Fire Menu

summer menu clay oven breads popovers with whipped local butter 6 mushroom, gruyere and caramelized onion pizza 9 tuscan salami, housemade mozzarella, tomato ragout, banana pepper and basil pizza 10 clay bread with parmesan, red pepper and garlic aiolis 4

appetizers dr. katz’s pickles 2 buy a jar 8 sauteed olives with fennel, crushed red pepper and garlic 5 summer soup 6 mussels, tomato, fennel, garlic and grilled bread 12 summer vegetable “linguini”, basil-pecan pesto, local tomatoes and garlic confit 12 crispy chicken livers, sauteed spinach, neuskie bacon and dried cherry compote 9 fire-roasted banana peppers, spicy sausage and tomato ragout 9 cheese selection, poached peaches, mixed berry jam, pecans and croustades 12

salads local greens, proscuitto, patty pan squash chips, caper vinaigrette and reggiano parmesan 7 baby arugula, fresh cherries, local goat cheese and vanilla vinaigrette 9 local tomatoes, sweet onions, herb salad and lemon vinaigrette 11 iceberg, grape tomatoes, red onion and buttermilk bleu cheese 7 karen’s caesar 7

dinners housemade saffron-lemon fettuccine with texas shrimp overnight tomatoes, spicy olives, fried capers, parmesan broth and basil 26 tandoor roasted local large mouth bass with caponata relish roasted summer squash salad, israeli cous cous and basil pesto 29 cornmeal crusted diver scallops local ham, sweet corn and okra hash, cauliflower puree and sauteed spinach 27 wild alaskan halibut charred tomatoes, marinated cranberry beans and roasted garlic puree 28 pan roasted organic chicken breast and pancetta stuffed thigh sweet corn fritters, braised greens and chicken jus 25 crispy hudson valley duck spaetzle, local mushrooms, smoked cherries, pea tendrils and duck jus 25 tandoor roasted organic pork chop black eyed peas, broccoli leaves, spicy watermelon and barbeque jus 26 tandoor roasted ribeye crispy fingerling potatoes, string bean saute, roasted marrow butter and veal jus 31 grass fed prime filet of beef from four story hill farm oregonzola stuffed peach, local pecans, arugula, roasted cippolinis and red wine jus 44 jamison farm lamb sirloin and housemade curried sausage chickpea puree, sesame-cucumber salad and mint relish 27 cheeseburger lettuce, tomato, red onion, tillamook cheddar, mustard aioli, garlic-herb fries and dr. katz’s pickles 17 bulghur wheat “risotto” roasted summer vegetable stuffed baby eggplant, tomato-saffron coulis and sumac spinach 20 our summer dessert menu includes a blueberry crisp and cherry pie that must be ordered at the beginning of your meal. NO SUBSTITUTIONS PLEASE we use locally grown produce, meats and environmentally sound seafood whenever possible. many ingredients are not listed on the menu; please let us know if you have any restrictions. consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

desserts

drinks

blueberry crisp 8

coffee 2.75

lemon meringue ice cream

espresso 3.50

this dessert takes twenty minutes to prepare

cappuccino 3.75

local peaches with vanilla creme fraiche ice cream 8

fire hot chocolate 7.5

candied pecans and local honey-lime syrup

coffee drinks 6.5

chocolate trio 8 frozen dark chocolate soufflee with creme anglaise milk chocolate pot de creme with raspberries white chocolate creme brulee

cherry pie turnovers 8 cinnamon ice cream

brewed teas 3.5

keoke irish nutty irishman spanish cafe gates

ports & dessert wines

this dessert takes twenty minutes to prepare

Dow’s Reserve Porto 8 Dow’s 20 yrs Reserve Porto 12

bittersweet chocolate mousse tart 8

Niepoort Fine Tawny Port 6

toasted meringue

jeremy’s summer soda float 8 housemade ice creams and sorbet 6 fire cards and fire hats make great gifts we are proud members of slow food usa and cleveland independents many ingredients are not listed on the menu; please let us know if you have any dietary restrictions

keemun manna mango ceylon earl grey vanilla black tea mandela masala (d) moulin rouge chai chamomile (d) mint leaves (d) green tea

Ramos Pinto Fine Ruby Port 6 Kathkleen Dessert Merlot 6 Domecq La Ina Sherry 6 St. Supery, Late Harvest Moscato, CA 6 Petite Sirah Port, Clarkburg 7 Ice Wine, Debonne Vineyards, Ohio 13 Dolce, Late Harvest Semillon, Napa Valley 22

white

red

by the glass

by the glass

Sparkling, Kriter “Brut”, Cote D’Or France 9 Champagne, Nicolas Feuillatte Premier Cru Brut (187 ML) 19 Riesling, Hans von Willelm, Germany 06 7/32 White Blend, The Other, Lodi 06 7/32 Meritage, Novelist, California 05 8 /36 Rose, Rendezvous, Mendocino 05 7/32 Pinot Grigio, Lagaria, Italy 06 7/32 Sauvignon Blanc, Pomelo, Oakville 06 7/32 Sauvignon Blanc, Giesen, New Zealand 06 7/32 Chardonnay, Saint Veran, France 05 8/36 Chardonnay, Liberty School, Central Coast 05 8/36 Chardonnay, Franciscan, Napa Valley 06 9/40 sparkling by the bottle sparkling Schramsberg “Mirabelle brut Rose”, Calistoga 40 Schramsberg “Blanc de Blanc”, Calistoga 55 Schramsberg “Blanc de Blanc”, Calistoga (375 ML) 29 Lucien Albrecht Brut , France 32

Red Blend, Pongelli, Italy 04 Petite Sirah, “Pets” Vinum Cellars, Oakville 05 Pinot Noir, Tortoise Creek, France 06 Pinot Noir, LaForet, Bourgogne 05 Cabernet Franc, Kinkead Ridge, Ohio Valley 05 Rioja, Albiker, Spain 06 Merlot, Paso Creek, Paso Robles 05 Malbec, Lancatay, Argentina 05 Zinfandel, Four Vines, California 06 Barbera D’Alba, Mauro Veglio, Italy 06 Cabernet Sauvignon, Rock & Vine, North Coast 05 Cabernet Sauvignon, Simi, Alexander Valley 04

champagne Nicolas Feuillatte Rose, France (375 ML) Nicolas Feuillatte Premier Cru Brut, France (375 ML) Deutz “Brut Classic”, France Nicolas Feuillatte Premier Cru Brut, France Chartogne-Taillet Cuvee Ste. Ann, France Cuvee Reserve le Mesnil, France Roederer Brut Premier, France

36 34 65 68 65 70 90

whites by the bottle Soave Classico, Pieropan, Italy 06 34 Pinot Gris, Dopff & Irion, France 04 32 Riesling, Hans von Willelm, Germany 06 32 Riesling, Butterfly, Germany 06 36 Riesling, Weingut “Spatlese”, Germany 04 (375 ML) 32 Pinot Grigio, Swanson, Napa Valley 06 38 Pinot Grigio, Jermann, Italy 06 55 Gewurztraminer, Dopff & Irion, Alsace 06 32 Viognier, Miner, California 06 38 Viognier, Vio,California 06 44 White Blend, Torres Esmeralda , Spain 05 30 White Blend, Eleanor of Aquitaine,Mendocino 05 42 White Blend, Conundrum, Rutherford 06 50 Fume Blanc, Grgich Hills, Napa 05 49 Sauvignon Blanc, Mud House, New Zealand 07 35 Sauvignon Blanc, Peter Franus, Carneros 06 40 Sauvignon Blanc, Selene, Carneros 06 55 Bordeaux Blanc, Perron Graves, France 05 35 Chardonnay, Joel Gott, Monterey 06 38 Chardonnay, Kooyong, Australia 04 46 Chardonnay, Ferrari-Carano, Alexander Valley 05 50 Chardonnay, Dutton Goldfield, Russian River 05 58 Chardonnay, Silver, (unoaked) Santa Lucia Highland 06 55 Chardonnay, Jermann, Italy 05 56 Chardonnay, Arthur, Oregon 06 56 Chardonnay, Tandem, Sonoma Coast 03 62 Chardonnay, Mer Soleil, Central Coast 05 66 Chardonnay, Chateau Montelena, Napa Valley 05 60 Chardonnay, Ramey, Carneros 05 72 Chardonnay, Patz & Hall, Napa Valley 06 69 Chardonnay, Far Niente, Napa Valley 05 90 Chardonnay, Kong sgaard, Napa Valley 05 120 Beaujolais Blanc, France 05 38 Pouilly-Fuisse, Joseph Drouhin, Burgundy 06 39 Sancerre, Comte LaFond, France 05 58 Meursault, Joseph Drouhin, Burgundy 05 69 Domaine Serene “Clos du Soleil”, Willamette Valley 04 70 Puligny-Montrachet, Joseph Drouhin, Burgundy 05 92

9/40 9/40 8/36 8/36 7/32 8/36 9/40 8/36 9/40 9/40 8/36 12/50

reds by the bottle Pinot Noir, Seven Terraces, New Zealand 06 40 Pinot Noir, Willamette Valley, Oregon 06 50 Pinot Noir, Domaine Drouhin, Willamette Valley 05 74 Pinot noir, Gevrey-Chambertin, France 05 72 Pinot Noir, Patz & Hall, Sonoma Coast 06 79 Pinot Noir, Jayson, Sonoma Coast 05 105 Chateauneuf du Pape, Domaine Berthet-Rayne, France 05 65 Sangiovese, Monte Antico, Toscana Italy 04 34 Chianti Classico, Piegala, Italy 05 37 Torres, Celeste Ribera del Duero, Spain 04 42 Cordillera, Miguel Torres, Chile 01 46 Barolo, Mauro Veglio, Italy 03 85 Merlot, Flora Springs, Napa Valley 05 44 Merlot, Duckhorn, Napa Valley 05 92 Shiraz, Beaumont, Walker Bay South Africa 03 40 Shiraz, Barrel Monkeys, McLaren Vale Australia 05 42 Pinotage, PineCrest, South Africa 06 38 Syrah, Kinkead Ridge, Ohio River Valley 05 35 Syrah, Burgess, Napa Valley 04 40 Petite Syrah, Guenoc, California 05 35 Zinfandel, Seghesio, Sonoma County 06 50 Zinfandel, Peter Franus, Napa 05 58 Zinfandel, Howell Mountain Old Vine, Napa 05 60 Zinfandel, Old Ghost, Lodi 05 88 Red Blend, Primus, Chile 04 45 Red Blend, Siena, Sonoma County 05 48 Red Blend, The Prisoner, Napa Valley 06 59 Red Blend, Ramey, Napa Valley 05 72 Red Blend, Treana, Paso Robles 04 78 Red Blend, Tresor, Alexander Valley 02 86 Red Blend, Alexis, Napa Valley, 03 98 Red Blend, Cloud View, Napa Valley 04 95 Meritage, Estancia, Paso Robles 04 52 Meritage, Luigi Bosca “GALA 2”, Argentina 04 66 Meritage, Franciscan “Magnificat”, Napa 04 80 Cabernet Sauvignon, Twenty Bench, Napa Valley 05 40 Cabernet Sauvignon, Vinum Cellars, Napa Valley 04 46 Cabernet Sauvignon, Burgess, Napa Valley 04 50 Cabernet Sauvignon, St. Supery, Napa Valley 03 55 Cabernet Sauvignon, Mount Veeder, Napa Valley 04 66 Cabernet Sauvignon, Heitz Cellar, Napa Valley 02 82 Cabernet Sauvignon, August Briggs, Sonoma Valley 04 85 Cabernet Sauvignon, Artist Series, Sonoma County 03 99 Cabernet Sauvignon, Faust, Napa Valley 05 92 Cabernet Sauvignon, Kamen, Sonoma Valley 03 98 Cabernet Sauvignon, Silver Oak, Alexander Valley 03 110 Cabernet Sauvignon, Opus One, Napa Valley 04 225 Dolcetto di Dogliani, Italy 05 36 Pauillac, Barons de Rothschild, France 05 49 Saint Emilion Grand Cru, Cantenac, France 05 60 Amarone Tedeschi, Italy 03 84 Sag rantino di Montefalco, Italy 03 88

brunch menu appetizers mixed greens salad 6 seasonal fruit plate 9 yoghurt parfait with candied nuts and dried fruit 6 clay oven bread with cinnamon sugar 4 classic caesar salad 5 steel cut oatmeal “brulee” with poached apricots, candied almonds, dried cherries 6 seasonal soup 6

entrees braised pork crepes with creme fraiche, argentinian pepper relish and fried egg 12 ruby red trout and local greens salad with pistachio, oranges, cucumber and orange vinaigrette 14 cured salmon plate with bialy’s bagel, egg salad, shaved onion and capers 10 jumbo lump crab cakes, poached eggs, tomato hollandaise and sauteed spinach 15 white meat chicken salad, grapes, carrot bread, baby watercress, lemon and olive oil 12 brioche french toast with roasted apples and snake hill farm maple syrup 10 housemade pancetta, french brie, poached apricots and baby arugula flatbread 12 quiche of the day and mixed green salad 11 lemon souffle pancakes with blueberry compote 11 cavatappi pasta, poached chicken, sundried tomato pesto and shaved parmesan 12 cheeseburger with garlic herb fries and dr. katz’s pickles 15 vegetable frittata 11 breakfast pizza 9 scrambled eggs and yukon gold home fries 9

sides yukon gold home fries 4 applewoood smoked bacon 4 housemade breakfast sausage 4 toast or bagel 2

beverages seasonal fruit smoothie 5 fresh squeezed orange juice 4 hot chocolate 3 espresso 3 cappuccino 3.75 latte 3 mocha 3 loose teas 3.5

specialty drinks and sparkling wine bloody mary with dr katz’s pickle (available after 1pm) 7 fire hot chocolate (available after 1pm) 7.5 bellini 7.5 mimosa 7 chateau lafayette sparkling wine 25 schramsberg “mirabelle”, calistoga 32 schramsberg “blanc de blanc”, calistoga 55 schramsberg “blanc de blanc”, calistoga (375 ML) 25 nicolas feuillatte premier cru brut, chouilly 68 nicolas feuillatte rose, chouilly (375ML) 36 chartogne-taillet “brut”, reims 65 cuvee “reserve le mesnil“, france 70 deutz “brut classic”, ay, france 60