APPETIZERS & DIPPERS
GARY’S GRASS-FED PUB CHIPS
Grass-fed beef and shallots in a local IPA cheese sauce over fresh fried potato chips, secret BBQ spices, and topped with roasted tomato and scallions ~ 8
CALAMARI SICILIANO
Light, crisp hand-breaded calamari,
layered with sautéed ripe plum
tomatoes, garlic, and spinach,
drizzled with a balsamic glaze and
roasted garlic aioli ~ 8
(or share with 2 or more ~14)
Broken Meatballs
Ground veal, pork, beef and pancetta with aged imported cheeses served with tomato sauce ~ 9
SHRIMP COCKTAIL
Shrimp cocktail with lemon 12
Hearth baked CHORIZO CREPE manicotti
With light basil cream sauce and crispy prosciutto and fresh diced tomato ~ 9
HEARTH-BAKED 9” STARTER PIZZAS
Meatball and ricotta
Double cream ricotta, roasted garlic, and sautéed baby spinach ~ 10
butternut squash Pizza
Soft brie, sautéed pear, and walnuts with maple drizzle ~ 9
CLASSIC FOUR CHEESE PIZZA
Tangy tomato sauce, asiago, mozzarella, parmesan, and aged provolone ~ 7.5
(Add pepperoni or bacon for ~ 1.5
TODAY’S FEATURED FLATBREAD PIZZA
Our team has created a special flatbread pizza for you. Ask you server for details ~ market
Soups
BAKED FRENCH ONION
Caramelized onions, applejack whiskey,
and stock with croutons & gruyere
cheese ~ 6.5
FEATURED SOUPS
We offer two Soups of the Day each day.
We select fresh, seasonal ingredients and combine them with lots of creativity
~ 5 cup 6.50 bowl
SOUP SAMPLER
A sample of our three soups ~ 7
Pub Sandwiches
Grilled butterflied Steak sandwich*
With crispy onion straws and grated horseradish served French dip style multi grain roll 11
fire and Ice classic pork bbq
Our classic smoked pork BBQ recipe on house baked hearth bread 8.5
Fire and ice Chicken Salad Sandwich
with fresh grapes and herbs with lettuce on thin sliced house baked hearth bread ~ 8.5
House Smoked Beef Brisket Sandwich
Horseradish sauce, slaw, crispy fried onions on multi grain Kaiser roll ~ 9.5
Fire Grilled Grass-Fed Burger*
Local sourced fresh ground grass-fed 6 oz. burger
with lettuce, tomato, onion and cooper cheese. Served with fresh cut fries. ~11
Iced Plate Salads
DRESSING CHOICES:
Fresh House Herb Ranch, White Ranch, Creamy Blue Cheese, Balsamic Vinaigrette, Parmesan Peppercorn, Roasted Garlic White Balsamic Vinaigrette, Champagne Raspberry Vinaigrette, Caesar, Orange Cognac, or Oil & Vinegar.
ARTICHOKE, BACON & ROASTED TOMATO SALAD
Field greens with Fire and Ice crostini, a ragout of artichokes, oven-roasted tomatoes, asiago cheese, & bacon, finished with parmesan peppercorn dressing, and a balsamic drizzle Sm. ~ 6.5 Lg. ~ 10.5
ORANGE COGNAC HOUSE SALAD
Field greens, dried cranberries, candied walnuts, gorgonzola, finished with orange cognac dressing Sm. ~ 6.5 Lg. ~ 8.5
FRESCA GARDEN SALAD
Field greens, tomatoes, cucumbers, onions, & croutons Sm. ~ 5.5 Lg. ~ 7.5
Add chilled marinated Ratatouille zucchini and peppers ~ 2.5
\
CAESAR SALAD
Chopped romaine, onion, kalamata olives, croutons, finished with lemon caesar
dressing and grated cheese Sm. ~ 6 Lg. ~ 8
Classic Fire and Ice Roasted Chicken Salad
With grapes and herbs over lettuce, tomato, onion and cucumber ~ 10
Seared Diver scallop Salad
Baby spinach salad with white balsamic marinated mushrooms, pickled shallot, and crispy prosciutto with warm bacon maple dressing 16
Entrees
All entrees include a side garden salad.
Fresca, Orange Cognac, or Caesar salad $2.5
Artichoke-bacon-roasted-tomato salad $3.5
Add Chef Gary’s Signature to your steak
Choose a steak to be topped with a grilled portobello mushroom, gorgonzola cheese, balsamic onion marmalade & a sweet marsala demi glace ~ 5
Gorgonzola Shrimp risotto
Lightly sautéed shrimp with scallions and tomatoes, served over creamy gorgonzola risotto and charred chianti tomato sauce ~ 22
Mama Bella Meatballs Marinara
over angel hair and garlic bread ~ 16
Classic crab cakes
Jasmine rice and gherkin-caper remoulade
Chef’s mélange of vegetables ~ 23
Baked Eggplant
With fire roasted red pepper cream sauce, double cream ricotta and sautéed spinach served with side of angel hair pasta ~ 17
Substitute pasta with four cheese risotto and vegetables ~ 3.5
Grilled Island Spiced Salmon*
With grilled pineapple, pan-seared julienne zucchini noodles, jasmine rice, and coconut cream ~ 22
hazlenut Diver Scallops
Roasted pumpkin red pepper coulis, chef’s mélange of vegetables and jasmine rice pilaf ~ 24
Twin Lobster Tails
5 oz lobster tails broiled with lemon garlic white wine and herbs, accompanied by chef’s rice and vegetables ~ 37.5
Sauteed Chicken Breast
With curry cauliflower sauce, roasted red peppers, chick peas, rice and chef’s vegetables ~ 21
Slow Smoked Beef Brisket
With onion broth, whipped potatoes, and vegetables ~ 20
Hearth Baked Chicken Parmesan
Our traditional recipe, but a smaller portion at a lower price. Lightly breaded and topped with plum tomato basil sauce, provolone and ricotta cheeses, baked in our hearth oven and served with side of angel hair pasta ~ 19
Substitute pasta with four cheese risotto and vegetables ~ 3.5
STELLA CHICKEN POT PIE
Free range chicken slow simmered with Stella Artois beer and rich chicken stock, finished with cream and vegetables, served in flaky crust with puff pastry & side mashed potatoes and chef’s seasonal vegetables ~ 14.5
butternut Ravioli
Ravioli with butternut squash, walnuts, apple cider, amaretto cream sauce, and cinnamon marscapone ~ 18
Fire grilled Filet Mignon*
Center cut beef tenderloin steak served with marsala demi glace, with mashed potatoes and chefs vegetables ~ 35
Prime New York Strip Steak*
With red wine shallot compound butter, mashed potatoes and vegetables ~ 36
