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.

Brunch Menu

duck fat frites | duck egg & basil aioli | smoked sea salt  10 (gf) (df)

“nashville hot” chicken & waffle | organic chicken breast | buttermilk waffle | whipped honey butter | local maple syrup  18

apple kale salad | local white cheddar | apples | smoked almonds | pickled raisins | apple maple vinaigrette  13 (gf) (v)

steak & eggs | flat iron steak | sunny side eggs| truffle honey vinaigrette | crispy yukon potatoes  24 (gf)

udon noodle & pork stir fry | sichuan pork sausage | brussels sprouts | shitakes | 63 degree egg | sweet soy peanut sauce. 16 (df) (vo)

pork chop | nola dirty rice | boursin cheese & bacon butter | cane syrup gastrique  28 (gf)

chilaquiles| tomato braised chicken tinga | tortillas | gouda cheese | 63 degree egg | cilantro | red onion  14 (gf)

“apple pie” dutch baby pancake | spiced apples | dulce de leche | powdered sugar  14 (v)

n’awlins tater tot hash | andouille | crawfish | peppers | caramelized onions | spicy etoufee | 63 degree egg  18

steak & egg tacos | smoked chile egg salad | fried potatoes | peanut salsa matcha | cilantro | lime  12 (gf) (df) (vo)

creole biscuits & gravy | buttermilk biscuits | andouille sausage cream gravy | sunny side egg 13

tolon buttermilk drop biscuits | whipped honey butter | indiana blueberry jam  5 (v)

crispy smashed fingerling potatoes | herb butter | smoked sea salt  6 (gf)

the cheeseburger | local gouda | bacon jam | basil aioli | b & b pickles | brioche 14 (gfo)

+substitute gluten free bun for 1 dollar additional

+duck fat frites for 5 dollars additional

+half apple kale salad for 5 dollars additional

 

 

 

Dinner Menu

FIRSTS

duck fat frites | duck egg & basil aioli | smoked sea salt  10 (gf) (df)

deviled eggs | miso | sriracha | bacon | chives | sesame  9 (gf) (vo) (df)

crispy brussels sprouts | pickled chiles | fish sauce | cilantro | maple syrup | crispy onions  13 (gf) (df)

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

apple kale salad | local white cheddar | apples | smoked almonds | pickled raisins | apple maple vinaigrette  13 (gf)

indiana cheese fondue | trillium brie | aged gouda | white cheddar | artisan focaccia | calabrian chile pesto  14 (v)

cream of mushroom soup | boursin cheese | grilled mushroom salad | fried onions 12

SANDWICHES

bacon cheeseburger | local gouda | bacon jam | basil mayo | house 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 apple kale salad for 5 dollars additional

+substitute half crispy brussels sprouts for 5 dollars additional

LARGE PLATES

wood farm ribeye | porcini mushroom rub | crispy duck fat yukon potatoes | porcini miso butter  44 (gf)

salmon | pommes puree | brussels sprout salad | pumpkin seeds | soy grilled mushrooms | herb vinaigrette  28 (gf)

organic chicken breast | whipped goat cheese | yukon potatoes | mushrooms | thyme | truffle honey vinaigrette  26 (gf)

pork chop | nola dirty rice | boursin cheese & bacon butter | cane syrup gastrique  28 (gf)

scallops | crawfish meat | kale | potatoes | andouille | piquillo pepper vinaigrette | grilled corn bread  36 (gfo)

duck ragu pasta | penne rigati | san marzano tomato | herb whipped goat cheese | crispy basil  23 (vo)

chateaubriand | 20 oz. wood farm tenderloin | crispy yukon golds | brie creamed spinach | fresh horseradish cream  120 (serves 2 ppl. | 12 hour notice required)

Dessert Menu

SWEETS

german chocolate pot de creme | coconut & pecan frosting | chantilly 10 (gf)

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

bourbon ice cream sundae | chocolate cake pieces | dulce de leche | whipped cream | luxardo cherry | chocolate malted milk balls  12

local goat cheese ice cream | wild flower honey | indiana blueberries & bourbon preserves 9 (gf)

Dinner Drink Menu

Cocktails

june’s side car | st. george citrus vodka | st. george raspberry brandy | fresh lemon juice | honey simple syrup | regan’s orange bitters | lemon twist  10

hot toddy | starlight apple brandy | local wildflower honey | fresh lemon juice | cinnamon | lemon wheel | local cider 10

tolon season g & t | st. george terrior gin | local blueberry cordial | tonic | lime wheel  10

smoked sazerac | starlight rock & rye whiskey | peychaud’s bitters | simple syrup | st. george absinthe | lemon twist  10

house old fashion | starlight rock & rye whiskey | 18.21 prohibition aromatic bitters | simple syrup | orange peel  10

mule | russian standard vodka | 18.21 ginger beer | lime wheel  10

margarita | ocho plata tequila | solerno blood orange liqueur | fresh lime juice | simple syrup | salt | lime  10

aviation | new holland knickerbocker gin | luxardo maraschino liqueur | tempus fugit liqueur de violettes | fresh lemon juice | luxardo cherry  12

corpse reviver #2 | hotel tango gin | carpano bianco vermouth | new holland clockwork orange | fresh lemon juice | st. george absinthe | simple syrup | lemon twist  12

last word | hard truth gin | luxardo maraschino liqueur | fresh lime juice | green chartruese | lime wheel  13

White Wines

maschio prosecco (treviso) 8

schramsberg blanc de blanc (california) 74

kung fu girl riesling (washington) 9/32

ruffino moscato d’asti (asti) 8/30

tribute sauvignon blanc (california) 10/32

frenzy sauvignon blanc (marlborough) 32

13 celsius pinot grigio (delle venezie) 7/26

cloud chaser rose’ (provence) 11/42

chalk hill chardonnay (sonoma coast) 11/42

Red Wines

creekbend noir (uplands) 10/38

willamette valley vineyards pinot noir (willamette) 12/46

belle glos “clark & telephone” pinot noir (santa maria) 18/72

eternally silenced pinot noir (california) 79

amado sur malbec (mendoza) 10/38

boom boom syrah (washington) 10/28

mcmanis petite sirah (california) 8/30

7 deadly zins zinfandel (lodi) 9/34

saldo zinfandel (california) 54

cooper & thief bourbon barrel red blend (california) 18/70

decoy red blend (sonoma) 12/46

the prisoner (napa) 25/98

toad hollow reserve merlot (sonoma) 11/42

nickel & nickel “bear flat” merlot (oak knoll) 74

z alexander brown cabernet sauvignon (california) 10/38

rutherford ranch cabernet sauvignon (napa valley) 15/58

canvasback cabernet sauvignon (red mountain) 18/70

caymus cabernet sauvignon (napa) 138

silver oak cabernet sauvignon (alexander valley) 120

nickel & nickel “john c sullenger” cabernet sauvignon (oakville) 149

Family Meals

Family meals serve 4-6 people. Require 24 hrs. notice. Call Tolon at 260.399.5128 or Email nicky@tolonrestaurant.com to reserve.

FIRSTS

apple kale salad | local white cheddar | smoked almonds | pickled raisins | apple maple vinaigrette  30

LARGE PLATES

beef bourguignon | burgundy wine | pancetta | carrots | mushrooms | buttered egg noodles  65

duck ragu pasta | penne rigati | san marzano tomato | herb whipped ricotta | crispy basil  55

n’awlins jambalaya | chicken leg quarters | andouille | crawfish meat | red peppers | onion | celery | dark roux | jasmine rice 55

coconut curry shrimp | red curry | cauliflower | fresh coriander | peanuts | steamed rice  65

DESSERTS

salted dark chocolate brownies | white chocolate chips | dulce de leche | fleur de sel  30