Fire Steakhouse

Steaks so good, it's like holy cow!

Specializing in prime steaks and seafood, our world-class cuisine is incomparable to any dining in the region. Our generous wine selection features international favorites, superior American vintages and boutique wines sure to please the discriminating palate.

HOURS
Tuesday - Thursday 5 pm - 10 pm
Friday & Saturday 5 pm - 11 pm

For reservations call:
1-866-946-3360

Menu

Appetizers


Gulf Shrimp Cocktail with Traditional Cocktail Sauce 

Stout-Braised Pork Belly with Collard Greens and Natural Jus 
 

(Hot)

Fried Green Tomatoes with Tasso and Crawfish Beurre Blanc 

Pan-Seared Crab Cakes with Roasted Red Pepper Remoulade 

Grilled Quail, served on Stone Ground Grit Cake with Mushrooms, Sausage, and Root Beer Demi 

 

Soups & Salads


Soups


Saffron Seafood Chowder 

Four Onion Gratin
 

 














Salads


FIRE Salad:
Mixed Greens, Bibb Lettuce, Chives, Tomato, Marcona Almonds and Balsamic Vinaigrette 

Wind Creek Wedge:
Baby Iceberg Wedges, Shaved Red Onion, Applewood-Smoked Bacon, Blue Cheese, Diced Tomato and Hard-Boiled Egg, topped with Buttermilk Dressing


Warm Spinach Salad: 
Bacon Dressing, Toasted Pecans, Grape Tomatoes and Goat Cheese 

 

Seafood Selections


Pecan-Crusted Gulf Snapper, topped with Sautéed Crabmeat, Worcestershire Buerre Blanc

Gulf Coast Shrimp and Grits, Brimming with Gulf Shrimp, Sausage and Mushrooms, Over Smoked Gouda Grits 

Maine Lobster Tail 

1- or 2-Pound of Succulent Crab Legs, Chilled or Steamed 

Prime Beef Selections


All steaks are broiled to our specifications and topped with Maitre d'Hotel Butter

Filet Mignon
Petite Filet 6-ounce
Grande Filet 9-ounce
 
Prime Rib of Beef
Prime Rib Slow-Roasted for Premium Flavor. Served with natural Au Jus & Creamy Horseradish Sauce
12-ounce
16-ounce
 
"Simple Traditions"
Our Prime 14-ounce Rib Eye
 
The Steak Lover's Steak
Our Prime New York Strip Steak 
8-ounce 
12-ounce
16-ounce
 

Accompaniments


Brandy Au Poivre and Pepper-Crusted
Bordelaise Sauce
Crab Oscar 
Blackened and Topped with Blue Cheese 
Grilled Prawns 


Chef's Specialties


Double-Cut Pork Chop with Red Onion Jam and Cane Syrup Glaze
 
Smoked Rack of Lamb with Grilled Rosemary Polenta and House-Made Steak Sauce
 
Goat Cheese and Leek-Stuffed Chicken Breast with an Herbed-Butter Broth 

 

Potatoes


Roasted Fingerling Potatoes 
 
Roasted Sweet Potato
 
Salt-Crusted Baked Potato - Loaded upon Request
 
FIRE Roasted Garlic Mashed Potatoes
 
Shoestring Potato Fries - With White Truffle and Parmesan

Potato Au Gratin

Vegetables


Grilled Asparagus with Herb Butter

Sauteed Mushrooms with Sauce Bordelaise

Smoked Gouda Macaroni & Cheese

Spinach Sauteed or Creamed

Sauteed Mixed Vegetables

Desserts


Lemoncello Cake 

Chocolate Hazelnut Torte 

Duo of Creme Brulee 

Pecan Praline Cheesecake 

Forbidden Decadent 
 

An automatic gratuity of 18% will be added to parties of six or more.