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.

Carry Out Menu

FIRSTS

duck fat frites | duck egg & basil aioli | smoked sea salt  9 (gf) (df)

deviled eggs | miso | sriracha | bacon | chives | sesame  8 (gf) (vo) (df)

“god’s butter” | roasted bone marrow | salsa verde | red onion jam | grilled duck fat toast  17 (df)

mexi-coke braised lamb carnitas | corn tortilla | peanut salsa macha | pea shoot salsa | cabbage curtido  17 (df) (gf)

crispy ham ribs | sorghum | mustard | fish sauce | sweet soy | scallions | pickled chiles  16 (df)

FIELDS

kale caesar | buttermilk caesar dressing | herbed bread crumbs | pickled raisins | local asiago cheese | sunflower seeds  13 (gfo)

green goddess potato salad | fingerlings | shaved fennel | green beans | hard boiled egg | cucumber  10 (gf)

+ roasted pulled chicken for 11 dollars additional

+ grilled salmon for 16 dollars additional

SANDWICHES

bacon cheeseburger | gouda | bacon jam | basil mayo | b & b pickles | brioche | bbq chips  16 (gfo)

+substitute gluten free bun for 1 dollar additional

+substitute duck fat frites for 5 dollars additional

+substitute half kale caesar or green goddess potato salad for 5 dollars additional

LARGE PLATES

“steak & potatoes” | wood farm 16 oz. ribeye steak | worcestershire butter | herbed roasted fingerling potatoes  44 (gf)

grilled salmon | asparagus & basmati rice pilaf | smoked almond romesco | herb salad | e.v.o.o.   28 (gf)

bbq organic half chicken | bacon & butter braised cabbage | charred onion & fingerling potato salad 26 (gf) (dfo)

fennel rubbed pork chop | cabbage | pine nuts | golden raisins | green beans | toasted fennel honey  28 (gf)

sautéed grouper | crawfish | kale | potatoes | andouille | smokey red pepper vinaigrette | grilled corn bread  38

togarashi duck breast & noodles | charred bok choy | soft boiled egg | udon noodles | ham hock broth | pea shoots & thai basil  27 (df)

SWEETS

strawberry pretzel cheesecake | honey cheesecake | pretzel crust | macerated strawberries | whipped cream 10

chocolate layer cake | devil’s food cake | chocolate miso mousse | chocolate ganache | chantilly  10

fresh strawberry & sweet tea sorbet | lemon zest | mint  7 (gf) (df) (single scoop available for 5 dollars)

 

 

Dinner Menu

FIRSTS

duck fat frites | duck egg & basil aioli | smoked sea salt  9 (gf) (df)

deviled eggs | miso | sriracha | bacon | chives | sesame  8 (gf) (vo) (df)

“god’s butter” | roasted bone marrow | salsa verde | red onion jam | grilled duck fat toast  17 (df)

mexi-coke braised lamb carnitas | corn tortilla | peanut salsa macha | pea shoot salsa | cabbage curtido  17 (df) (gf)

crispy ham ribs | sorghum | mustard | fish sauce | sweet soy | scallions | pickled chiles  16 (df)

FIELDS

kale caesar | buttermilk caesar dressing | herbed bread crumbs | pickled raisins | local asiago cheese | sunflower seeds  13 (gfo)

green goddess potato salad | fingerlings | shaved fennel | green beans | hard boiled egg | cucumber  10 (gf)

+ roasted pulled chicken for 11 dollars additional

+ grilled salmon for 16 dollars additional

SANDWICHES

bacon cheeseburger | gouda | bacon jam | basil mayo | b & b pickles | brioche | bbq chips  16 (gfo)

+substitute gluten free bun for 1 dollar additional

+substitute duck fat frites for 5 dollars additional

+substitute half kale caesar or green goddess potato salad for 5 dollars additional

LARGE PLATES

“steak & potatoes” | wood farm 16 oz. ribeye steak | worcestershire butter | herbed roasted fingerling potatoes  44 (gf)

grilled salmon | asparagus & basmati rice pilaf | smoked almond romesco | herb salad | e.v.o.o.   28 (gf)

bbq organic half chicken | bacon & butter braised cabbage | charred onion & fingerling potato salad 26 (gf) (dfo)

fennel rubbed pork chop | cabbage | pine nuts | golden raisins | green beans | toasted fennel honey  28 (gf)

sautéed grouper | crawfish | kale | potatoes | andouille | smokey red pepper vinaigrette | grilled corn bread  38

togarashi duck breast & noodles | charred bok choy | soft boiled egg | udon noodles | ham hock broth | pea shoots & thai basil  27 (df)

 

 

Dessert Menu

SWEETS

strawberry pretzel cheesecake | honey cheesecake | pretzel crust | macerated strawberries | whipped cream 10

chocolate layer cake | devil’s food cake | chocolate miso mousse | chocolate ganache | chantilly  10

fresh strawberry & sweet tea sorbet | lemon zest | mint  7 (gf) (df) (single scoop available for 5 dollars)

Drink Menu