than I would like to see
because servers are at times overwhelmed.  So I now need to cut the menu, cut milkshake
choices and fancy coffee drink choices because they tie up the server too long and people get
mad.  Breaks my heart but I can’t have my cake, eat it too, lick the bowl and the beaters if you
get my meaning.
 Payroll is directly related to workmans comp insurance so it makes sense to keep it as low as
you can…especially when your bill is 13000.00 a year as it is.
 The increase isn’t a pure number…..business owners have to match social security and fica so
10.10 is more like 12.00 (I haven’t calculated it exactly) for the business owner….which I don’t
think a lot of people realize.
 When thinking about how the statewide 12.00 hike would affect state businesses I am going to
confess I really don’t know as I only know business in Portland and am not going to speculate
what will happen to a lot of business’…..I do fear for service in general constantly.
It takes a lot of people to have a restaurant that makes their own food but then again why would
anyone be in this business if they don’t want to make their own food.  Yes, I buy canned pineapple,
canned jalapenos & a frozen avocado product because you can’t keep prices reasonable with a plethora
of high end perishable foods.  I have to pick and choose…I choose all the veggies to be fresh, meats &
seafood.  I am fine with canned pineapple.
We make everything here at Silly’s but the tortillas, ketchup, mustard & mayo (I am forgetting
something I am sure) and if this ever forces me to go to buying bagged French fries instead of cutting
them fresh in order to make payroll….. that is the time I will close Silly’s and get out of the business.
My goal as a restaurant owner is to be able to serve fresh food made here for a reasonable price, give a
reasonable portion and work with amazing people.  I am hoping I am a smart enough business person to
pull this off for years to come, but time will tell.  I don’t have any partners or investors that can bail me
out if I get in trouble which is fine with me because if I fail I only have myself to blame.
It is a lot to absorb…I know as this is the stuff that keeps me up at night.  But thats O.K. because I love
what I do.  If anyone wants to discuss this further and add some information perhaps that I am unaware
of or missing please email me at eatatsillys@yahoo.com.  I welcome new information be it good or
unsavory. Thank you for your time and thank you for liking Silly’s.  I really appreciate it.
Sincerely,
Colleen Kelley, owner

 

 

Silly’s buys & supports local maine family owned business!!

  • If what is on the menu is not outlined below as purchased it is because we make everything else except the tortillas which we buy.
  • Our tee shirts and hats come from East Side Screen Printing down the street.
  • Our coffee comes from Coffee by design across the street.
  • Our laundry is done by the wonderful staff at Squeaky Clean down the street.
  • Our bumper stickers come from Dale Rand Printing down the street.
  • Our silly’s tea blend comes from Sarah at Homegrown tea shop around the corner on Congress
  • Our website is maintained by Dave Cousins.
  • Our payroll and bookkeeping services are done by Debbie Wentworth.
  • Our Mead tea comes from Maine Mead Works across the street
  • We have Cold river liquors
  • We have kombucha and cider frorm Urban Farm fermentory
  • We feature many Maine Beers from oxbow, rising tide, Peak organic, Geary’s and Allagash to name a few.
  • Our wine and beer comes from SoPo Wine Company, National Distrubutors, Nappi distributors, Mariner Beverage & Craft
  • We feature Maine Root soda
  • Our ice cream is Landmark vanilla made in Skowhegan and comes from Surewinner foods in Biddeford.
  • Our checks come from EiPrinting out on Riverside
  • Our phone and internet service is through GWI in Biddeford.
  • Our insurance is through Clark insurance.
  • Our bank is Gorham Savings Bank.
  • We use Associated buyers, United Foods, NorthCenter, U.s. foods, Gordon foods, Pine tree paper and Micucci for products
  • Our bottles go to Clynk
  • Our used fryolator oil goes to Maine Bio Fuels to power bio-diesel cars.
  • All of our cardboard, tin cans, glass and paper is recycled by EcoMaine
  • We use Command Pest
  • We underwrite MPBN
  • We underwrite WMPG