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 14 (gf) (df)
spring salad | sweet gem lettuce | gouda cheese + buttermilk dressing | bacon | focaccia croutons 16
breakfast fried rice | grilled sausage | cauliflower | shaved brussels sprouts | carrots | sweet soy sauce | ginger miso vinaigrette | 63 degree egg 18 (df) (vo)
“nashville hot” chicken & waffle | spicy chile paste | vanilla & buttermilk waffle | whipped local honey butter | indiana maple syrup 26 (limited availability)
caramel apple dutch baby | honey crips | local maple syrup | miso caramel | chantilly | white chocolate pecan granola 18 (v)
cheeseburger | smash patties | shredded beef short rib | red wine bordelaise | housemade boursin | brioche 23 (gfo)
steak & eggs | espresso rubbed 8 oz ribeye steak | herbed chimichurri | fried sunny side eggs | duck fat frites | smoked sea salt 34 (gf) (df)
breakfast pot pie | local brie cheese bechamel | breakfast sausage | fingerling potatoes | carrots | asparagus | 63 degree egg | crispy puff pastry 18 (vo)
shrimp & grits | heirloom cheesy grits | 63 degree egg | smoked andouille sausage | creole bordelaise | herb butter | green onions 27 (gf)
campechano tacos | steak & chicken | smoked almond salsa matcha | charred pineapple sofrito cilantro | cilantro | lime 18 (gf) (df) (vo)
tolon buttermilk drop biscuits | whipped honey butter | bourbon & indiana blueberry jam 10 (v)
Dinner Menu
FIRSTS
duck fat frites | duck egg & basil aioli | smoked sea salt 14 (gf) (df)
deviled eggs | white miso | sriracha | bacon | chives | sesame 14 (gf) (vo) (df)
crab + noodle salad | rice noodle | cabbage | carrots | honey + lime dressing | peanuts | mint | cilantro 26 (gf) (df)
vietnamese chicken wings | spicy fish sauce caramel | red chiles | peanuts | chile crunch | green onions 17 (gf)
indiana cheese fondue | trillium brie | white cheddar | gouda | toasted focaccia | pickled red fresno chiles 16 (v)
spring salad | sweet gem lettuce | gouda cheese + buttermilk dressing | bacon | focaccia croutons 16
salad add ons:
+salmon 18 dollars | +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 65 (gf)
salmon | cauliflower cream | butternut squash | shaved brussels sprouts | brown butter | chives 39 (gf)
duck “cassoulet” | cannellini bean ragout | duck breast | chicken sausage | pumpkin seeds | focaccia gratinee 42 (df)
organic chicken breast | barbecued carrots | thyme cream | coriander + peppercorn + orange honey 34 (gf)
rabbit pot pie | rosemary + mustard cream | cremini mushrooms | asparagus | cheddar cheese | baked pastry 39
jerked pork chop | coconut & cilantro fried rice | plantains | grilled pineapple sofrito | jerk hot honey 42 (gf) (df)
rigatoni pasta | vodka + san marzano tomato sauce | spicy n’duja sausage | dry fork asiago 34 (vo)
cheeseburger | smash patties | shredded beef short ribs | red wine bordelaise | housemade boursin cheese | brioche | tolon bbq chips 26 (gfo)
+substitute half spring salad for 8.00 dollars additional
+substitute gluten free bun for 2 dollar additional
+substitute duck fat frites for 7.00 dollars additional
Dessert Menu
SWEETS
chocolate & peanut butter cheesecake | peanut butter buttercream | peanut brittle 14 (v) (gf)
caramel apple bread pudding | miso caramel | chantilly | warm vanilla sauce | white chocolate & pecan granola 14 (v)
chocolate layer cake | devil’s food cake | chocolate miso mousse | chocolate & brown butter ganache | chantilly 14 (v)
double scoop homemade ice cream | bourbon & brown sugar 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
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
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