Iron Fang Tavern – Weekly Menu
Monday
Breakfast
Southern Fried Chicken & Waffles with Spicy Honey Butter Sauce – Buttermilk-marinated chicken, golden and crispy, served over fluffy waffles, drizzled with spiced honey butter infused with a hint of cayenne and cinnamon.
Haitian Joumou Omelette with Fried Plantains – A hearty omelette made with spiced pumpkin purée, peppers, and scallions, paired with golden, crisp twice-fried plantains.
Japanese Tamago Kake Gohan with Crispy Shallots & Soy-Glazed Bacon – Steamed rice mixed with a raw Qi-infused egg, soy sauce, and topped with crispy fried shallots and thick-cut, caramelized bacon.
Brunch
Cajun Shrimp & Grits with Smoked Andouille Sausage – Creamy, slow-cooked grits topped with blackened shrimp, spicy sausage, and a smoky Creole butter sauce.
Greek Spanakopita Croissant with Feta & Spinach – A flaky, buttery croissant stuffed with spinach, feta, and fresh herbs, baked until golden brown.
Vietnamese Bánh Mì Breakfast Sandwich – A crisp baguette filled with lemongrass-marinated pork, pickled vegetables, a fried egg, and a drizzle of sriracha mayo.
Lunch
Midwestern Beef & Noodles with Mushroom Gravy – Tender slow-braised beef over buttery egg noodles, coated in a rich, earthy mushroom gravy.
Indian Butter Chicken with Garlic Naan – Creamy tomato-based butter chicken, spiced with garam masala and Kashmiri chili, served with soft, fluffy garlic naan.
Italian Caprese Pesto Pasta with Grilled Lemon Chicken – Fresh basil pesto tossed with al dente pasta, cherry tomatoes, mozzarella, and grilled lemon-marinated chicken.
Linner (Lunch-Dinner Hybrid)
Jamaican Jerk Ribs with Rice & Peas – Slow-roasted, fall-off-the-bone jerk-spiced ribs, served with coconut-infused rice and kidney beans.
Hispanic Birria Tacos with Consommé – Crispy, slow-braised beef tacos, dipped in a rich, spiced consommé and served with fresh cilantro, onions, and lime.
Korean Kimchi Fried Rice with Bulgogi Beef – Kimchi-infused fried rice, topped with thinly sliced, marinated bulgogi beef and a fried egg.
Dinner
French Coq au Vin with Buttered Mashed Potatoes – Red wine-braised chicken with pearl onions, mushrooms, and pancetta, served over creamy mashed potatoes.
Thai Green Curry with Jasmine Rice – A spicy coconut green curry with tender chicken, Thai basil, bamboo shoots, and eggplant, served with fragrant jasmine rice.
Russian Beef Stroganoff with Handmade Egg Noodles – Tender beef strips in a creamy mushroom sauce, served over hand-rolled egg noodles
Tuesday
Breakfast
Brioche French Toast with Berry Compote – Thick-cut slices soaked in vanilla cream, pan-fried golden, and topped with warm spirit-berry preserves and a hint of citrus zest.
Haitian Akasan with Sweet Bread – A creamy, spiced cornmeal and milk porridge made with anise and nutmeg, served alongside soft slices of butter-brushed sweet bread.
House Chicken Caesar Salad – Grilled Chicken served over ice lettuce, tossed in caeasar dressing, and finished with toasted croutons.
Brunch
Spicy Chicken and Waffle Sliders – Crispy gochujang-glazed chicken thighs tucked between mini waffles, topped with pickled radish slaw and drizzled with honey chili glaze.
Grilled Pork and Egg Rice Bowl – Juicy lemongrass pork chops with a fried egg over broken rice, served with pickled carrots, daikon, and a splash of fish sauce dressing.
Pesto Flatbread with Inked Tofu – Cloud Wheat flatbread topped with Phantom Basil pesto, Sky Wyvern mozzarella, and silky tofu made from Deepwater Kelp Essence.
Lunch
Chicken Souvlaki with Lemon Rice and Tzatziki – Charcoal-grilled skewers served with fragrant lemon rice, grilled flatbread, and cool cucumber yogurt sauce.
Curry Goat with Fried Plantains – Slow-braised goat in rich curry sauce, served over white rice with golden plantains and a hint of scotch bonnet heat.
Bacon Cheeseburger with Fries – Tavern-style double patty burger with crispy bacon, melted cheese, house pickles, and thick-cut spirit fries.
Linner
Drunken Noodles with Basil Chicken – Wok-fried flat noodles in a spicy garlic and chili sauce, tossed with Thai basil and marinated chicken.
Grilled Chicken Rice Bowl with Mango Salsa – Mojo-marinated chicken over lime rice and black beans, topped with sweet mango salsa and cilantro.
Shortback Ribs with Rice and Beans – Fall-off-the-bone pork ribs glazed in a honey garlic sauce, served with Haitian-style brown rice.
Dinner
Lamb Rogan Josh with Saffron Rice and Naan – Tender lamb simmered in Kashmiri chili and yogurt gravy, served with saffron rice and blistered garlic naan.
Stuffed Peppers with Couscous – Roasted bell peppers filled with seasoned lamb, pine nuts, and herbs, set over fluffy lemon-herb couscous.
Blackened Catfish with Grits and Greens – Cajun-seasoned catfish pan-seared to crisp perfection, served with creamy grits and braised collard greens.
Wednesday Closed
Thursday
Breakfast
Chilaquiles Verdes – Fried tortilla chips simmered in green tomatillo salsa, topped with crumbled cheese, sour cream, red onions, and a fried egg.
Sausage, Egg & Cheese Biscuit – Fluffy buttermilk biscuit stuffed with savory sausage, a fried egg, and melted cheddar cheese.
Blueberry Yogurt Parfait with Granola – Creamy vanilla yogurt layered with fresh blueberries, crunchy granola, and a drizzle of honey.
Brunch
Avocado Toast with Poached Egg and Chili Flakes – Toasted sourdough topped with smashed avocado, soft-poached egg, chili flakes, and lemon zest.
Corned Beef Hash with Eggs – Crispy corned beef and potatoes pan-fried together, served with two eggs any style.
Savory Crepes with Ham & Cheese – Thin crepes filled with sliced ham and melted Swiss, finished with a touch of Dijon cream sauce.
Lunch
Spaghetti Carbonara – Al dente pasta tossed with crispy pancetta, egg yolk, black pepper, and parmesan for a creamy, smoky sauce.
Falafel Pita Wrap with Tzatziki – Crispy chickpea patties wrapped in warm pita with cucumbers, tomatoes, onions, and cool tzatziki sauce.
Honey Garlic Chicken Stir-Fry – Bite-sized chicken stir-fried with bell peppers and broccoli in a sweet-savory honey garlic glaze, served over rice.
Linner
Buffalo Chicken Wrap with Ranch Slaw – Spicy buffalo chicken strips wrapped in a flour tortilla with ranch-dressed cabbage slaw and shredded cheese.
Pierogi with Caramelized Onions and Sour Cream – Pan-fried potato and cheese dumplings served with sweet onions and a dollop of sour cream.
Chicken Tikka Masala with Basmati Rice – Tender chicken simmered in a creamy spiced tomato sauce, served over fluffy basmati rice with garlic naan.
Dinner
Pot Roast with White Rice – Slow-braised beef roast with carrots and potatoes, served over steamed white rice with rich pan gravy.
Seafood Paella – Saffron-infused rice with mussels, shrimp, squid, and peas, cooked in a shallow pan until crisp around the edges.
Stuffed Shells with Marinara and Ricotta – Jumbo pasta shells filled with ricotta and spinach, baked in tomato sauce and topped with mozzarella.
Friday
Breakfast
Huevos Rancheros – Crispy corn tortillas topped with refried black beans, sunny-side-up eggs, roasted tomato salsa, avocado slices, and crumbled queso fresco.
Savory Miso Oatmeal with Soft Egg – Creamy oatmeal simmered in white miso broth, topped with a soft-boiled egg, scallions, sesame oil, and crispy shallots.
Kaya Toast with Poached Egg – Toasted milk bread filled with sweet coconut jam, served with a soft-poached egg and dark soy dipping sauce.
Brunch
Croque Madame – Buttery griddled sandwich layered with ham and melted gruyère, topped with a fried egg and creamy béchamel sauce.
Kimchi Pancakes with Pork Belly – Crispy, savory Korean-style pancakes served with seared pork belly and a soy-sesame dipping sauce.
Shakshuka with Feta and Herbs – Poached eggs nestled in a spiced tomato and bell pepper stew, finished with crumbled feta and fresh parsley, served with flatbread.
Lunch
Pulled Pork Sandwich with Apple Slaw – Slow-cooked pulled pork piled high on a toasted bun, topped with tangy apple slaw and house BBQ sauce.
Thai Basil Chicken with Jasmine Rice – Stir-fried ground chicken with garlic, chilies, and basil, served over fragrant jasmine rice with a fried egg.
Pasta Primavera – Penne tossed with seasonal vegetables in a light garlic cream sauce, topped with grated parmesan and lemon zest.
Linner
Stuffed Cabbage Rolls with Tomato Sauce – Tender cabbage leaves filled with seasoned ground beef and rice, baked in a savory tomato sauce.
Mofongo with Garlic Shrimp – Mashed plantains mixed with garlic and chicharrón, served with sautéed shrimp in a buttery garlic sauce.
Gnocchi with Brown Butter and Sage – Pan-seared potato gnocchi coated in nutty brown butter, fresh sage, and a sprinkle of parmesan.
Dinner
Beef Bourguignon with Mashed Potatoes – French-style beef stew braised in red wine with carrots, onions, and mushrooms, served over creamy mashed potatoes.
Grilled Salmon with Dill Yogurt and Roasted Vegetables – Herb-marinated salmon fillet grilled and served with a cool dill yogurt sauce and seasonal roasted vegetables.
Eggplant Parmesan with Spaghetti – Breaded eggplant slices layered with marinara and mozzarella, baked to perfection, and served with a side of spaghetti.
Saturday
Breakfast
Steak and Eggs with Hash Browns – Grilled sirloin steak served with two eggs any style and crispy golden hash browns.
Belgian Waffles with Berries and Whipped Cream – Thick, fluffy waffles topped with a mix of fresh berries, whipped cream, and maple syrup on the side.
Turkish Menemen – Soft scrambled eggs cooked with tomatoes, green peppers, onions, and spices, served with warm flatbread.
Brunch
Chicken and Biscuits with Gravy – Buttermilk biscuits topped with crispy fried chicken and smothered in savory country gravy.
Caprese Avocado Toast – Rustic bread layered with fresh mozzarella, cherry tomatoes, smashed avocado, and a balsamic drizzle.
Pancetta & Mushroom Quiche – Savory pie with a flaky crust filled with creamy eggs, mushrooms, pancetta, and herbs.
Lunch
Classic Margherita Pizza – Thin-crust pizza topped with tomato sauce, fresh mozzarella, and basil leaves, finished with olive oil and sea salt.
Cuban Sandwich with Plantain Chips – Pressed sandwich with roasted pork, ham, Swiss cheese, pickles, and mustard on Cuban bread, served with crunchy fried plantain chips.
Japanese Curry Udon – Thick wheat noodles in a rich curry broth, served with braised beef, carrots, and scallions.
Linner
Tex-Mex Enchiladas with Red Sauce – Corn tortillas filled with seasoned beef and cheese, rolled and baked in chili tomato sauce, served with rice and beans.
Roasted Vegetable Lasagna – Layers of roasted zucchini, eggplant, mushrooms, ricotta, and marinara baked until bubbly and golden.
Pork Schnitzel with Warm Potato Salad – Breaded pork cutlet pan-fried and served with tangy mustard-dill potato salad.
Dinner
Moroccan Lamb Tagine with Couscous – Slow-braised lamb cooked with apricots, cinnamon, and warm spices, served with fluffy couscous.
Stuffed Chicken Breast with Spinach & Feta – Herb-marinated chicken breast filled with spinach and feta, roasted and served with lemon potatoes.
Korean BBQ Short Ribs with Sesame Rice – Marinated and grilled flanken-style ribs served with sticky sesame rice and kimchi slaw.
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