SAFFIRE DINNER MENU
SAFFIRE STARTS, APPETIZERS & SMALL PLATES
LOBSTER EMPANADAS – Crispy Pastry Pockets Packed with Lobster Meat, Grilled Jalapenos, Fresh Lime and Monterey Jack Cheese with Sweet Chili Sauce and Salsa Fresca - $13
CUBAN ROASTED PORK – Garlic-Studded, Slow-Roasted Pork with Fresh Lime Mojo. Pulled and Served with Plantain Chips, Tamarind BBQ Sauce and Pico de Gallo. - $8
DUCK PIZZA – House-Made Duck Confit, Portabella Mushrooms, Sundried Tomatoes, Spinach, Fontina Cheese and Walnut Pesto. Baked to Order on a Homemade Flatbread - $11
TUNA TARTARE – Cubed Ahi Tuna Marinated in Ginger Soy and Served with Fried Wonton Chips - $9
FAVORITE FRIED OYSTERS – Plump Fried Oysters, Served Atop a Warm Turnip Mash with Fresh Spinach Sautéed in Crawfish Butter. - $13
SHRIMP WONTONS – Shrimp, Serrano Peppers and Ginger Wrapped in Crispy Wonton Shells and Served with Sweet Citrus-Soy Reduction- $9
DAILY CHEESE PLATE – A Delicious Assortment of Artisan Cheeses and Fresh Fruit Selected by Chef Lance. Always a Treat and Perfect for Sharing. - MKT
OYSTERS ON THE HALF SHELL – Daily Selection of the Freshest Oysters, Shucked and Served on Crushed Ice with Cocktail Sauce and a Cucumber Mirin Mignonette. - MKT
HOT SOUPS & COOL GREENS …
GUMBO NOLA – New Orleans Seafood Gumbo with Shrimp, Crab, Crawfish and Andouille Sausage over Steamed Rice - $4.50 CUP, $8.00 BOWL
TODAY’S SOUP – Ask Your Server for Details. - $4.50 CUP, $8.00 BOWL
SUMMER BIBB SALAD – Bright Spring-Green Bibb Lettuce Topped with Fresh Cut Corn, Grape Tomatoes, Applewood Bacon and Tossed in a Honey Dijon - $10
SAFFIRE RIBBON SALAD – Romaine, Iceberg & Blue Cheese Tossed with Our White Peach Vinaigrette and Topped with Veggie Chips and Tasty Fried Walnuts. - $7
NEW SOUTH CAESAR – Romaine Tossed with Loveless Country Ham and Dressed in Buttermilk Caesar, Drizzled with Blackstrap and Sided with an Herbed Farm Cheese Crouton. - $8
SAFFIRE ENTRÉES … …
SUMMER NOODLE BOWL –Composition of Pappardelle Noodles with Veggie Ribbons, Shiitake Mushrooms, Aromatics and a Ginger Curry Coconut Milk Broth - $15
CREOLE SHRIMP & GRIT CAKES – Tender Shrimp, Sautéed in a Savory Creole Tomato Sauce. Served Over Crispy Fried Cheesy Grit Cakes with Our Country Green Beans. - $18
LEGENDARY CHICKEN-FRIED CHICKEN – Panko-Crusted Chicken Breast, Served with White Cheddar-N-Mac. Topped with a Loveless Country Ham Gravy. - $15
HICKORY-FIRED SKIRT STEAK – Chimichurri-Marinated Skirt Steak. Grilled, Sliced and Served with Baby Bok Choy and Jasmine Rice - $18
SAFFIRE GRILLED FISH – Sustainable Fresh Fish Selection, Grilled and Served Over Fresh Skillet-Fried Corn with a Basil Butter and Yellow and Red Grape Tomato Salad - MKT
FAVORITE FISH AND GRITS – Grilled or Blackened Fresh Fish Over Creamy Stone-Ground Grits and Country Green Beans. Topped with a Tasso Meuniere. – MKT
LOVELESS-GLAZED PORK CHOP – Pit-Smoked and Grilled with a Loveless Peach Preserve Glaze. Served Atop Creamy Stone-Ground Grits and Southern Style Greens. - $19
SUMMERTIME BEEF KABOBS – Hickory-Grilled Sirloin on Skewers with Tomatoes, Mushrooms, Sweet Peppers and Onions with a Country-Fried Dirty Rice - $22
SAFFIRE FAMOUS PRIME RIB – Pit-Smoked, Spice-Rubbed, Juicy and Luscious. Served with Crème Fraîche Mashed Potatoes, Grilled Asparagus and Worcestershire Jus. - $26
HICKORY GRILLED FILET MIGNON – Cooked to Temperature on Our Hickory Grill with Steak Fries, Sautéed Brocolini and Dried Cherry Reduction. - $36
SAFFIRE SIDES ……
$4 EACH –Crème Fraiche Mashed Potatoes, Creamy Stone-Ground Grits, Country Style $5 EACH – Grilled Asparagus, Sautéed Brocolini, Sonoma White Cheddar-N-Mac,
Green Beans, Crispy Grit Cake, Chili-Infused Jasmine Rice, Southern Style Greens Skillet-Fried Fresh Corn of the Cob, Steak Fries
SPLIT CHARGE ON ENTRÉE – 4 SPLIT CHARGE ON SALADS – 3 20% GRATUITY ADDED TO PARTIES OF 6 OR MORE
EXECUTIVE CHEF LANCE HOLCOMB - SOUS CHEF BRETT BELANGER
GENERAL MANAGER: RAY WHITLOCK
SAFFIRE ONLY USES SEAFOOD AND SHELLFISH FROM SUSTAINABLE SOURCES.
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TAKE-OUT PACKAGING SOURCED FROM BIODEGRADABLE AND COMPOSTABLE RENEWABLE RESOURCES.
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