(1760 cal.) Lobster, baby spinach, tomatoes, pepper jack cheese, tortilla chips

(500 cal.) Housemade candied bacon

(870 cal.) Panko-breaded onions, roasted garlic ranch dressing

(380 cal.) Mixed greens, San Saba Farms spiced pecans, spicy mustard sauce

(780 cal.) Buffalo hot sauce, bleu cheese, celery

(960 cal.) Tortilla slaw, mango habanero chutney

(1060 cal.) Thai chili and hot mustard sauce.

With roasted tomato, olives, and toasted baguette

Served on toasted focaccia with herbed goat cheese, lettuce and tomato; choice of side

Wood grilled sliced steak topped with caramelized onions and mushrooms in a sherry broth and Gruyere cheese; served with Firebirds Green Chile Mac and Cheese

Chile-rubbed sustainable salmon topped with crab and spinach fondue; served with Parmesan mashed potatoes

Topped with sauteed shrimp in ancho chile-lime butter; served with choice of side

Prime cut, bacon-bourbon mustard glaze, served with Green Chile Mac and Cheese

With balsamic marinated strawberries

(630 cal.) Wood grilled marinated steak with crispy slaw, charred corn salsa and creamy avocado sauce.

(820 cal.) Served with a three-cheese quesadilla and fresh pico de gallo. Medallions cooked to medium to medium-well

(780 cal.) Three USDA Choice mini burgers with Tillamook cheddar cheese, sauteed onions, yellow mustard and pickles.

(350 cal.) Tossed in Thai chili sauce with green onion and pumpkin seed.

(720 cal.) Siracha glazed, served on a bed of lettuce with fresh green onion garnish.

(1170 cal.) Flash fried tender ribs tossed with housemade honey glaze chile glaze.

(740 cal.) Giant German-style soft pretzel with beer cheese fondue and horseradish mustard.

(570 cal.) Pepper jack cheese, lettuce, tomato, red onion, crisp pickle, brioche bun

Grilled (490 cal.) or crispy (740 cal.), cabbage, avocado pico, spicy Sriracha sour cream

(450 cal.) Roasted red pepper, tomato, spinach, red pepper mayo, balsamic drizzle, focaccia

(710 cal.) Java Barbeque sauce, applewood-smoked bacon, shredded cheddar, red onion, brioche bun

Delicious patty made from plants that tastes like beef, with Tillamook cheddar, tomato, onion, lettuce and pickles: choice of side

Grilled (490 cal.) or crispy (740 cal.), cabbage, avocado pico, spicy Sriracha sour cream

(1060 cal.) Chile spiced, pepper jack cheese, pickles, fried onions, roasted garlic ranch dressing, brioche bun

(930 cal.) Sourdough bread, roasted red pepper mayo, Tillamook sharp cheddar, applewood-smoked bacon, lettuce, tomato

(940 cal.) Java Barbeque sauce, applewood-smoked bacon, shredded cheddar, red onion, brioche bun

(790 cal.) Tillamook sharp cheddar, lettuce, tomato, red onion, brioche bun

(1000 cal.) A tender Southwestern-accented favorite

(960-1270 cal.) (Limited availability) Encrusted with fresh herbs and pepper, hand-carved and served with homemade au jus and choice of side; creamy horseradish sauce by request

(600-790 cal.) Center-cut, sliced wood grilled sirloin, brandy peppercorn sauce, choice of side

(850-1040 cal.) Bacon-wrapped, bleu cheese sauce, port mushrooms

(490-680 cal.) Center-cut, wrapped in applewood-smoked bacon

(480-780 cal.) Lean, tender beef sirloin

(940-1100 cal.) Traditional ribeye

(860 cal.) Vegetables, balsamic ancho chile drizzle

(930-1520 cal.) Spicy Asiago cream sauce, applewood-smoked bacon, green onions, tomatoes

(240-480 cal.) Citrus seasoned kabob, grilled and basted with pineapple honey chile glaze, served with pineapple, vegetablesand choice of side

(370-560 cal.) Crisp ranch rings and smoked tomato jack cheese sauce, choice of side

(890-1502 cal.) Java Barbeque sauce, fresh fruit, choice of side

(750 Cal.) Seared large shrimp, scallops, vegetables, penne pasta, goat cheese, basil mild chile-seafood broth

(730-1340 cal.) Ginger mustard aioli, fried spinach, choice of side

(380-470 cal.) Basted with Key lime butter, fresh vegetables, served with choice of side

(780-1130 cal.) Portabella mushroom sauce, spiced pecan green beans, choice of side

(650 cal.) Wood grilled chicken, mixed greens, bleu cheese, San Saba Farms spiced pecans, dried cranberries, Granny Smith apples; Chef recommends raspberry chipotle vinaigrette

(430-600 cal.) Romaine and iceberg lettuce tossed with tomatoes, topped with chopped grilled or crispy chicken, sliced egg, smoked cheddar, applewood-smoked bacon; Chef recommends roasted garlic ranch dressing

(760 cal.) Tomatoes, San Saba Farms spiced pecans, jicama, cilantro-lime vinaigrette

(450 cal.) Seared and sliced sushi-grade tuna served over a bed of spinach, organic ancient grains, cucumbers, avocado, grilled corn, edamame, radish; Chef recommends avocado green goddess dressing

(720 cal.) Applewood smoked bacon, mushrooms, tomatoes, egg, balsamic vinaigrette

(1050 cal.) Wood grilled salmon, mixed greens, tomatoes, San Saba Farms spiced pecans, jicama, cilantro-lime vinaigrette

(800 cal.) Shaved Parmesan, chile-dusted croutons

(190-330 cal.) Chicken simmered in a tomato and chicken broth with pepper-jack cheese, garnished with tortillas, sour cream, diced tomatoes and green onions

(710 cal.) Applewood-smoked bacon, tomatoes, roasted garlic ranch dressing 8.75

(930 cal.) Mixed greens, goat cheese, jicama, San Saba Farms spiced pecans, balsamic vinaigrette

(810 cal.) Mixed greens, bleu cheese crumbles, diced tomatoes, balsamic vinaigrette

(160 cal.) Buttermilk and cilantro marinated and grilled over hardwood

(310 cal.) Wood grilled sliced steak

(310-560 cal.) Flash fried smoked wings

(610 cal.) Noodles tossed with homemade cheese sauce

(530 cal.) Flattop grilled burger with brioche bun, lettuce and tomato

(230 cal.) Grilled fish with creamy cabbage and avocado pico

(240 cal.) Grilled shrimp with pineapple salsa

(520 cal.) Hand breaded in tempura and flour

(470 cal.) Yukon gold potatoes with butter, milk, sour cream and parmesan cheese

(330 cal.) Crisp skin on steak fries

(470 cal.) Flash fried childhood favorite

(550 cal.) Large Idaho potato topped with whipped butter, sour cream, smoked cheddar cheese, apple wood smoked bacon and green onions

(520 cal.) Idaho and Yukon gold potatoes in a creamy jalapeno spiked sauce topped with pepper jack and smoked cheddar cheeses

(210 cal.) Zucchini, squash, red pepper, red onion, carrots and broccoli sauteed in butter with light seasoning

(120 cal.) Seasonal mixed fruit

(300 cal.)

(410 cal.) Our take on cole slaw with apple cider vinegar sweet and sour creamy dressing

(360 cal.) Roasted button mushrooms deglazed with a port wine mushroom sauce and fresh basil

(150 cal.)

(1100 cal.) Bruleed to order, fresh fruit, raspberry coulis

(1710 cal) Salted caramel sauce, served warm

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