Baker Street Steakhouse - Fort Wayne, IN

Belgian waffles served in a pool of black pepper bechamel, topped with fried chicken breast and rosemary infused maple syrup, and finished with a strawberry compound butter and candied bacon.

Served with a spring mix atop our sweet and sour sauce garnished with candied walnuts and bleu cheese crumbles.

Toasted ciabatta bread topped with a goat cheese olive tapenade, roma tomatoes, basil, and fresh mozzarella cheese.

Black bean pureed with chickpeas, tahini, and jalapenos topped with tomatoes, onions, and white cheddar; served with pita bread.

Ask about our daily selection.

Blue crab, smoked gouda cheese, roasted red peppers, and baby spinach baked in a bread boule and served with pita bread.

Chilled jumbo shrimp served with a housemade cocktail sauce.

Bacon wrapped jumbo prawns seared and glazed with kansas city barbecue sauce; served with fried green tomatoes and jalapeno coleslaw.

Filled with asian vegetables and lightly fried, served with asian glaze and sriracha.

Sesame-crusted ahi tuna, seared rare, with wasabi, ginger, sriracha, soy sauce, and spicy cucumber salad.

Char-grilled salmon served over spinach and romaine lettuce with fresh raspberries, apple pear chutney, and fried goat cheese; finished with raspberry vinaigrette.

Mixed greens tossed with grilled chicken, diced tomatoes, red onions, and cheddar cheese; topped with a black bean and grilled sweet corn relish, sliced avocados, and wonton threads.

Sliced ahi tuna, char-grilled romaine lettuce, red onions, tomatoes, extra-virgin olive oil, and a balsamic reduction.

Mixed greens topped with filet tips, grilled seasonal vegetables, white cheddar, and potato wedges; served with house dressing.

Crisp baby iceberg lettuce with pomodoraccoio tomatoes, smoked bacon, red onions, candied walnuts, croutons, and a creamy buttermilk bleu cheese dressing.

Chopped romaine lettuce, kalamata and green olives, diced beets, pepperoncini, red onions, feta cheese, and tomatoes; served with red wine vinaigrette.

Poached maine lobster tossed with tarragon aioli and served with mixed greens, avocado, egg, tomato, bacon, kalamata olives, and crumbled bleu cheese.

Fresh spinach, candied walnuts, strawberries, red onions, goat cheese, and aged balsamic vinaigrette.

Mixed greens chopped with tomatoes, cucumbers, red onions, eggs, smoked bacon, and white cheddar; tossed with our house dressing and served with a garlic crostini.

Your choice of bleu cheeese or mozzarella, finished with a balsamic drizzle and fresh basil.

Panko encrusted chicken breast tossed in asian glaze and topped with pineapple, provolone, napa cabbage, and teriyaki aioli; served on luau bread.

Grilled portabella, roasted red peppers, onions, squash, zucchini, and goat cheese; finished on telera bread with sun-dried tomato aioli.

Blackened chicken, chopped greens, eggs, onions, tomatoes, aged cheddar cheese, cucumbers, bacon, and house dressing.

Spicy jalapeno-cilantro pulled pork with ham, pickles, mustard, mayonnaise, Swiss cheese, and house seasonings on pressed ciabatta bread.

Local smoked bacon, fried green tomatoes, boston bibb lettuce, jalapeno-honey aioli served on grilled basil-tomato bread.

Hand breaded and lightly fried with bacon, swiss cheese, and spicy buffalo sauce on brioche bun.

Slow roasted prime rib shaved thin and served with caramelized onions, provolone, bistro steak sauce, and spring lettuce on grilled white bread.

Dos equis battered and fried fresh catch of the day, jalapeno coleslaw, pickled purple cabbage, provolone, boston bibb lettuce, and smoked jalapeno tartar served on a cuban roll.

Sautéed wild mushrooms, provolone cheese, horseradish bistro sauce, and crispy onion straws.

Kansas city barbecue sauce, provolone, bacon, jalapeno coleslaw, lettuce, and crispy onion straws.

Bacon marmalade, fried egg, pickled red onion, provolone, and lettuce.

Seared with blackening spices and topped with a feta stilton glaze and lettuce.

Char-grilled filet tips tossed with bucatini, spinach, sun-dried tomatoes, and bleu cheese crumbles in our housemade alfredo sauce.

Scottish salmon oven roasted in an asian glaze with wild rice and stir-fried vegetables finished with a teriyaki aioli.

Local bell's farm trout pan seared and served over a spring pea parmesan risotto and braised cabbage; topped with zucchini ribbons.

Dos equis beer battered paired with green beans and fingerling potatoes; served with a jalapeno tartar.

White marble farms pork chop served with a spicy chorizo hash; finished with a balsamic glaze and kansas city barbecue.

Dusted with our coffee steak rub, char-broiled, served over a bleu cheese and walnut risotto and drizzled with a port wine reduction glaze.

Dos equis beer battered fried walleye, topped with shaved napa cabbage, housemade queso fresco, fresh lime, and roasted poblano crema.

Whiskey glazed and served with a loaded potato cake; topped with tabasco spiked onion straws.

Roasted chicken, andouille sausage, and shrimp tossed with onions, sweet peppers, wild rice, and stewed choriz0-tomato sauce.

Belgian waffles served in a pool of black pepper bechamel, topped with fried chicken breast and rosemary infused maple syrup, and finished with a strawberry butter and candied bacon.

Served with a spring mix atop our sweet and sour sauce garnished with candied walnuts and bleu cheese crumbles.

Toasted ciabatta bread topped with a goat cheese olive tapenade, roma tomatoes, basil, and fresh mozzarella cheese.

Chilled jumbo shrimp served with a housemade cocktail sauce.

Sesame-crusted ahi tuna, seared medium rare, with wasabi, ginger, sriracha, soy sauce, and spicy cucumber salad.

Blue crab, smoked gouda cheese, roasted red peppers, and baby spinach baked in a bread boule and served with pita chips.

Baked with port wine poached button mushrooms and a stilton bleu cheese garlic butter; served with a garlic crostini.

Bacon wrapped jumbo prawns seared and glazed with spicy kansas city barbecue sauce; served with fried green tomatoes and jalapeno coleslaw.

Filled with asian vegetables and lightly fried, served with asian glaze and sriracha.

Ask about our daily selection.

Crisp baby iceberg lettuce with pomodoraccio tomatoes, smoked bacon, red onions, candied walnuts, croutons, and a creamy buttermilk bleu cheese dressing.

Romaine lettuce tossed with parmesan cheese, black pepper, and housemade croutons in traditional caesar dressing.

Your choice of bleu cheese or mozzarella, finished with balsamic drizzle and fresh basil.

Six onion soup topped with provolone cheese.

Mixed lettuces chopped with tomatoes, cucumbers, red onions, eggs, smoked bacon, and white cheddar tossed with our house dressing and served with a toasted garlic crostini.

Chopped romaine lettuce, kalamata and green olives, diced beets, pepperoncini, red onions, feta cheese, and tomatoes. Served with red wine vinaigrette.

Fresh spinach, candied walnuts, strawberries, red onions, and aged balsamic vinaigrette.

Bakerstreet's signature soup. Rich and creamy.

Dos equis beer battered and paired with haricot verts and fingerling potatoes; served with smoked jalapeno tartar.

Fried airline chicken breast served over a pool of red wine meuniere and finished with a rosemary tabasco butter; accompanied by garlic whipped potatoes and sauteed green beans.

Scottish salmon oven roasted in an asian glaze served with wild rice and stir-fried vegetables, finished with a teriyaki aioli.

A full pound served with drawn butter.

Sashimi grade tuna, seared rare, with char-grilled romaine, red onions, tomatoes, extra virgin olive oil, and a balsamic reduction.

Two six ounce tails oven poached with white wine, accompanied with drawn butter, and served with your choice of broccoli, asparagus, garlic whipped potatoes, or a baked potato.

Roasted chicken, andouille sausage, and jumbo prawns; tossed with onions, sweet peppers, wild rice, and stewed chorizo-tomato sauce.

Cous cous with golden raisins, apricots, and toasted almonds topped with moroccan spiced zucchini, yellow squash, fingerling potatoes, and sweet cherry tomatoes.

Sautéed with capers in a tomato beurre blanc; served with asiago stuffed gnocchi and steamed asparagus.

Ravioli stuffed with butternut squash and autumn spices; tossed with spiced walnuts, dried cherries, and parmesan in a brown butter basil sauce; finished with a balsamic reduction.

Local bell's farm trout pan seared and served over a spring pea-parmesan risotto and braised cabbage; topped with zucchini ribbons.

Roasted sweet red peppers and caramelized onions tossed with roasted chicken and trottole pasta in a sun-dried tomato cream sauce.

Served with your choice of baked potato, whipped potatoes, broccoli, or asparagus.

Whiskey glazed, served with a loaded potato cake, and topped with tabasco spiked onion straws.

Creole spiced and pan seared, served with bacon marmalade brussels sprouts and pommes frites; finished with a red wine sauce meuniere.

A pair of three ounce filet medallions dusted with our coffee steak rub and served over a bleu cheese and walnut risotto; finished with a port wine reduction glaze.

Char-grilled filet tips, bucatini, spinach, sun-dried tomatoes, and bleu cheese crumbles tossed in our housemade alfredo sauce.

White marble farms pork chop served with a spicy chorizo hash; finished with a balsamic glaze and kansas city barbecue.

Served with your choice of baked potato, whipped potatoes, broccoli, or asparagus.

Bacon-wrapped and topped with a feta-stilton glaze then served over bordelaise; served with whipped potatoes.

Served over bordelaise and bèarnaise, crowned with lobster and asparagus, served with wild mushrooms.

Char-grilled, marinated new zealand lamb, served with herb roasted fingerling potatoes and green beans and finished with a rich demi-glace and mint oil.

Your choice of baked potato, whipped potatoes, asparagus, or broccoli.

Baker's dozen with chef's carmalized glaze.

Spicy jalapeno-cilantro pulled pork with ham, pickles, mustard, mayonnaise, swiss cheese, and house seasonings on pressed ciabatta bread.

Our signature blend of chuck, brisket, and shortrib. Your choice: bacon & egg, steakhouse, black n' bleu, or jalapeno-barbecue.

Mixed greens served with grilled seasonal vegetables, potato wedges, filet tips, white cheddar, and house dressing.

Hand breaded and lightly fried with bacon and swiss cheese, and a spicy buffalo sauce on a brioche bun.

Moked bacon, fried green tomatoes, boston bibb lettuce, and jalapeno-honey aioli served on grilled sourdough bread.

Served with a spring mix atop our sweet and sour sauce garnished with candied walnuts and bleu cheese crumbles.

Our toasted gluten free bread topped with a goat cheese olive tapenade, roma tomatoes, basil, and fresh mozzarella.

Bacon wrapped jumbo prawns seared and glazed with spicy kansas city barbeque sauce; served with jalapeno coleslaw.

Sesame-crusted ahi tuna, seared medium rare, with wasabi, ginger, sriracha, and spicy cucumber salad.

Blue crab, smoked gouda cheese, roasted red peppers, and baby spinach baked and served with gluten free pita chips.

Black beans pureed with chickpeas, tahini, and jalapenos topped with tomatoes, onions, and white cheddar; served with flatbread chips.

Chilled jumbo shrimp served with our housemade cocktail sauce.

Mixed lettuces chopped with tomatoes, cucumbers, red onions, eggs, smoked bacon, and white cheddar tossed with our house dressing.

Your choice of bleu cheese or mozzarella, finished with balsamic drizzle and fresh basil.

Crisp baby iceberg lettuce with pomodoraccio tomatoes, smoked bacon, red onions, candied walnuts, and a creamy buttermilk bleu cheese dressing.

Fresh spinach, candied walnuts, strawberries, red onions, goat cheese, and aged balsamic vinaigrette.

Chopped romaine lettuce, kalamata and green olives, diced beets, pepperoncini, red onions, feta cheese, and tomatoes. Served with red wine vinaigrette.

Mixed greens served with grilled seasonal vegetables, filet tips, white cheddar, and house dressing.

Chicken, bbq sauce, five onion blend, white cheddar and parmesan cheese.

Hummus, tomatoes, red onions, parmesan and white cheddar cheeses.

Chicken, roma tomatoes, goat cheese olive tapenade, basil, and fresh mozzarella cheese.

Olive oil, tri-colored peppers, green and black olives, onions, tomatoes, and parmesan cheese.

Sautéed with capers in a tomato beurre blanc with steamed asparagus and your choice of side.

Roasted chicken, andouille sausage, jumbo prawns; tossed with onions, sweet peppers, jasmine rice, and stewed chorizo-tomato sauce.

Sashimi grade tuna, seared rare, with char-grilled romaine, red onions, tomatoes, and balsamic reduction.

A full pound served with drawn butter and your choice of broccoli, asparagus, garlic whipped potatoes, or a baked potato.

Two six ounce tails oven poached with white wine, accompanied with drawn butter, and served with your choice of broccoli, asparagus, garlic whipped potatoes, or a baked potato.

Scottish salmon oven roasted and served with wild rice and stir-fried vegetables.

Pan seared and paired with green beans; served with smoked jalapeno tartar.

Twelve ounces and heavily marbled; served with your choice of baked potato, whipped potatoes, asparagus, or broccoli.

Dusted with our coffee steak rub, char-broiled, drizzled with a port wine reduction glaze.

Whiskey glazed and served over loaded and smashed potatoes.

Served over bèarnaise, crowned with lobster and asparagus, served with wild mushrooms.

Bacon-wrapped and topped with a feta-stilton glaze; served with garlic whipped potatoes.

Marinated and char-grilled new zealand lamb served with green beans and fingerling potatoes and finished with a rich demi-glace and mint oil.