Spring Prix Fixe

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
Add mozzarella cheese $2

BROILED GARLIC SHRIMP

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

STRAWBERRY SPRING SPINACH SALAD VE

Baby spinach tossed in a light balsamic dressing topped with pickled red onions, walnuts, fresh strawberries and goat cheese

MAINS

7oz FILETGF

A 7oz filet grilled with our signature Wildfire steak spice. Served with seasonal vegetables and garlic mashed potatoes.

RICOTTA TRUFFLE GNOCCHI GF

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

PAN SEARED CHICKEN PICCATA

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

PAN SEARED AHI TUNA GF

Sesame crusted Tuna, pan seared, served with hoisin citrus sauce, seasonal vegetables and garlic mashed potatoes.

LAMB RACK GF

New Zealand Spring lamb grilled to a chef’s suggested medium temperature served with seasonal vegetables and honey roasted potatoes

DESSERTS

NEW YORK CHEESECAKE VE

Simple, rich cheesecake served with mixed berry coulis.

CHOCOLATE DECADENCE CAKEV GF

A decadent chocolate cake made with plant based ingredients mixed with a healthy quantity of cocoa finished with a heavenly chocolate glaze

CARROT CAKE VE

Spice laden cake with crushed pineapple, coconut and walnuts, filled and topped with cream cheese icing. Topped with coconut, walnuts and white chocolate drizzle. Toasted almonds skirt the side.