Traditional BBQ

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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  • Spinach, arugula and summer greens tossed in a light honey balsamic dressing with fresh Ontario strawberries, honey roasted pecans, mandarins, goat cheese and field cherry tomatoes
  • Wedge salad – iceberg lettuce, bacon, baby field tomatoes, red onions, crumbled blue cheese and radishes drizzled with a creamy ranch dill pickle dressing
  • Coleslaw with apple and sour cream vinaigrette
  • Roasted beet salad with goat cheese and raspberry olive oil vinaigrette
  • Spinach, frisse and mixed greens with sunflower seeds, field grape tomatoes, grated parmesan, red onions, sliced pears and mango
  • Country potato salad



  • Jerk chicken skewers rubbed with lime and marinated in habanero peppers, cracked pepper and thyme slow grilled over a mesquite charcoal woods
  • Shish kebab – top sirloin marinated in ginger garlic and teriyaki, skewered with zucchini, red onions and cherry tomatoes then fire roasted
  • Falafel fried vegetarian fritters – chick peas, onions, parsley, garlic, coriander and Middle Eastern spices combined together then flash fried served with hummus or tahini yogurt cucumber sauce
  • Teriyaki fish skewers – fresh Atlantic salmon sliced and skewered onto bamboo, soaked with a light soya sauce, ginger and cilantro then gently grilled
  • Indian curry vegetable samosas – infused with spice from the Far East, cumin, coriander chillies entwined with potatoes and peas in a light crisp pastry touched with a tamarind chutney


Main Courses

  • Roast jerk pork loin coated with fiery spices, scotch bonnet peppers, Jamaican thyme pimento seeds, sliced thin set on Yukon gold mashed potatoes then drizzled with a roasted port jus
  • Baby back pork ribs – sprinkled with a paprika brown sugar dry rub; slow cooked with jalapeño peppers in foil and brushed with a maple BBQ lime sauce (we can do BBQ back ribs in various sauces, smoked hickory, honey garlic or Chinese side ribs)
  • Whole rotisserie chickens marinated with fresh oregano, garlic and lemon juice; roasted slow and easy over charcoal and applewood then chopped in quarters and splashed with Brazilian salsa verde or Pico de Gallo salsa
  • Whole halibut or salmon touched with olive oil, sea salt and cracked black pepper; barbequed on high fire flame and served with papaya watermelon salsa
  • Hormone and antibiotic free Canadian triple AAA tenderloin seasoned and flame roasted nice and easy then carved to order with or without sauces
  • Whole jerk chicken marinated in scotch bonnet peppers and Caribbean spices; slow cooked over hot wood embers and infused with mesquite smoke flavours then chopped into pieces
  • FRESH GAME : Grilled elk chops, Bison rib eyes, Venison chops – marinated in wild black cherries, red wine and maple syrup, pimento seeds and herbs and char smoked
  • SEAFOOD: Atlantic salmon, arctic char, sea bass, red snapper, black group, halibut, striped bass – basted in herb and lime olive oil then flash grilled topped with parsley wine butter
    • Grilled shrimp or scallops
    • Fresh Atlantic Cod – pan roasted then braised in fresh torn basil and fennel
  • Sausages – wild boar, venison, polish, Italian, sweet, spicy, corn dogs, bacon wrapped hot dogs shallow fried – all of the above can be topped with: goat cheese, Pico de Gallo, cheddar cheese, jalapeño, sauerkraut and spicy dips
  • STEAKS – T-bones, veal chops, rib chops, lamb chops, pork chops, New York strip loin, tenderloin, pork belly – crusted with spices, salt and cracked pepper then fire seared on open grill
  • SOUVLAKI – chicken, pork, lamb marinated in lemon, white wine and olive oil then grilled and set on lemon oregano scented rice
  • Goat kebabs – served with goat meat broth and grilled roti and yogurt cucumber dipping sauce
  • POULTRY– butterflied whole chicken or turkey, quails, Cornish hens rubbed with fine herbs and seasoned well slow charcoal smoked then cut up and served with assorted dips
    • Chicken legs –tandoori spiced grilled chicken legs
    • Spicy Thai chicken legs flavoured with lemon grass, red chilies,
    • Butterflied ginger soy and five spice duck
  • BURGERS –– stuffed blue cheese and caramelized onion burgers with cranberry sauce and all the fixings
    • Fresh chuck ground beef patties with jalapeño tomato ragout
    • Fresh ground beef with grilled ham and pineapple



  • Home style roasted sweet potato pecan pie infused with cinnamon and dark rum baked in a light pastry
  • Cheesecakes – mango, raspberry or cherry, cream cheese folded with Madagascar vanilla flavoured beans served with a dollop of nutmeg cream and sauce crème anglaise
  • Bread and butter pudding – raisins soaked in brandy combined with crusty bread in a light custard, baked and doused with a Kentucky bourbon butter sauce and fresh berries
  • Dark chocolate truffle mousse – semi sweet chocolate, bitter chocolate and white chocolate mousse layered between chocolate cake



  • Panko crumbed, age white cheddar mac and cheese
  • Grilled corn on the cob with dill butter
  • Roast maple sweet potatoes
  • Grilled Portobello mushrooms
  • Grilled zucchini, asparagus and sweet peppers
  • Baked potatoes (with sour cream, cheese, bacon)
  • Country style German potato salad- red and green peppers, hard boiled eggs, mayo, red onions, diced pickles, spring onion
  • Pasta salad- charred red onions, seedless grapes, cucumber, tomato, apple, green pepper tossed in a light oregano dressing
  • Spring mix and arugula salad- strawberries, goat cheese, tomatoes, cucumbers, onion, melon
  • Caesar salad Wildfire salad
  • Boiled chive and butter potatoes
  • Assorted breads (12 grain, whole wheat, soft rolls) with whipped butter and olive oil