The following text may have been generated by Optical Character Recognition, with varying degrees of accuracy. Reader beware!

Duke of Wellington staff members (from left) include Lisa Mitchell, Zach Leger, and owner Eleanor Reilly. couple of deals that have proven true hits with customers. The breakfast special, which runs from 9 a.m.â€"2 p.m. Saturdays and Sundays, offers an extensive menu at reasonable prices. Breakfasts range from $2.99 to $7.99, and include traditional morning fare such as eggs, bacon, sausage, hash browns and toast. But Leger said the pub also offers nonâ€" traditional options, such as corned beef hash, eggs Benedict, and an English Country Style breakfast which includes two eggs on fried toast, grilled tomato, sausage; Wilshire bacon, and Englishâ€"style baked beans. For dinner, the pub offers a threeâ€"course special for $14.99, which starts with a choice of salad â€" garden, Caesar, or Greek â€" or soup. Customers can then choose one of five entrees, which include Pad Thai, Tandouri Curry, baby back ribs, a sevenâ€"ounce pork tenderloin, or a 10â€"ounce stripâ€"loin steak. A choice of dessert follows the main course. Leger reminded, the pub also offers a solarium, where customers can enjoy a more intimate dining experience, and parties can host formal functions such as birthday parâ€" ties or wedding receptions. Leger said the pub has also improved its selection behind the bar. "We‘ve expanded our draft selection," he said. "We now have 16 beers and one hard cider on tap. "The beer we serve comes from all over the world â€"â€" England, Belgium, Ireland, Nova Scotia. And then of course we still have the old standards." Leger said future plans include expandâ€" ing the lunch menu by adding new sandâ€" wiches, salads and appetizers; and offering a wider variety of pasta dishes. In honour of St. George‘s Day, the patron saint of England, on April 26 the pub will offer an evening of fun, with prizes, a singâ€" along and entertainment provided by Alan Payne. The celebration will run from 8 p.m. to 2 a.m. The pub is also looking forward to hostâ€" ing a couple of events. And on Good Friday, the pub will seem more like Fish Friday, when customers can enjoy a large helping of fish and chips, with coleslaw. Lightly beerâ€"battered white fish and a mound of fries are sure to fill the plate. Dine in or take out. __ "We make sure customers always get a lot of food for their dollar," Leger said