Appetizers & dippers

FireIce-icon-white

LOBSTER AND GREEN ONION ARANCINI

with brandied lobster sauce ~ 12

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)

SLOW ROASTED PORK BELLY

with onion jam and pickled cucumber ~ 10

BROKEN MEATBALLS

Ground veal, pork, beef and pancetta with aged imported cheeses served with tomato sauce ~ 9

CHORIZO STUFFED MUSHROOMS

with sweet pepper cream sauce and herb aioli ~ 9

HEARTH-BAKED 9” GOURMET PIZZAS

FireIce-icon-white

ROASTED PORTOBELLO MUSHROOM PIZZA

With roasted garlic, peppers, pancetta, and manchego cheese and fresh rosemary ~ 12

BEET PESTO PIZZA

With kale, mozzarella & goat cheese ~ 11

FOUR CHEESE FLAT BREAD PIZZA

Tangy tomato sauce, asiago, mozzarella, parmesan and aged provolone ~ 7.5

(Add pepperoni or bacon for ~ 1.5)

TODAY’S FEATURED FLATBREAD PIZZA

Chef Gary’s team has created a special flatbread pizza for you. Ask you server for details ~ market

FIRE BAKED EGGPLANT PIZZA

with double cream ricotta, roasted garlic and sautéed baby spinach ~ 10

SMOKED BRISKET PIZZA

with manchego cheese, grilled pineapple and light tomato sauce ~ 11

MANGO AND GORGONZOLA PIZZA

with candied walnuts ~ 11

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

Chef Gary’s team has created a special flatbread pizza for you. Ask you server for details ~ market

Soups

FireIce-icon-white

BAKED FRENCH ONION

Caramelized onions, applejack whiskey, w/ stock, with croutons & gruyere cheese ~ 6.5

NEW ENGLAND SCALLOP CHOWDER

Sherry poached bay scallop chowder with leek, pancetta and kale ~ 6.5

SOUP SAMPLER

A sample of our three soups ~ 7

FEATURED SOUP ~ market price

BAKED FRENCH ONION

Caramelized onions, applejack whiskey, and stock with croutons & gruyere cheese ~ 6.5

Soup sampler

A sample of our three soups ~ 7

Featured Soup

We offer two Soups of the Day each day, We select fresh, seasonal ingredients and combine them with lots of creativity ~ market price

Pub Plates

FireIce-icon-white

GRILLED BUTTERFLIED STEAK SANDWICH*

Served medium rare with sliced portobello mushrooms and sautéed onions on poppy spent grain roll ~ 11

GRILLED PORTABELLO “BURGER”

Marinated whole portobello mushroom stuffed with goat cheese, kale and roasted tomatoes on poppy onion roll ~ 9.5

FIRE AND ICE CHICKEN SALAD SANDWICH

with fresh grapes and herbs with lettuce on thin slice house baked hearth bread ~ 8.5

HOUSE SMOKED BEEF BRISKET SANDWICH

Horseradish sauce, slaw, crispy fried onions on spent grain poppy roll ~ 9.5

FIRE GRILLED GRASS-FED BURGER*

Local sourced grass-fed 6 oz. burger with lettuce, tomato, onion and cooper cheese ~10.5

Choice of: Spent grain roll, soft Bavarian pretzel roll or sliced hearth bread.

Add: Sautéed mushrooms $1.5 Bacon $2 Pork Belly $2.5 Fried Egg $2 Fresh Kraut $2

Iced Plate Salads

FireIce-icon-white

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, cucumber, onion & 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

GRAPEFRUIT AND ORANGE GLAZED GRILLED SALMON SALAD

with spicy pickled egg, tomato, onion and cucumbers ~ 13.5

FRESH ROASTED RED CURRY FREE ROAMING CHICKEN SALAD

Roasted chicken tossed with a tangy sweet-curry dressing prepared with reduced cider and pineapple over local greens, cucumbers, cashews ~11

Make a meal by adding any of the following to your prepared salad:

Herb-Marinated Chicken $5

Salmon Fillet* $8.5

5 oz. Steak* $6

Chicken Salad w/ Grapes $3.5

Curry Chicken salad with Cashews $4

Entrees

FireIce-icon-white

All entrees include choice of complementary side garden salad.

Substitute Caesar salad or orange cognac add ~ 1.5

Substitute Artichoke-bacon-roasted-tomato salad add ~ 2.5

Substitute any soup in place of a salad ~ 3

GORGONZOLA SHRIMP RISOTTO

Lightly sautéed shrimp with scallion and tomatoes served over creamy gorgonzola risotto and charred chianti tomato sauce ~ 21 MAMA BELLA MEATBALLS MARINARA

over angel hair and garlic bread ~ 16

MEDITERRANEAN BRANZINO

Lightly sautéed with a lemon artichoke sauce, fingerling potatoes, watercress pesto, sautéed kale, peppers and feta cheese ~ 22.5

 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

CHAMPAGNE DIVER SCALLOPS

Fresh local mushroom duxelle, chefs mélange of vegetables and pilaf of jasmine rice ~ 24

TWIN LOBSTER TAILS

5 oz lobster tails broiled with lemon garlic white wine and herbs, accompanied by chefs rice and vegetables ~ 37.5

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

BEEF SHORT RIB RAVIOLI

Slow simmered beef in fresh pasta pillows with a goat cheese alfredo sauce, roasted red peppers and spinach ~ 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

CITRUS-BRANDY FLAMED CHICKEN BREAST

with zesty citrus orange sauce, accompanied by English pea risotto and chef’s vegetables ~ 21

SLOW SMOKED BEEF BRISKET

with bourbon-honey sweet-chili BBQ, 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

Seafood Entrees

FireIce-icon-white

LOBSTER CRAB CAKES

Our lobster and lump crab cake recipe accompanied by sweet shallot chutney, garlic aioli, jasmine rice and chef’s seasonal vegetables ~ 26

BROILED HADDOCK

Encrusted with horseradish and herb panko, topped with roasted cauliflower shallot puree ~ 19.5

SEAFOOD NEWBURG “FIRE & ICE STYLE”

Grilled shrimp and poached scallops topped with carrot, leek, red peppers and gruyere cheese ~ 24.5

TWIN LOBSTER TAILS

Two 5-ounce lobster tails topped with lemon zest, parsley, garlic and white wine, served with jasmine rice and chef’s seasonal vegetables ~ 34.5 *

GRILLED CEDAR-PLANKED MOROCCAN SALMON

Topped with a cucumber-dill yogurt sauce, served with side of jasmine rice and chef’s seasonal vegetables ~ 24

Hand Cut & Fire Grilled

FireIce-icon-white

All entrees include choice of complementary side garden salad.

Substitute Caesar salad or orange cognac add ~ 1.5

Substitute Artichoke-bacon-roasted-tomato salad add ~ 2.5

Substitute any soup in place of a salad ~ 3

LAND & SEA ADD-ONS

Lobster Crab Cake ~ 9     Shrimp Scampi ~ 8.5      4 oz Lobster Tail ~ 9.5

LAMB RACK*

French cut New Zealand rack of Lamb~ 31

TWIN PETITE SIRLOINS *

Two 5-ounce barrel-cut sirloin steaks ~ 21.5

PRIME GRADE ALL NATURAL NY STRIP *

12 ounce ~ 3

All steaks are served with Chef’s vegetables and your choice of starch & sauce.

Starch Choices: Buttered mashed potato, chef’s daily feature, fresh cut fries, or jasmine rice

Choice of Sauce: Fresh herb burgundy au jus, roasted shallot & marsala demi glace, or whipped blue cheese butter

Add Sautéed Mushrooms and Onions ~ 3.5

Add Chef Gary’s Signature: Choose a steak to be topped with a grilled portobello mushroom, gorgonzola cheese, balsamic onion marmalade & a sweet marsala demi glace ~ 5

Pastas & Risottos

FireIce-icon-white

All entrees include choice of complementary side garden salad.

Substitute Caesar salad or orange cognac add ~ 1.5

Substitute Artichoke-bacon-roasted-tomato salad add ~ 2.5

Substitute any soup in place of a salad ~ 3

CHICKEN & CHORIZO RISOTTO

Free roaming chicken with chorizo sausage, aged provolone, tomatoes, scallions and sauce Romesco ~ 19.5 (Appetizer portion ~ 11)

BUTTERNUT SQUASH AGED CHEDDAR RISOTTO

With butternut squash and roasted carrot coulis topped with melted brie and caramelized pear ~ 17 (Appetizer portion ~ 8)

MAMA BELLA MEATBALLS

Pork, veal & beef with roasted pancetta, shallots and fresh herbs, topped with chunks of aged provolone. Served with chef’s marinara, angel hair pasta, & a garlic breadstick ~ 17.5

SAUTÉED GNOCCHI

In olive oil & garlic with sautéed shrimp, oven-roasted tomato and vodka sauce ~ 24.5

ROASTED CHICKEN RED PEPPER SAUSAGE

With roasted peppers, onions and marinara over angel hair pasta ~ 19.5

SAUTÉED ZUCCHINI NOODLES, KALE AND RICE NOODLES

Topped with fermented bean sprouts and roasted carrot ginger coulis ~ 19

Add Shrimp ~ 6

HEARTH-BAKED FETTUCCINI BOLOGNAISE

Fresh fettuccini pasta with sausage, ground beef and mushrooms in a traditional robust “Sunday” sauce ~ 20