BIG CHICKEN IN LIL' #KTOWN VOLUME II BRUNCH MENU BY DFC
Japenese peppers grilled and tossed with aminos, sesame oil, pickled ginger and lime.
pineapple onion skillet bread
From scratch dinner rolls flavored with onion and pineapple topped with garlic butter.
Fried sweet plantains served with roasted poblano sauce.
SOCK-IT-TO-ME FRIED CHICKEN 'N' WAFFLES
DFC's signature granola fried chicken served on cinnamon French toast, topped with apricot crack maple syrup and a side of fresh fruit. Choose either breast or legs & wings combo.
SMOKED CHOCOLATE BRISKET HASH
Another signature recipe: Grass fed brisket seasoned with a chocolate dry rub, smoked for a few fours then brasied in what ever local stout we feeling.
HOOCHIE COOCHIE WOOD GRILLED CHICKEN
We brine chicken breast in olive oil infused with fresh herbs, toasted spices, garlic, shallots, citrus rinds and aji peppers. We grill it, chop it, flip it (oh noo) then sautée with tomatoes, onions, potatoes, and peppers and top with a fried egg and avocado. Served w/ a jalapeño caper sauce
BANANA BANG'N CATFISH
Farm raised catfish filet breaded in seasoned cornmeal & crushed banana chips, served with scallion HO cakes and a jalapeño caper sauce.
WARNING: TASTES LIKE CHICKEN TOFU 'N' FRENCH TOAST
FIX YOUR FACE, it does taste like fried chicken nuggets - but it's not! It's made from veggie proteins and has the same signature DFC granola breading with mad herbs & spices. Served with french toast, apricot crack syrup and fresh fruit. (vegan available)
CHORIZO TOFU-ROASTED CAULIFLOWER & FRIED OKRA.
Roasted cauliflower and tofu scrambled with onions, peppers, and spices. Served with salsa, fried okra sauteed tomatoes-mushrooms-potatoes and a side of vegan ranch.
Sides are served family style.
Tomatillo Collard Greens
Roasted Garlic Tomato smoked Cheese Grits topped with crispy leeks.
NU SKOOL ELOTE