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)

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’ (france12/46

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