Firebirds Wood Fired Grill is excited to share their 2018 Spring food and wine features.
Their Corporate Executive Chef, Steve Sturm has created a spring menu that boasts the fresh bold flavors for which they are known! Start your lunch or dinner with their delicious Roasted Pepper Hummus. Join them for lunch and enjoy their Smoked Chicken Cheddar Sandwich, Lemon-Basil Grilled Salmon or Citrus Grilled Scallops. Enjoy several dinner selections which include Beef Tenderloin with pan seared jumbo shrimp in a Chardonnay creole cream sauce and creamed spinach, Pacific Halibut in a lemon caper butter sauce served with cauliflower mash and sautéed asparagus, and Citrus Grilled Scallops in a charred corn-bacon sauce. Save room for dessert and delight in their Ooey Gooey Butter Cake with vanilla ice cream and fresh berries.
Pair any of these menu items with their Spring wine features by Cambria, the 2015 Benchbreak Chardonnay or 2014 Benchbreak Pinot Noir from California’s Santa Maria Valley. Family-owned, sustainably-farmed, and passionately tended by a team proud to be stewards of this remarkable property, each wine bearing the Cambria name is grown, produced and bottled on the estate.