Fire's Edge Steakhouse

3 pancakes, choice of bacon, sausage links/patties, or ham

choice of bacon, sausage links/patties, or ham

6 oz. steak with two eggs, hash browns or American fries, and toast

Two eggs, choice of bacon, sausage links/patties or ham, hash browns or American fries, and toast

Two eggs, choice of bacon, sausage links/patties or ham, and toast

Served with two eggs, hash browns, and toast

3 egg omelet served with hash browns, and toast

3 egg - ham, bacon, sausage, and cheese omelet, served with hash browns, and toast

3 egg - everything omelet (choice of meat, peppers, mushrooms, and onion) served with hash browns and toast

3 egg - vegetarian omelet (choice peppers, mushrooms, and onion) served with hash browns and toast

with the choice of bacon, sausage links/patties, or ham

with the choice of bacon, sausage links/patties, or ham

White, Wheat or Sourdough

BERINGER - CALI '20

BERINGER - CALI '19

OYSTER BAY - NZ '22

HUFF ESTATES - PEC '19

HUFF ESTATES - PEC '17

PROSECCO - ITALY '11

WOODBRIDGE - CALI '9

BERINGER - CALI '9

PENFOLDS - AUSTRALIA '12

GABBIANO - ITALY '10

THREE THIEVES - CALI '12

WHITE - ROSE - RED BY THE GLASS - 11

Fresh - Fruity - Balanced - Silky

Smooth - Floral - Fruity - Spicy

Smooth - Floral - Fruity - Spicy

Smoky - Dark Peat - Floral - Long Finish

Blended Scotch - Rich - Smoky

Blended Scotch - Peat Smoke - Charred Oak

GIN

VODKA

RUM

Portabello mushrooms sautéed in garlic butter, stuffed with wild rice,

Wild caught Argentine shrimp in a crisp breading with lemons, peppers and garlic butter

with Roasted Corn Puree

Skewered steak kabobs, mushrooms, peppers, grilled onions. Served over a blend of wild rice

Butter Poached with Roasted Lemon Aioli

A bed of romaine lettuce loaded with steak slices, tomatoes, onions and topped with our own boursin cheese dressing. Served with a garlic breadstick

Grilled artisan romaine heart, Caesar dressing, and parmesan cheese. Served with a garlic breadstick

Seasoned roasted chicken or shrimp and linguine in a creamy Alfredo

Served with a roasted Garlic and White wine cream sauce

Guanciale, roasted garlic, shallots sautéed and finished with an in-house pan sauce

stuffed with Asiago, Parmesan and Ricotta

Pesto Fettuccine, Chicken breast, In-house Marinara, Parmesan and Mozzarella

Onions, peppers, Andouille sausage, and Cajun chicken in alfredo sauce

6oz. Certified Angus Beef ribeye, linguine and mushrooms in buttery gorgonzola cream sauce

Marinated and grilled served with a red wine demi-glace and Chimichurri dressing

Pork Shanks braised in white wine and vegetables garnished with gremolata

Roasted and served with a compound butter and white wine pan sauce

Finished in our own house sauce and served in a cored pineapple and 2 egg rolls

Garlic mashed potatoes, baked potato, French fries, or Au Gratin

Made with our very own 5 cheese sauce recipe

From the God of the Oceans! Steamed wild caught Argentine shrimp and cold water lobster with sweet sautéed scallops

Wild caught from Lake Winnipeg and prepared your way - Beer Battered, Pan Fried or Broiled - light, flaky and perfectly seasoned

Wild caught Argentine shrimp, fresh red peppers, button mushrooms, and onions finished with a white wine and garlic butter sauce

Steamed served with Butter and lemons

8oz cold water lobster tail steamed or broiled just right and seasoned perfectly

Ribeye or New York Strip paired with cold water lobster or wild caught Argentine shrimp. This entrée is truly the best of both worlds

Snow crab, Shrimp, Clams, Mussels, Baby potatoes and Cob corn.

This signature steak is the jewel of the Fire’s Edge. Cut in-house with plenty of marbling and rich buttery flavor. Best enjoyed medium-rare

Fresh Cut Daily. Two amazingly thick cuts - the NY and tenderloin separated by a T-shaped bone

Fresh Cut Daily. Lightly marbled for a tender and buttery flavor

Cut in-house daily. Rich and full beef flavor. Best served Medium

8-10 oz Cut in house daily

choice of meat, peppers, mushrooms, and onion

choice of peppers, mushrooms, and onion

BERINGER - CALI '20

BERINGER - CALI '19

OYSTER BAY - NZ '22

HUFF ESTATES - PEC '19

HUFF ESTATES - PEC '17

PROSECCO - ITALY '11

WOODBRIDGE - CALI '9

BERINGER - CALI '9

PENFOLDS - AUSTRALIA '12

GABBIANO - ITALY '10

THREE THIEVES - CALI '12

WHITE - ROSE - RED BY THE GLASS - 11 PITCHER - 40

WHITE WATER BREWERY

PERTH BREWERY

Fresh - Fruity - Balanced - Silky

Smooth - Floral - Fruity - Spicy

Smooth - Floral - Fruity - Spicy

Smoky - Dark Fruit - Floral - Long Finish

Blended Scotch - Rich - Smoky

Blended Scotch - Peat Smoke - Charred Oak

3 pancakes, choice of bacon, sausage links/patties, or ham

choice of bacon, sausage links/patties, or ham

6 oz. steak with two eggs, hash browns or American fries, and toast

Two eggs, choice of bacon, sausage links/patties or ham, hash browns or American fries, and toast

Two eggs, choice of bacon, sausage links/patties or ham, and toast

Served with two eggs, hash browns, and toast

3 egg omelet served with hash browns, and toast

3 egg - ham, bacon, sausage, and cheese omelet, served with hash browns, and toast

3 egg - everything omelet (choice of meat, peppers, mushrooms, and onion) served with hash browns and toast

3 egg - vegetarian omelet (choice peppers, mushrooms, and onion) served with hash browns and toast

with the choice of bacon, sausage links/patties, or ham

with the choice of bacon, sausage links/patties, or ham

White, Wheat or Sourdough

BERINGER - CALI '20

BERINGER - CALI '19

OYSTER BAY - NZ '22

HUFF ESTATES - PEC '19

HUFF ESTATES - PEC '17

PROSECCO - ITALY '11

WOODBRIDGE - CALI '9

BERINGER - CALI '9

PENFOLDS - AUSTRALIA '12

GABBIANO - ITALY '10

THREE THIEVES - CALI '12

WHITE - ROSE - RED BY THE GLASS - 11

Fresh - Fruity - Balanced - Silky

Smooth - Floral - Fruity - Spicy

Smooth - Floral - Fruity - Spicy

Smoky - Dark Peat - Floral - Long Finish

Blended Scotch - Rich - Smoky

Blended Scotch - Peat Smoke - Charred Oak

GIN

VODKA

RUM

Portabello mushrooms sautéed in garlic butter, stuffed with wild rice,

Wild caught Argentine shrimp in a crisp breading with lemons, peppers and garlic butter

with Roasted Corn Puree

Skewered steak kabobs, mushrooms, peppers, grilled onions. Served over a blend of wild rice

Butter Poached with Roasted Lemon Aioli

A bed of romaine lettuce loaded with steak slices, tomatoes, onions and topped with our own boursin cheese dressing. Served with a garlic breadstick

Grilled artisan romaine heart, Caesar dressing, and parmesan cheese. Served with a garlic breadstick

Seasoned roasted chicken or shrimp and linguine in a creamy Alfredo

Served with a roasted Garlic and White wine cream sauce

Guanciale, roasted garlic, shallots sautéed and finished with an in-house pan sauce

stuffed with Asiago, Parmesan and Ricotta

Pesto Fettuccine, Chicken breast, In-house Marinara, Parmesan and Mozzarella

Onions, peppers, Andouille sausage, and Cajun chicken in alfredo sauce

6oz. Certified Angus Beef ribeye, linguine and mushrooms in buttery gorgonzola cream sauce

Marinated and grilled served with a red wine demi-glace and Chimichurri dressing

Pork Shanks braised in white wine and vegetables garnished with gremolata

Roasted and served with a compound butter and white wine pan sauce

Finished in our own house sauce and served in a cored pineapple and 2 egg rolls

Garlic mashed potatoes, baked potato, French fries, or Au Gratin

Made with our very own 5 cheese sauce recipe

From the God of the Oceans! Steamed wild caught Argentine shrimp and cold water lobster with sweet sautéed scallops

Wild caught from Lake Winnipeg and prepared your way - Beer Battered, Pan Fried or Broiled - light, flaky and perfectly seasoned

Wild caught Argentine shrimp, fresh red peppers, button mushrooms, and onions finished with a white wine and garlic butter sauce

Steamed served with Butter and lemons

8oz cold water lobster tail steamed or broiled just right and seasoned perfectly

Ribeye or New York Strip paired with cold water lobster or wild caught Argentine shrimp. This entrée is truly the best of both worlds

Snow crab, Shrimp, Clams, Mussels, Baby potatoes and Cob corn.

This signature steak is the jewel of the Fire’s Edge. Cut in-house with plenty of marbling and rich buttery flavor. Best enjoyed medium-rare

Fresh Cut Daily. Two amazingly thick cuts - the NY and tenderloin separated by a T-shaped bone

Fresh Cut Daily. Lightly marbled for a tender and buttery flavor

Cut in-house daily. Rich and full beef flavor. Best served Medium

8-10 oz Cut in house daily

choice of meat, peppers, mushrooms, and onion

choice of peppers, mushrooms, and onion

BERINGER - CALI '20

BERINGER - CALI '19

OYSTER BAY - NZ '22

HUFF ESTATES - PEC '19

HUFF ESTATES - PEC '17

PROSECCO - ITALY '11

WOODBRIDGE - CALI '9

BERINGER - CALI '9

PENFOLDS - AUSTRALIA '12

GABBIANO - ITALY '10

THREE THIEVES - CALI '12

WHITE - ROSE - RED BY THE GLASS - 11 PITCHER - 40

WHITE WATER BREWERY

PERTH BREWERY

Fresh - Fruity - Balanced - Silky

Smooth - Floral - Fruity - Spicy

Smooth - Floral - Fruity - Spicy

Smoky - Dark Fruit - Floral - Long Finish

Blended Scotch - Rich - Smoky

Blended Scotch - Peat Smoke - Charred Oak

3 pancakes, choice of bacon, sausage links/patties, or ham

choice of bacon, sausage links/patties, or ham

6 oz. steak with two eggs, hash browns or American fries, and toast

Two eggs, choice of bacon, sausage links/patties or ham, hash browns or American fries, and toast

Two eggs, choice of bacon, sausage links/patties or ham, and toast

Served with two eggs, hash browns, and toast

3 egg omelet served with hash browns, and toast

3 egg - ham, bacon, sausage, and cheese omelet, served with hash browns, and toast

3 egg - everything omelet (choice of meat, peppers, mushrooms, and onion) served with hash browns and toast

3 egg - vegetarian omelet (choice peppers, mushrooms, and onion) served with hash browns and toast

with the choice of bacon, sausage links/patties, or ham

with the choice of bacon, sausage links/patties, or ham

White, Wheat or Sourdough

BERINGER - CALI '20

BERINGER - CALI '19

OYSTER BAY - NZ '22

HUFF ESTATES - PEC '19

HUFF ESTATES - PEC '17

PROSECCO - ITALY '11

WOODBRIDGE - CALI '9

BERINGER - CALI '9

PENFOLDS - AUSTRALIA '12

GABBIANO - ITALY '10

THREE THIEVES - CALI '12

WHITE - ROSE - RED BY THE GLASS - 11

Fresh - Fruity - Balanced - Silky

Smooth - Floral - Fruity - Spicy

Smooth - Floral - Fruity - Spicy

Smoky - Dark Peat - Floral - Long Finish

Blended Scotch - Rich - Smoky

Blended Scotch - Peat Smoke - Charred Oak

GIN

VODKA

RUM

Portabello mushrooms sautéed in garlic butter, stuffed with wild rice,

Wild caught Argentine shrimp in a crisp breading with lemons, peppers and garlic butter

with Roasted Corn Puree

Skewered steak kabobs, mushrooms, peppers, grilled onions. Served over a blend of wild rice

Butter Poached with Roasted Lemon Aioli

A bed of romaine lettuce loaded with steak slices, tomatoes, onions and topped with our own boursin cheese dressing. Served with a garlic breadstick

Grilled artisan romaine heart, Caesar dressing, and parmesan cheese. Served with a garlic breadstick

Seasoned roasted chicken or shrimp and linguine in a creamy Alfredo

Served with a roasted Garlic and White wine cream sauce

Guanciale, roasted garlic, shallots sautéed and finished with an in-house pan sauce

stuffed with Asiago, Parmesan and Ricotta

Pesto Fettuccine, Chicken breast, In-house Marinara, Parmesan and Mozzarella

Onions, peppers, Andouille sausage, and Cajun chicken in alfredo sauce

6oz. Certified Angus Beef ribeye, linguine and mushrooms in buttery gorgonzola cream sauce

Marinated and grilled served with a red wine demi-glace and Chimichurri dressing

Pork Shanks braised in white wine and vegetables garnished with gremolata

Roasted and served with a compound butter and white wine pan sauce

Finished in our own house sauce and served in a cored pineapple and 2 egg rolls

Garlic mashed potatoes, baked potato, French fries, or Au Gratin

Made with our very own 5 cheese sauce recipe

From the God of the Oceans! Steamed wild caught Argentine shrimp and cold water lobster with sweet sautéed scallops

Wild caught from Lake Winnipeg and prepared your way - Beer Battered, Pan Fried or Broiled - light, flaky and perfectly seasoned

Wild caught Argentine shrimp, fresh red peppers, button mushrooms, and onions finished with a white wine and garlic butter sauce

Steamed served with Butter and lemons

8oz cold water lobster tail steamed or broiled just right and seasoned perfectly

Ribeye or New York Strip paired with cold water lobster or wild caught Argentine shrimp. This entrée is truly the best of both worlds

Snow crab, Shrimp, Clams, Mussels, Baby potatoes and Cob corn.

This signature steak is the jewel of the Fire’s Edge. Cut in-house with plenty of marbling and rich buttery flavor. Best enjoyed medium-rare

Fresh Cut Daily. Two amazingly thick cuts - the NY and tenderloin separated by a T-shaped bone

Fresh Cut Daily. Lightly marbled for a tender and buttery flavor

Cut in-house daily. Rich and full beef flavor. Best served Medium

8-10 oz Cut in house daily