The Sidecar - Fort Wayne, IN

Vegetarian. Seasonal kale and mixed greens, granny smith apples, pistachios, croutons, vinaigrette dressingand goat cheese.

Seasonal kale and mixed greens, shallots and shredded Parmesan cheese. Topped with croutons and caesar dressing.

Vegetarian. An assortment of gourmet bread from zinnia's bakehouse served with butter and rotating jams.

Gluten-free, vegetarian. Fischer farm-fresh eggs filled with creamy sriracha, scallions, and toasted black sesame seeds. Served on a bed of arugula.

Gluten-free. Brussels sprouts sauteed with apples, maple syrup, almonds, and bacon. Baked with bleu cheese crumbles.

Ground hand-rolled Fischer farm beef served with a zesty Barbeque sauce and topped with scallions.

Vegetarian. Mushroom blend, shallots, goat cheese, garlic chips, sun-dried tomato aioli and topped with arugula and balsamic.

Vegetarian. Deep-fried risotto balls stuffed with goat, Parmesan, and cheddar cheese. Topped with more cheese and served with marinara sauce.

Breaded gunthorp farm chicken tenders topped with a spicy garlic buffalo sauce. Comes with 2 sliders from zinnia's bakehouse and served with pickles, mayo and lettuce.

Gluten-free. Blackened mahi mahi served on corn tortillas with cabbage, red onion, cilantroand jalapeno crema.

Pulled duck from Gunthorp farm served on corn tortillas topped with green apple, onion and queso fresco cheese.

Two 4 Ounces crab cakes with chipotle aioli and micro green salad.

Gluten-free, vegetarian. Crispy potato wedges dusted with Parmesan and paprika and served with a spicy garlic aioli.

Vegetarian. Rotating artisan cheeses, fresh fruit and spreads. Served with toasted baguettes from zinnia's bakehouse.

An assortment of smoking goose meats, cheeses, cornichons and rotating spreads. Served with toasted baguettes from zinnia's bakehouse.

Gluten-free, vegetarian. Roasted mushrooms and winter vegetables from Hawkins farm mixed into a creamy white risotto with caramelized onions.

Vegetarian.

Fresh in house lassagna pasta, egg yolk, bacon and Parmesan served with 4 jumbo shrimp.

Gluten-free. Pan-seared 8 Ounces swordfish filet topped with pineapple salsa and plated with an arugula salad and vegetables.

Gluten-free. Sliced Fischer farm pork loin served with mashed potatoes, tomato, wilted greens, egg yolk, and shallots.

Gluten-free. Gunthorp farm skin-on, pan-seared chicken breast topped with pesto and microgreens. Served with a side of creamy mushroom risotto.

Ground Fischer farm filet blend topped with arugula, sun-dried tomato aioli, and smoked Gouda. Served on a toasted brioche bun and comes with your choice of papas fritas or sweet potato fries.

Hand cut 6 Ounces Fischer farm filet with bordelaise, served with mashed potatoes and a side of winter vegetables.

Gluten-free. 14 Ounces Fischer farm ribeye topped with bordelaise served with mashed potatoes and seasonal vegetables.

Vegetarian. Housemade rich vanilla bean ice cream between 2 giant cookies, quartered and sprinkled with powered sugar.

Vegetarian. Cinnamon and sugar pastry topped with warm granny smith apples, ice cream, and caramel.

Gluten-free, vegetarian. Housemade sorbet featuring a rotation of seasonal flavors.