Ball & Biscuit

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Small Plates

House Marinated Olives

Brown Sugar Bar Nuts

Jar of Pickles

Chicken & Sausage Gumbo

Capriole Cheese Ball

Hummus & Raita

Artichoke Dip

Barely Buzzed Mac & Cheese

Duck Confit

Portabella & Mozzarella Grilled Cheese

Lump Crab Cakes

Smoked Trout Dip

Sweet Potato Gnocchi

Beef Marrow & Candied Squash

Goose's Charcuterie

Pulled Pork Sliders

The Meatball

Deep-Fried Chocolate Brownie

King David Dogs

w/ Kimchi 7

w/ Mac & Cheese 10

w/ Gumbo 9

Cheese

331 Massachusetts Avenue, Indianapolis, IN 46204 317.636.0539

Goudse Boerenkaas (Schooenrewoerd, Holland) 3.25

5 yrs old, raw cow's milk, hard & flaky,

sweet & salty with a butterscotch finish

Barely Buzzed (Utah, United States) 3.75

cow's milk, cheddar-like, firm, bold & nutty,

rubbed with ground espresso beans & lavender

Old Quebec Cheddar (Quebec, Canada) 3.25

5 yrs old, cow's milk, firm & flaky, sharp & intense,

has a lasting tanginess that lingers on the palette

Brillat Savarin (lle-de-France, France) 4.00

cow's milk, triple cream, buttery, milky & slightly lemony,

edible bloomy white rind

Mont Enebro (Avila, Spain) 3.75

goat's milk, damp, creamy & dense, intense & slightly acidic,

inoculated with roquefort mold

Moses Sleeper (Vermont, United States) 3.50

cow's milk, bloomy-rind, brie-like creaminess,

savory accents of vegetables & dandelion

Humboldt Fog (California, United States) 3.50

mold-ripened, goat's milk, creamy, bloomy white rind,

rich & slightly sour outer paste with a light chalky center

Roquefort (Rouergue, France) 4.00

sheep's milk, creamy & crumbly, rich & piquant,

hand-ladled & made exclusively from rye bread

Shropshire Blue (Nottinghamshire, United Kingdom) 3.75

cow's milk, cross between Stilton & Cheshire,

annatto-infused paste with pockets of blue-green mold

Cambozola (Bavaria, Germany) 2.75

cow's milk, triple cream, blue, buttery & smooth,

robust, piquant & slightly sweet flavor

Chimay (Chimay, Belgium) 3.25

raw cow's milk, washed-rind, smooth & creamy, rich & aromatic

made under the strict historic guidance of trappist monks

Taleggio (Lombardy, Italy) 3.00

cow's milk, washed-rind, pungent aroma, mild & buttery,

paste can be moist to oozing with a melt-in-your-mouth feel

Hooligan (Connecticut, United States) 3.75

raw cow's milk, sticky, pungent washed-rind, thick & creamy paste,

hints of buttermilk with a long, barnyardy finish

Fresh Mozzarella (The Ball & Biscuit, United States) 4.00

handmade cow’s milk cheese, hints of winter herbs & garlic,

finished with unfiltered olive oil & sea salt

(317) 292-4259

In-Home Dining - Fine Catered Events - Cocktail Receptions - Cookouts & Picnics

Prepared Products - Cooking Lessons - Fine Cheese Program - The Ball & Biscuit

[email protected]

The ball & biscuit is a bar and lounge set amidst the cultural corridor of downtown Indianapolis’ Mass Ave neighborhood. True to its eclectic surroundings, the biscuit has a vibe that is all at once vintage and modern, laid back and sophisticated.

The ball & biscuit’s menu features craft beers, boutique wines and unique cocktails that range from pre-Prohibition classics to original modern-day concoctions. The biscuit offers bar fare from Brad Gates Catering & Events that has more in common with a Lost Generation brasserie.

We welcome you for post-work gatherings, late-night rendezvous and everything in between. The Ball & Biscuit is also available for your company's business breakfast or luncheon, and we are the best place in town to hold a cocktail party! Check out our B&B Party Menu here.

(download a pdf version here)

$3 Menu

(offered from 4-6pm M-F)

Pulled Pork Sliders

House Marinated Olives

Chilled Edamame

Jar of Pickles

Capriole Goat Cheese Crostinis

Brown Sugar Bar Nuts

Truffled Popcorn