Menu

Lunch + Dinner + Dessert + Cocktails

Fort Wayne’s first farm-to-table restaurant.

Chef Matthew Nolot delights diners with his culinary creations using only the best local ingredients in season.

 

 

Brunch Menu

duck fat frites | duck egg & basil aioli | smoked sea salt  13 (gf) (df)

breakfast fried rice | hill belly sausage | roasted mushrooms | shaved brussels sprouts | sweet soy sauce | kewpie mayo | 63 degree egg  16 (df) (vo)

artisanal greens salad | truffled “caesar” dressing | red onion | focaccia croutons | marcona almonds | truffled cheese  15

“nashville hot” chicken & waffle | spicy chile paste | buttermilk waffle | whipped honey butter | local maple syrup  24 (limited availability)

peanut butter & jelly dutch baby | peanut butter buttercream | blueberry & bourbon jam | local maple syrup | coconut pretzel crumble  16 (v)

double cheeseburger | smash patties | white cheddar | caramelized onions | worcestershire mayo | everything bun  17 (gfo)

steak & eggs | espresso rubbed ribeye steak | herbed chimichurri | sunny side eggs | duck fat frites | smoked sea salt  32 (gf) (df)

breakfast pot pie | local brie cheese bechamel | breakfast sausage | potatoes | carrots | kale | 63 degree egg | puff pastry  17 (vo)

blackened shrimp & grits | heirloom white cheddar grits | 63 degree egg | smoked andouille sausage | creole bordelaise | herb butter | green onions 26 (gf)

steak tacos | smoked chile egg salad | fried potatoes | smoked almond salsa matcha | cilantro | lime  16 (gf) (df) (vo)

tolon buttermilk drop biscuits | whipped honey butter |  bourbon & blueberry jam  9 (v)

Dinner Menu

FIRSTS

duck fat frites | duck egg & basil aioli | smoked sea salt  13 (gf) (df)

deviled eggs | white miso | sriracha | bacon | chives | sesame  14 (gf) (vo) (df)

garlic shrimp scampi | spicy calabrian chile butter | toasted pine nut & parsley gremolata | lemon | grilled ciabatta  22

crispy brussels sprouts | indiana honey | fish sauce | cilantro | pickled red fresno chiles | kewpie mayo | sesame  16 (df) (gf)

roasted bone marrow | caramelized garlic | fresh herbs | demi glace | asiago | grilled duck fat toast  18 (df)

indiana cheese fondue | trillium brie | dry aged goat cheese | white cheddar | artisanal focaccia | red fresno chiles 16 (v)

artisanal greens salad | truffled “caesar” dressing | red onion | focaccia croutons | marcona almonds | truffled cheese  15

+salmon 18 dollars | +pork belly 10 dollars | +scallops (2) 20 dollars | +shrimp 4.50 each | +chicken breast 18 dollars

 

 

LARGE PLATES

“steak frites” | wood farm ribeye | tolon umami rub | bone marrow bordelaise | duck fat & garlic herb frites | foie gras butter  62 (gf)

salmon | roasted garlic & white bean puree | smoked ham hocks | indiana asparagus | shaved fennel | fresh herb salsa verde  39 (gf)

scallops| mascarpone soft polenta | roasted mushrooms | kale | pumpkin seeds | brown butter 48 (gf)

roasted organic chicken | truffled mushroom cream | rainbow chard | coffee roasted carrots | cippolini onions | herbed brown butter  34

viet-cajun noodle bowl | andouille | pork belly | crawfish | cajun chicken bouillon | fish sauce | rice noodles | garlic chile crunch | fried onion  32 (gf) (df)

jerked pork chop | coconut & cilantro fried rice | plantains | charred pineapple sofrito | jerk hot honey  39 (gf) (df)

“spaghetti & meatball”| bolognese bianco | bucatini | indiana bison & mortadella meatballs | pancetta | mushrooms | dry fork asiago  38

double cheeseburger | smash patties | white cheddar | caramelized onions | worcestershire mayo | everything bun | bbq chips  19 (gfo)

+substitute half kale salad for 7.50 dollars additional

+substitute gluten free bun for 2 dollar additional

+substitute duck fat frites for 6.50 dollars additional

+substitute brussels sprouts for 8.00 dollars additional

Dessert Menu

SWEETS

chocolate & peanut butter cheesecake | peanut butter buttercream | peanut brittle  14 (v) (gf)

coconut cream pie | vanilla wafer crust | miso caramel sauce | vanilla bean whipped cream | toasted coconut pretzel crumble  13 (v)

chocolate layer cake | devil’s food cake | chocolate miso mousse | chocolate & brown butter ganache | chantilly  13 (v)

double scoop homemade ice cream | bourbon & brown sugar | burnt marshmallow |  fresh strawberry lemonade sorbet  10

Dinner Drink Menu

Cocktails

june’s side car | st. george citrus vodka | ge massenez pear brandy | fresh lemon juice | local maple syrup | regan’s orange bitters | lemon twist  14

tolon seasonal g & t | st. george terrior gin | local blueberry cordial | tonic | lime wheel  12

smoked sazerac | stolen x rock & rye whiskey | peychaud’s bitters | simple syrup | st. george absinthe | lemon twist  13

house old fashion | stolen x rock & rye whiskey | 18.21 prohibition aromatic bitters | simple syrup | orange peel  13

kyiv mule | oyo stone fruit vodka | 18.21 ginger beer | lime wheel  12

queen bee | duck fat washed st. george botanivore gin | house lavender infused local honey | pallini limoncello | fresh lemon | lemon twist  16

lady & chef | 2 james catcher’s rye | house pear ginger cordial | lemon juice | egg white | 18.21 prohibition aromatic bitters | fresh basil | lemon wheel  16

tolon sour | bone snapper rye whiskey | 18.21 prohibition aromatic bitters | fresh lemon juice | simple syrup | egg white | lemon twist  15

when pigs fly | 2 james johnny smoking gun whiskey | brown butter washed banana liqueur | lemon | egg white | simple syrup | local cream | grated cinnamon & nutmeg 17

monkey gland | monkey 47 gin | grenadine | o.j. | lime juice | orange swath  17

lemon meringue martini | oyo vanilla vodka | lemon juice | simple syrup | pallini lemoncello | local cream | graham cracker rim  15

chocolate martini | reyka vodka | tempus fugit creme de cacao | house chocolate ganache | local cream | simple syrup  16

coffee martini | reyka vodka | 2 james coffee liqueur | old crown coffee | simple syrup | local cream | grated cinnamon  14

White Wines

maschio prosecco (treviso) 187 ml  9

taittinger champagne (champagne)  98

placido moscato d’asti (piedmont)  7/26

zilliken “butterfly” riesling (mosel) 12/46

wither hills sauvignon blanc (marlborough)  10/38

centine pinot grigio (tuscany)  9/32

campuget rose’ (costieres de nimes) 9/34

daou chardonnay (paso robles)  12/46

 

Red Wines

decoy pinot noir (california)  13/46

belle glos “clark & telephone” pinot noir (santa maria)  18/72

mollydooker “the boxer” shiraz (mclaren valley)  18/72

alma negra “m” red blend (mendoza) 14/54

quilt “threadcount” red blend (california)  15/58

decoy “limited” cabernet sauvignon (alexander valley) 18/70

daou cabernet sauvignon (paso robles)  15/58

silver oak cabernet sauvignon (alexander valley) 129

caymus cabernet sauvignon (napa valley)  149