Wood Fire - Full Menu

Two chicken breast sauteed in a Marsala wine sauce with button mushrooms served over fettuccini with a side vegetables.

Side: Traditional minestrone or chef's choice.

Six jumbo prawns with wood fire's cocktail sauce iced or wood oven grilled with lemon oil.

One pound of baby clams and mussels sautéed in a spicy tomato broth with a light hint of curry served with garlic bread.

Side: Traditional minestrone or chef's choice.

Basil, Fresh Mozzarella, Roma Tomatoes, and Wood Fire's Pizza Sauce.

Cedar planked, oven roasted with lemon aioli sauce.

Six jumbo prawns, portabella mushrooms, sun dried tomatoes, sautéed with white wine lemon juice in a light cream sauce. Tossed with fettuccine and baby spinach.

Calamari in our italian seasoned flour, served with garlic caper aioli sauce.

A wild mushroom blend layered with a three cheese blend and fresh spinach. Oven roasted and drizzled with our arrabiata sauce.

A medley of dield greens tossed with vegetables, olives, and oven roastedd in a pomegranate blueberry vinaigrette, with gorgonzola cheese lemon zest. Served with garlic bread

Fennel Sausage, Pepperoni, Provolone and Wood Fire's Pizza Sauce.

Fresh Mozzarella topped with Roma tomatoes served over basil leaves and drizzled with extra olive oil and balsamic vinegar.

A medley of field dreen tossed with vegetables, olives, and feta with white balasamice vinaigrette dressing

Mixed greens with tomato, shaved pecarino.

The Chef's having fun. Please ask your server for details.

Porcini Portabella mushrooms with roasted red peppers and spinach in a roasted garlic mushroom sauce.

12oz Rib eye oven roasted and topped with sautéed button and Portabella mushrooms in a red wine-gorgonzola infused butter. Served with garlic and sweet mashed potatoes and vegetables.

10oz NY Strip oven roasted and topped with a whiskey infused butter. Served with Yukon gold potato wedges and vegetables.

A fresh Australian white fish cedar planked and Encrusted with our homemade crab cake mixture. Oven roasted and drizzled with lemon dill aioli. Served with garlic mashed potatoes.

Our traditional marinara, wonderfully balanced.

Our hearty meat sauce rich with red wine.

Caramelized bacon, onions, and garlic tossed with spaghetti in a light cream egg sauce seasoned with pecorino fresh parsley.

Our arrabiata infused with a melange of achovies, capers, olives, garlic, shallots chili flakes toasted with penne, fresh basil and diced roma tomatoes.

Homemade four cheese ravioli with ricotta, fontina, mozzarella and pecorino cheese and drizzled with a creamy pesto sauce. Garnished with fresh spinach and topped with a red pepper coulis.

Six jumbo prawns, portabella mushrooms, sun dried tomatoes, sautéed with white wine lemon juice in a light cream sauce. Tossed with fettuccine and baby spinach.

Homemade meat ravioli topped with marinara sauce drizzled with a creamy pesto sauce. Garnished with fresh spinach.

Whole Baby Clams and chopped clam meat, with garlic, shallots and parsley tossed in white wine sauce with cappellini pasta.

Our spicy tomato sauce with pepper oil.

A hearty meat sauce layered with a three cheese blend, mushrooms and fresh spinach. Oven roasted and drizzled with a pesto cream sauce.

Butternut Squash filled ravioli topped with a brown sugar butter with Goat Cheese and Pine Nuts.

A medley of field greens tossed with vegetables, olives, and italian meats in a white balsamic vinaigrette, garnished with feta cheese and basil.

Bone-in pork chop drizzled with a cherry demi glaze served with garlic and sweet mashed potatoes and vegetables.

Two four ounce chicken breasts sautéed in a light lemon caper cream sauce with sun-dried tomatoes. Served on a bed of baby spinach with garlic mash potatoes and vegetables.

Slow braised in a medley of carrots, celery and onions with herbs in a red win demi-sauce. Served with garlic mashed potatoes.

Our arrabiata infused with a melange of achovies, capers, olives, garlic, shallots chili flakes toasted with penne, fresh basil and diced roma tomatoes.

Our arrabiata infused with a melange of achovies, capers, olives, garlic, shallots chili flakes toasted with penne, fresh basil and diced roma tomatoes.

An array of veggies with light spicy peppers.

Organic greens tossed with wood fire's balsamic dressing.

A fresh filet of salmon topped with Dowagiac butter and roasted in the wood fired oven on a cedar plank. Served with herbed rice and vegetables.

Provolone, Pecorino Romano, Mozzarella, Feta, and Wood Fire's Pizza Sauce.

Half rack, slow roasted served with yukon potato wedges.