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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  • Grilled seafood salad- calamari, shrimp, red onions, avocados, pita chips, tossed with aged white cheddar in a lime and raspberry vinaigrette touched with mango straws
  • Green bean and roasted red onion salad, honey roasted pecans, poached baby new potatoes, charred vine ripened tomato’s, pears
  • Sweet and sour Thai green papaya and mango salad, carrots, cucumbers, rice noodles, Thai basil mint and chilies, tossed in a sweet and sour sauce and topped with toasted cashews
  • Roasted sweet pepper and Portobello mushroom salad, red onions, arugula, field tomatoes, grilled squash folded in a maple balsamic dressing
  • Wedge salad –iceberg, crumbled blue cheese and creamy ranch style sauce with smoked bacon, cherry tomatoes, cucumbers and black olives
  • Wildfire Caesar Salad: Crisp romaine leaves tossed in creamy garlic dressing and dusted with parmesan cheese, croutons and smoked maple bacon
  • Spinach Salad: Aged white cheddar, tomatoes, peppers, toasted almonds tossed in a wild aged oak barrel balsamic topped with hard boiled eggs
  • Five spice duck salad: brome leg duck seasoned with five spice, pan roasted then cooked medium and thinly sliced set on field greens with mandarins, strawberries and julienne mango tossed in a black cherry and roasted onion vinaigrette
  • Wildfire spring mix salad- Spinach, arugula and summer greens tossed in a light honey balsamic dressing with fresh Ontario strawberries, honey roasted pecans, mandarin oranges, goat cheese, cucumbers and red onions
  • Bulgar Wheat salad – with chick peas, cucumber, tomatoes and crisp pita chips tossed with cilantro and a lemon dressing
  • Quinoa Salad – diced tomatoes, red and yellow peppers, green onions and shaved carrots tossed in a light cucumber dressing tossed with roasted sweet maple beets
  • Crunchy vermicelli slaw – cabbage, julienne lettuce, fresh mint, sweet basil, daikon and shredded cucumbers tossed in a light soya lime dressing
  • Greek pasta salad – rotini noodles, black Kalamata olives, tomato wedges, green and red peppers, feta cheese, red onions tossed in a lemon garlic oregano dressing
  • Spinach, frisse and mixed greens with sunflower seeds, field grape tomatoes, grated parmesan, red onions, sliced pears and mango drizzled with a raspberry vinaigrette
  • Mixed Green Salad – spinach and assorted summer greens, topped with field cherry tomatoes, cucumbers, shredded carrots and celery served with choice of 1000 island, blue cheese or balsamic sundried tomato dressing
  • Grilled vegetable salad- red onion rings, eggplant, zucchini, grilled corn, tossed in lemon oregano oil with fresh basil leaves
  • Greek salad – chunks of vine ripened tomatoes, rustic cut cucumbers, Kalamata olives, soft feta cheese, romaine lettuce, red onions, sprinkled with oregano and topped with lemon and olive oil dressing
  • Country style potato salad – chunks of Yukon gold potato, diced green and red pepper, dill pickle, hard boiled eggs folded with mayo and green onions
  • South West salad, crisp assorted corn tortilla chips, Monterey jack cheese, avocado and apple slices, sliced fresh mango tossed with iceberg and arugula greens drizzled with a roasted jalapeno smoky ranch dressing