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.

Dinner Menu

TABLE SHARE

duck fat frites | duck egg & basil aioli | smoked sea salt 8 (gf)
pimento cheese spread | house smoked white cheddar |red fresno chiles | rustic toast  8 (v)

FIRST

“god’s butter” | roasted bone marrow | salsa verde | red onion jam | grilled duck fat toast  15
local sweet corn soup | truffled lobster salad | cucumber | potato chips | chives  12 (gf)
deviled eggs | miso | sriracha | bacon | chives | sesame 8 (vo) (gf)
bbq chicken thighs | nuoc cham yogurt | green beans | charred corn | red onion | cashews  11 (gf)
blistered shishito peppers | smoked blue cheese fondue | togarashi | curried peanuts  9 (gf) (v)

FIELD

kale | roasted carrots | pickled raisins | sunflower seeds | lemon basil vinaigrette  10 (v) (gf)
simply dressed local greens | tarragon | champagne vinaigrette | herbed gratinee  8 (v)
watermelon  salad | watercress | jicama | cotija cheese | pumpkin seeds | creamy jalapeno dressing  8 (gf) (v)
local tomatoes | house smoked blue cheese | buttermilk caesar | chives  12 (gf) (vo)

LARGE PLATE

halibut | masa orzo | local tomatoes | green beans | pinenuts | zucchini salsa verde  38 (gfo)
“steak frites” | grass fed ribeye steak | togarashi spiced frites | shishito peppers | truffled miso butter  44 (gf)
scallops | creamed corn puree | “b.l.t.” salad | pea shoots  33 (gf)
bbq veal short ribs | black garlic | corn bread & scallion waffles | roasted green beans | peanuts  26
chicken “al pastor” | achiote bbq | elote corn salad | charred pineapple salsa | cotija cheese | blue tortillas  23 (gf)
pork chop | peanut & bacon mole | barbecued carrot salad | cilantro | chipotle | sesame | corn nuts  28 (gf)
bacon cheeseburger | butterkase | bacon jam | basil mayo | b & b pickles | brioche bun | bbq chips  16 (gfo)
casarecce pasta | carrot pesto | chicken thighs | hazelnuts | smoked white cheddar | basil puree  19 (vo)

EXTRAS

bbq carrot salad | peanut mole | cotija cheese | blue tortillas  7 (gf) (v)
market vegetables | zucchini salsa verde  7 (gf) (v)
elote corn salad | smoked paprika | pumpkin seeds  6 (gf) (v)

Lunch Menu

FIRST

duck fat frites | duck egg & basil aioli | smoked sea salt 8 (gf)
pimento cheese spread | house smoked white cheddar | red fresno chiles | rustic toast  8 (v)
deviled eggs | miso | sriracha | bacon | chives | sesame 8 (vo) (gf)
“god’s butter” | roasted bone marrow | salsa verde | onion jam | grilled duck fat toast 15
local sweet corn soup | truffled lobster salad | cucumber | potato chips | chives  12 (gf)

FIELD

kale | roasted carrots | pickled raisins | sunflower seeds | lemon basil vinaigrette  10 (v) (gf)
simply dressed local greens | tarragon | champagne vinaigrette | herbed gratinee  8 (v)
watermelon salad | watercress | jicama | cotija cheese | pumpkin seeds | creamy jalapeno dressing 8 (gf) (v)
local tomatoes| house smoked blue cheese | buttermilk caesar | chives  12 (gf) (vo)

ADD ONS

faroe island salmon 14 | ‘diver’ scallops (2) 13 | herbed roasted organic chicken breast 11

SANDWICHES

bacon cheeseburger | butterkase | bacon jam | basil mayo | b & b pickles | brioche 16
housemade black bean burger | cashews | cotija cheese | charred pineapple salsa | elote corn salad  10 (v)
salmon “b.l.t.” | brioche | bacon jam | tomatoes | local lettuce | black garlic aioli  17 (v)
“nashville hot” fried chicken | southern brioche | local lettuce | bacon mayo | sweet & spicy pickles 16

all sandwiches served with house made bbq potato chips

substitute duck fat frites; market veggies OR kale/local greens salad for an additional 4 dollars

gluten free bun available for an additional dollar bill

MAINS

quinoa chicken bowl | korean pesto | cucumber | tomatoes | green beans | watercress | peanuts  14 (gf)
casarecce pasta | carrot pesto | chicken thighs | hazelnuts | smoked white cheddar | basil puree  14 (vo)
korean bbq salmon | bok choy | mushrooms | green beans | scallions | nuoc cham yogurt  1 (gf)
steak panzenella salad | kale | local tomatoes | grilled bread | grilled zucchini | radish | basil dressing  18

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

not all ingredients listed, please inform your server of any food allergies

Dessert Menu

SWEETS

roasted pineapple cream pie | macadamia nut crust | white chocolate mousse | vanilla coconut crumble  9
indiana sweet corn pot de creme | berry compote | bacon caramel corn  9 (gf)
chocolate fudge brownie | miso butterscotch | buttered popcorn ice cream 10
chocolate bourbon milk shake | tolon bourbon | fleur de sel | brown butter caramel | cocoa 13
double scoop of house made ice creams & sorbets 8
buttered popcorn ice cream
bourbon & brown sugar ice cream
toasted hazelnut & miso ice cream
indiana blueberry sorbet (gf)

Drinks Menu

utopian coffee | french press 5
organic loose leaf teas 4
masala chai | black tea | cinnamon | cardamom | ginger | black pepper | cloves
tolon tea | organic black tea | cinnamon | turmeric | hibiscus | ginger | currants
mint green tea | organic green tea | peppermint
humble grumble (decaf) | ginger | cinnamon | turmeric | licorice | lemongrass | hibiscus flowers | currants

WINE
REDS

LIGHT & FRUITY
Creekbend Noir (Uplands)  10/38
Boen “Tri-County” Pinot Noir (California) 11/42
Sonoma-Cutrer Pinot Noir (Russian River) 58
BOLD & DARK
Achaval Ferrer “AF” Malbec (Mendoza) 9/34
Boom Boom Syrah (Washington) 10/38
Consentino “Cigar” Zinfandel (Lodi) 10/38
RED BLENDS
Bolla “Torr ‘Alta” Red Blend (Veneto) 11/42
Huber “Generations” Red Blend (Indiana) 29
Kuleto “India Ink” Red Blend (Napa) 12/46
CLASSICS
Velvet Devil Merlot (Washington) 8/30
Nickel & Nickel “Bear Flat” Merlot (Oak Knoll) 74
Black’s Station Cabernet Sauvignon (Yolo) 8/30
Silver Totem Cabernet Sauvignon (Horse Heavens Hills) 12/46
Quilt Cabernet Sauvignon (Napa Valley) 17/66
Caymus Cabernet Sauvignon (Napa) 138
Nickel & Nickel “Rock Cairn” Cabernet Sauvignon (Oakville) 149

WHITES

SPARKLING
Maschio Prosecco (Treviso) 187 ml 8
Segura Viudas “Reserva Heredad” Cava (Penedes) 38
SWEETS
Pacific Rim Riesling (Columbia Valley) 7/26
Ruffino Moscato d’Asti (Asti) 8/30
Oliver Cherry Moscato (Indiana) 7/26

LIGHT & CRISP
Decoy Sauvignon Blanc (Sonoma) 10/38
Wildflower Sauvignon Blanc (Marlborough) 8/30
13 Celsius Pinot Grigio (Delle Venezie) 8/30
D’Orsay Rosé (Provence) 9/34

FULL BODIED
Bonterra Chardonnay (Mendocino) 8/30
Benzinger Chardonnay (Sonoma) 10/38

COCKTAILS

Smoked Sazerac 10 | 1870 Antione Peychaud | Starlight Rock & Rye Whiskey | Peychaud’s Bitters | Simple Syrup | Letherbee Absinthe | Lemon Twist
House Old Fashioned 10 | 1888 Theodore Prouix | Starlight Rock & Rye Whiskey | 18.21 Prohibition Aromatic Bitters | Simple Syrup | Orange Peel
Sage Advice 10 |2018 Tolon | Ypioca Ouro Resera ESP Cachaca | Local Blackberries | Homegrown Sage & Pink Peppercorn Syrup | Fresh Lime Juice | Fresh Sage
Lady & the Chef 10 | 2017 Tolon | Starlight Tolon Bourbon | Shurb & Co. Strawberry Shrub| Fresh Lemon Juice | 18.21 Prohibition Aromatic Bitters | Simple Syrup | Egg White | Orange Peel
Lavender Gimlet 10 | 2018 Tolon | Starlight 1887 Gin | Lavender Simple Syrup | Fresh Lime Juice | 18.21 Japanese Lime & Chile Bitters | Lime Wheel
The Albert 10 | 2017 Tolon | Flor de Cana 4 yr. Gold Rum | Fresh Orange Juice | House Made Grenadine | Briottet Creme de Banana | Orange Peel
Thai Fighter 10 | 2018 Tolon | West Fork B Street Blues Bourbon | Local Blueberries | Fresh Lemon Juice | Simple Syrup | Egg White | Club Soda | Homegrown Thai Basil
Stone Fruit Mule 10 | 1939 John Martin | OYO Stone Fruit Vodka | 18.21 Ginger Beer | Fresh Lime Wheel
June’s Sidecar 10 | 2016 Tolon | St. George Citrus Vodka | St. George Raspberry Brandy | Fresh Lemon Juice |Honey Simple Syrup | Regan’s Orange Bitters | Lemon Twist
Fire & Brimstone 10 |2018 Tolon | Cardinal C3 Pineapple Rum | Local Jalapeno Infused Syrup | Fresh Lime Juice | Fresh Pineapple
Island Escape 10 | 2018  Tolon | New Holland Dutchess Vodka | Fresh Pineapple Juice | Cream of Coconut | Pineapple Syrup | Homegrown Mint
Pina Colada 10 | 1954 Ramon “Monchito” Marrero Perez | Hotel Tango Romeo Rum | Fresh Pineapple Juice | Cream of Coconut | DonQ Coconut Rum | 18.21 Prohibition Aromatic Bitters
Margarita 10 | 1938 Carlos “Danny” Herrera | Ocho Plata Tequlia | Solerno Blood Orange Liqueur | Fresh Lime Juice | Simple Syrup | Salt | Lime
Gin & Tonic 10 | 2018 Tolon | St. George Terrior Gin | House Made Rosemary Tonic
Gin & Tonic 10 | 2018 Tolon | Booth’s Cask Mellow Gin | House Made Tonic