Club Soda
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Restaurant Info
LOCATION
235 East Superior Street
Fort Wayne, IN 46802
Fort Wayne, IN 46802
HOURS
- Monday, 11:00am - 2:00pm
- Monday, 4:00pm - 9:00pm
- Tuesday, 11:00am - 2:00pm
- Tuesday, 4:00pm - 9:00pm
- Wednesday, 11:00am - 2:00pm
- Wednesday, 4:00pm - 9:00pm
- Thursday, 11:00am - 2:00pm
- Thursday, 4:00pm - 9:00pm
- Friday, 11:00am - 2:00pm
- Friday, 4:00pm - 9:00pm
- Saturday, 11:00am - 2:00pm
- Saturday, 4:00pm - 9:00pm
PRINTABLE MENU
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ABOUT
Fort Wayne’s number one spot for sizzling steaks, cool jazz, and commodious cocktails. Club Soda’s the kinda joint Frank, Dean, and Sammy would truly love. So, stop in for a bite and stay all night. Or stop in late and stay later. They just want ya to have a good time. Club Soda. Steaks. Cocktails. Ring-a-ding-ding.
Menu
Categories
- All Items (65)
- Start: Lunch (7)
- Entrees: Lunch (3)
- Sandwiches: Lunch (7)
- Soup - Salad: Lunch (6)
- Sides: Lunch (6)
- Begin: Dinner (12)
- Salad: Dinner (2)
- Summer Salads (1)
- Soup: Dinner (2)
- Steak - Chop: Dinner (6)
- Fish: Dinner (4)
- Fowl, Etc: Dinner (2)
- Side: Dinner (6)
- Extra Items (1)
Start: Lunch
Famous for a reason. The shrimp are huge, the cocktail sauce explosive. Six U-13. Nuclear Horseradish. Wow.
Three gorgeous and ginormous diver scallops, brown sugar-bacon wrapped and grilled. Served with an apricot-horseradish sauce. A little spicy, sweet and smoky. Who says you can’t have it all?
Kinda self explanatory, eh? Jumbo lump crab and lots of it. Roasted red pepper sauce. So good it’s been on the menu since 1999. Five ounces.
Seared. Rare. Kinda like nigiri sushi without the rice. Because, really, who needs the carbs? Seaweed salad, soy, ginger and wasabi.
We could actually start a restaurant that didn’t serve anything but this. If you’ve had it you know what we mean. If you haven’t, order it and find out. With Judy’s flatbread. Or go gluten free with fresh veggies.
We could actually start a restaurant that didn’t serve anything but this. If you’ve had it you know what we mean. If you haven’t, order it and find out. With Judy’s flatbread. Or go gluten free with fresh veggies.
We could actually start a restaurant that didn’t serve anything but this. If you’ve had it you know what we mean. If you haven’t, order it and find out. With Judy’s flatbread. Or go gluten free with fresh veggies.
Entrees: Lunch
We start with Corn-fed Iowa Premium Certified Angus Beef™. The Cadillac of Cow. And our best seller for a reason. The filet is lean and has incredible texture. You can cut it with a fork. Eight ounces.
Almond crusted walleye fingers served with house made tarter sauce for dipping. Served with choice of side.
Chicken Salad paired with any two sides.
Sandwiches: Lunch
A juicy eight-ounce Kobe™ beef burger perfectly seasoned and grilled to your liking. Sitting on a pretzel roll and topped with cheddar, bacon, tomato, red onion, lettuce and mayo with a side of sweet & spicy bbq sauce.
Sliced turkey breast mounded with melted Brie cheese on our wheatberry bread finished with sliced granny smith apples, smoked bacon and cranberry relish.
Classic Chicken Salad served on a buttery Croissant with Swiss cheese, lettuce and tomatoes.
Pesto, tomato, melted gruyere and fresh mozzarella cheese, chiffonade of basil on toasted hoagie roll.
Shaved, cuban-spice-rubbed pork loin, sriracha mayo, jalapeño-onion fries. Smashed and grilled. Served on sweet Hawaiian rolls.
Sautéed sirloin, red pepper, onions, queso cheese, wrapped ion A Spanish Tortilla, Grilled and served with sour cream and fresh pico de gallo.
Sliced turkey, ham, bacon, cheddar, provolone, herbed aioli, lettuce and tomato on sliced club bread.
Soup - Salad: Lunch
Chopped romaine topped with hard-boiled egg, cherry tomatoes, avocado, carrot, cucumber, roasted sweet corn, bacon and grilled chicken. Choice of dressing: Honey Mustard, Ranch, French, Bleu Cheese, Caesar, Raspberry Vinaigrette, Wjite Balsamic Vinaigrette or Fat-Free Sesame-Ginger.
A blend of romaine, kale & radicchio, Caesar dressing, parmesan & croutons. Traditional or sans the little fish. Grilled Chicken Breast.
Spring greens and romaine topped with a grilled avocado stuffed with baby mozzarella, capers, kalamata olives, heirloom cherry tomatoes, peppadew peppers, diced red onion and basil. Dressed with olive oil and a balsamic reduction.
Romaine lettuce, chick peas, Kalamata olives, feta, red onion, red bell peppers, cucumbers, tomato. White balsamic vinaigrette and choice of grilled chicken or salmon.
Five grilled shrimp a top of cous cous salad with tomato, spinach, artichoke hearts, Feta cheese, red onion, and white balsamic vinaigrette.
Blackened-sesame seared Ahi tuna, on a bed of bibb lettuce, green onion, avocado, cucumber, kimchi, radish, carrot, udon noodles. Creamy wasabi dressing.
Sides: Lunch
Begin: Dinner
They’re back. It’s been years since theses delectables have been on the regular menu and, for the life of us, we can’t remember why we took
them off. Six butterflied and coconut-battered shrimp, fried and served with a mango-ginger-chili sauce. Ahh, memories
We could actually start a restaurant that didn’t serve anything but this. If you’ve had it you know what we mean. If you haven’t, order it and find out. With Judy’s flatbread. Or go gluten free with fresh veggies.
We could actually start a restaurant that didn’t serve anything but this. If you’ve had it you know what we mean. If you haven’t, order it and find out. With Judy’s flatbread. Or go gluten free with fresh veggies.
We could actually start a restaurant that didn’t serve anything but this. If you’ve had it you know what we mean. If you haven’t, order it and find out. With Judy’s flatbread. Or go gluten free with fresh veggies.
Nobody does this better. Actually, nobody does this at all. Mapleleaf Farms™ ground duck. Southwest seasoned drizzle, jalapeño onion fries and sweet chili sauce.
Seared. Rare. Kinda like nigiri sushi without the rice. Because, really, who needs the carbs? Seaweed salad, soy, ginger and wasabi.
Three gorgeous and ginormous diver scallops, brown sugar-bacon wrapped and grilled. Served with an apricot-horseradish sauce. A little spicy, sweet and smoky. Who says you can’t have it all?
Famous for a reason. The shrimp are huge, the cocktail sauce explosive. Six U-13. Nuclear Horseradish. Wow.
Do we really need to explain this? Jumbo lump crab and lots of it. Roasted red pepper sauce. So good it’s been on the menu since 1999. Five ounces.
Not what you’re expecting. But this is Club Soda, so you should expect that. Strips of squid steak. Lightly breaded. With a tomato-basil-lemon dipping sauce.
Great song. Better appetizer. A Club Soda favorite. Eight seasoned flour-dusted shrimp in a spicy Frank’s Red Hot-sherry-butter sauce. Celery. Topped with Bleu cheese crumbles.
Spring greens and romaine topped with a grilled avocado stuffed with baby mozzarella, capers, kalamata olives, heirloom cherry tomatoes, peppadew peppers, diced red onion and basil. Dressed with olive oil and a balsamic reduction.
Salad: Dinner
A blend of romaine, kale & radicchio, Caesar dressing, parmesan & croutons. Traditional or sans the little fish.
A classic. It starts with a crisp wedge of iceberg lettuce. Then we top it with hard boiled egg, cherry tomatoes, red onion, bacon, bleu cheese
crumbles and house made bleu dressing-balsamic drizzle.
Summer Salads
Eight-ounce sliced sirloin on a bed of baby Bibb lettuce, topped with hand cut truffle-parmesan fries, red onion, cherry tomatoes, hard-boiled egg, croutons. Garlic-peppercorn dressing.
Soup: Dinner
Du jour - it means “of the day.” So we change it. Daily. Ask your server.
The French make a lot of things complicated. This, however, is not one of those things. Onion soup. Crouton. Cheese
Steak - Chop: Dinner
The Cadillac of Cow. And our best seller for a reason. The filet is lean and has incredible texture. You can cut it with a fork. Eight ounces.
Incredible marbling results in exquisite flavor. This is just a great cut of beef. Twelve ounces.
An enormous, highly marbled, exquisitely tender and flavorful steak. Topped with Chef Dan’s shallot-stilton butter. Twenty-eight ounces.
Can’t decide between the filet and the strip? How about both rolled into one magnificent slab of beef? Topped with a gouda-bacon-scallion butter. A little bit pricey? Yeah. Worth it? Absolutely. Sixteen ounces.
Nothing says summertime like a juicy grilled pork chop. Cumin-rubbed and topped with an incredible roasted pistachio-lime-herb chimichurri. Fourteen ounces.
It starts with two 8 ounce Waygu beef patties. Then we top it with caramelized onions, bacon, aged sharp cheddar cheese and a whole grain bourbon mustard on a pretzel bun. It ends with a big knife stuck right through its heart.
Fish: Dinner
Ancho[chili seasoned North Atlantic Salmon grilled and topped with a kiwi-mandarin-orange salsa.
Same as it ever was. And just as delicious, too. Flour dusted and pan sautéed. Fresh feta, herbs, roasted garlic butter and cherry tomato topped. When it’s this good, you don’t change it.
So here’s the thing. You love the tuna app. And you’re thinking that it would make a fine meal. But you’re a little iffy on ordering two apps for a dinner. We get that. Order this. Same as the app. But more. Nice, huh? Eight ounces.
Flour dusted, pan fried and finished with shrimp and shaved asparagus. Lemon, chive, horseradish brown butter sauce. Ten ounces
Fowl, Etc: Dinner
It’s been said that people who order chicken at a restaurant don’t really know what they want to eat. Of course, it’s never been said about our chicken. A plump chicken breast stuffed with spinach, prosciutto and mozzarella. Topped with a sherry-cream sauce.
Angel hair tossed with oved dried tomatoes, Brussels sprouts, yellow squash, zucchini, peas, spinach, scallion and fresh basil in a lemon garlic butter sauce. Finished with shaved parmesan and toasted garlic baguette. Vegan Version availability.
Side: Dinner
Extra Items
Extra Item Charge
$1.00