Chicken strip basket fried to perfection and served with your choice of BBQ, Buffalo, or Ranch.

COMET CHICKEN STRIPS

Our brisket tacos are served A la Carte. Order as many as you want. Grilled flour tortilla with lettuce, diced beef brisket, chipotle mayo, Pico de Gallo, & shredded cheddar cheese. NO SIDE WITH TACO'S.

BRISKET TACO

Shaved Ribeye steak with sauteed onions, grilled jalapenos, & provolone cheese on a grilled hoagie bun.

PHILLY STREETCAR

Fat Willys Cuban. Pulled pork, sliced ham, Swiss cheese, pickles, & key lime mustard pressed in a grilled hoagie.

FORD FAIRLANE

Grilled marble rye. Served with a side of thousand island.

CADILLAC

House sloppy joes served on a Kaiser bun. A Fat Willys favorite.

SLOPPY JALOPY

Grilled chicken breast with sauteed mushrooms, sauteed onions, & Swiss cheese on a Kaiser bun.

FIREBIRD

Changes daily, see server for more detail.

Soup of the Day

Choice of beer battered or a grilled chicken breast. Served with lettuce, tomato, red onion & your choice of Chipotle Mayo, Mayo, or Hot Honey.

PHOENIX

Fat Willy's patty melt. American & Swiss cheese on grilled marble rye with sauteed onions.

SLUG BUG

Bleu cheese crumbles, bacon bits and cream cheese mixture spread over burger and topped with sauteed mushrooms.

52 BLEU

BBQ sauce, pepper jack cheese, two strips of bacon, & onion rings.

MUSTANG

Fried tortilla shell with lettuce, spiced ground beef, tomato, black olive, onion, green pepper and cheddar cheese. Served with sour cream and salsa.

Hoosier Salad

Taco seasoned burger patty with lettuce, sour cream, tomatoes, Nacho Doritos, and shredded cheddar cheese all wrapped in a 12" grilled tortilla.

WALKING TACO BURGER

Melted American cheese, chipotle mayo, & flame roasted green hatch Chile salsa.

HATCH CHILE SMASH BURGER

Cream cheese pepper sauce with grilled jalapenos, pepper jack cheese & two strips of jalapeno bacon.

Our flagship burger. House garlic butter melted into the burger then topped with provolone cheese & two strips of bacon.

FAT WILLY

Cheddar cheese, Fried egg, and two strips of bacon. Add peanut butter, Jelly, or both for 1.

KING OF THE ROAD

The ultimate bacon burger. 50/50 ground beef and ground bacon blended patty. Served with cheddar cheese and two strips of bacon.

SUPER BEE

All – American cheeseburger with choice of cheese. Lettuce, Tomato, Onion available. Turkey, cheddar, bacon, lettuce, tomato, & mayo on toasted wheat berry bread.

EDSEL

Cheese Curds

Onion Rings

Cup of Chili

Cup of Soup

Cut the chicken breasts into strips, approximately 1 inch wide.

Cut the Chicken

In three separate shallow bowls, place the flour in the first, a mixture of beaten eggs and milk in the second, and the bread crumbs mixed with salt, black pepper, garlic powder, and onion powder in the third.

Prepare Breading Station

Dredge each chicken strip in the flour, shaking off the excess, then dip in the egg mixture, and finally coat with the bread crumb mixture. Set aside on a plate.

Bread the Chicken

In a large heavy-bottomed pot or deep fryer, heat the oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Carefully add the breaded chicken strips to the hot oil in batches, making sure not to overcrowd the pot. Fry for about 5-7 minutes or until golden brown and cooked through.

Fry the Chicken Strips

Remove the chicken strips from the oil and place them on a plate lined with paper towels to drain excess oil. Repeat with remaining chicken strips.

Drain and Serve

Serve the crispy chicken strips in a basket with your choice of BBQ sauce, Buffalo sauce, or Ranch dressing on the side.

Serve with Dipping Sauces

Chicken breast

All-purpose flour

Cornstarch

Eggs

Milk

Bread crumbs

Salt

Black pepper

Garlic powder

Onion powder

Oil for frying

BBQ sauce

Buffalo sauce

Ranch dressing

Season the beef brisket with salt and pepper. Cook it in a slow cooker on low for 8 hours or until tender. Once cooked, shred the brisket using two forks.

Prepare the Beef Brisket

In a bowl, combine diced tomatoes, diced onions, chopped cilantro, lime juice, and salt to taste. Mix well and set aside.

Prepare the Pico de Gallo

In a small bowl, mix mayonnaise with chipotle sauce. Adjust the amount of chipotle to taste, then set aside.

Prepare the Chipotle Mayo

Warm the flour tortillas on a skillet for about 30 seconds on each side until pliable. On each tortilla, add a handful of shredded lettuce, a portion of the shredded brisket, a drizzle of chipotle mayo, a spoonful of Pico de Gallo, and a sprinkle of shredded cheddar cheese.

Assemble the Tacos

Fold the tortillas over the fillings and serve immediately. Enjoy your brisket tacos!

Serve

Flour tortillas

Lettuce

Beef brisket

Chipotle mayo

Pico de Gallo

Shredded cheddar cheese

Thinly slice the ribeye steak against the grain into thin strips.

Slice the Ribeye

Slice the onion into thin rings and the jalapenos in half lengthwise, removing seeds if desired for less heat.

Prepare the Vegetables

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced onions and sauté until they are soft and caramelized, about 8-10 minutes. Season with salt and pepper.

Cook the Onions

In the same skillet, add the halved jalapenos, cut side down, and grill them for about 3-4 minutes until they are slightly charred and softened. Remove and set aside.

Grill the Jalapenos

Increase the heat to high and add the remaining tablespoon of olive oil to the skillet. Once hot, add the sliced ribeye steak, season with salt and pepper, and cook for about 3-4 minutes, stirring frequently, until the steak is browned and cooked through.

Cook the Ribeye

Toast the hoagie buns on a grill or in the oven until slightly crispy. Layer the sautéed onions, grilled jalapenos, and cooked ribeye on the buns. Top with provolone cheese slices.

Assemble the Sandwich

Return the assembled sandwiches to the skillet or place in the oven until the cheese is melted, about 2-3 minutes.

Melt the Cheese

Remove from heat and serve immediately while hot.

Ribeye steak

Onion

Jalapeno peppers

Provolone cheese

Hoagie buns

Olive oil

In a bowl, whisk together the key lime juice, Dijon mustard, honey, salt, and black pepper until well combined. Set aside.

Make the Key Lime Mustard

Slice the hoagie rolls lengthwise without cutting all the way through. Open them up like a book.

Prepare the Hoagie Rolls

Spread a generous amount of the Key Lime Mustard on the inside of each hoagie roll. Layer with pulled pork, sliced ham, Swiss cheese, and pickles.

Layer the Ingredients

Spread butter on the outside of each hoagie roll to achieve a crispy texture when grilled.

Butter the Outside

Preheat a grill or a panini press. Place the sandwiches on the grill and press down gently. Grill for about 4-5 minutes on each side or until the bread is golden brown and the cheese is melted.

Grill the Sandwich

Remove the sandwiches from the grill, slice in half if desired, and serve hot with extra pickles on the side.

Serve Hot

Pulled Pork

Sliced Ham

Swiss Cheese

Pickles

Hoagie Rolls

Key Lime Juice

Dijon Mustard

Honey

Black Pepper

Butter

Preheat your grill to medium-high heat, ensuring it is clean and well-oiled to prevent sticking.

Preheat the Grill

Brush both sides of each slice of marble rye bread with olive oil.

Prepare the Bread

Place the oiled marble rye slices on the grill. Grill each side for about 2-3 minutes or until grill marks appear and the bread is toasted to your desired level.

Grill the Bread

Once grilled, remove the bread from the grill and set aside.

Remove from Grill

In a medium mixing bowl, combine mayonnaise, ketchup, sweet pickle relish, Worcestershire sauce, and Dijon mustard.

Combine Ingredients

Add salt and black pepper to taste. Mix well until all ingredients are well incorporated.

Season to Taste

Transfer the dressing to a small serving bowl and serve alongside the grilled marble rye.

Marble Rye Bread

Olive Oil

Mayonnaise

Ketchup

Sweet Pickle Relish

Worcestershire Sauce

In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it apart with a spatula, about 5-7 minutes. Drain excess fat.

Brown the Meat

Add the chopped onion, green bell pepper, and minced garlic to the skillet. Cook until the vegetables are soft, about 3-4 minutes.

Add Vegetables

Stir in the ketchup, mustard, Worcestershire sauce, brown sugar, salt, and black pepper. Mix well to combine all ingredients.

Reduce heat to low and let the mixture simmer for 10-15 minutes, stirring occasionally. This allows the flavors to meld together.

Simmer

While the mixture is simmering, slice the Kaiser buns in half and lightly toast them if desired.

Prepare the Buns

Spoon a generous amount of the sloppy joe mixture onto the bottom half of each toasted bun.

Fill the Buns

Top with sliced pickles and shredded cheese if using, then place the top half of the bun over the filling.

Add Toppings

Ground beef

Onion, finely chopped

Green bell pepper, finely chopped

Garlic, minced

Mustard

Worcestershire sauce

Brown sugar

Kaiser buns

Pickles, sliced

Shredded cheese (optional)

In a bowl, combine olive oil, garlic powder, paprika, salt, and black pepper. Add the chicken breasts and coat them well. Let them marinate for at least 30 minutes.

Marinate the Chicken

Preheat the grill to medium-high heat. Grill the marinated chicken breasts for about 6-7 minutes on each side, or until they reach an internal temperature of 165°F (75°C). Remove from grill and let rest.

Grill the Chicken

In a large skillet, melt the butter over medium heat. Add the sliced onions and sauté for about 3-4 minutes until they become translucent. Then, add the sliced mushrooms, salt, and black pepper, and cook for an additional 5-7 minutes until the mushrooms are tender and golden.

Sauté the Vegetables

Slice the Kaiser buns in half. Place a grilled chicken breast on the bottom half of each bun. Top each chicken breast with sautéed mushrooms and onions, followed by 2 slices of Swiss cheese. Cover with the top half of the bun.

Build the Sandwich

Serve immediately and enjoy your delicious Firebird sandwich!

Boneless, skinless chicken breasts

Paprika

Fresh mushrooms, sliced

Onion, sliced

Swiss cheese slices

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, stirring occasionally, until the onion is translucent.

Sauté the Aromatics

Stir in the minced garlic, diced carrots, and diced celery. Cook for an additional 5 minutes until the vegetables start to soften.

Add Garlic and Vegetables

Pour in the vegetable or chicken broth and bring the mixture to a boil.

Add Broth

Once boiling, add bay leaves, thyme, salt, and black pepper. Stir to combine.

Seasoning

Add your choice of vegetables, such as diced potatoes, green beans, or spinach. Reduce heat to low and let simmer for 20-30 minutes until all vegetables are tender.

Add Extra Vegetables

Remove bay leaves and stir in the fresh chopped parsley before serving. Adjust seasoning with salt and pepper to taste.

Comet Chicken Strips

Brisket Taco

Philly Streetcar

Ford Fairlane

Cadillac

Sloppy Jalopy

Firebird

Soup Of The Day

Phoenix

Slug Bug

52 Bleu

Mustang

Hoosier Salad

Walking Taco Burger

Hatch Chile Smash Burger

Cj

Fat Willy

King Of The Road

Super Bee

Edsel

Cheese Curds

Onion Rings

Cup Of Chili

Cup Of Soup