Wildfire Menu

Question 1

Shrimp & Crab Bisque:

Answer 1

• a cream based bisque made with sherry, shrimp & crab meat, celery, onion, garlic, flour, & Old Bay spices. Garnished with corn, red peppers, & chives.

Question 2

French Onion Soup:

Answer 2

Carmelized onion & butter simmered with white wine, chicken stock, sugar, S&P, and house oil. Topped with garlic croutons and melted Swiss & Asiago cheeses.

Question 3

Baked Goat Cheese:

Answer 3

2 2oz balls of Wisconsin goat cheese baked with tomato basil sauce & breadcrumbs. Served with oven baked Asiago & garlic flatbread.

Question 4

Crispy Fried Calamari:

Answer 4

10oz of buttermilk marinated squid seasoned with seasoned flour & deep fried. Served with a side cocktail sauce, Ranch, & lemon wedge.

Question 5

Cocktail Shrimp:

Answer 5

5 13/15 count Gulf Shrimp poached in shrimp poaching liquid, then peeled & chilled. Served on a bed of chopped lettuce and a side of horseradish cream sauce & cocktail sauce. Garnished with a lemon wedge.

Question 6

Wildfire Chopped Salad:

Answer 6

Chopped iceberg & romaine, with diced herb roasted chicken, avocado, bacon, blue cheese, corn, scallions, tomatoes, tortilla strips; tossed with citrus lime vinaigrette. ($2 charge for xtra chick, $1 for avocado or BCC)

Question 7

Field Salad:

Answer 7

Sliced cucumbers, tomato wedges, & shredded carrots served with choice of dressing.
1. Balsamic Vinaigrette
2. Citrus Lime Vinaigrette
3. Red Wine Vinaigrette
4. Ranch
5. BC Dressing
6. Caesar Dressing
7. Lemon Herb Vinaigrette
8. Lemon Parmesan Vinaigrette

Question 8

Caesar Salad:

Answer 8

Romaine lettuce tossed with croutons, Parmesan cheese, & Caesar dressing (lemon juice, house oil, red wine vinegar, anchovy, Asiago chz., garlic, Dijon, pasteurize egg yolk, S&P

Question 9

Tuscan Kale & Spinach Salad:

Answer 9

Tuscan Kale, & baby spinach, tossed with spicy pumpkin seeds, Parmesan cheese, hard boiled egg, & lemon Parmesan vinaigrette.

Question 10

SALAD ADD ON: AD

Answer 10

Grilled Chicken (6oz) $5
Crispy Calamari (5oz) $7
Salmon (4oz) $7
Sliced Tenderloin (5-6oz) $8

Question 11

Cedar Plank Salmon:

Answer 11

Cedar Plank Salmon- 6oz/8oz Farm-raised Atlantic Salmon seasoned with BBQ chicken spice. Then oven baked on a cedar plank. Glazed with brown sugar, Dijon & Tamari soy. Served with a side of choice.

Question 12

Blackened NY Strip Steak Sandwich: (STEAK SAND)

Answer 12

6oz NY Strip pounded & brushed with melted butter & seasoned with blackening spices and then grilled to MR-M. Served on butter & toasted buttery onion bun with white cheddar cheese, arugula, ancho mayo, & tomatoes. Served with coleslaw, FF, ramekin of ketchup.
Allergy: Egg, Dairy

Question 13

Roasted Prime Rib French Dip:

Answer 13

6oz Sliced Prime Rib (MR-M) served on buttered & toasted buttery onion bun. Served with a soup cup of au jus, horseradish sauce, coleslaw, & FF. Garnished with ramekin of ketchup.
Allergy: Egg, Dairy

Question 14

Prime Angus Burger: (HB/CB)

Answer 14

8oz ground beef seasoned with S&P, then grilled to desired temp. Served on buttered and toasted sesame seed bun with Lettuce & Tomato. Served with coleslaw, FF, ramekin of ketchup. Choice of American, Swiss, white/yellow cheddar, jalapeño Jack, BC crumbles.
Allergy: Egg, Dairy

Question 15

High Plains Bison Burger:

Answer 15

7oz bison burger seasoned with S&P, then grilled to desired temp. Served on buttered and toasted sesame seed bun with Lettuce & Tomato. Served with coleslaw, FF, ramekin of ketchup. Choice of American, Swiss, white/yellow cheddar, jalapeño Jack, BC crumbles.
Allergy: Egg, Dairy

Question 16

Turkey Burger:

Answer 16

5.33oz all natural ground turkey burger seasoned with char crust and grilled. Topped with white cheddar cheese and roasted onions. Served on buttered and toasted sesame seed bun with yellow mustard, mayo, Lettuce & Tomato. Served with coleslaw, FF, ramekin of ketchup.
Allergy: Egg, Dairy, Shellfish

Question 17

Grilled Chicken Club:

Answer 17

6oz chicken breast marinated with mustard mayo. Then grilled and topped with avocado, bacon, jalapeño Jack cheese, & mustard mayo. Served on buttered and toasted sesame seed bun with Lettuce & Tomato. Served with coleslaw, FF, ramekin of ketchup.
Allergy: Egg, Dairy, Shellfish

Question 18

Open Faced Mediterranean Salmon Sandwich:

Answer 18

6oz piece of salmon lightly pounded & marinated in house oil, S&P, and zahatar spice, then grilled. Served on buttered and grilled multi-grain bread topped with yogurt sauce, arugula (tossed in red wine vinaigrette), avocado & Tomato. Served with coleslaw, FF, ramekin of ketchup. Garnished with ramekin of yogurt drizzle.
Allergy: Dairy

Question 19

Lump Crab Cake Sandwich:

Answer 19

6oz crab cake served on buttered and toasted sesame seed bun with tartar sauce, Lettuce & Tomato. Served with coleslaw, FF, and ramekins of tarter sauce & ketchup.
Allergy: Egg, Dairy, Shellfish