At FIRE we put the SIZZLE on the steak.

It’s our job to deliver an experience you’ve never had before.
We have a talented team of chefs that love and have a passion
for great food.
Choose FIRE Steakhouse when nothing but the best will do.


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



Fried Green Tomatoes, with Crawfish Tasso Sauce 
Bacon Wrapped Diver Scallops, with Grilled Pineapple Relish
Pan-Seared Crab Cakes, with Roasted Red Pepper Remoulade

Gulf Shrimp Cocktail with House-Made Cocktail Sauce
Pappardelle Pasta - Wild Mushrooms, Arugula, Goat Cheese, and Sun Dried Tomato Cream Sauce



Four Onion Gratin
Seafood Chowder


Wind Creek Wedge:
Baby Iceberg Wedges, Shaved Red Onion, Applewood-Smoked Bacon, Bleu Cheese, Diced Tomato and Hard-Boiled Egg, topped with Buttermilk Dressing
Grilled Caesar Salad:
Char Grilled Romaine Lettuce, Roasted Garlic Caesar Dressing, Parmesan Crisp, Croutons, and  Charred Lemon
FIRE Summer Salad:
Baby Arugula, Strawberries, Blueberries, Candied Pecans, Goat Cheese, with Honey Vinaigrette

Seafood Selections

Market Fish

Market Price
Main Lobster Tail

Market Price
1 or 2 Pounds of Crab Legs, Chilled or Steamed

Market Price
Grilled Atlantic Salmon:
Strawberry Chipotle Glazed, and Summer Squash
Gulf Coast Shrimp & Grits:
Gulf Shrimp, Sausage, Mushrooms, Crawfish Tasso Gravy, over Smoked Gouda Grits


Signature Dishes

Smoked Rack of Lamb:
Israeli Couscous, Apricot Gastrigue, with House-Made Steak Sauce
Filet Mignon Brochette:
Roasted Sweet Peppers, Cipollini Onions,  Crimini Mushrooms, Chimichurri Sauce
Bourbon Marinated Pork Tenderloin:
Mushroom Risotto, Rainbow Swiss Chard, Creole Mustard Sauce
Stuffed Quail:
Suffed with Cherry and Leek Stuffing, Over Sautéed Mushrooms, with Root Beer Demi-Glace


Steakhouse Cuts

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

6 oz. Petite Filet Mignon
12 oz. Prime Rib
14 oz. Ribeye
9 oz. Main Filet Mignon
Bone in Prime Rib
14 oz. New York Strip


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


Salt Crusted Baked Potato
Sweet Potato Au Gratin
Roasted Garlic Mashed Potatoes
Sauteed Haricots Verts
Shoestring Potato Fries


Smoked Gouda Macaroni and Cheese
Grilled Asparagus
Sauteed Mushrooms
Summer Squash


Lemon Thyme Pound Cake, Blueberry Compote, Vanilla Ice Cream

New York Cheesecake

Strawberry Shortcake Tiramisu

Creme Brulee

Interact with the Chef

Want to find out more about Chef Kelcy and see what he is cooking up for the Fire? Then follow his tweets!