We want your best caption for this picture of Wild Bill. |
Click here to view our article in the Journal Gazette.
CAPTION CONTEST CONTINUES!
Market Street Grill has decided to keep its Caption Contest open for entries through May. The winner will receive a free dinner! Send entries for your best caption idea for the picture shown of Wild Bill to info@msgrill.com. Please include Caption Contest as the subject line and provide your name and phone number along with your entry.
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.
MARKET STREET FEATURED IN FT WAYNE JOURNAL GAZETTE
Market Street Grill received 4.5 out of 5 stars from Fort Wayne Journal Gazette’s restaurant critic Ryan Duvall as featured in his November 18 article titled, Pie, soup worth trip to Wabash. This commendable article is available at the link above.
 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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MAY 6-17
Drink Special:
MARGARITA MONTH!
Try one of these tasty treats, frozen or on the rocks.
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Mango, raspberry or strawberry - $5.50, Pomegranate - $6.00
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Appetizers:
OLDIE BUT GOODY
Breaded asparagus spears deep fried and served with dill dip.
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$6.99
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STUFFED PORTABELLA MUSHROOMS
NEW! A large Portabella mushroom, lightly breaded then topped with fresh Mozzarella cheese and broiled to a golden brown. Served with celery, carrots and ranch sauce.
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$6.49
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Blue Plate Special:
SMOKED SAUSAGE & MAC AND CHEESE
We start with a large helping of Linda Conrad’s award winning mac and cheese (probably the best you will ever eat!). We then brown up two pieces of smoked sausage on the grill and serve it with a side of warm applesauce and a salad. $10.99
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Entrees:
CHICKEN OSCAR
An 8-ounce chicken breast charbroiled and topped with real crab meat and asparagus spears. Served with our special sauce over pasta. Comes with a salad.
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$15.99
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GINGER GLAZED MAHI MAHI
Chargrilled Mahi Mahi served with red skinned potatoes and sauteed veggies with a side salad.
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$16.99
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Soup:
CREAM OF ASPARAGUS SOUP
Rich with cream and fresh, locally grown asaparagus. Spiced just right!
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Cup-$3.29 Bowl-$3.99
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Sandwiches & Stuff:
HAM AND CHEESE CALZONE
Made with a fresh dough crust, stuffed with ham and cheese and baked just right. Comes with sweet potato fries.
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$7.99
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