Mother's Day Menu

ITALIAN STYLE MEATBALLS GF

Two meatballs in a traditional tomato basil sauce topped with grated Parmesan

CARROT GINGER SOUP GF, VE

A velvety blend of carrots with a touch of ginger. Finished with dill and crème fraiche.

ESCARGOT PROVENCAL

Escargot smothered in melted garlic butter topped with Panko crumbs

BROILED GARLIC SHRIMP

Five jumbo shrimp broiled in garlic butter and served with chiabatta bread

MANDARIN SPRING SPINACH SALAD VE

Baby spinach tossed in a light orange dressing topped with pickled red onions, walnuts, cranberries, mandarin orange segments and goat cheese

7oz FILET & SHRIMP GF

A 7oz filet grilled with our signature Wildfire steak spice with a garlic butter poached shrimp brochette Served with seasonal vegetables and garlic mashed potatoes

12oz NEW YORK STRIPLOIN GF

A 12oz New York Striploin steak grilled with our signature Wildfire steak spice. Served with seasonal vegetables and garlic mashed potatoes

RICOTTA TRUFFLE GNOCCHI VE

Gnocchi in a light cream sauce with mushrooms. Finished with grated Parmesan cheese and a drizzle of truffle oil. Served with garlic bread.

HONEY MUSTARD CRUSTED SALMON VE

Salmon baked with a fragrant crusting of honey and grainy Dijon mustard. Served with Sauteed asparagus and honey roasted potatoes

PAN SEARED CHICKEN PICCATA

Lightly breaded chicken in a smooth lemon butter caper sauce served over a bed of pesto pasta

WILDFIRE BACK RIBS GF

Finished with our house-made BBQ sauce, served with seasonal vegetables and house cut fries.

BAILEY'S IRISH CREAM CHEESECAKE VE

White chocolate Irish cream mousse on top of a chocolate cookie graham base and finished with white chocolate shavings with drizzles of dark chocolate and coffee syrups.

WILDFIRE CRÈME BRULEE GF VE

Traditional vanilla custard made in-house with Madagascar vanilla beans.

PAVLOVA VE

Crispy meringue topped with Chantilly cream, fruit coulis and fresh fruit