 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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" I can remember when a Saturday night special was something you got from your girlfriend!"
- 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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| May 15-June 2
Drink Special:
John Dailey
An Arnold Palmer (iced tea and lemonade) with vodka. It is real, real, real good. - $5.00 |
Appetizers:
Spinach Artichoke Dip
Served with pita point chips. - $7.99 |
Salami Spread
NEW! Made with hard salami, cream cheese, Parmesan cheese, sour cream, Dijon mustard, garlic and green onions. Served with Texas toast points. Enough for two.- $7.99 |
Blue Plate Special:
Boneless Pork Steak
Pan fried with mushrooms and onions. Served with roasted fingerling potatoes and a salad. $9.99 |
Entrees:
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Garden Style Roughy
NEW! Broiled orange roughy topped with sauteed tomatoes, green onions and mushrooms in a white wine and butter sauce. $19.99
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Tuscan Chicken
A large chicken breast sauteed with flame-roasted tomatoes, asparagus and fresh mushrooms in a garlic herb wine sauce and tossed with pasta. Comes with a salad. $15.99 |
Soup:
Cream of Asparagus Soup
It is that time of year and it is homemade. Cup $3.19 Bowl $4.29 |
Sandwiches & Stuff:
Ham & Cheese Calzone
Made with a fresh dough crust, stuffed with ham and cheese, baked to a golden brown. Served with Marinara sauce on the side. Comes with one side. $8.99 |
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