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Fire
crushed tomatoes, fresh mozzarella, and bail
thinly sliced potatoes, diced pancetta, rosemary, sweet roma tomatoes finished with extra virgin olive oil and grated pecorino
roasted garlic, sweet caramelized onions delicate prosciutto di parma and lemony arugula
char crisped crust topped with lightly marinated and grilled eggplant, tomatoes, onions, and asparagus slapped with ricotta and drizzled with extra virgin olive oil
a scamozza pizza topped with sweet caramelized onions
grilled chicken and roasted peppers atop a spicy tomato sauce with mozzarella cheese and hot cherry pepper garnish
all the meats-sausage, bacon, pepperoni, tomato sauce, mozzarella
grilled chicken, crushed tomato, sliced portobello mushrooms, fresh mozzaella, and pesto
a crisp crust brushed with garlic and oil, topped with a layer of mashed potatoes and delicious sauteed broccoli rabe
a combination of mozzarella, ricotta, parmesan and pecorino romano cheeses with fresh sauteed spinach and garlic with roma tomato slices
grilled eggplant, roasted corn, sliced red onions, mushrooms, sun-dried tomatoes and our tomato sauce topped with mozzarella
crispy chunks of bacon and mozzarerlla, wood burning oven baked then topped with cold fresh tomato and cold, crisp lettuce tossed with mayonnaise
fresh sliced roma tomatoes, fresh mozzarella, fresh garlic and basil, topped with a sprinkle of parmesan cheese
ground italian sausage, sauteed wild mushrooms, caramelized onions with mozzarella, and pamesan cheese
our special barbecue sauce, combined with grilled chicken, bacon, onions and mozzaella
shiitake, portobello and white mushrooms, mozzaerlla cheese with a wild mushroom cream base
char crisped crust topped with grilled chicken and crisp romaine hearts tossed in shaved parmesan and creamy caesar dressing
garlic infused sweet baby shrimp, crushed tomatoes, strands of fresh basil, and mozzarella
'just shucked' clams, red pepper, onion, bacon, pecorino cheese, and a sprinkle of olive oil
tossed with garlic, chili, and parsley served with a classic filetto di pomodoro
prince edward island mussels sauteed in garlic, jalapeno, jose cuervo and coconut milk broth, finished with fresh lime juice and grilled curry-cilantro crisps
pulled tender braised beef served with a hearty braising liquid, melted cheddar and mozzarella cheeses and finished with a cool chunky guacamole and scallions
topped with butter roasted wild mushrooms, loads of parmesan cheese finished with essence of truffles and frizzled leeks
over frizzeled leeks, roasted red pepper sauce and finished with a sweet potato chip and crab guacamole
tende scallops, halibut, and baby shrimp, delicately mainated in a pool of fresh squeezed citrus juices, extra virgin olive oil, and cilantro topped with a littleneck clam
grilled eggplant chunks fire roasted tomatoes and fresh mozzarella over a bed of sauteed spinach finished with chorizo oil
caramelized and julienne belgium endive tossed with asian pear and honey roasted pecans drizzled with a sweet port wine emulsion served chilled
a large bowl of house-cut, garlic and herb infused french fries tosses with parmesan, fresh parsley, and salt and pepper. Served with a spicy olive remoulade for dipping
tender pieces of skewed chicken soaked with our secret peanut marinade and served with a shanghai sauce for dipping
miniature taco shells filled with a mixture of ahi tuna, shallots, a touch of chipotle, cilantro, and lime juice touched up with some julienne romaine and drizzled with a cool ginger cream
half a dozen just shucked blue points served on a bed of ice and finished with house made spicy cocktail sauce and fresh lemon
spicy rocket greens, radicchio, grape tomatoes shaved fennel and endive dressed in a light champagne vinaigrette
crisp romaine hearts, tossed with shaved parmigiano, and creamy caesar dressing topped with garlic and herb sticks
baby bibb lettuce, sweet naval orange segments, and candied pecans tossed with an orange thyme vinaigrette and finished with wisps of pomegranate molasses
a delightful mixture of fresh roma tomatoes, crisp english cucumbers, and bermuda onions tossed in extra virgin olive oil and red wine vinegar topped with fresh mozzarella all piled over an oversized friselle
mesculin greens, caramelized onions, roasted peppers, and hazelnut encrusted goat cheese drizzled with aged balsamic vinegar and extra virgin olive oil
pulled braised veal tossed with plum tomato and basil and finished with flash seared gnocchi and shaved parmigiano
fire roasted broccoli rabe and sweet italian sausage finished with extra virgin olive oil and garlic, and red crushed pepper
little neck clams sauteed with garlic and extra virgin olive oil, fresh parsley, white wine served over a bed of to the tooth linguine
half a bird on the bone with haricote vert, wood roasted potatoes topped with a lemony oregano pan ju
parmesan garlic fries, sauteed spinach, chimi churri butter
pan seared, giant rib-eye steak with butter roasted mushrooms and caramelized onions over jumbo lump crab and whole grain mustard mashed potatoes
served over a fluffy potato puree, with a mache and crispy wonton salad and a yuzu-truffle emulsion
served over coconut and scallion rice cakes with crisp asian greens with a japanese mustard vinaigrette
flash grilled ahi tuna over a hijiki salad, ponzu dipping sauce topped with jalapeno slices and an avocado crema
served with scalloped potatoes, sweet grilled corn on the cob and topped with a port wine reduction
white truffle risotto, zesty gremolata and heartwarming braise
a char grilled, double cut pork chop topped with an apple and candied pecan, chutney, served with creamy scalloped potatoes
pan seared halibut, finished with snow peas and baby shrimp tossed in a light ginger demi-glaze
sweet tomatoes, roasted garlic and onions drizzled with extra virgin olive oil
tossed with garlic, chili, and parsley served with a classic filetto di pomodoro
prince edward island mussels sauteed in garlic, jalapeno, jose cuervo and coconut milk broth, finished with fresh lime juice and grilled curry-cilantro crisps
pulled tender braised beef served with a hearty braising liquid, melted cheddar and mozzarella cheeses and finished with a cool chunky guacamole and scallions
gilled eggplant chunks fire roasted tomatoes and fresh mozzarerlla over a bed of sauteed spinach finished with chorizo oil
caramelized and julienne belgium endive tossed with asian pear and honey roasted pecans drizzled with a sweet port wine emulsion served chilled
a large bowl of house-cut, garlic and herb infused french fries tosses with parmesan, fresh parsley, and salt and pepper. Served with a spicy olive remoulade for dipping
tender pieces of skewed chicken marinated with our secret thai recipe and served with a peanut sance for dipping
miniature taco shells filled with a mixture of ahi tuna, shallots, a touch of chipotle, cilantro, and lime juice touched up with some julienne romaine and drizzled with a cool ginger cream
half a dozen just shucked blue points served on abed of ice and finished with house made spicy cocktail sauce and fresh lemon wedges
spicy rocket greens, radicchio, grape tomatoes shaved fennel and endive dressed in a light champagne vinaigrette
crisp romaine hearts, tossed with shaved parmigiano, and creamy caesar dressing topped with garlic and herb sticks
baby bibb lettuce, sweet naval orange segments, and candied pecans tossed with an orange thyme vinaigrette and finished with wisps of pomegranate molasses
a delightful mixture of fresh roma tomatoes, crisp english cucumbers, and bermuda onions tossed in extra virgin olive oil and red wine vinegar topped with fresh mozzarella all piled over an oversized friselle
mescuslin greens, caramelized onions, roasted peppers, and warm hazelnut encrusted goat cheese drizzled with aged balsamic vinegar and extra virgin olive oil
fluffy gnocchi tossed in a light tomato sauce, finished with fresh shaved parmesan and fresh basil
fire roasted broccoli rabe and sweet italian sausage finished with extra virgin olive oil and garlic, and red crushed pepper
little neck clams sauteed with garlic and extra virgin olive oil, fresh parsley, white wine served over a bed of to the tooth' linguine
wood grilled organic Chicken breast over israeli cous cous tossed with charred corn and wilted watercress then finished with aged parmesan and a whole grain mustard vinaigrette
parmesan garlic fries, creamed spinach, chimi churri butter
over frizzled leeks, roasted red pepper sauce and finished with a sweet potato chip and crab guacamole
served over cocount and scallion rice cakes with crisp asian greens with a japanese mustard vinaigrette
flash grilled ahi tuna over a hijiki salad, ponzu dipping sauce topped with jalapeno slices and an avocado crema
a nice bowl of roasted tomato soup served with half a grilled cheese sandwich and grilled cheese "croutons"
a half pound of house ground beef served on a house made roll with lettuce, tomato, and served with bistro fries
crispy baby shrimp tossed with romaine hearts, marinated red onion and tomato, finished with roasted garlic-chipotle aioli and crushed avocado, and served with bistro fries
grilled chicken, mesculin greens, marinated and roasted red pepper, slices off fresh mozzarella finished with a herbed balsamic vinaigrette on a house made grilled roll and served with bistro fries
juicy shaved steak, caramelized onions, sauteed peppers, melted mozzarella cheese served on a house made fresh roll with bistro fries
cajun blackened breast of chicken, caramelized onions, fresh tomato and lettuce tossed in a zesty ranch style dressing served with bistro fries
Menu for Fire provided by Allmenus.com
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