Fire & Ice Restaurant

Lightly - battered squid, flash fried and served with a tangy combination of mojo aioli and sweet thai chili.

Thick sliced portabella, hand battered and flash fried served with a wasabi aioli and a sweet soy glaze.

Fresh spinach and artichoke hearts, baked hot and bubbly with our five cheese blend, served with warm pita crisps and tortilla chips.

Fresh ahi tuna tossed in olive oil, capers, salt and pepper nestled on a bed of orzo pasta and avocado salad with baguette crostini.

Fresh spinach flash fried and dusted with parmesan cheese.

Naan bread grilled and topped with thai chili glazed chicken with fresh cilantro and an asian slaw.

Roasted butter nut cream finished with wasabi dusted pumpkin seeds and chive oil.

The chef's daily creation.

Artisan greens with a blend of dried sunflower, flax seeds, pepita dried cranberries, golden raisins and crumbled goat cheese served with a maple dijon dressing.

Fire-grilled romaine rubbed with garlic and olive oil, topped with caesar dressing, finished with parmesan cheese and balsamic glaze.

A mixture of bok choy, field greens, carrots, crisp wonton, julienne peppers and onions served with black and white sesame seeds and thai peanut dressing.

Field greens and romaine lettuce topped with grape tomatoes, shredded parmesan, kalamata olives, pepperoncini, feta cheese and honey balsamic dressing.

A cup of soup and our house salad.

Sauteed shrimp and scallops with tomato, mushrooms, bell pepper and a tomato cream sauce served with penne.

Fire roasted peppers and tomato sauce, with white wine, garlic and penne topped with chiffonade basil and shredded parmesan.

Roasted marinated chicken breast, shitake mushrooms, tear drop tomatoes, boursin cream sauce and garlic tossed with pappardelle pasta.

Goat cheese, craisin and spinach stuffed chicken breast wrapped in a puff pastry served with a gruyere cream, broccolini and herb garlic mashed potatoes.

Supreme chicken breast topped with toasted walnut brown butter sage apple relish, apple leek puree and aged balsamic.

Cold smoked duck breast, pan seared and topped with a hoisin glaze served with forbidden rice and wok fried vegetables.

Grilled salmon, sushi rice, soy maple demi and wasabi creme fraiche.

Pan seared sea bass, served with forbidden rice and broccolini with a copper run rum glaze.

Coconut breaded mahi mahi, flash fried and served a top white short grain rice served with a spicy pineapple glaze and wok fried vegetables.

Chicken, beef or shrimp with broccoli, snow peas, carrots, red bell peppers, mushrooms and bamboo shoots tossed in sweet teriyaki or spicy szechuan sauce on a steaming bed of white rice.

Chicken, beef or shrimp tossed with rice noodles, snow peas, carrots, red bell peppers, green onions and a spicy tamarind peanut sauce topped with omelet and crushed peanuts.

Seared flat iron steak paired with garlic herb mashed potatoes, wok fried asian vegtables and served with a plum demi-glace.

Twelve ounces of our most flavorful steak, dry-aged and paired with roasted fingerling potatoes and broccolini.

Our signature eight ounce filet mignon grilled to perfection and served with roasted fingerling potatoes and broccolini.

Each.

House cured and smoked pastrami with sauerkraut, made in house and served with 1000 island dressing and swiss cheese on marble rye.

One half - pound certified angus beef patty grilled to order and smothered in your choice of one or two toppings. American, swiss, gruyere, cheddar cheese, sauteed onions, sautéed mushrooms, or house made smoked bacon.

One half pound certified angus beef patty grilled to order and glazed with our signature whiskey sauce, viennese fried onions and cheddar cheese on a ciabatta bun. You can substitute a grilled chicken breast or a black bean burger on any of our burgers.