Fire and Ice Summer Entrée Showcase – Part Two

Fire and Ice Summer Entrée Showcase – Part Two
Continuing our culinary journey through bold flavors and fresh seasonal inspiration.

Our summer menu continues to heat up with three more entrée additions that celebrate premium seafood, global accents, and creative pairings. Following the success of Part One, we now dive into dishes that blend classic comfort with unexpected twists—all crafted with care at Fire and Ice.

Honey Garlic Shrimp

Sautéed Shrimp in a Miso/Brown Butter Sauce with Torn Basil over Linguine

This dish is a beautiful marriage of East and West. Succulent shrimp are sautéed in a nutty brown butter enhanced with umami-rich miso paste, then finished with honey and garlic for balance. Torn basil brings a garden-fresh herbal note that lifts the entire plate.

Miso, a fermented soybean paste originating in Japan, is increasingly popular in modern American kitchens for its ability to deepen savory sauces. Paired with Italian-style linguine, this entrée is a fusion of comforting and bold flavors that surprise and satisfy.

Pan Seared Scallops

U10 Scallops with Tomato/Mango Chutney, Pomegranate Gastrique, Goat Cheese Risotto and Vegetables

Elegant and artfully plated, our Pan Seared Scallops are a true celebration of seasonal bounty. We use U10 sea scallops—large, sweet, and buttery—sourced from the cold Atlantic waters. They’re seared to golden perfection and paired with a tangy tomato and mango chutney.

A drizzle of pomegranate gastrique—a sweet and sour reduction—adds complexity and brightness, while the creamy goat cheese risotto lends richness and texture. This dish hits every note: sweet, savory, tart, and indulgent.

Blackened or Grilled Salmon

with Greek Yogurt Cucumber-Dill Sauce, Rice and Vegetables

Whether you like it with a spicy crust or simply grilled, our fresh salmon entrée delivers clean, satisfying summer flavor. The star is the cool Greek yogurt sauce, made with cucumber and dill, echoing the flavors of traditional tzatziki. It’s the perfect foil to the heat of the blackened seasoning—or a bright complement to the natural flavor of grilled fish.

The salmon is responsibly sourced, often from the Pacific Northwest or Faroe Islands, known for producing premium, sustainably raised fish. Served with seasoned rice and vibrant vegetables, this dish is both refreshing and hearty.

Experience the Full Summer Menu at Fire and Ice
We hope you have been enjoying our Fire and Ice Summer Entrée Showcase – Part Two. We invite you to explore the full range of global flavors and locally inspired ingredients that make this menu special. Whether you’re a fan of bold island barbecue, refined seafood, or comforting pastas, there’s something waiting for you at Fire and Ice this season. Make your reservation!