Jameson-glazed bacon and blue cheese fried chicken sandwich Presented by Jay Kilgour
Two buttermilk-marinated, battered chicken thighs tossed in a tangy Jameson Whisky glaze, with blue cheese crumble, Guinness cheddar sauce, two strips of smoked bacon, topped with crispy onions served on a potato bun.
El Pollo Epico! – Crispy Taco Chicken Sammicha! Presented by Chef Gerald Baker
The LBW EPIC Crispy Chicken Sammicha that you can order mild, caliente or El Diablo! 👹 We start with a fresh Manitoba chicken thigh breaded super crispy in a blended taco seasoning with crushed Habanero peppers. We top it with our signature Not Yo Cheese sauce and Taco seasoned ground beef, homemade pico de gallo salsa (tomatoes, onions, cilantro, olive oil & lime juice), crispy breaded jalapenos, lettuce and sour cream on a soft Brioche bun! You can add optional 3rd degree hot sauce or our famous A.N.D.E. sauce to kick up the heat! 🔥 Served on a bed of tortilla chips so you can scoop up some of the extra fixins! Epico! 😎
Presented by Chef Ryan Glays Junction 59’s take on the classic Monte Cristo sandwich
Their famous fried chicken, tossed in a sassy Sambal syrup, then wedged in between 2 slices of egg-dipped Winnipeg-famous City Bread with smokey bacon , provolone cheese and a creamy white sauce, served with house-cut fries.
Presented by Chef Gerald Baker The Ragin’ Rooster! Brioche bun, garlic aioli on bottom, sliced thin fresh onion rings, shredded lettuce, breaded pickled jalapenos, chili pepper breaded chicken thigh, Not Yo Cheese drizzle, 3 cheese (torched to be melty, BACON x 2 slices tomato slices x 2 and more shredded lettuce to top with the bun. 🐓
Fionn’s Regent as presented by Chef Ryan Koebel Fionn’s Double Decker Fried Chicken Sandwich: Two layers of buttermilk-soaked and battered chicken thighs tossed in our signature buffalo sauce, pickles, 2 layers of double smoked bacon, provolone cheese, lettuce, and mayo held together (barely) in between a brioche bun.
Fionn’s Grant Park as presented by Chef Ryan Koebel Ma’s Crispy Chicken: Two chicken pieces (one breast, one thigh), breaded, fried, and seasoned to order using our signature “Ma’s” breading. Plated on top of a pile of our buttermilk mashed potatoes, creamed corn, and coleslaw with a made in-pub honey mustard dressing. Topped with chives.
The Crackling Offering: 0% food waste and keto-friendly! Apparently, our chefs/cooks have been secretly up-cycle experimenting the “Boneless” Wing trim into these beautiful little gems for years! These two (2) varieties of Crackling (in one serving) are their peace offering, for holding out on you! Spicy and Not-Spicy Chicken Skins: Marinated, Prepped, and Deep-fried to crispy greatness served as a vehicle for a variety of Seasonings and Sauces! Black-Garlic, Mustard + Herb, and Sriracha Blend / Cool Sauce, Keto-Cheese, and Chili Paste.
Presented by Chef Alex Goertzen: This dish is a twist on the classic French dish, Pommes Aligot. Try to wrap your head around 3 feet of stringy, cheesy potatoes wrapped around a seductively spicy breaded chicken wing and topped with fresh basil oil.