Fire Creek

Applewood bacon, bleu cheese and roasted tomato jam.

Applewood bacon, pepperjack cheese, Cajun onion rings and chipotle aioli.

Served on a Kaiser bun with applewood bacon, pepper jack cheese and barbeque sauce.

Swiss cheese, applewood bacon and ranch dressing.

Sauteed mushrooms, swiss cheese and creamy Dijon mustard sauce.

Served on a pretzel bun with caramelized onions, pepperjack cheese, American cheese and tangy aioli.

Applewood Bacon, Swiss cheese and avocado

Sesame-encrusted Ahi served with Asian slaw and motions.

Our Asian grilled chicken over won tons with scallions, tomatoes and queso.

Hand-breaded fresh calamari fried to crispy perfection and served with house marinara.

Assorted cheeses, fresh fruit, nuts and crackers.

Coconut battered jumbo shrimp served with fresh lime dipping sauce.

Jumbo lump crab cakes served with Fire creek rémoulade.

Hand-breaded mozzarella, panfried in olive oil, and served over a bed of marinara.

Served with grilled pita bread and topped with sauteed onions, peppers, spinach and feta cheese.

Lobster, crab and cream cheese stuffed wontons, fried and served with a side of sweet chili sauce.

Sauteed shrimp and shallots with diced tomatoes, green onion and melted pepper jack cheese, served with fruit salsa and sour cream.

Fresh spinach and diced artichoke hearts mixed with creamy Romano cheese and a special blend of seasonings. Topped with grated parmesan cheese, served with warm pita bread.

Pan-seared chicken breast, encrusted in Asiago cheese, and finished with white wine citrus buerre blanc.

Tender chicken stuffed with Boursin cheese and wild mushrooms and sauteed in olive oil. Topped with pesto cream sauce.

Pan-seared chicken breast topped with o

Michigan, seasonal

Golden, CO

Des Moines

Des Moines, seasonal

Ireland

Belgium

Decorah, seasonal

Slow baked baby back ribs finished with a hickory barbeque sauce.

Lemon and mint marinated, served with rosemary demi glaze.

Slow cooked and glazed with Fire Creek's special blend of herbs and spices.

French-cut chop rubbed with an aromatic spice blend glazed with honey sauce and garnished with Cajun onion rings.

Western Son Blueberry Vodka, Ginger Beer and Lime with a Strawberry and Lime Garnish

Jack Honey, Ginger Beer and Lemon with a Splash of Lemonade

Three Olives Strawberry Vodka, Ginger Beer and Lime with a Strawberry and Lime Garnish

Templeton Rye, Ginger Beer and Lime

Sauteed chicken breast, lemon butter, white wine, capers and seared spinach served on a bed of linguine.

Layers of pasta, Graziano's Italian sausage, Ricotta, Mozzarella, Romano cheese, and a zesty marinara sauce.

Sauteed chicken breast, garlic, white wine, basil, plum tomatoes and mozzarella cheese. With Shrimp $32.00

Penne pasta with shrimp, shallots, garlic, white wine, broccoli, toasted almonds, a hint of dijon mustard, and a touch of cream.

Shrimp tossed with basil, fettucini noodles and spicy chipotle butter.

Pasta tossed in a white wine and vegetable stock, with broccoli, asparagus, roasted tomatoes and red peppers.

Jumbo scallops and shrimp cooked with vodka, garlic, shallots, and basil, tossed in a heavy cream sauce.

Napa Valley, California. Sweet berry notes and cherry with a finish of jammy raspberry.

Napa Valley California. Dark chocolate, mocha, brown spice, cedar, vanilla and sweet licorice.

Napa Valley, California. Displays rich vivid layers of dark berry, cherry, and sweet oak with notes of bay leaf, sage, and chocolate.

Napa Valley, California. Bright cherry notes to blueberry and black currant, with hints of vanilla and clove.

Napa Valley, California. Creamy mocha, clove and vanilla with bing cherry, plum cranberry, cola, cedar.

Paso Robles, California. Ripe black cherry, black currant and berry fruit with vanilla.

California. Aromas of blending tea, sage, black pepper, cassis and leather.

North Coast, California. Fruit flavors of dark plum, with notes of chocolate and vanilla.

Napa Valley, California. Ripe blackberries and blueberries with dark chocolate and espresso.

California

California

California

California

California. Cabernet blend with smooth tannins and succulent flavor of wild berries, plum and anise.

California. Juicy wild strawberry, red cherry and blackberry.

Calchaquies Argentina. Aromas of black fruits, violets, and spices.

Argentina. Rich plum and cherry aromas, fruit is round and supple.

Napa Valley. Zinfandel, Syrah blend with bright cherry jam aromas and big fruit flavors enhanced by hints of spice and lively acidity.

Napa Valley, California. Aromas of bright red cherry and plum with subtle hints of spice, ginger, vanilla, licorice and earth.

Napa Valley, California. Aromas of sour cherries, toasted hazelnuts and vanilla cream.

Paso Robles, California. Boysenberry cobbler, black cherry, wild strawberries, and vanilla coffee bean.

Santa Maria. Blackberry, cinnamon, nutmeg and caramel.

Oregon. Opulent plum, bright cherry, subtle earthiness and a hint of sweet tobacco united by soft and refined tannins.

Languedoc, France. Strawberries, pomegranates and cherries with floral and spicy notes.

California. Expressive boysenberry, black cherry, dark cherry, juicy strawberry, and toasty mocha flavors.

Russian River Valley. Cranberry and strawberry, with notes of cola, spice and elements of leather, tomato leaf and bacon.

Portugal

Portugal

Plush, velvety smooth mouthfeel, dark fruit and chocolate.

Lodi, CA. Blackberry jam and dried cherry, with cinnamon bark and mocha.

Australia. Aromas of plum, red cherry, blueberry and mulberry.

Paso Robles, California. Rich cherry and blueberry, followed by toasty and oak and spice.

Lodi, California. Sweet plum and blueberry fruit with notes of vanilla, cocoa and spice.

Deaver Ranch, California. Eucalyptus and vanilla followed by blackberry, cola and spice.

Lodi, California. Fresh raspberry, boysenberry and pomegranate, spice of nutmeg and cinnamon.

Mixed greens tossed in peanut dressing, topped with kale, cabbage, brussel sprouts, wontons, fresh cilantro and seasoned chicken breast.

Hearts of romaine tossed in our Caesar dressing topped with garlic croutons and Parmesan cheese.

Mixed green tossed in balsamic vinaigrette topped with grilled chicken, crumbled bacon, tomato, hard boiled eggs, dried cranberries, green onion, shredded cheddar and black olives.

Mixed greens tossed in tzatzki dressing topped with gyro meat, feta cheese, tomato, cucumber, Kalamata olives, red onion and toasted pita bread.

Mixed greens tossed in chipotle ranch dressing topped with seasoned grilled chicken breast, diced tomato, roasted corn, black beans, shredded mozzarella, red onion and avocado.

Ahi tuna, fingerling potatoes, green beans, hard boiled eggs, sliced tomato and fresh mozzarella with mixed green tossed in olive oil dressing.

Mixed greens tossed in chipotle ranch dressing topped with crumbled bacon, diced tomatoes, Parmesan cheese and Parmesan encrusted chicken.

Candied walnuts, strawberries, apple slices and roasted pears topped with Gorgonzola cheese and red onions, tossed with raspberry vinaigrette.

Spinach tossed with hot bacon dressing topped with crumbled bacon, hard boiled eggs and red onions.

Mixed greens tossed in chipotle ranch dressing topped with tenderloin medallions, shredded mozzarella, roasted red peppers, red onions, avocado and fried julienne potatoes.

4oz Filet with garlic butter served on toasted Italian bread.

Grilled chicken, romaine lettuce, diced tomato, Parmesan cheese and Caesar dressing.

Ham, turkey, applewood bacon, cheddar cheese, lettuce, tomato and mayo on toasted whole wheat.

Served grilled or blacked on focaccia with applewood bacon, pepper jack and barbeque sauce.

Sliced prime rib, roasted red peppers, sauteed onions, tomatoes and mozzarella cheese on toasted Italian bread.

Turkey, tomato, avocado, romaine lettuce, Parmesan cheese and ranch dressing in a tomato basil tortilla.

Slow roasted chicken, walnuts, grapes and dried cranberries on toasted croissant.

Grilled chicken, bacon, shredded lettuce, diced tomato, jack cheese and ranch dressing.

Grilled or blackened salmon, applewood bacon, lettuce, tomato, Granny Smith apple, avocado and mayo on grilled Italian bread.

Portobella mushroom, avocado, white cheddar, tomato, spinach, onion on wheat bread.

Bacon-wrapped jumbo scallops rubbed in brown sugar. Seared and topped with a creamy Dijon mustard sauce.

Pan-fried walleye fillet served with roasted red pepper coulis and malt vinegar aioli.

Herb-encrusted filet of seabass, topped with lemon butter sauce.

Wild caught salmon filet served maple glazed or blackened.

Choose grilled, blackened or teriyaki glazed. Served with our fresh fruit salsa.

Grilled halibut filet, topped with sun-dried tomatoes, artichokes, crisp caper berries, basil and lemon butter sauce.

Pan-fried, coconut encrusted filet topped with cracked peppercorn lime sauce.

Western Son Blueberry Vodka, sour, club soda, and a splash of blueberry puree.

Milagro Silver Tequila, Svedka Vanilla Vodka, triple sec, OJ and splash of lime juice served in a salt rimmed glass with a lime and orange garnish.

Vodka, blackberry syrup, lemonade, and fresh sage.

Woodford reserve, vya sweet vermouth and a dash of bitters.

Pendelton 1910, sweet vermouth.

Crown Royal Black, simple syrup, dash of bitters.

Screwball Peanut Butter Whiskey, Kahula and cream.

Smoked ice ball, Templeton Rye, Grand Marnier, ginger ale, bitters and a torched orange twist.

Campari, OJ, and sparkling water.

Hpnotiq, pineapple rum and a splash of pineapple juice.

Western Son Blueberry Vodka, St Germain Elderflower Liqueur, Lime juice, simple syrup and blueberries.

BV Toasted Caramel, Sweet Vermouth, Bitters, and Served in a Caramel rimmed Glass.

Godiva Light and Godiva Dark and butterscotch schnapps served in a chocolate and caramel drizzled glass.

Hpnotiq, pineapple rum and a splash of pineapple juice.

Svedka Vanilla Vodka, Chambord and pineapple juice.

Pama Pomegranate Liqueur, Svedka Citron, and cranberry.

Milagro Silver Tequila, Cointreau, agave nectar and fresh lime juice.

Blackened tilapia, chipotle coleslaw, avocado, tomato, black bean and corn salsa in three hand-made tortillas (no side).

Topped with garlic aioli and side mango fruit salsa.

Gyro meat, tomato, red onion, romaine lettuce, feta cheese with tzatziki sauce in a warm pita bread.

Blackened chicken, mushrooms, bell peppers, onions, mozzarella cheese and cheese cheese in a spinach tortilla.

14 oz. Blackened Ribeye, topped with three pepper bourbon butter and cajun onion rings.

8 oz. Applewood bacon wrapped beef tenderloin served with a side of bearnaise sauce.

Slow roasted and served with au jus.

8 oz. Grilled to order.

14 oz. New York strip topped with seasoned portobella mushrooms.

Two 4 oz. seasoned beef medallions sauteed in a rich garlic mushroom sauce.

Russian River, California. Full and citrusy with butterscotch and vanilla.

Monterey, California. Pineapple, pear and lemon blossom with notes of vanilla.

California. Complex and deeply layered with notes of ripe green pears and apples.

Carneros, California. Bright citrus and melon layered with spice.

Sonoma, California. Guava, pineapple, bright nectarine and green apple.

Napa Valley, California. Aromas of lilacs and pear blossom, with hints of lemon rind.

Italy. Flavors and aromas of ripe stone fruit, tangerines, and honey.

Italy. Golden apple, honeyed pear, and citrus notes, along with a pleasant touch of minerality.

Italy.

Oregon. Aromas of peach, honeysuckle, lime blossom and kiwi.

Germany. Aromas of peach, apricot, pear, curry and coconut.

Germany. Peach and apple aromas with a firm fruity palate.

France. Orange peel and red currant aromas with a crisp and round palate.

California. Guava, papaya, white peach and mandarin with Meyer lemon and lime.

New Zealand. Citrus and tropical fruits with flavors of pineapple and stonefruit.

Napa Valley, California. Ruby grapefruit, lime juice and honeysuckle with a vibrant core.

Toasty nose, green apple and mineral flavors, and clean, crisp finish.

The palate is fresh and clean, with flavors of ripe lemon, green apple and grapefruit framed by mineral undertones.

Sonoma CA. Petite bubbles and delicate aromas of ripe apple, toast and peach.

Napa Valley, CA. Crisp green apple notes with tangy citrus and a long, zesty finish.

Second item option

First item option