New Summer Entrée Series
Fire and Ice Launches Fresh Flavors: Part One of Our New Summer Entrée Series
At Fire and Ice, summer isn’t just a season—it’s a vibrant celebration of fresh ingredients, bold flavors, and diverse culinary influences. From locally sourced produce to globally inspired techniques, every dish reflects the creativity and passion that define our kitchen. We’re excited to introduce six new summer entrées, starting with three deliciously unique dishes. Each one showcases thoughtfully sourced ingredients and regional flavors that bring something special to your plate.
Vegan Mushroom Stroganoff
Cremini Mushrooms and Vegan Sour Cream over Cavatappi Pasta
Optional: Add Lobster or Shrimp
A comforting classic reimagined for summer—and for everyone. Our Vegan Mushroom Stroganoff features tender cremini mushrooms, known for their meaty texture and earthy flavor, gently simmered in a rich vegan sour cream sauce. The dish is served over al dente cavatappi pasta, whose spiral shape captures every bit of the creamy sauce.
Cremini mushrooms—often called baby bellas—are widely cultivated across North America. In particular, Pennsylvania, which stands out as a leading region renowned for its rich tradition of mushroom farming. For an indulgent twist, you can elevate this plant-based entrée with the addition of lobster or shrimp—sustainably sourced and lightly sautéed.
Smoked Pork Chop
House Smoked, Huli-Huli Hawaiian Style Teriyaki Sauce, Pineapple/Jalapeño Salsa, Mashed Potatoes and Vegetables
Our Smoked Pork Chop brings island-inspired flavors straight to your table. We begin with a thick-cut pork chop, smoked in-house for hours to develop a deep, savory flavor. We finish the dish with our signature Huli-Huli glaze—a sweet and tangy Hawaiian-style teriyaki made with brown sugar, soy sauce, fresh ginger, and garlic.
A vibrant pineapple and jalapeño salsa tops the dish, delivering a sweet-heat contrast that perfectly balances the richness of the pork. Pineapples, a symbol of Hawaiian hospitality, and the jalapeños—commonly grown across the American Southwest—create a flavor profile that’s bold, tropical, and unforgettable.
Sautéed Lobster Tail
in a Jameson Irish Whiskey Cream Sauce with Cremini Mushrooms, Rice Pilaf and Vegetables
A show-stopping summer entrée – our Sautéed Lobster Tail. It is delicately pan-seared and served with a luscious Jameson Irish Whiskey cream sauce. The subtle smokiness of the whiskey not only enhances the natural sweetness of the lobster but also creates a rich, layered flavor profile. Additionally, cremini mushrooms contribute an earthy umami depth; together, these elements work in harmony to tie the dish together beautifully
The lobster is responsibly sourced from North Atlantic waters, producing tender, flavorful tails. Paired with a buttery rice pilaf and fresh, seasonal vegetables, this elegant yet indulgent dish offers a harmonious balance of flavor and texture—making it an ideal choice for a romantic dinner, celebratory evening, or any special night out.
Stay Tuned for Part Two! These first three entrées are just the beginning. In our next post, we’ll unveil three more culinary creations that continue our commitment to quality ingredients, global influences, and bold seasonal flavors. Visit Fire and Ice this summer to try them all.