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 10 (gf) (df)
breakfast fried rice | hill belly sausage | carrot | asparagus | mushroom | 63 degree egg | sweet soy peanut sauce | kewpie 16 (df) (vo)
creole wedge salad | tasso ham | “muffuletta” giardiniera | smoked blue cheese dressing | charred red onions 14 (gf)
pork chop | tomatillo pozole verde | hominy | jalapenos | cabbage & radish salad | bbq chicharrons 28 (gf) (df)
“nashville hot” chicken & waffle | spicy chile paste | buttermilk waffle | whipped honey butter | local maple syrup 18
strawberry pretzel dutch baby | basil macerated strawberries | pretzel streusel | chantilly 14 (v)
double cheeseburger | smash patties | white cheddar | caramelized onions | worcestershire mayo | everything bun 16 (gfo)
steak & eggs | espresso rubbed ribeye steak | herbed chimichurri | sunny side eggs | duck fat frites | smoked sea salt 24 (gf) (df)
chilaquiles | tomato braised chicken tinga | corn tortillas | chihuahua cheese | 63 degree egg | cilantro | red onion 14 (gf)
blackened shrimp & grits | heirloom cheesy grits | 63 degree egg | grilled andouille sausage | red wine herb butter | green onions 21 (gf)
steak tacos | smoked chile egg salad | fried potatoes | peanut salsa matcha | cilantro | lime 15 (gf) (df) (vo)
tolon buttermilk drop biscuits | whipped honey butter | indiana blueberry & bourbon jam 7 (v)
Dinner Menu
FIRSTS
duck fat frites | duck egg & basil aioli | smoked sea salt 10 (gf) (df)
deviled eggs | white miso | sriracha | bacon | chives | sesame 9 (gf) (vo) (df)
crispy pork belly | smashed cucumber salad | fish sauce vinaigrette | peanut chile crunch | kewpie mayo | puffed rice 16 (df)
grilled spanish octopus | charred carrot & almond romesco | spring herb salad | radish | garlic gratinee | lemon 19 (df)
creole wedge salad | tasso ham | “muffuletta” giardiniera | smoked blue cheese dressing | charred red onions 14 (gf)
+salmon 18 dollars | +pork belly 10 dollars | +scallops (2) 20 dollars
burrata | warm local tomato sauce | grilled duck fat toast | basil oil 15
LARGE PLATES
“steak frites” | wood farm ribeye | tolon umami rub | bone marrow bordelaise | duck fat & garlic herb frites | foie gras butter 56 (gf)
organic chinook king salmon | white bean hummus | red wine braised lentils | carmelized fennel jam 38 (gf) (df)
scallops| broccolini | charred onion | pancetta | agrodolce | bottarga 46 (gf) (df)
“adobo” chicken | organic leg quarters | garlic fried rice | miso black beans | sweet corn & cucumber salad 28 (gf) (df)
viet-cajun noodle bowl | andouille | pork belly | crawfish | cajun chicken bouillon | fish sauce | rice noodles | garlic chile crunch | fried onion 29 (gf) (df)
pork chop | tomatillo pozole verde | hominy | jalapenos | cabbage & radish salad | bbq chicharrons 35 (gf) (df)
indiana sweet corn & crab pasta | bucatini pasta | sweet corn cream | lump crab & corn salad | garlic butter gratinee | lime zest 34 (vo)
double cheeseburger | smash patties | white cheddar | caramelized onions | worcestershire mayo | everything bun | bbq chips 18 (gfo)
+substitute half radicchio & frisee salad for 7 dollars additional
+substitute gluten free bun for 1 dollar additional
+substitute duck fat frites for 5 dollars additional
Dessert Menu
SWEETS
blackberry cheesecake | pretzel crust | local honey cheesecake | bourbon macerated blackberries | chantilly 10 (v)
chocolate layer cake | devil’s food cake | chocolate miso mousse | chocolate & brown butter ganache | chantilly 10 (v)
ice cream machine broken | waiting on parts | sorry for the inconvenience | #postcovidworld
Dinner Drink Menu
Cocktails
june’s side car | st. george citrus vodka | st. george raspberry brandy | fresh lemon juice | local honey syrup | regan’s orange bitters | lemon twist 12
tolon season g & t | st. george terrior gin | local blueberry cordial | tonic | lime wheel 11
smoked sazerac | stolen x rock & rye whiskey | peychaud’s bitters | simple syrup | st. george absinthe | lemon twist 12
house old fashion | stolen x rock & rye whiskey | 18.21 prohibition aromatic bitters | simple syrup | orange peel 12
kyiv mule | cardinal vodka | 18.21 ginger beer | lime wheel 12 (1 dollar from each Kyiv mule sold will be donated to International Rescue Committee to support the relief efforts in Ukraine.)
summer spritzer | zucca rabarbaro liqueur | maschio prosecco | q club soda | orange wheel 11
tolon sour| tolon old hamer single barrel cask rye whiskey | fresh lemon juice | egg white | simple syrup | lemon wheel 14
paloma| severo plata tequila | fresh lime juice | q sparkling grapefruit | lime wheel. 12
White Wines
maschio prosecco (treviso) 187 ml 9
placido moscato d’asti (piedmont) 7/26
villa maria “private bin” sauvignon blanc (marlborough) 10/38
centine pinot grigio (tuscany) 9/32
la vielle ferme rose’ (france) 12/46
daou chardonnay (paso robles) 12/46
harken chardonnay (california) 10/28
rombauer chardonnay (carneros) 74
Red Wines
firesteed pinot noir (willamette valley) 12/42
belle glos “clark & telephone” pinot noir (santa maria) 18/72
au bon climat pinot noir (santa barbara) 15/58
felino malbec (mendoza) 13/50
rombauer zinfandel (california) 16/64
three finger jack rum barrel red blend (lodi) 12/46
caymus suisun grand durif (suisun valley) 20/78
nickel & nickel harris vineyard merlot (oakville) 72
substance cabernet sauvignon (washington state) 12/46
daou cabernet sauvignon (paso robles) 15/58
silver oak cabernet sauvignon (alexander valley) 129
caymus cabernet sauvignon (napa valley) 149
crossbarn cabernet sauvignon (napa valley) 84