Menu

Lunch + Dinner + Dessert + Cocktails

Fort Wayne’s first farm-to-fork restaurant. Chef Matthew Nolot delights diners with his culinary creations using only the best local ingredients in season.

Dinner Menu

TABLE SHARE

duck fat frites | duck egg & basil aioli | smoked sea salt 8
indiana brie cheese fondue | pickled red fresno chilies | g.k. focaccia 12 (v)
crispy brussels sprouts | pickled chilies | fish sauce | cilantro | maple syrup | crispy shallots 10

FIRST

“god’s butter” | roasted bone marrow | salsa verde | onion jam | grilled duck fat toast 14
deviled eggs | miso | sriracha | jowl bacon | chives | sesame 6 (vo) (gf)
caramel braised pork belly | garlic rice | palm sugar | crushed peanuts | spring onion | radish 11 (gf)
local venison meatballs | tomato jam | marcona almonds | manchego | shaved fennel 12
chicken wings | harissa | honey yogurt | cucumber | serrano | mint 9

FIELD

bok choy chopped salad |sesame | cucumber | carrots | peanuts | basil | ginger dressing | crispy ramen 7 (v) (gf)
asparagus salad | kale | roasted chick peas | smoked garlic hummus | soft egg | za’atar | tahini vinaigrette 9 (v) (gf)

LARGE PLATE

steak frites | grass fed strip steak | duck fat frites | bone marrow bordelaise | worcestershire | smoked garlic butter 41
deep fried chicken thighs | carrot & honey puree | kale “caesar” | gol%#n raisins | manchego | sunflower seeds 19
“royale with cheese” | grass fed cheeseburger | butterkase | bacon jam | basil mayo | b & b pickles | brioche 14 (gfo)
indiana rabbit confit pot pie | asparagus | roasted fennel | mushrooms | thyme | bechamel | brioche crouton 23
faroe island salmon | sweet chile glaze | basil fried rice | local bok choy | tahini vinaigrette 26 (gf)
mushroom risotto | shrimp | english peas | asparagus | jowl bacon | truffle marscapone 24 (gf) (vo)
diver scallops | romesco sauce | lentil salad | hazelnuts | chimichurri | smoked olive oil 31 (gf)
pork porterhouse | carrot puree | shaved fennel slaw | rhubarb mostarda | honey vinaigrette 25 (gf)

EXTRAS

like your food, buy the kitchen a round of beer 10
love your food, buy the kitchen a round of bourbon 15

Lunch Menu

FIRST

duck fat frites | duck egg & basil aioli | smoked sea salt 8
indiana brie cheese fondue | pickled fresno chiles | g.k. focaccia 12 (v)
deviled eggs | miso | sriracha | jowl bacon | chives | sesame 6 (vo) (gf)
“god’s butter” | roasted bone marrow | salsa verde | onion jam | duck fat toast 14
crispy brussels sprouts | pickled chiles | fish sauce | cilantro | maple syrup | crispy shallots 10

FIELD

kale | shaved fennel | gol%#n beets | grapes | manchego | champagne honey vinaigrette | sunflower seeds 8 (v) (gf)
bok choy chopped salad | sesame | cucumber | carrots | peanuts | basil | ginger dressing | crispy ramen 7 (v) (gf)
asparagus salad | kale | roasted chick peas | smoked garlic hummus | soft egg | za’atar | tahini vinaigrette 9 (v) (gf)

ADD ONS

faroe island salmon 12 | za’atar spiced shrimp 10| pretzel crusted chicken thigh 9

SANDWICHES

“royale with cheese” | grass fed cheeseburger | butterkase | bacon jam | basil mayo | b & b pickles | brioche 14
grilled cheese | smoked swiss | city ham | onion jam | dijon | b & b pickles | pullman toast 11 (vo)
pretzel crusted chicken thigh | honey mustard mayo | shaved brussles slaw | basil | buttered brioche 10
venison patty melt | caramelized onions | not so secret sauce | smoked swiss | seeded rye toast 16
salmon “blt” | tomato jam | bacon jam | shaved brussels sprouts | smoked garlic aioli 15

MAINS

grass fed bistro steak | potato salad | spring onion chimichurri | fried egg | red fresno chiles 19 (gf)
local venison meatballs | tomato jam | marcona almonds | manchego | shaved fennel 12
pork belly chilaquiles | chipotle tomato sauce | local tortillas | fried egg | cilantro | radish | house made queso 12
mushroom risotto | shrimp | english peas | asparagus | jowl bacon | truffled mascarpone 17 (gf) (vo)

v – vegetarian | vo – vegetarian optional | gf – gluten free | gfo – gluten free optional

there is a increased danger of food borne illness when consuming raw or undercooked meats or seafood that said; it is extremely delicious and possibly life changing

Dessert Menu

SWEETS

tres chocolate layer cake | devils food cake | chocolate miso mousse | bacon ganache 10
“grandma della’s” sugar cream pie | sorghum chantilly cream | nutmeg | cinnamon 8
fun side up rhubarb cake | brown butter icing | lavender streusel | rhubarb coulis 9
double scoop of house made ice creams 8 (v)
peanut butter ice cream | salted pretzel | chocolate cake “scraps”
bourbon & buttermilk ice cream
vanilla bean “creme brulee” ice cream
sorbet | chef mike’s choice (gf)

Drinks Menu

utopian coffee | french press 5
organic loose leaf teas 4
earl grey | organic black tea | bergamot orange oil
tolon tea | organic black tea | cinnamon | turmeric | hibiscus | ginger | currants
raspberry mint | organic green tea | organic raspberry | organic hibiscus | natural raspberry flavor
humble grumble (decaf) | ginger | cinnamon | turmeric | licorice | lemongrass | hibiscus flowers | currants
peach blossom | organic white tea | jasmine flowers | natural peach flavor | orange oil | tangerine oil

WINE
REDS

LIGHT & FRUITY
Portlandia Pinot Noir (Oregon) 10/38
Boën Pinot Noir (Russian River) 12/45
Sanctuary Pinot Noir (Santa Maria) 62
En Route Pinot Noir (Russian River) 79

BOLD & DARK
Catena Malbec (Mendoza) 11/42
Mollydooker “The Boxer” Shiraz (McLaren Vale) 13/44
Tabali Cabernet Franc (Limarí) 34
Saldo Zinfandel (California) 12/46
St. Francis Reserve Zinfandel (Dry Creek) 62

RED BLENDS
Cooper & Thief Bourbon Barrel Aged (California) 11/42
Cryptic (California) 9/34
Huber “Generations” Red Blend (Indiana) 29
The Prisoner (Napa) 16/60
Flora Springs Red Blend (Napa) 64

CLASSICS
Thorn Merlot (Napa) 69
Twomey Merlot (Napa) 86
Trapiche Broquel Cabernet Sauvignon (Maipú) 8/30
Yardstick Cabernet Sauvignon (Napa) 13/50
Cuttings Cabernet Sauvignon (California) 56
Mt. Veeder Cabernet Sauvignon (Napa) 78
Caymus Cabernet Sauvignon (Napa) 125
Nickel & Nickel Tench Cabernet Sauvignon (Oakville) 149

WHITES

SPARKLING
Maschio Prosecco (Treviso) 187 ml 8
Piper Sonoma Blanc de Blanc (Sonoma) 39

SWEETS
Traverse Bay Semi-Dry Riesling (Michigan) 7/26
Ruffino Moscato d’Asti (Asti) 8/30

LIGHT & CRISP
Lima Vinho Verde (Loureiro) 7/26
Groth Sauvignon Blanc (Napa) 10/38
Stella Pinot Grigio (Italy) 8/30
Drylands Sauvignon Blanc (Marlborough) 34
Four Graces Pinot Gris (Willamette) 8/30
Elouan Rosé (Oregon) 9/34

FULL BODIED
Pine Ridge Chenin Blanc/Viognier (California) 9/34
North by Northwest Chardonnay (Columbia Valley) 8/30
Reckless Love Chardonnay (Sonoma) 11/42
Sonoma-Cutrer Chardonnay (Russian River) 42

COCKTAILS

Smoked Sazerac 9 | 1870 Antione Peychaud | Starlight Rock & Rye Whiskey | Peychaud’s Bitters | Simple Syrup | Letherbee Absinthe | Lemon Twist
House Old Fashioned 8 | 1888 Theodore Prouix | Starlight Rock & Rye Whiskey | San Francisco Boker’s Bitters | Simple Syrup | Orange Peel
The Widow’s Kiss 13 | 1895 George Kappeler | Starlight Apple Brandy | Yellow Chartreuse | Benedictine | San Francisco Boker’s Bitters | Lemon Twist
Jack Rose 9 | 1905 Frank May | Starlight Applejack | House made Grenadine | Fresh Lemon Juice
Aviation 10 | 1916 Hugo Ensslin | Letherbee Gin | Lazzaroni Marschino Liqueur | Giffard Crème de Violette | Fresh Lemon Juice | Luxardo Cherry
Vieux Carre’ 13 | 1938 Walter Bergeron Rittenhouse Rye | Carpano Antica Vermouth | Paul Beau VSOP 15 Yr Cognac | Benedictine | 18.21 Prohibition Bitters | Peychaud’s Bitters
Stone Fruit Mule 10 | 1939 John Martin | OYO Stone Fruit Vodka | Fever Tree Ginger Beer | Fresh Lime
Negroni 11 | 1943 JS Brucart | Three Rivers Summit City Gin | St. George Bruto Americano | Carpano Antica Sweet Vermouth | Orange Twist
June’s Sidecar 10 | 2016 Tolon | St. George Citrus Vodka | St. George Pear Brandy | Fresh Lemon Juice | Maple Syrup | Regan’s Orange Bitters
The Harrison 12 | 2016 Tolon | 12.05 Four Finger Rye | Jackson Triggs Vidal Ice Wine | Carpano Dry Vermouth | San Francisco Boker’s Bitters | Luxardo Cherry
Johnny Appleseed 10 | 2016 Joe Gates | Starlight Spiced Rum | St. George Spiced Pear Liqueur | Local Apple Cider | Local Maple Syrup | Cinnamon
Midwest Daiquiri 11 | 2016 Tolon | New Holland Freshwater Amber Rum | Fresh Lime Juice | Local Maple Syrup | 18.21 Prohibition Aromatic Bitters | Maple Syrup