Menu

Appetizers and Salads

Fire and Wine French Onion Soup

10

beef shortrib / green apples / melted brie puff pastry crouton

Crispy Crab + Shrimp Fritters

14

sweet red pepper escabeche broth / fresh cilantro

Beef Wellington Wontons

13

beef tenderloin / mushroom duxelle / sauteed spinach / red wine jus

Sauteed Escargot on Boursin Cheese Bruschetta

12

sauteed zucchini, artichoke + tomato / roasted garlic jus

Fire and Wine House Salad

10

local farmer's greens / blueberries / crumbled goat cheese / grilled apple maple vinaigrette / toasted pecans

Local Arugula Salad

10

creamy blue cheese dressibg / red wine plumped cherries / toasted almonds

Entrees

Mango, Dill + Orange Crusted Chilean Salmon

30

crispy potato gnocchi / seared spinach / nutmeg cream

Slow Braised Beef Shortribs

32

house pimiento cheese ravioli / carolina collards / beef jus

Seared Duck Breast on Housemade Summer Mushroom + Italian Cheese Lasagna

28

saute of napa cabbage, fall mushrooms , shallots + roasted garlic butter / lemon white wine reduction

Pan Seared Gulf Shrimp tossed with Garganelli Pasta

29

spinach / mediterranean olives / lemon cream / shaved parmesan grana / prosciutto dust

Pastry Wrapped Lump Crabcake

29

sauteed corn / fire grilled asparagus / old bay hollandaise

Pan Seared Golden Sea Bass

38

wild mushroom + ricotta cannelloni / grilled asparagus / charred tomato jus

Crispy Duck Confit

34

latin coffee glaze / duck fat infused sweet potato puree / local cherry tomato relish

Menu Subject to Change