90 W. Market St. - Wabash, IN 46992 :: 260-563-7779
Voted 'Best All Around Restaurant, Steak & Caterer in Wabash County' for the past 3 years
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" Life’s tough, it’s even tougher when you’re stupid!"
- Bill Gerding
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Click here for more info
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LUNCH: Tue-Fri - 11am - 2pm
DINNER: Tue-Thur - 5pm - 9:30pm
Fri & Sat 5pm - 10:30pm
Closed Sunday and Monday
Adult Dining 18 - 21
with person over 21
Carry-Out Available
No Reservations
Due to the size of our facility, incomplete parties cannot be seated.
We reserve the right to change our menu and/or prices without notice.
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Making my mind a promise my body can't keep. - Rod Songer, caption contest winner |
Click here to view our article in the Journal Gazette.
OPEN FOR SUNDAY SHOWS
Market Street Grill now extends its hours for many Honeywell Ford Theatre show nights. Call ahead at 260-563-7779 for more information and to verify the restaurant will be open for show nights.
CHILI RECIPE FEATURED IN NATIONAL BOOK
Wild Bill’s award winning chili recipe is available in a new book, Killer Chili Recipes from North America’s Favorite Restaurants ($16.95 plus tax). This book as well as the latest edition of Dining Secrets of Indiana ($9.95 plus tax), along with our gift certificates, are available for sale at the restaurant and make great gifts.
 2007 Wabash Cannonball Chili Cook-Off winners. |
BLT SOUP
6 strips bacon, diced in small pieces
1 oz. margarine
1/4 lg. head Iceberg lettuce, cut julienne-style
9 Tbs. all-purpose flour
12 oz. hot water
2 Tbs. chicken bouillon
1 lg. fresh tomato, diced in medium pieces
2 pinches ground nutmeg
1 pinch ground red pepper
8 oz. half & half cream
In heavy pan, over medium heat, cook bacon until lightly browned. DO NOT DRAIN FAT. Add margarine and heat until melted. Stir in lettuce and sautee 2 minutes. Add flour, stirring until well blended, and evenly cooked 2-3 minutes. Remove from heat. Stir in water, chicken base, tomatoes, nutmeg and red pepper. Heat to boiling. Reduce heat and gently boil 6 minutes, stirring occasionally. Add half & half cream, mixing well. Heat to simmering, stirring often. Serve hot. Garnish with croutons or bacon crumbles. Makes 4 servings. Enjoy!
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AUG 31-SEPT 17
Drink Special:
Appletini
Vanilla vodka with sour apple schnapps, up or on the rocks --- mmmm good!
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$6.50
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Appetizers:
BBQ Alligator Ribs
NEW! Yes you read it right. These are the real thing. A slab of alligator ribs done the same way we do our pork ribs. Served with hush puppies.
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$7.95
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Sampler Platter
Beer battered mushrooms, cream cheese poppers, beer battered cauliflower, onion rings, bottle caps, and bread sticks. Enough to share!
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$9.99
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Blue Plate Special:
Grandma’s Fried Chicken
Four pieces of deep fried chicken with homemade mashed potatoes and pan gravy. Served with vegetable of the day or salad. $10.99 All white meat, $2 extra
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Entrees:
Fat Tire Ribeye
A hand-cut ribeye, marinated in Fat Tire beer. Sixteen ounces of pure eatin’ pleasure. We can also serve it with 6-pepper seasoning. Comes with two sides.
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$22.99
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Chicken Carbonara
Chicken breast sauteed with garlic, fresh mushrooms, tomatoes, peas and bacon tossed with Alfredo sauce. Served over whole wheat pasta, along with your choice of one side.
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$14.99
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Soup:
Ham & Split Pea
A fine cream base soup. Homemade and great!
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Cup $2.99 Bowl $3.99
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Sandwiches & Stuff:
South Carolina Pulled Pork BBQ
Our pulled pork with slaw on a pretzel bun. Comes with a farm fresh ear of corn. $7.99
Spinach Salad Deluxe
Baby spinach, bean sprouts, bacon, fresh sliced mushrooms, hard cooked egg. We top it with a blackened chicken breast. Comes with our homemade hot bacon dressing and two breadsticks. It’s a meal. $11.99
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