Wildfire Public House

Layered sashimi tuna, ginger-soy, tomato, avocado, and green onion with wasabi cream and wontons.

Crisp wonton rolls stuffed with basil cream cheese, served with lemon pepper aioli.

Jumbo shrimp grilled and served with spicy tomato sauce with sriracha, arugula and lemon.

Mussels simmered in yellow curry with green onions and grilled baguette.

Steamed edamame tossed in garlic-onion seasoning and ginger soy vinaigrette.

Fries smothered in sweet chili and sriracha, topped with Flaming Hot Cheetos.

Succulent Grilled New Zealand lamb chops with chimichurri and balsamic glaze.

Prime beef filet tips in soft tortillas with pico, pickled cabbage, tomatillo, and avocado-cilantro salsa.

Toasted baguette topped with tomato, corn, basil, and balsamic glaze.

Creamy pasta baked with velvet cheese, truffle oil, bacon, asparagus, and parmesan.

Giant baked pretzel with warm velvet cheese.

Bone-in or boneless wings in your choice of Buffalo, Sweet Thai Chili, BBQ, or Mango BBQ sauce.

Warm brie topped with mushrooms and truffle honey, with toasted baguette.

Crispy layers of eggplant, provolone, basil, marinara, arugula and lemon oil.

Pan-seared scallops on arugula with lemon and a Thai chili-sriracha drizzle.

Crispy sprouts roasted with bacon, candied walnuts, blue cheese, hot honey and balsamic glaze.

Pepperoni, sausage, chicken, mushrooms, peppers, mozzarella and house tomato sauce.

Eggplant puree, fire-roasted tomato, kalamata olive feta, red onion, and parsley.

Mozzarella and pepperoni on house tomato sauce.

Applewood smoked bacon, pickles, garlic, mozzarella, Parmesan, and chili flakes.

Pepperoni, salami, jalapeños, red onion, basil, and house tomato sauce.

Mushrooms, arugula, pepper jack, wild garlic puree, and truffle oil.

Ham, pineapple, jalapeños, and sweet chili sauce.

Baby arugula, quinoa, pear, grapes, goat cheese, and blood orange vinaigrette.

Spicy fried chicken, greens, cabbage, daikon, carrots, peppers, sesame dressing, wontons.

Grilled baby romaine lettuce with parmesan, croutons, and Caesar dressing.

Mixed greens, heirloom tomatoes, red onions, house made croutons, and shaved carrots, with your choice of dressing.

Greens topped with tomato, avocado, egg, bacon, blue cheese, chicken and ranch.

Grilled baby romaine lettuce with parmesan, croutons, and Caesar dressing.

Mixed greens, heirloom tomatoes, red onions, house made croutons, and shaved carrots, with your choice of dressing.

Arugula, beets, strawberries, goat cheese, walnuts, strawberry blood orange vinaigrette.

Grilled chicken, fresh-cut jalapeño, radish-carrot slaw, pickled jalapeños, sweet Thai chili aioli, bolillo bun.

100% plant-based patty with lettuce, tomato, and grilled onions on a gluten-free bun.

Trottole pasta with wild mushrooms, white wine cream, artichokes, tomatoes, parmesan.

Jumbo shrimp in lobster cream, with charred tomato, spicy harissa, parmesan.

Grilled Atlantic salmon, roasted veg quinoa, sun-dried tomato caper relish, balsamic glaze.

Slow-braised beef short rib with cheddar mash, vegetables, and mushroom-tomato demi-glace.

Hand-breaded crispy chicken with pepper jack, lettuce, tomato, onion, and sriracha aioli, brioche bun.

Pillowy gnocchi, gorgonzola cream, parmesan crisps, truffle zest, parmesan.

Cavatappi, creamy gouda & marinara sauce, broccoli, seasonal sauteed vegetables, parmesan.

8oz Angus beef burger with lettuce, tomato, grilled onions, and house sauce on a brioche bun.

Pan-seared chicken in lemon-caper cream served with cheddar mash and seasonal vegetables.

Pan-seared chicken in marsala sauce with cheddar mash and seasonal vegetables.

Trottole with shrimp, mussels, salmon, creamy lemon marinara, parmesan.

Creamy risotto with grilled chicken, mushrooms, brussels, blistered tomatoes, green pesto and Parmesan.

Layered sashimi tuna, ginger-soy, tomato, avocado, and green onion with wasabi cream and wontons.

Crisp wonton rolls stuffed with basil cream cheese, served with lemon pepper aioli.

Jumbo shrimp grilled and served with spicy tomato sauce with sriracha, arugula and lemon.

Toasted baguette topped with tomato, corn, basil, and balsamic glaze.

Steamed edamame tossed in garlic-onion seasoning and ginger soy vinaigrette.

Crispy layers of eggplant, provolone, basil, marinara, arugula and lemon oil.

Fries smothered in sweet chili and sriracha, topped with Flaming Hot Cheetos.

Crispy sprouts roasted with bacon, candied walnuts, blue cheese, hot honey and balsamic glaze.

Succulent Grilled New Zealand lamb chops with chimichurri and balsamic glaze.

Warm brie topped with mushrooms and truffle honey, with toasted baguette.

Prime beef filet tips in soft tortillas with pico, pickled cabbage, tomatillo, and avocado-cilantro salsa.

Pan-seared scallops on arugula with lemon and a Thai chili-sriracha drizzle.

Mussels simmered in yellow curry with green onions and grilled baguette.

Creamy pasta baked with velvet cheese, truffle oil, bacon, asparagus, and parmesan.

Giant baked pretzel with warm velvet cheese.

Bone-in or boneless wings in your choice of Buffalo, Sweet Thai Chili, BBQ, or Mango BBQ sauce.

Pepperoni, sausage, chicken, mushrooms, peppers, mozzarella and house tomato sauce.

Eggplant puree, fire-roasted tomato, kalamata olive feta, red onion, and parsley.

Mozzarella and pepperoni on house tomato sauce.

Applewood smoked bacon, pickles, garlic, mozzarella, Parmesan, and chili flakes.

Pepperoni, salami, jalapeños, red onion, basil, and house tomato sauce.

Mushrooms, arugula, pepper jack, wild garlic puree, and truffle oil.

Ham, pineapple, jalapeños, and sweet chili sauce.

Baby arugula, quinoa, pear, grapes, goat cheese, and blood orange vinaigrette.

Spicy fried chicken, greens, cabbage, daikon, carrots, peppers, sesame dressing, wontons.

Grilled baby romaine lettuce with parmesan, croutons, and Caesar dressing.

Mixed greens, heirloom tomatoes, red onions, house made croutons, and shaved carrots, with your choice of dressing.

Greens topped with tomato, avocado, egg, bacon, blue cheese, chicken and ranch.

Arugula, beets, strawberries, goat cheese, walnuts, strawberry blood orange vinaigrette.

Grilled baby romaine lettuce with parmesan, croutons, and Caesar dressing.

100% plant-based patty with lettuce, tomato, and grilled onions on a gluten-free bun.

Slow-braised beef short rib with cheddar mash, vegetables, and mushroom-tomato demi-glace.

Pan-seared chicken in marsala sauce with cheddar mash and seasonal vegetables.

Pan-seared chicken in lemon-caper cream served with cheddar mash and seasonal vegetables.

7oz filet over mushroom risotto, with asparagus, and cabernet demi-glace.

20oz ribeye with mushroom cabernet sauce, roasted potatoes, and sauteed vegetables.

Jumbo shrimp in lobster cream, with charred tomato, spicy harissa, parmesan.

Creamy risotto with grilled chicken, mushrooms, brussels, blistered tomatoes, green pesto and Parmesan.

Flame-grilled New Zealand lamb with chimichurri and balsamic glaze. Served with rosemary baby potatoes and asparagus.

Hand-breaded crispy chicken with pepper jack, lettuce, tomato, onion, and sriracha aioli, brioche bun.

12oz strip steak with herb butter, cheddar mash, grilled asparagus, balsamic glaze.

Cavatappi, creamy gouda & marinara sauce, broccoli, seasonal sauteed vegetables, parmesan.

Grilled Atlantic salmon, roasted veg quinoa, sun-dried tomato caper relish, balsamic glaze.

Pillowy gnocchi, gorgonzola cream, parmesan crisps, truffle zest, parmesan.

8oz Wagyu beef with lettuce, tomato, onion, lemon pepper aioli, brioche bun.

Trottole pasta with wild mushrooms, white wine cream, artichokes, tomatoes, parmesan.

8oz Angus beef burger with lettuce, tomato, grilled onions, and house sauce on a brioche bun.

Trottole with shrimp, mussels, salmon, creamy lemon marinara, parmesan.

Warm brown butter cake topped with caramel, vanilla ice cream, chocolate cigars, and fresh strawberries.

Decadent chocolate cake layered with chocolate and caramel sauces, cocoa dust, and fresh strawberries.

Tableside torched marshmallows layered with Hershey’s chocolate and graham crackers, served warm.

Layers of tiramisu soaked in brandy caramel, finished with chocolate cigars and crunchy hazelnut crocante.

Rich, flourless chocolate cake served with raspberry and mango coulis, chocolate cigars, and fresh berries.

Deep-fried cheesecake drizzled with strawberry sauce and brandy caramel, topped with fresh berries and powdered sugar.

Warm chocolate chip cookies layered with vanilla ice cream, Nutella, strawberries, chocolate cigar and powdered sugar.

Layers of red velvet and white chocolate truffle with cream cheese frosting and fresh strawberries.

Layered sashimi tuna, ginger-soy, tomato, avocado, and green onion with wasabi cream and wontons.

Baby arugula, quinoa, pear, grapes, goat cheese, and blood orange vinaigrette.

Spicy fried chicken, greens, cabbage, daikon, carrots, peppers, sesame dressing, wontons.

Crisp wonton rolls stuffed with basil cream cheese, served with lemon pepper aioli.

Grilled chicken, fresh-cut jalapeño, radish-carrot slaw, pickled jalapeños, sweet Thai chili aioli, bolillo bun.

100% plant-based patty with lettuce, tomato, and grilled onions on a gluten-free bun.

Jumbo shrimp grilled and served with spicy tomato sauce and arugula.

Slow-braised beef short rib with cheddar mash, vegetables, and mushroom-tomato demi-glace.

Toasted baguette topped with tomato, corn, basil, and balsamic glaze.

Mussels simmered in yellow curry with green onions and grilled baguette.

Steamed edamame tossed in garlic-onion seasoning and ginger soy vinaigrette.

7oz filet over mushroom risotto, with asparagus, and cabernet demi-glace.

Creamy risotto with grilled prime beef filet tips, with cherry tomatoes, onions, arugula, Parmesan and demi-glace.

Fries smothered in sweet chili and sriracha, topped with Flaming Hot Cheetos.

White wine cream sauce with artichokes, wild mushrooms, tomatoes and topped with crispy oyster mushrooms

Jumbo shrimp in lobster cream, with charred tomato, spicy harissa, parmesan.

Jumbo shrimp in lobster cream, with charred tomato, spicy harissa, parmesan.

Field greens with heirloom tomatoes, red onions and shaved carrots, choice of dressing

Succulent Grilled New Zealand lamb chops with chimichurri and balsamic glaze.

Prime beef filet tips in soft tortillas with pico, pickled cabbage, tomatillo, and avocado-cilantro salsa.

Giant baked pretzel with warm velvet cheese.

Flame-grilled New Zealand lamb with chimichurri and balsamic glaze. Served with rosemary baby potatoes and asparagus.

Thai Chili Relish, scallion-cilantro aioli, lettuce, tomato on a bolillo roll

Hand breaded breast, provolone, sriracha aioli on a bolillo roll

Creamy pasta baked with velvet cheese, truffle oil, bacon, asparagus, and parmesan.

Pillowy gnocchi, gorgonzola cream, parmesan crisps, truffle zest, parmesan.

Cavatappi, creamy gouda & marinara sauce, broccoli, seasonal sauteed vegetables, parmesan.

Grilled portabella, peppers, avocado, grilled onions, house sauce, lettuce, tomato, onion, cilantro rice.

8oz Angus beef burger with lettuce, tomato, grilled onions, and house sauce on a brioche bun.

Greens topped with tomato, avocado, egg, bacon, blue cheese, chicken and ranch.

Bone-in or boneless wings in your choice of Buffalo, Sweet Thai Chili, BBQ, or Mango BBQ sauce.

Greens topped with tomato, avocado, egg, bacon, blue cheese, chicken and ranch.