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Rotating Starters
Menu 2019

  • Crab Dip
    18
    Shrimp – Crab – Herbed Cream Cheese – Grilled Crostini
  • Calamari
    12
  • Shrimp Cocktail
    12
  • Goat Cheese Marinara
    11
    House Marinara – Goat Cheese – Grilled Crostini
  • Three-Cheese Meatballs
    14
    Prime Beef - Fresh Mozzarella - Ricotta - Parmesan - Marinara - Grilled Crostini
    4 count
  • “Bourbon Chicken” Wings
    9.5
    Sweet Bourbon Soy Glaze
  • Pretzel Bread Two Way
    11
    Warm Salted Pretzel Bread - Homemade Pimento Cheese - Jalapeno Beer Cheese
  • Salmon Cakes
    12
    Ora King – Sweet Pickle Aioli – Greens
  • Bruschetta
    9
    Tomato – Balsamic – Basil – Mozzarella
Porridge & Greens

  • Charleston, South Carolina She-Crab Soup
    7

  • House Salad
    4.5
    Local Mixed Greens, Egg, Tomato, Shredded Cheese
    Choice Dressing
  • Farmhouse Wedge
    7
    Bleu Cheese Dressing, Diced Bacon, Egg, Tomato, Bleu Cheese Crumbles
    Choice Dressing
  • Blackberry Salad
    13
    Arugula – Spinach – Pecan – Sweet Potato – Bleu Cheese – Heirloom Tomato – Red Onion
  • Chef Salad
    15
    Turkey–Ham –Egg–Diced Chicken–Cucumber–Tomato–Cottage Cheese–Shredded Cheddar– Croutons

*Add Chicken (4) or Steak (6) to any salad

Handheld

  • Fish Tacos
    12
    Chimichurri Sour Cream, Fire Roasted Salsa, Shredded Lettuce, Flour Tortilla
  • The Troy*
    12
    Cheese, Burger, Bun
    Add Bacon: $2
  • The Sulli
    9.5
    Lettuce, Tomato, Onion, Pickle, Blue Cheese Dressing
    Buff Chick Sand
  • FishersTenderloin
    9
    Lettuce, Tomato, Onion, Pickle, Mustard, Mayo
    Midwest Favorite
  • Pork Tacos
    14
    Carnitas – Salsa Verde – Pickled Onion – Cotija Cheese
  • Fishers Burger
    15
    Gouda – Bacon – Peanut Butter – Grape Jam – House Pickled Spicy Slaw
  • Tuscan Turkey
    12
    Arugula – Tomato Vinaigrette – Provolone – Red Onion – Roasted Red Pepper Aioli
  • Loaded Grilled Cheese
    12
    Four Cheese Blend – Honey Ham – Tomato – Balsamic – Basil

*Gluten Free Buns Available – add 2

Entrees

  • Pork Ribeye*
    19
    House Mashed – Asparagus – Balsamic
  • Hand-Cut Filet Mignon*
    27, 33, 38, 51
    Mashed Potato – Seasonal Vegetables | 6 oz. 8 oz. 10 oz. THE EDDIE
    Oscar – 6 | Red Wine Demi Mushrooms – 4 | Roasted Compound Butter – 1.50 | Creamy Spicy Crab
  • Parmesan Crusted Chicken
    21
    Lemon Butter – House Mashed – Asparagus
  • Pesto Shrimp Pasta
    24
    Linguini – Cremini Mushroom – Parmesan – Balsamic
  • Citrus Spiked Chicken
    20
    Broccolini – Tequila – Grilled Chicken – Lime – Linguini
  • Ora King Salmon
    32
    Pan Seared – Maitre d’ Butter – Herbed Risotto – Dill Butter Spinach

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness

Extras

  • House Fries
    4.5
  • Cafeteria Chips
    2
  • Creamed Spinach
    5
  • Sweet Potato Chips
    3
  • Portabella Frites
    6.5
  • Lobster Mashed Potato
    11
Vegetarian Options

  • Beyond Burger
    12
    Lettuce - Tomato - Onion - Mustard
  • Portabella Mushroom Burger
    11
    Grilled Portabella - Arugula - Parmesan - Tomato - Red Onion - Baslamic
  • Pasta Primavera
    15
    House Made Pasta - Seasonal Veg - Crostini
  • Protein Noodles
    22
    Pesto – Spinach – Confit Tomato – Parmesan

ZAGAT

 

Restaurant Rating

Cozy pub with seasonal American dishes

Comfort food gets an elevated touch with seasonal, local ingredients at this bustling Fortville gastropub – think meatloaf or pork tenderloin sandwiches, succotash, quality cuts of steak – served along with rotating regional craft beers. Cozy exposed-brick walls, rustic woods and a vintage tin ceiling add charm to the old-school space, and there’s live music some nights.
press center

Indianapolis Monthly

Top 25 Best Restaurants

Awards 2016

Indianapolis Monthly, november 15, 2016

Great

Bourbon Bars

of America

American Bourbon Association, 2017

Best Restaurants

in Indianapolis

Right Now

THRILLIST, october 16, 2017
Food you want to eat, cooked perfectly.

“This is the kind of thoughtful, made-from-scratch pub food folks have been craving for years.

Teaming up with Ball State college buddy Toby Shelton, who most recently worked in food and beverage at the Omni Severin Hotel, Chef Jake Burgess has refurbished an old storefront bar in the heart of his hometown into a comfortable place where friends just want to hang out, whether on the fenced-in patio on a summer day or for live music three nights a week. But it’s the care in the kitchen that makes this place worth the drive.

Terry Kirts
Indianapolis Monthly, December 2015 

Meal schedule

Monday-Thursday
hours: 11:00am – 10:00pm
Friday-Saturday
hours: 11:00am – 11:00pm
Sunday
hours: 11:00am – 9:00pm

Contact

10410 Olio Rd Fishers, IN 46040

(317) 336-2036

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