Quick Link Menu

Home
Lunch Menu
Dinner Menu
Brunch Menu
Special Events
Photographs

Desserts

(Items change frequently based on Pastry chef's inspirations)

Pistachio Crusted Cannoli
Chocolate Molten Cake
Sticky Toffee Pudding
Housemade Cheesecakes
Fresh Sorbets
Fresh Fruit Tarts

Online Reservations

Restaurant Fire at Gulf Place Santa Rosa Beach, FL

Seasonal Menus

Our menus change six or more times a year highlighting the Spring/Summer and Fall/Winter seasons.  There is no predetermined date that we will change our selections but is dictated more by what is available from local purveyors.  We try to use locally grown products as much as possible but due to our Napa valley country style selections we have to venture out from time to time.  So check back on a regular basis to see what new at Fire.
DINNER MENU

Share on facebook           PrinterIconPrintable Menu

STARTERS

Dip Trio camera
Pick Three Dips, Belgian Endive, Baby Carrots, Grilled Focaccia, Flour Tortilla Chips ~ 12

Choice of Dips
Eggplant Caponata / Caramelized Onion-Cheddar / Apricot-Habanero /
Smoked Salmon-Goat Cheese / Creamy Artichoke Tapenade / Red Chile-Black Eyed Pea Hummus

Soup Du Jour, Chef's Seasonal Selections ~ 7

Heirloom Tomato Stack, Herb Crusted Crispy House Made Mozzarella, Cilantro Oil, Balsamic Reduction, Torn Basil ~ 9

Seared No.1 Tuna, Yellow Tomato Vinaigrette, Asparagus and Fennel Salad ~ 12

Asparagus and Crab, Grilled Asparagus, Jumbo Lump Crab, Leeks, Citrus Vinaigrette ~ 9

BBQ Shrimp and Grits, Grit Cake, New Orleans Style BBQ Sauce, Fried Leeks ~ 10

GREENS

Dragon Fly Farm Asian Greens, Marinated Shrimp, Soy Vinaigrette, Roasted Peanuts ~ 10

Caesar Salad, Sweet Gem Lettuce, Spicy Caesar, Focacchia Croutons, Oven Dried Tomato, Parmesan Tuille ~ 9

Chopped Salad, Bibb, Romaine, Pineapple, Aged Cheddar, Spicy Bacon Praline, Crystal-Buttermilk ~ 8

Dragon Fly Arugula, Pickled Watermelon Rind, Candied Pecans, Laura Chenel Goat Cheese, Creole Mustard Vinaigrette ~ 9


ENTREES

Grilled Black Grouper, Andouille and Creamy White Beans, Sauteed Broccolini ~ 26

Pecan Crusted Red Snapper, Poblano Grits, Cane Syrup Glazed Snow Peas & Carrots, Brown Butter Vin ~ 27

Florida Lobster “Carbonara”, Neuske’s Bacon, Fresh Fettuccine, Crispy Poached Egg, Pea Puree ~ 25

Skin On Redfish, Cajun Potato Mash, Corn Maque Choux, Sweet Remoulade ~ 28

Braised Short Ribs, Blue Cheese Potato Cake, Fried Brussels Sprouts, Roasted Tomato Braising Jus ~ 29

12 oz New York Strip, Wild Mushroom Pea Risotto, Fire Steak Sauce, Crispy Onions ~ 33

Niman Ranch Pork Chop, Duck Fat Haricot Verts, Aged Cheddar Polenta Fries, Spiked Apple Sauce ~ 29

Blackened Chicken Breast, Truffled Gruyere “Mac”, Braised Greens, Corn Bread, Mushroom Jus ~ 24


DESSERTS

Seasonal Fruit Tart, House Made Ice Cream, Crushed Almonds ~ 9

Citrus-Mascarpone Cannolis, Champagne Macerated Berries, Pistachio, White Chocolate ~ 9

Flourless Chocolate-Bourbon Truffle Cake, Pink Peppercorn Anglaise ~ 9

Dried Date Sticky Toffee Pudding Cake, Crème Carmel, Toasted Pecans ~ 9

Nutella Ice Cream, Triple Chocolate Biscotti, Banana-Hazelnut Cookie ~ 7

Cheese Plate, Savory Beignets, Seasonal Compote, Artisanal Cheeses ~ 8


Chris Mongogna, Jr. Executive Chef

Fire proudly supports local farmers and fishermen whenever possible
To maintain the integrity of the dishes, please no substitutions
For your convenience a 20% gratuity may be added to parties of 5 or more