FRESH ~ LOCAL ~ SUSTAINABLE Our philosophy is simple; source the very best regional products, prepare these ingredients over real burning wood, and serve this delicious food in a pure and uncontrived manner. Our name says who we are; a restaurant about the complex flavors of real burning wood (FIRE) from the land of 10,000 lakes (LAKE).

PLANCHA & SKILLET ROTISSERIE TO SHARE OR NOT Heirloom Corn Crusted Walleye 32 FireLake Rotisserie Chicken 25 Popover Available after 3pm 8 Red Lake Nation Minnesota Walleye, White cheddar mashed potatoes, Two popovers, Blu’s Bees’ honey butter wild rice pilaf blend, grilled asparagus, asparagus, natural jus lemon-tarragon remoulade Hand-Cut Chips 9 FRIDAY & SATURDAY EVENINGS AFTER 5PM Rotini Pasta 24 Sherry-scallion & bleu cheese dips Artichoke confit, tomato preserve, Spit Roasted Prime Rib* 48 FireLake Poutine 14 herb pistou, sunflower seeds, onions, 12oz Hand-carved all-natural black Angus beef, sweet mini peppers, baby zucchini, cornbread, asparagus, cattleman’s jus, Hand-cut fries, corned beef, herbs, horseradish crème red wine beef gravy, Eichten’s cheese curds vegan mozzarella cheese Beer Battered Eichten’s Cheese Curds 10 Local Beer Battered Fish & Chips 22 Smoked ketchup, spicy buttermilk ranch Red Lake Nation walleye, fried pickles, slaw, hand-cut fries, lemon-tarragon remoulade STACKED & CRAFTED FireLake Walleye Cakes 13 BBQ Chicken Sandwich 14 Lemon-tarragon remoulade FireLake rotisserie chicken, slaw, GRILL ~ MESQUITE fire & ice pickles, house made BBQ sauce, Charcuterie & Cheese 19 Wild Alaskan Salmon* 28 ciabatta bread, hand-cut chips House-made charcuterie, local sausages, Herb & lemon marinated salmon, Club Wrap 14 local cheeses, dried fruits and nuts, spring pea & spinach puree, House smoked turkey, provolone, tomato, grilled rustic bread grilled pineapple red pepper salsa, onion field greens, bacon, mustard-mayo, lefse wrap, hand-cut chips Margherita Flatbread 13 Smoked Pork Chop 29 House-made tomato sauce, Black cherrywood smoked pork chop, The Reuben 15 fresh mozzarella, basil olive oil poached Jerusalem artichoke, Braised corned beef, caraway sauerkraut, heritage carrot, Minnesota wild rice, Swiss cheese, sherry scallion sauce, FireLake Rope Sausage Flatbread 14 asparagus, star anise rooftop honey glaze marble rye, fire & ice pickles, hand-cut chips House-made tomato sauce, fresh mozzarella, Backyard Cheeseburger* 17 roasted mushroom blend, oregano Steak Frites* 31 8oz all-natural black Angus beef, Make it Dirty +3 All-natural black Angus beef, Bacon +3 Northwoods grilling spice, hand-cut fries, white cheddar, lettuce, tomato, pickles, Boundary Waters steak sauce mustard-mayo, hand-cut fries BLU’S BEES ~ Turkey Burger 16 FireLake Bone-in Filet* 59 Wild Acres freshly ground turkey, provolone, As part of our commitment to the Award winning recipe from our colleague in seasonal greens, roasted mushrooms, environment, we have partnered with Chicago, Chef Ventura. caramelized onions, sherry-scallion sauce, 10oz mesquite grilled bone-in filet, hand-cut fries the University of Minnesota’s Bee Squad rosemary smoked gorgonzola polenta, to have colonies of honey bees live as roasted heritage carrots, permanent guests on our roof. These wild mushroom ragout LOCALLY GROWN bees help pollinate 35% of the global 15% of proceeds to benefit Second Harvest Heartland food supply and 80% of flowering plants. We are indebted to our local growers for their commitment to excellence in helping Please enjoy this excess honey and unique BE PART OF THE SOLUTION Radisson Hotel Americas proudly partners with us provide a real Taste of Place for you. gift from our rooftop guests. Second Harvest Heartland, one of the