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DIP TRIO 12 Choice of three, served with Chips, Grilled Pita, Baby Lettuce and Carrots •Apricot-Habanero •Caramelized Onion and Aged Cheddar •Olive and Artichoke Tapenade •Cranberry Blue Cheese •Black Eyed Pea Hummus •Smoked Salmon and Goat Cheese SOUP DU JOUR 7 SIDES (Your choice with entree) Green Onion –Bacon Potato Salad Mixed Green Salad Roasted Red Bliss Potatoes CHOPPED CHICKEN CAESAR 11 Grilled and Chopped Chicken Breast, Oven Dried Tomatoes, Focaccia Croutons, Spicy Caesar Dressing COBB SALAD 10 Blue Cheese, Tomato, Avocado, Bacon, Egg, Crystal Buttermilk Add Grilled Chicken ……………. 5 Chilled Marinated Steak ………….. 7 Market Fish ……………………… 8 ASPARAGUS & WILD MUSHROOM FRITTATA 11 Grilled Asparagus, Mushrooms, Gruyere, Arugula, Parsley Pesto ENTREES FRENCH ONION PANINI 8 Caramelized Onions, Gruyere Cheese, French Bread BUFFALO BURGER 12 Romaine Lettuce, Tomato, Pickle, Aged Cheddar, Aioli, Onion Roll GULF COAST SHRIMP ROLL 10 Celery Root- Pickle-Horseradish-Crystal-Mayo, Poppy Seed Roll GRILLED GROUPER 15 Romaine Lettuce, Tomato, Pickle, Crystal Aioli, Kaiser Roll BRISKET TACOS 12 Crispy Onions, Black Bean – Corn Salsa, Fire Hot Sauce FISH TACOS 13 Cornmeal Fried Gulf Fish, Crystal Buttermilk Slaw, Pico de Gallo CHICKEN PARM TACOS 12 Spicy Red Gravy, Mozzarella, Arugula MARINATED FLANK STEAK PANINI 13 Exotic Mushrooms, Red Onions, Roasted Peppers, Fontina Cheese ROASTED PORK PO-BOY 11 Creamy 10 Veggie Slaw, Habanero Mojo, House Made Pickles KOBE BEEF SLIDERS 10 Romaine, Cheddar, Shallots, Fire’s Steak Sauce
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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. |