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.