On Bison County’s new one-page bar food menu, a plate of "Barnyard Poutine" shares the same space with a helping of Mexican "elote," as well as a monstrous "Turducken Burger," made of turkey, chicken and duck.

The eclectic items are the brainchild of Dan Lane, who took over head chef duties at the restaurant in January. He perfected many of the items he’s offering at Bison County when he was head chef at Newton’s Biltmore Bar and Grille.

Lane has been tasked with bringing new items to the barbecue mainstay, which has called Moody Street home for just over 20 years.

Lane says he tries to keep his dishes simple, but he’s always looking for ways to put his own spin on a traditional dish.

The restaurant’s poutine is a good example, as Lane uses potato chips instead of French fries, and a relleno sauce instead of gravy.

"Everybody does it with French fries and gravy," said Lane. "What little twist would make it still good but still be a little different from the place across the street?"

Rounding out Lane’s poutine dish is a decadent assortment of rib meat straight from the restaurant's smoker, pulled pork and chicken, and fried cheese curds.

Lane said some items were inspired by fellow employees. For example, the idea to serve elote, a Mexican and Central American street food consisting of grilled corn on the cob with a variety of ingredients. Lane’s version comes with spicy remoulade, farmer’s cheese and cilantro.

The turducken burger is actually a patty consisting of chicken and turkey, topped with duck confit. The burger is prepared with cranberry mayo and Swiss cheese and comes with sweet potato fries.

"It tastes like Thanksgiving," said Lane, of the meal.

Other items on the new bar menu include "Hog Wings," which are braised pork shanks topped with pineapple Sriracha and cilantro and a shrimp po’boy.

Of course, all the old standbys at Bison County are still on the main menu. That includes brisket, ribs, steak and wings, as well as a section of quesadillas and burritos.

Specializing in barbecue, Bison County has a smoker inside the restaurant chock full of ribs and chicken. Brisket and pork is left in the smoker overnight for 12 hours, while ribs are left in for about five hours. Many of the items on the menu come with your choice of either Texas barbecue sauce or South Carolina-style sauce.

The restaurant also offers a large beer selection and a rotation of draft options.

While there are plenty of new items to try out at Bison County, Lane isn’t done experimenting.

He hosts "Test Kitchen Tuesday" every week to try out new dishes to see what sticks, both in customer’s minds and to their ribs.

Bison County is open seven days a week, from 11:30 a.m. to 12 a.m., and is located at 275 Moody St. in Waltham.