Weekly Dinner Specials Catering

WEEKLY DINNER SPECIALS

TUESDAY THURSDAY $14.99 5oz Lobster Tail $19.99 Twin Sirloins Includes 2 Sides. Includes 2 Sides and Salad Add a petite sirloin for only $5.99 & FRIDAY Kids Eat Free 50¢ Steamed Clams w/ purchase of adult dinner entrée (limit 2 kids per adult) SATURDAY Free Soup & Salad Bar WEDNESDAY w/ Your Lunch Entrée 50¢ Wing Night & 50¢ Steamed Clams SUNDAY Endless Bread & Pasta Night $12.95 HAPPY HOUR CATERING $2.00 OFF ALL DRINKS

O n P r e m i s e Private Room Off Premise Wedding Packages P i c k - up Packages Graduations S h o w e r s 6-8 PM Tuesday Through Friday All Drinks $2.00 Off in our Bar and Patio Funeral Lunches (dining room excluded) Fire & Ice: a perfectly balanced equation. Opposites attracting, completely complementary. “A steamy proposition.” Our culinary creations are a result of balancing differences, tantalizing the tongue & senses to create the perfect dining experience. *Many items can be altered upon request to accommodate dietary needs

APPETIZERS & SOUPS

DIPPERS BAKED FRENCH ONION Caramelized onions, applejack whiskey, LOBSTER AND GREEN ONION ARANCINI and stock with croutons & gruyere with brandied lobster sauce ~ 12 cheese ~ 6.5

SLOW ROASTED PORK BELLY FEATURED SOUPS with onion jam and pickled cucumber ~ 10 We offer two Soups of the Day each day, We select fresh, seasonal ingredients and CALAMARI SICILIANO combine them with lots of creativity Light, crisp hand-breaded calamari, ~ market price layered with sautéed ripe plum tomatoes, garlic, and spinach, SOUP SAMPLER drizzled with a balsamic glaze and A sample of our three soups ~ 7 roasted garlic aioli ~ 8 (or share with 2 or more ~14)

BROKEN MEATBALLS Ground veal, pork, beef and pancetta with aged imported cheeses served with tomato sauce ~ 9

CHORIZO STUFFED MUSHROOMS with sweet pepper cream sauce and herb aioli ~ 9

Hearth-baked bread with house-made honey-thyme butter and roasted garlic hummus.

HEARTH - BAKED 9” STARTER PIZZAS FIRE BAKED EGGPLANT PIZZA CLASSIC FOUR CHEESE PIZZA with double cream ricotta, roasted garlic Tangy tomato sauce, asiago, mozzarella, and sautéed baby spinach ~ 1o parmesan and aged provolone ~ 7.5 (Add pepperoni or bacon for ~ 1.5) SMOKED BRISKET PIZZA with manchego cheese, grilled pineapple TODAY’S FEATURED FLATBREAD PIZZA and light tomato sauce ~ 11 Chef Gary’s team has created a special flatbread pizza for you. Ask you server MANGO AND GORGONZOLA PIZZA for details ~ market with candied walnuts ~ 11 ICED PLATE SALADS

ARTICHOKE, BACON & ROASTED Make a meal by adding any of the following TOMATO SALAD to your prepared salad: Field greens with fire and ice crostini, Herb-Marinated Chicken $5 a ragout of artichokes, oven-roasted Salmon Fillet* $8.5 tomatoes, asiago cheese, & bacon, finished 5 oz. Steak* $6 with parmesan peppercorn dressing, and a Chicken Salad w/ Grapes $3.5 balsamic drizzle Sm. ~ 6.5 Lg. ~ 10.5 Curry Chicken salad with Cashews $4

ORANGE COGNAC HOUSE SALAD Field greens, dried cranberries, candied walnuts, gorgonzola, finished with orange cognac dressing Sm. ~ 6.5 Lg. ~ 8.5

FRESCA GARDEN SALAD Field greens, tomatoes, cucumber, onion & croutons Sm. ~ 5.5 Lg. ~ 7.5 Add chilled marinated Ratatouille zucchini and peppers ~ 2.5

CAESAR SALAD Chopped romaine, onion, kalamata olives, croutons, finished with lemon Caesar dressing and grated cheese Sm. ~ 6 Lg. ~ 8

CLASSIC FIRE AND ICE ROASTED CHICKEN SALAD with grapes and herbs over lettuce, tomato, onion and cucumber ~ 10

GRAPEFRUIT AND ORANGE GLAZED GRILLED SALMON SALAD Orange Cognac Salad with spicy pickled egg, tomato, onion and cucumbers ~ 13.5

DRESSING CHOICES: FRESH ROASTED RED CURRY FREE ROAMING Fresh House Herb Ranch, White Ranch, CHICKEN SALAD Creamy Blue Cheese, Balsamic Vinaigrette, Roasted chicken tossed with a tangy Parmesan Peppercorn, Roasted sweet-curry dressing prepared with reduced Garlic White Balsamic Vinaigrette, cider and pineapple over local greens, Champagne Raspberry Vinaigrette, cucumbers, cashews ~11 Caesar, Orange Cognac, or Oil & Vinegar

P U B S ANDWICHES

GRILLED BUTTERFLIED STEAK SANDWICH* HOUSE SMOKED BEEF BRISKET SANDWICH Served medium rare with sliced portobello Horseradish sauce, slaw, crispy fried onions mushrooms and sautéed onions on poppy on spent grain poppy roll ~ 9.5 spent grain roll ~ 11 FIRE GRILLED GRASS-FED BURGER* GRILLED PORTABELLO “BURGER” Local sourced grass-fed 6 oz. burger Marinated whole portobello mushroom with lettuce, tomato, onion and cooper stuffed with goat cheese, kale and roasted cheese ~10.5 tomatoes on poppy onion roll ~ 9.5 Choice of: Spent grain roll, soft Bavarian pretzel roll or sliced hearth bread. FIRE AND ICE CHICKEN SALAD SANDWICH Add: Sautéed mushrooms $1.5 Bacon $2 with fresh grapes and herbs with lettuce on Pork Belly $2.5 Fried Egg $2 Fresh Kraut $2 thin slice house baked hearth bread ~ 8.5 ENTREES Add a side salad to your entrée. Fresca, Orange Cognac or Caesar salad $3.5 Artichoke-bacon-roasted-tomato salad $4.5

GORGONZOLA SHRIMP RISOTTO STELLA CHICKEN POT PIE Lightly sautéed shrimp with scallion Free range chicken slow simmered with and tomatoes served over creamy Stella Artois beer and rich chicken stock, gorgonzola risotto and charred chianti finished with cream and vegetables, tomato sauce ~ 21 served in flaky crust with puff pastry & side mashed potatoes and chef’s MAMA BELLA MEATBALLS MARINARA seasonal vegetables ~ 14.5 over angel hair and garlic bread ~ 16 BEEF SHORT RIB RAVIOLI MEDITERRANEAN BRANZINO Slow simmered beef in fresh pasta pillows Lightly sautéed with a lemon artichoke with a goat cheese alfredo sauce, roasted sauce, fingerling potatoes, watercress red peppers and spinach ~ 18 pesto, sautéed kale, peppers and feta cheese ~ 22.5 FIRE GRILLED FILET MIGNON Center cut beef tenderloin steak served BAKED EGGPLANT with marsala demi glace, with mashed with Fire Roasted Red pepper Cream sauce potatoes and chefs vegetables ~ 35 double cream ricotta and sautéed spinach served with side of angel hair pasta ~ 17 PRIME NEW YORK STRIP STEAK with red wine Substitute pasta with four cheese risotto shallot compound butter, mashed potatoes and vegetables ~ 3.5 and vegetables ~ 36

GRILLED ISLAND SPICED SALMON* Add Chef Gary’s Signature to your steak with grilled pineapple, pan seared julienne Choose a steak to be topped with a zucchini noodles, jasmine rice and coconut grilled portobello mushroom, gorgonzola cream ~ 22 cheese, balsamic onion marmalade &

a sweet marsala demi glace ~ 5 CHAMPAGNE DIVER SCALLOPS Fresh local mushroom duxelle, chefs mélange of vegetables and pilaf of jasmine rice ~ 24

TWIN LOBSTER TAILS 5 oz lobster tails broiled with lemon garlic white wine and herbs, accompanied by chefs rice and vegetables ~ 37.5

CITRUS-BRANDY FLAMED CHICKEN BREAST with zesty citrus orange sauce, accompanied by English pea risotto and chef’s vegetables ~ 21

SLOW SMOKED BEEF BRISKET with bourbon-honey sweet-chili BBQ, whipped potatoes and vegetables ~ 20

HEARTH BAKED CHICKEN PARMESAN Our traditional recipe, but a smaller portion at a lower price. Lightly breaded and topped with plum tomato basil sauce, provolone and ricotta cheeses, baked in our hearth oven and served with side of angel hair pasta ~ 19 Substitute pasta with four cheese risotto Clay Baked Chicken Parmesan and vegetables ~ 3.5

* Denotes items that may be cooked to order. Eating raw or undercooked meats, eggs, or seafood severely increases the risk of food-borne illness.