Start & Share

• Fresh Oysters

  Served in the half shell with seafood sauce, horseradish and apple mignonette

  • 2.75 each

• PEI Mussels

  Served in a white wine garlic cream sauce with scallions and blistered cherry tomatoes

  • 14

• Bacon Wrapped Scallops

  Oven baked and finished on the grill, brushed with a rosemary infused butter

  • 19

• Classic Shrimp Cocktail

  Chilled jumbo shrimp served over tender greens, garnished with lemon and Wildfire cocktail sauce

  • 14

• Wildfire Brie

  Seasonal cutneys and savouries (ask your server for details)

  • 17

• Oysters Rockefeller

  Half shell oysters with Pernod spinach filling, baked with heavy cream and parmesan

  • 16

• Calamari

  Calamari lightly dusted and served with roasted red pepper chipotle sauce

  • 14

• Bacon Wrapped Lobster

  Cuban lobster tails wrapped in bacon, served in a sizzling skillet with lemon garlic infused butter

  • 19

• Stuffed Mushroom

  Balsamic and fresh herb marinated Portobello mushroom, grilled vegetable stuffing finished with goat's cheese

  • 12

• Spinach Dip

  Warm spinach artichoke dip with garlic, served with a delicious herb brushed flatbread

  • 14