Wildfire Public House

Layered sashimi tuna, ginger-soy, tomato, avocado, and green onion with wasabi cream and wontons.

Crisp wonton rolls stuffed with basil cream cheese, served with lemon pepper aioli.

Jumbo shrimp grilled and served with spicy tomato sauce with sriracha, arugula and lemon.

Mussels simmered in yellow curry with green onions and grilled baguette.

Steamed edamame tossed in garlic-onion seasoning and ginger soy vinaigrette.

Fries smothered in sweet chili and sriracha, topped with Flaming Hot Cheetos.

Succulent Grilled New Zealand lamb chops with chimichurri and balsamic glaze.

Prime beef filet tips in soft tortillas with pico, pickled cabbage, tomatillo, and avocado-cilantro salsa.

Toasted baguette topped with tomato, corn, basil, and balsamic glaze.

Creamy pasta baked with velvet cheese, truffle oil, bacon, asparagus, and parmesan.

Giant baked pretzel with warm velvet cheese.

Bone-in or boneless wings in your choice of Buffalo, Sweet Thai Chili, BBQ, or Mango BBQ sauce.

Warm brie topped with mushrooms and truffle honey, with toasted baguette.

Crispy layers of eggplant, provolone, basil, marinara, arugula and lemon oil.

Pan-seared scallops on arugula with lemon and a Thai chili-sriracha drizzle.

Crispy sprouts roasted with bacon, candied walnuts, blue cheese, hot honey and balsamic glaze.

Baby arugula, quinoa, pear, grapes, goat cheese, and blood orange vinaigrette.

Spicy fried chicken, greens, cabbage, daikon, carrots, peppers, sesame dressing, wontons.

Mixed greens, heirloom tomatoes, red onions, house made croutons, and shaved carrots, with your choice of dressing.

Greens topped with tomato, avocado, egg, bacon, blue cheese, chicken and ranch.

Mixed greens, heirloom tomatoes, red onions, house made croutons, and shaved carrots, with your choice of dressing.

Arugula, beets, strawberries, goat cheese, walnuts, strawberry blood orange vinaigrette.

Eggplant puree, fire-roasted tomato, kalamata olive feta, red onion, and parsley.

Mozzarella and pepperoni on house tomato sauce.

Applewood smoked bacon, pickles, garlic, mozzarella, Parmesan, and chili flakes.

Pepperoni, salami, jalapeños, red onion, basil, and house tomato sauce.

Mushrooms, arugula, pepper jack, wild garlic puree, and truffle oil.

Ham, pineapple, jalapeños, and sweet chili sauce.

Grilled chicken, fresh-cut jalapeño, radish-carrot slaw, pickled jalapeños, sweet Thai chili aioli, bolillo bun.

Trottole pasta with wild mushrooms, white wine cream, artichokes, tomatoes, parmesan.

Jumbo shrimp in lobster cream, with charred tomato, spicy harissa, parmesan.

Grilled Atlantic salmon, roasted veg quinoa, sun-dried tomato caper relish, balsamic glaze.

Slow-braised beef short rib with cheddar mash, vegetables, and mushroom-tomato demi-glace.

Hand-breaded crispy chicken with pepper jack, lettuce, tomato, onion, and sriracha aioli, brioche bun.

Pillowy gnocchi, gorgonzola cream, parmesan crisps, truffle zest, parmesan.

Cavatappi, creamy gouda & marinara sauce, broccoli, seasonal sauteed vegetables, parmesan.

Grilled portabella, peppers, avocado, grilled onions, house sauce, lettuce, tomato, onion, cilantro rice.

8oz Angus beef burger with lettuce, tomato, grilled onions, and house sauce on a brioche bun.

Halibut served with cilantro rice, mixed vegetables, and lemon cream sauce.

Creamy risotto with grilled prime beef filet tips, with cherry tomatoes, onions, arugula, Parmesan and demi-glace.

Seasoned chopped chicken breast, shaved Parmesan, avocado, house made corn bruschetta mix. Served over cilantro rice.

Creamy risotto with grilled chicken, mushrooms, brussels, blistered tomatoes, green pesto and Parmesan.

Slow-braised beef short rib with cheddar mash, vegetables, and mushroom-tomato demi-glace.

7oz filet over mushroom risotto, with asparagus, and cabernet demi-glace.

Creamy risotto with grilled prime beef filet tips, with cherry tomatoes, onions, arugula, Parmesan and demi-glace.

12oz ribeye with mushroom cabernet sauce, roasted potatoes, and sauteed vegetables.

Halibut served with cilantro rice, mixed vegetables, and lemon cream sauce.

Jumbo shrimp in lobster cream, with charred tomato, spicy harissa, parmesan.

Creamy risotto with grilled chicken, mushrooms, brussels, blistered tomatoes, green pesto and Parmesan.

Seasoned chopped chicken breast with avocado, shaved Parmesan, house made corn bruschetta mix. Served over cilantro rice.

Flame-grilled New Zealand lamb with chimichurri and balsamic glaze. Served with rosemary baby potatoes and asparagus.

Hand-breaded crispy chicken with pepper jack, lettuce, tomato, onion, and sriracha aioli, brioche bun.

12oz strip steak with herb butter, cheddar mash, grilled asparagus, balsamic glaze.

Cavatappi, creamy gouda & marinara sauce, broccoli, seasonal sauteed vegetables, parmesan.

Grilled Atlantic salmon, roasted veg quinoa, sun-dried tomato caper relish, balsamic glaze.

Pillowy gnocchi, gorgonzola cream, parmesan crisps, truffle zest, parmesan.

8oz Wagyu beef with lettuce, tomato, onion, lemon pepper aioli, brioche bun.

Trottole pasta with wild mushrooms, white wine cream, artichokes, tomatoes, parmesan.

8oz Angus beef burger with lettuce, tomato, grilled onions, and house sauce on a brioche bun.

Warm brown butter cake topped with caramel, vanilla ice cream, chocolate cigars, and fresh strawberries.

Decadent chocolate cake layered with chocolate and caramel sauces, cocoa dust, and fresh strawberries.

Layers of tiramisu soaked in brandy caramel, finished with chocolate cigars and crunchy hazelnut crocante.

Rich, flourless chocolate cake served with raspberry and mango coulis, chocolate cigars, and fresh berries.

Deep-fried cheesecake drizzled with strawberry sauce and brandy caramel, topped with fresh berries and powdered sugar.

Warm chocolate chip cookies layered with vanilla ice cream, Nutella, strawberries, chocolate cigar and powdered sugar.

Layers of red velvet and white chocolate truffle with cream cheese frosting and fresh strawberries.