Black Canyon
YOU ARE HERE :
Restaurants » Black Canyon
- DUPONT RD.
Restaurant Info
LOCATION
1509 West Dupont Road
Ft Wayne, IN 46825
Ft Wayne, IN 46825
HOURS
- Monday, 11:00am - 2:00pm
- Monday, 4:30pm - 9:00pm
- Tuesday, 11:00am - 2:00pm
- Tuesday, 4:30pm - 9:00pm
- Wednesday, 11:00am - 2:00pm
- Wednesday, 4:30pm - 10:00pm
- Thursday, 11:00am - 2:00pm
- Thursday, 4:30pm - 10:00pm
- Friday, 11:00am - 2:00pm
- Friday, 4:30pm - 10:00pm
- Saturday, 3:30pm - 10:00pm
- Sunday, 11:00am - 8:00pm
PRINTABLE MENU
click
ABOUT
We are a Locally Owned full-service New American fare restaurant located on the North Side of Fort Wayne, just off Lima and DuPont Roads. Our professional, attentive, unobtrusive service is coupled with a unique menu of custom selections made to order and cooked over a hardwood burning grill.
Menu
Categories
- All Items (117)
- Appetizers - Dinner (12)
- Lunch Combo (1)
- Appetizers - Lunch (available until 2 p.m.) (5)
- Entrees - Dinner (19)
- Entrees - Lunch (available until 2 p.m.) (9)
- Salads - Dinner (9)
- Salads - Lunch (available until 2 p.m.) (9)
- Sandwiches - Dinner (5)
- Sandwiches - Lunch (available until 2 p.m.) (8)
- Soups (8)
- Sides (11)
- Desserts (5)
- Extras (4)
- Catering (12)
Appetizers - Dinner
Crispy, crunchy shrimp tossed in a sweet and spicy sauce.
Fresh and on the half shell with tequila mignonette and cocktail sauces.
In house baked in cast iron skillets with Chipotle puree and cheddar cheese.
4 ounce pork shank flash fried and grilled with your choice of sauce.
Fried Potato Skins loaded with cheddar cheese, crispy bacon, sour cream, and scallions.
7 minute egg wrapped in spicy sausage, panko fried, served over Pommery mustard.
Large shrimp, in house made cocktail sauce.
In house smoked and served with lemon caper aioli and toast points.
Spicy shredded BBQ pork, tortilla chips, BBQ queso, creme fraiche, shredded cheddar cheese, pico de gallo, cilantro, and avocado.
Creamy with artichokes, onion and house-made tortilla chips.
Crispy egg roll stuffed with chicken, peppers, corn, spinach, tomatoes, black beans, house made avocado buttermilk ranch and barbeque queso.
Traditional Hawaiian tuna poke tartar served with won ton crisps, soy chili broth and house made wasabi in a fresh avocado bowl.
Lunch Combo
Choose between soup, salad, stuffed potato.
Appetizers - Lunch (available until 2 p.m.)
Crispy, crunchy shrimp tossed in a sweet and spicy sauce.
Made in-house, baked in cast iron skillets with chipotle puree and cheddar cheese.
Fried potato skins loaded with cheddar cheese, crispy bacon, sour cream, and scallions.
A creamy blend of spinach, artichokes, onion, parmesan and romano cheeses. Served with tortilla chips.
Crispy egg rolls stuffed with chicken, peppers, corn, spinach, tomatoes, cilantro, and black beans, with house-made avocado buttermilk ranch and barbeque queso.
Entrees - Dinner
Knife and fork pork ribs, slow roasted and hard wood grilled, basted with in house made bbq sauce.
10 oz full of flavor and texture, grilled over hardwood, topped with herb butter. Served with loaded baked potato and garnished with roasted cherry tomatoes.
22 oz Bone In certified angus beef ribeye, the most flavorful of steaks, grilled over hardwood, topped with herb butter and a side of bourbon bacon jam.
Atlantic Cod, beer battered ad fried, served with shoestring fries, house made tartar sauce and horseradish coleslaw.
Filet mignon tips, blackened shrimp, farfalle pasta, broccoli, red peppers, and scallions tossed in alfredo sauce served with grilled bread.
Lightly blackened and grilled Mahi Mahi, topped with mango salsa, served with grilled baby romaine heart, black beans and rice pilaf.
10 oz breast achiote marinated , brushed with house made BBQ.
Tempura style tenderloins with thin fries and house made horseradish coleslaw. Served with honey mustard and buttermilk ranch sauces.
Jumbo lump Blue Crab with Pommery Mustard sauce, served with seamed broccoli. Drawn butter upon request.
Large blackened shrimp in an iron skillet with a creole style BBQ sauce and grilled bread. Served with black beans and rice pilaf.
Choice of size. House-cut and hardwood grilled, topped with herb butter and served with loaded baked potato.
14 oz., in-house cut, and grilled over hardwood. Served with a loaded baked potato.
16 oz brined and grilled then finished with herb butter and served with fresh wokked vegetables and a side of our house made BBQ.
14 oz., carved to order with a fully loaded baked potato, horseradish cream and house made beef au jus.
14 oz. Rich and tender steak, grilled to order over hardwood and topped with herb butter. Served with a fully loaded baked potato.
One half of a whole roaster, Chipotle rubbed and brushed with a herb butter. Served with fresh wokked vegetables.
Salmon filet seasoned with salt and pepper then grilled over hard wood, served with steamed broccoli, roasted cherry tomatoes, and mustard vinaigrette.
Tacos - Dinner
Dinner. Choice of meat. Served with black beans, rice, and jalapeno dipping sauce.
$18.79
Choice ofMahi Mahi, Bang Bang Shrimp, or Filet Mignon in a warm flour tortilla with avocado, queso fresco, creme fraiche, cabbage and diced tomatoes served with black beans and rice with a side of salsa verde.
Seared to rare over hardwood and served on a bed of Napa cabbage, wokked red peppers, peanuts and broccoli with a tangy soy ginger glaze and sriracha.
Entrees - Lunch (available until 2 p.m.)
Knife and fork pork ribs, slow roasted and hard wood grilled, basted with in house made BBQ sauce. Served with thin fries and coleslaw.
5 oz Petite Filet, topped with herb butter and served with a loaded baked potato.
6 oz. breast marinated in oil, garlic, and achiote paste. Brushed with our house BBQ. Served with thin fries and wokked fresh veggies.
Chicken Tenders - Lunch (available until 4 p.m.)
Lunch. Served with fries, coleslaw, honey mustard, and ranch.
$11.00
Tempura style tenderloins with thin fries and house made horseradish coleslaw. Served with honey mustard and buttermilk ranch sauces.
California Burrito - Lunch (available until 2 p.m.)
Lunch. Choice of meat. Served with fries, tortilla chips, and side of sauce verde.
$12.19
Beef filet, chicken, or pork in a flour tortilla with avocados, bibb lettuce, ranch, pico de gallo, cheddar, crispy thin fries, tortilla chips, and sauce verde on the side.
Beef tenderloin served in alfredo sauce with farfalle pasta, broccoli, red peppers, scallions, and garlic bread.
8oz brined and grilled then finished with herb butter and served with fresh wokked vegetables and a side of our house made bbq.
Lightly seasoned, grilled over hardwood, served over mustard vinaigrette, with steamed broccoli and garnished with roasted cherry tomatoes.
Tacos - Lunch (available until 4 p.m.)
Lunch. Choice of meat. Served with black beans, rice, and jalapeno dipping sauce.
$11.00
Grilled fresh catch in a warm flour tortilla with avocado, queso fresco, creme fraiche, cabbage and diced tomatoes served with black beans and rice with jalapeno dipping sauce.
Salads - Dinner
Kale, both fresh and grilled, tossed with in house made avocado lemon dressing with avocado, edamame, cashews, cranberries, cherry tomatoes, crispy carrots and creme fraiche.
Romaine with house made Caesar dressing and corn bread croutons.
House blend in honey lime vinaigrette with sliced Achiote chicken breast, queso fresco, tomatoes, avocado, black beans, corn, red onions, tortilla strips, cilantro and chipotle cream.
Blend of tossed greens topped with bacon, corn bread croutons, chopped eggs, tomatoes, cucumber, red onion with your choice of dressing.
Grilled and blackened on Romaine lettuce with roasted red peppers, Yukon Gold potatoes, slices of apple wood bacon and crumbles of blue cheese. Topped with red pepper dressing.
Tossed in prickly pear vinaigrette, topped with Feta cheese, strawberries, candied pecans and red onions.
Napa Cabbage, Udon noodles, Mesclun and beef tenderloin. Gently folded with peanuts, carrots, avocado, cherry tomatoes, scallions, toasted coconut and fresh mint.
In the classic style with sliced Heirloom tomatoes, fresh basil and red onion.
Ice burg lettuce, beef steak tomato, balsamic vinegar, Applewood smoked bacon, red onion, egg, blue cheese crumbles, Dressed in Blue Cheese and Thousand Island.
Salads - Lunch (available until 2 p.m.)
Kale, both fresh and grilled, tossed with in house made avocado lemon dressing with avocado, edamame, cashews, cranberries, cherry tomatoes, crispy carrots and creme fraiche.
Romaine, bibb lettuce tossed in honey lime vinagrette with roasted chicken breast, queso fresco, tomatoes, avocado, black beans, corn, red onions, tortilla strips, cilantro, and chipotle cream.
Romaine with house made Caesar dressing and corn bread croutons.
Blend of tossed greens topped with bacon, corn bread croutons, chopped eggs, tomatoes, cucumber, red onion with your choice of dressing.
Grilled and blackened on Romaine lettuce with roasted red peppers, Yukon Gold potatoes, slices of apple wood bacon and crumbles of blue cheese. Topped with red pepper dressing.
Tossed in prickly pear vinaigrette, topped with Feta cheese, strawberries, candied pecans and red onions.
Napa cabbage, Romaine, Bibb lettuce and udon noodles tossed in a Thai peanut dressing with peanuts, carrots, avocado, cherry tomatoes, scallions, toasted coconut and fresh mint with choice of grilled chicken or filet mignon tips.
In the classic style with sliced Heirloom tomatoes, fresh basil and red onion.
Ice burg lettuce, beef steak tomato, balsamic vinegar, Applewood smoked bacon, red onion, egg, blue cheese crumbles, Dressed in Blue Cheese and Thousand Island.
Sandwiches - Dinner
100% chuck ground and pattied in house. Set up all the way on a brioche.
Farm-raised , grass-fed, local bison from Cook's bison ranch. Served on a brioche bun with grilled pineapple, tempura fried jalapenos, and burger melt.
Pita stuffed with crispy fried eggplant, red onion, spinach, cucumbers and roasted red pepper hummus.
Shaved to order prime rib on a toasted French roll with caramelized onions and Provolone cheese. With horseradish creamed sauce and house made beef au jus.
In house made patty on an "all the way" brioche bun with Monterey Jack cheese.
Sandwiches - Lunch (available until 2 p.m.)
Short rib, ground chuck, and brisket patty topped with cheddar cheese, carmelized onions, bibb lettuce, beefsteak tomato, mayonnaise, and pickle slices served on a brioche bun,
BBQ pulled pork, ham, and applewood smoked bacon, shredded cheddar cheese, chipotle mayonnaise. Served with a side of horseradish cole slaw and pickles on a toasted hoagie,
Farm-raised , grass-fed, local bison from Cook's bison ranch. Served on a brioche bun with grilled pineapple, tempura fried jalapenos, and burger melt.
Chicken breast marinated in Achiote and served on toasted sourdough bread with provolone cheese, green chilies, chipotle mayo, buttermilk ranch and avocado.
Classic with ham, turkey, bacon, avocado, tomato, mayo and Bibb lettuce.
Pita stuffed with crispy fried eggplant, red onion, spinach, cucumbers and roasted red pepper hummus.
Prime Rib Sandwich - Lunch (available until 2 p.m.)
Lunch. Served with fries, horseradish sauce, and au jus.
$14.30
Shaved to order prime rib on a toasted French roll with caramelized onions and Provolone cheese. Served with horseradish cream sauce and house made beef au jus.
Oat bran, black beans, beets, and spice pattied in house, topped with provolone cheese, bibb lettuce, beefsteak tomato, carmelized onions, and sliced pickles served on a toasted brioche bun.
Sides
Desserts
Crispy, cinnamon sugar dusted tortillas topped with vanilla ice cream, drizzled with a banana rum glaze and fresh banana slices.
(Please note: this will NOT be assembled as is in restaurant and will need to be put together at home)
Guinness soaked lady fingers, Irish cream mascarpone cheese, layered and dusted with cocoa powder and espresso.
Dark chocolate brownie served warm with vanilla bean ice cream, chocolate sauce, and mixed nuts.
Traditional style with fresh key lime juice, graham cracker and pecan crust.
Graham cracker and pecan crust topped with Black Canyon cherry reduction.
Catering
This option is an excellent choice for those events where a single menu choice is selected but not everyone attending the event may want their particular dish “as it comes”. This option allows each guest to “build” their entree just the way they like it.