Wildfire Public House

With white cheese sauce, Sriracha, and flaming hot Cheetos.

Includes assorted artisan cheeses, olives, almonds, fig jam, and grilled breads.

With raw tuna (w/ ginger-soy marinade), tomatoes, avocado, wasabi (Japanese horseradish) cream, and fried wonton skins.

Vietnamese sandwich with grilled chicken, coleslaw (radish, carrots & cilantro), pickled jalapenos, and spicy mayonnaise on a toasted bolillo bun.

With lettuce, green tomatoes, red onions, pepper jack cheese, and Sriracha aioli.

Marinated grilled portabello mushrooms, avocado, sweet peppers, grilled onions, and house sauce on a toasted gluten-free bun.

Beyond plant-based patty, lettuce, tomatoes, grilled onions, and house sauce on a toasted gluten-free bun.

Short ribs with mushroom & tomato red wine demi-glace. Served with cheddar mashed potatoes and asparagus.

With sun-dried tomatoes & caper relish and roasted vegetable quinoa.

Potato dumpling pasta with truffle zest, Parmesan crisps, and Gorgonzola cream sauce.

With charred tomatoes, garlic, and lobster cream sauce.

With tomatoes, artichokes, crispy oyster mushrooms, and white wine cream sauce.

Romaine hearts with tomatoes, croutons, Parmesan, and Caesar dressing.

Mixed greens & kale with hard-boiled egg, chicken, bacon crumbles, tomatoes, avocado, blue cheese crumbles, and ranch dressing.

Field greens with spicy fried chicken, red cabbage, napa cabbage, carrots, daikon, peppers, cilantro, crispy wontons, and sesame dressing.

Deep-fried cheesecake with berries, strawberry & brandy caramel sauces, and powdered sugar.

Layered vanilla cake (w/ bananas & dates) with toffee-bourbon butter glaze.