Spring Prix Fixe

WILDFIRE’S OWN FRENCH ONION SOUP

A freshly prepared favourite made from rich beef stock with caramelized sweet onions and a rich layer of blended cheeses

BROILED GARLIC SHRIMP

Shrimp broiled in garlic butter and served with fresh baked ciabatta bread

HUMMUS & WHIPPED GOAT CHEESE DIP DUO VE

Two dips, Hummus and Whipped Goat Cheese served with warm rosemary focaccia

MEDITERRANEAN ADVENTURE SALAD VE

A base of hummus topped with chopped Romaine, quinoa, bell peppers, red onion, tomatoes, cucumbers, grapes tossed in a Dijon mustard vinaigrette with crumbled feta, spiced crispy chickpeas and pickled chilis

MAINS

12 oz NEW YORK STRIPLOIN with CHIMICHURRI GF

Grilled Striploin seasoned with Wildfire signature spices and topped with a house made green herb Chimichurri. Served with seasonal vegetables and garlic mashed potatoes

TUSCAN CHICKEN PASTA

Seared chicken breast braised with onion, mushrooms, garlic, sundried tomato, spinach and white wine. Tossed and served on handmade fettuccini with crumbled goat cheese. Served with garlic bread

MOULE FRITES GF Optional

Fresh PEI mussels in your choice of one of three chef curated sauces. Served with house cut French fries

POTATO CRUSTED ATLANTIC SALMON GF

Dill, mustard potato crusted salmon, paired with vibrant carrot and beet purees, charred sweet corn, confit tomatoes topped with a refreshing fennel slaw.

DESSERTS

NEW YORK CHEESECAKE VE

Ultimate creamy cheesecake served with fruit coulis and fresh fruit garnish

CHOCOLATE BLACKOUT CAKEVE

It begins with a decadent layer of chocolate brownie, cradling a layer of milk chocolate ganache and covered with a layer of dense dark chocolate mousse. Topped with chocolate cake cubes and chocolate ganache drizzle.

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

(Vegan and Gluten Free desserts available upon request)