Menu

Appetizers and Salads

Fire and Wine French Onion Soup

10

beef shortrib / green apples / melted brie crouton

Beer Battered Escargot + Bucatini Pasta

13

oven dried tomatoes / summer peas / fennel pesto

Housemade Chicken Liver Mousse

10

honeybell orange marmalade / griddled rosemary bread

Chef's Inspiration of the Night

market price

Summer Watermelon Salad

10

arugula / baby greens / pickled onion / blue cheese / candied pecans / florida tamarind vinaigrette

Caesar Salad

10

hearts of romaine / balsamic caesar dressing / crispy croutons / shaved parmesan grana

Entrees

Pan Seared Faroe Island Salmon

30

sweet corn pudding / fire grilled asparagus / roasted baby carrots / dark cherry jus / fresh herb oil

Polynesian Glazed Beef Shortribs

32

12 hour braised beef shortribs coated in savory barbecue sauce / udon noodles / stir fry of shiitakes, red onion, bell peppers , snow peas, cilantro + sesame oil

Pan Seared Prime Pork Ribeye

29

blueberry red wine sauce / brie + potato gratin / garlcky sauteed spinach

Fire and Wine Seafood Pasta

market price

fresh seasonal seafood / local tomatoes / zucchini / crispy pancetta / calabrian pepper parmesan cream

Griddled Gulf Shrimp on a Chorizo + Cheddar Stone Ground Grit Cake

26

seared garlic spinach / poblano pesto

Crispy Fried Sea Scallops + Maple Leaf Farms Duck Bacon

38

molasses balsamic glaze / griddled cheddar cornbread / harissa honey butter / seared garlic spinach

Pan Seared Lane Snapper

40

butternut squash puree / fire grilled asparagus / crab fritters / curried brown butter

Menu Subject to Change