Firebirds Wood Fired Grill, a contemporary-polished restaurant, is an energetic twist on the traditional grill featuring a boldly flavored, classic American menu in an inviting, fire-centric atmosphere. Signature menu items include hand-cut, aged steaks and fresh seafood hand-fileted in-house and seared over locally sourced hickory, oak or pecan wood in Firebirds’ scratch kitchen and exposed wood-fired grill. The open, stylish, enticing décor incorporates wood-fired themes and entertaining spaces, such as the outdoor patio with seasonal comforts and the award-winning FIREBAR®. Popular specialties include Wine Down Mondays, happy hour, artisan cocktails, craft beer, bourbon, after dinner drinks and Firebirds’ private label wine. In keeping with its mission, “To Serve, Enrich and Exceed,” Firebirds supports ever-growing sustainability efforts throughout its restaurants and partners with Alex’s Lemonade Stand Foundation, with more than $1 million raised for childhood cancer research through the sale of fresh-squeezed lemonade. Visit firebirdsrestaurants.com to become a member of Firebirds’ Inner Circle, make an OpenTable reservation or order ToGo online.
*Denotes items that are served raw or undercooked and contain (or may contain) raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medial conditions.
with wood-charred focaccia bread
Encrusted with fresh herbs and black pepper, hand carved and served with homemade au jus and creamy horseradish sauce. Served with choice of our loaded baked potato or Parmesan mashed potatoes Suggested wine pairing: Firebirds Private Label Cabernet Sauvignon
with “loaded” ember-grilled corn, fresh asparagus and topped with blistered tomato-basil sauce Suggested wine pairing: Chateau Ste. Michelle Riesling
Shrimp served over stone-ground cheddar grits with andouille sausage and finished with Cajun gravy Suggested wine pairing: Acrobat Pinot Noir
served with ancient grains pilaf, and asparagus. Topped with colorful cherry tomatoes tossed with balsamic, EVO and basil Suggested wine pairing: Firebirds Private Label Chardonnay
with salted caramel sauce