Menu – Toronto

APPETIZERS



WILDFIRE’S OWN FRENCH ONION SOUP 12
A freshly prepared favourite made from rich beef stock with caramelized sweet onions and a rich layer of cheese

ESCARGOTS PROVINCIAL 15
Melted butter, roasted garlic, panko topping

CALAMARI FRITTI 16
Cornmeal crusted, served with
red pepper aioli


SHRIMP MARTINI GF 16
Tiger shrimp, Served with house-made citrus infused cocktail sauce


VERY CHEESY GARLIC BREAD 13
Bread dripping with garlic butter and oozing with melted cheese. Served with house-made creamy Caesar dipping sauce

COCONUT SHRIMP 15
6 golden brown tiger shrimp with our special coconut breading. Served with lemon dill aioli.


FOUR CHEESE SPINACH DIP VE 16
Creamy blend of Gruyere, Grana Padano, goat, and cream cheese blended with spinach and garlic. Served with fried Naan bread

SALADS



WILDFIRE HOUSE SALAD VE 12
Wildfire’s own creation featuring organic greens, bell pepper, red onion, cucumber, tomato, sundried tomato and topped with crumbled feta. Tossed in a mint, basil, dill viniagrette.

WILDFIRE SIGNATURE GRILLED CAESAR SALAD 14
Grilled romaine heart, house-made bacon bits, micro croutons, Grana Padano. Served with house-made creamy Caesar dressing.


WATERMELON & CHARRED TOMATO
SALAD
VE 12
Fresh tomatoes lightly charred on the grill to give a subtle smokiness, combined with seedless watermelon and cucumber. Dressed with olive oil, fresh lime juice, chili pepper flakes, mint and cilantro. Topped with crumbled feta.

ADD: CHICKEN BREAST $10
Or
6oz NY STRIP $15

Or
SALMON $20

MAINS



GRILLED SALMON 29
Grilled Atlantic salmon topped with a warm tomato, Kalamata olive and caper salsa.
Served with seasonal vegetables and herb roasted potatoes


TWIN LOBSTER TAILS 36
2, 4 oz tails served with drawn garlic butter, seasonal vegetables and wasabi mashed potatoes

SEAFOOD PASTA 31
Baby shrimp, baby scallops, salmon and spinach in tomato basil sauce on linguini.Topped with Grana Padano

PASTA WITH GARLIC & HERBS 25
Spaghettini tossed in olive oil with fresh herbs and garlic, topped with cherry tomatoes, Kalamata olives toasted pine nuts, and sundried tomatoes

PORTOBELLO RAVIOLI VE 26
Portobello filled ravioli with sauteed wild mushrooms in a light peppercorn brandy cream sauce, finished with a light drizzle of truffle oil


TENDERLOIN FETTUCCINI 29
Beef tenderloin, wild mushrooms, asparagus, and Grana Padano served in a creamy chipotle sauce on linguini

CHEESEBURGER & FRIES 19
In-house ground beef patty, cheese, sautéed onions, lettuce, tomato and pickles on a brioche bun. Served with house cut fries
Change to blue cheese for $2.00

WILDFIRE’S ALL TIME FAVOURITE BACK RIBS GF (Optional)
Full Rack 32
Half Rack 26
Served with seasonal vegetables and house cut fries

TWIN CHICKEN BREAST 26
GF (Optional)
Grilled and finished with spicy piri piri sauce, house-made BBQ sauce or natural. Served with seasonal vegetables and tarragon roasted potatoes

MIXED GRILL 30
GF (Optional)
Piri piri chicken breast, 1/2 rack of ribs. Served with seasonal vegetables and tarragon roasted potatoes


All our steaks are finished to perfection with our own herbaceous, in-housemade, WILDFIRE seasoning blend and served with seasonal vegetables and garlic mashed potatoes

NEW YORK STRIPLOIN GF
8 oz 32
12 oz 40

FILET MIGNON GF
7 oz 34
10 oz 42
Add Bacon for $2.00

CENTRE CUT TOP SIRLOIN GF
8 oz 31

BONELESS RIB EYE GF
12 oz 39
20 oz 49

Side Dish Options Available

Garlic Mashed potatoes
House Cut Fries
Garlic Herb Roasted Potatoes

Seasonal Vegetables
Wasabi Mashed Potatoes
Sautéed Tuscan Kale

Premium Accompaniments

Brandy Peppercorn Sauce VE GF 7
Sautéed Mushrooms VE GF 7
Sautéed Onions VE GF GF 7
Grilled Shrimp Skewer GF 7

Sweet Potato Fries VE GF 7
Asparagus VE GF 7
Broiled Garlic Shrimp GF 9
4 oz Lobster Tail GF 15


VE=Vegetarian V=Vegan GF=Gluten Free