Iron Fang Tavern – Weekly MenuMonday

  BreakfastSouthern 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 Pntains – A hearty omelette made with spiced pumpkin purée, peppers, and scallions, paired with golden, crisp twice-fried pntains.

  Japanese Tamago Kake Gohan with Crispy Shallots & Soy-Gzed Bacon – Steamed rice mixed with a raw Qi-infused egg, soy sauce, and topped with crispy fried shallots and thick-cut, caramelized bacon.

  BrunchCajun Shrimp & Grits with Smoked Andouille Sausage – Creamy, slow-cooked grits topped with bckened shrimp, spicy sausage, and a smoky Creole butter sauce.

  Greek Spanakopita Croissant with Feta & Spinach – A fky, 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.

  LunchMidwestern 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 masa 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, mozzarel, 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 cintro, 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.

  DinnerFrench 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 eggpnt, 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

  BreakfastBrioche French Toast with Berry Compote – Thick-cut slices soaked in vanil 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 Sad – Grilled Chicken served over ice lettuce, tossed in caeasar dressing, and finished with toasted croutons.

  BrunchSpicy Chicken and Waffle Sliders – Crispy gochujang-gzed chicken thighs tucked between mini waffles, topped with pickled radish sw and drizzled with honey chili gze.

  Grilled Pork and Egg Rice Bowl – Juicy lemongrass pork chops with a fried egg over broken rice, served with pickled carrots, daikon, and a spsh of fish sauce dressing.

  Pesto Ftbread with Inked Tofu – Cloud Wheat ftbread topped with Phantom Basil pesto, Sky Wyvern mozzarel, and silky tofu made from Deepwater Kelp Essence.

  LunchChicken Souvki with Lemon Rice and Tzatziki – Charcoal-grilled skewers served with fragrant lemon rice, grilled ftbread, and cool cucumber yogurt sauce.

  Curry Goat with Fried Pntains – Slow-braised goat in rich curry sauce, served over white rice with golden pntains 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.

  LinnerDrunken Noodles with Basil Chicken – Wok-fried ft 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 bck beans, topped with sweet mango salsa and cintro.

  Shortback Ribs with Rice and Beans – Fall-off-the-bone pork ribs gzed in a honey garlic sauce, served with Haitian-style brown rice.

  DinnerLamb Rogan Josh with Saffron Rice and Naan – Tender mb 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 mb, pine nuts, and herbs, set over fluffy lemon-herb couscous.

  Bckened Catfish with Grits and Greens – Cajun-seasoned catfish pan-seared to crisp perfection, served with creamy grits and braised colrd greens.

  Wednesday Closed

  Thursday

  BreakfastChiquiles Verdes – Fried tortil 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 Grano – Creamy vanil yogurt yered with fresh blueberries, crunchy grano, and a drizzle of honey.

  BrunchAvocado Toast with Poached Egg and Chili Fkes – Toasted sourdough topped with smashed avocado, soft-poached egg, chili fkes, 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.

  LunchSpaghetti Carbonara – Al dente pasta tossed with crispy pancetta, egg yolk, bck pepper, and parmesan for a creamy, smoky sauce.

  Fafel 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 gze, served over rice.

  LinnerBuffalo Chicken Wrap with Ranch Sw – Spicy buffalo chicken strips wrapped in a flour tortil with ranch-dressed cabbage sw 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 Masa with Basmati Rice – Tender chicken simmered in a creamy spiced tomato sauce, served over fluffy basmati rice with garlic naan.

  DinnerPot Roast with White Rice – Slow-braised beef roast with carrots and potatoes, served over steamed white rice with rich pan gravy.

  Seafood Pael – 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 mozzarel.

  Friday

  BreakfastHuevos Rancheros – Crispy corn tortils topped with refried bck 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.

  BrunchCroque Madame – Buttery griddled sandwich yered 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 ftbread.

  LunchPulled Pork Sandwich with Apple Sw – Slow-cooked pulled pork piled high on a toasted bun, topped with tangy apple sw 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.

  LinnerStuffed 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 pntains 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.

  DinnerBeef 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.

  Eggpnt Parmesan with Spaghetti – Breaded eggpnt slices yered with marinara and mozzarel, baked to perfection, and served with a side of spaghetti.

  Saturday

  BreakfastSteak 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 ftbread.

  BrunchChicken and Biscuits with Gravy – Buttermilk biscuits topped with crispy fried chicken and smothered in savory country gravy.

  Caprese Avocado Toast – Rustic bread yered with fresh mozzarel, cherry tomatoes, smashed avocado, and a balsamic drizzle.

  Pancetta & Mushroom Quiche – Savory pie with a fky crust filled with creamy eggs, mushrooms, pancetta, and herbs.

  LunchCssic Margherita Pizza – Thin-crust pizza topped with tomato sauce, fresh mozzarel, and basil leaves, finished with olive oil and sea salt.

  Cuban Sandwich with Pntain Chips – Pressed sandwich with roasted pork, ham, Swiss cheese, pickles, and mustard on Cuban bread, served with crunchy fried pntain chips.

  Japanese Curry Udon – Thick wheat noodles in a rich curry broth, served with braised beef, carrots, and scallions.

  LinnerTex-Mex Enchidas with Red Sauce – Corn tortils 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, eggpnt, mushrooms, ricotta, and marinara baked until bubbly and golden.

  Pork Schnitzel with Warm Potato Sad – Breaded pork cutlet pan-fried and served with tangy mustard-dill potato sad.

  DinnerMoroccan Lamb Tagine with Couscous – Slow-braised mb 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 fnken-style ribs served with sticky sesame rice and kimchi sw.

  I'm hungry now....