Club Soda
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Restaurant Info
LOCATION
235 East Superior Street
Fort Wayne, IN 46802
Fort Wayne, IN 46802
Unavailable for delvery ASAP.
Next delivery available Nov 18 after 11:40am
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 - 6:00pm
- Saturday, 11:00am - 2:00pm
- Saturday, 4:00pm - 6:00pm
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 (71)
- Lunch Appetizers - Mon-Fri - 11am-2pm (7)
- Lunch - Soup and Salad - Mon-Fri - 11am-2pm (7)
- Lunch - Sandwiches and Platters - Mon-Fri - 11am-2pm (11)
- Lunch Sides - Mon-Fri - 11am-2pm (9)
- Appetizers (11)
- Soup (2)
- Salad (3)
- Steaks and Chops (7)
- Fish (3)
- Poultry Etc (2)
- Sides (8)
- Extra Items (1)
Lunch Appetizers - Mon-Fri - 11am-2pm
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.
Lunch - Soup and Salad - Mon-Fri - 11am-2pm
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.
Crisp chopped kale tossed with shredded red cabbage, crunchy apple chips, dried cranberries, carrots, pumpkin seeds, and feta crumbles. Topped with candied pecans and drizzled with a honey-maple dressing that ties it all together. Fresh, vibrant, and just the right amount of sweet. Add choice of protein
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.
The French make a lot of things complicated. This, however, is not one of those things. Onion soup. Crouton. Cheese.
Du jour - it means "of the day." So we change it. Daily - Call for selection
Soup & Salad
Lunch - Mon-Fri - 11am-2pm - Iceberg wedge + tomato + bacon + red onion + blue cheese + soup
$15.00
Choose from Caesar salad or Fall Harvest salad paired with our Soup Du Jour or French onion soup
Lunch - Sandwiches and Platters - Mon-Fri - 11am-2pm
Certified Angus Beef steak burger topped with BBQ burnt brisket ends, beer battered onion rings, melted cheddar cheese, lettuce and tomato on a sesame seed bun
8 oz CAB New York Strip steak, two fried eggs, Italian peppers, percorino cheese and served on a toasted demi baguette + 1 side
Slow-simmered, melt in your mouth short ribs in a rich blend of tomato, mushrooms, red wine, and garlic. Tossed with pappardelle pasta and crowned with parmesan and fresh parsley
Sliced turkey breast mounded with melted Brie cheese on our wheatberry bread finished with sliced granny smith apples, smoked bacon and cranberry relish.
Slow roasted Turkey breast sliced thick and presented over our aged white cheddar mashed potatoes and finished with homemade turkey gravy.
Shaved, cuban-spice-rubbed pork loin, sriracha mayo, jalapeño-onion fries. Smashed and grilled. Served on sweet Hawaiian rolls.
Sliced turkey, ham, bacon, cheddar, provolone, herbed aioli, lettuce and tomato on sliced club bread.
Our favorite chicken salad is back! Curry chicken salad with cranberries, pecans, lettuce and tomato all wrapped in a large spinach wrap + 1 side
Almond crusted walleye fingers served with house made tarter sauce for dipping + 1 side
Basmati rice topped with citrus ponzu dressed cucumber, red cabbage, daikon radish, kimchi, carrots, edamame and avocado. Finished with a soy marinated grilled salmon filet and spicy cilantro sauce.
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.
Lunch Sides - Mon-Fri - 11am-2pm
Appetizers
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?
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.
Famous for a reason. The shrimp are huge, the cocktail sauce explosive. Six. 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.
Locally grown mushrooms (black, bleu, cool touch & golden oyster varietals), sauteed in garlic brown butter, finished with white wine and creamy brie. Served with baked crostinis
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.
Soup
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
Salad
Crisp iceberg wedge with blue cheese crumbles, red onion, diced tomato, bacon, crispy fried onions, hard boiled egg. House made blue cheese dressing, balsamic glaze.
Crispy romaine, tomato, carrot, egg, shredded cheddar cheese, radish, cucumber, red onion, peas. House made butter milk-herb dressing.
Nothing says fall like cranberries and apples. A blend of baby kale and red cabbage, blue cheese crumbles, bacon, granny smith apples, toasted pumpkin seeds. carrots. dried cranberries and red onion. Tart cherry vinaigrette.
Steaks and Chops
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.
AKA "The Cowboy Steak." Yeah, it’s fatty, but that’s where all the flavor comes from. Red wine demi sauce. Eighteen 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. Twenty two ounces
Nothing says yum like a juicy pork chop hot off our grill. And this one will not disappoint. A Frenched White Marble Farms chop cumin-rubbed and topped with an incredible roasted pistachio-lime-bacon-herb chimichurri. Fourteen ounces
Nothing says yum like a juicy pork chop hot off our grill. And this one will not disappoint. A Frenched White Marble Farms chop cumin-rubbed and topped with an incredible roasted pistachio-lime-bacon-herb chimichurri. Fourteen ounces.
Not what you're thinking….yes we know, but you should try it. It’s delicious! Beer battered-fried lobster tail and two 3oz. Filet medallions served on a toasty baguette. We finish it off with shredded iceberg lettuce, sliced tomatoes, red onion and chef Jesse’s remoulade sauce.
Fish
Basmati rice topped with citrus ponzu dressed cucumber, red cabbage, daikon radish, kimchi, carrots, edamame and avocado. Finished with a soy marinated grilled salmon filet and spicy cilantro sauce.
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.
Poultry Etc
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.
Gnocchi sauted with brown butter, sage, red bell peppers, butternut squash, Brussels sprouts, pecans, kale, and a touch of cream and parmesan. Finished with shaved parmesan and toasted garlic baguette. Vegan Version available - Add Protein available.
Sides
Loaded Baked Potato with bacon, cheddar cheese & chives. Butter & sour cream on the side.
Extra Items
Extra Item Charge
$1.00