Steam Fire & Ice

cold smoked salmon, capers, red onions in a light dijonalse; chilled and served with grilled toast points and shaved fennel

fried and tossed with sweet chili vinaigrette. served with ancho coulis and pesto aloli.

stuffed with cilantro and cream cheese, wrapped in a golden wonton. served with a sweet ginger sauce

steamed in a spicy ginger broth with rustic croutons and fresh basil

seared, served over garlic mashed potatoes with demi glace and truffle oil

roasted and presented on grilled romano bomano bread with sauteed spinach, sweet onions, shaved roman and roasted tomato vlnalgrette

house made mozzerella served marinated, fried and smoked in three presentations on one plate

mixed greens, baby tomatoes, sweet corn, red onions and rustic croutons, tossed with your choice of house made dressings

romaine hearts served in a garlic crouton bowl with shaved romano

kentucky bibb lettuce with warm brle, apple butter bruschetta, candied walnuts and apple cider vinaigrette.

creamy corn soup with maine lobster,

vine ripened red and yellow tomatoes, cucumbers, peppers and spices finished with chive oil and served in a chilled bowl

with smoked salmon, tiger shrimp and capers. tossed in a roasted garlic cream sauce

fresh wild mushrooms tossed with wide egg noodles in a toasted garlic and thyme broth. finished with truffle oil and shaved parmesan

tossed with sundried tomatoes, yellow peppers and chill flakes in a spicy cream sauce. topped with grilled chicken breast.

maine diver scallops tossed with our freshest vegetables and bb shaped pasta in a white wine herb broth

smoked chicken, dried cranberries, candied walnuts tossed with honey dijion aioli and served with arugula in lemon vinaigrette.

fried green tomato, grilled vegetables and sauteed spinach layered and finished with a sweet corn butter sauce and roasted tomato vinaigrette.

fllet with pesto macaroni, sweet corn cream and a roasted tomato vinaigrette.

pan roasted and served over saffron sticky rice with sesame tomato salad and wasabindaise

double cut, grilled, and served with mashed yukon potatoes, cider braised greens and a granny smith apple chutney sauce.

rubbed with sweet and hot chilies. served with mashed yams, grilled asparagus and an herb balsamic pan reduction.

ancho-lime marinated beef tenderloin tips and tiger prawns. grilled and served on parmasian grits with fried green tomatoes.

served on crab and black bean flautas with citrus segments flambed in tequilla

grilled fillet or bone in ribeye served with seared potato cakes, cider braised greens, pearl onion deml glace and house made worcestershire. we use only usda prime steaks.