Create your own menu!

Choose an Appetizer or Starter, a Main, and a Dessert, or any combination depending on the size of your party and Wildfire Cuisine will build it!
Let the Chef put together a menu for you!

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  • Bruschetta: vine ripened tomatoes, fresh basil, garlic, olive oil cushioned on flash fried baguettes with Macedonian feta cheese
  • Bacon wrapped scallops nestled on field greens with cocktail sauce
  • Baked brie, caramelized apples, Danish brie and black cherries rolled in phyllo pastry dusted with nutmeg and cardamom sugar crystals and baked served golden brown with roasted garlic aioli
  • Asian Spring Rolls: Carrots, cucumber poached chicken, avocado and cilantro wrapped in rice paper served with Thai dipping sauce
  • Cold Smoked Canadian Atlantic Salmon with sliced watermelon and yogurt drops nestled on flash fried tortilla chips
  • Puff pastry enclosed around goat cheese, caramelized onions, cranberries cushioned on a yellow pepper aioli
  • Vegetable Curry Samosa with Tamarind sauce
  • Indonesian Beef Skewers with peanut sauce
  • Garlic Butter Shrimp with button mushrooms, baked with Monterey and mozzarella cheese
  • Tempura spring onions flash fried in a light batter then splashed with a yellow pepper aioli or blue cheese spinach
  • Jerk chicken skewers rubbed with lime and marinated in habanero peppers, cracked pepper and thyme slow grilled over a mesquite charcoal woods
  • Teriyaki fish skewers – fresh Atlantic salmon sliced and skewered onto bamboo, soaked with a light soya sauce, ginger and cilantro then gently grilled
  • Pita bread – brushed with olive oil and grilled served with roasted garlic and hummus
  • Spicy Mongolian beef spring roll – strips of beef cooked down slowly in fiery spices with red onions, green and red peppers enclosed in a spring roll and shallow Fried
  • Flash fried whole wheat tortillas with double cream brie cheese, jalapeño and apricot jelly with a slice of apple
  • Fresh flank steak seasoned with sea salt and cracked pepper fire seared and sliced thin set on creamy guacamole and flash fried tortilla corn chip
  • Fresh tuna ceviche, sliced thin tossed in lime juice, sweet and hot banana peppers and fresh vibrant herbs nestled in a soft Belgian endive with avocado aioli
  • Fresh P.E.I oysters on the half shell
  • Chicken breast tenders wrapped in smoked bacon dipped in shredded coconut and shallow fried served with a dollop of avocado cream and a cilantro lime salsa
  • Bacon wrapped salmon bites slow grilled and served with Cajun lime mayo
  • smoked Atlantic salmon sliced and wrapped around arugula dressed with raspberry and apple cider vinaigrette with brie cheese and sliced pear