FireRock Steakhouse

Wood-fire grilled, served with garlic aji sauce.

Hand-battered shrimp fried golden and tossed in a creamy, tangy firecracker sauce.

Tender calamari strips, lightly battered and fried with banana peppers, red peppers and served with diablo sauce for dipping.

Slow roasted duroc pork belly, Asian slaw, spicy ginger soy sauce, toasted sesame seeds and scallions.

Roasted artichokes baked in a creamy cheese sauce. Served with costinis, celery, carrots.

Hand stuffed with fresh herbs, Boursin cheese, crab meat and drizzled with lemon butter.

Two lump crab cakes with dill caper tartar sauce.

Poached tiger prawns, lemon and cocktail sauce.

Tossed in sriracha soy sauce with bacon, sesame seeds and scallions.

Seared chicken and Asian vegetables tossed in a sweet and spicy sauce, served with lettuce cups and a red chili dipping sauce.

Served with Asian slaw, wasabi cream sauce and orange teriyaki.

Creamy Dijon, egg yolk, capers, cornichons and toasted country bread.

Topped with melted provolone and Swiss cheese.

Mixed greens, tomato, cucumber, carrots, egg, croutons and shredded cheddar.

Finished with our three cheese blend, bacon and scallions.

Made fresh daily.

Chopped romaine lettuce, tossed in a creamy Caesar dressing with shredded parmesan cheese and toasted croutons.

Crispy wedge of iceberg lettuce topped with bleu cheese dressing, chopped bacon, grape tomatoes and crispy fried onions.

Crisp greens tossed with grilled chicken, hard-boiled eggs, tomatoes, carrots, bacon, avocado, red onion, topped with bleu cheese crumbles. Served with a side of bleu cheese dressing.

Grilled sirloin over field greens, tossed with balsamic vinaigrette, sun-dried cherries, toasted pecans and goat cheese.