Dining-Only reservations are available for Friday and Saturday evenings!
Please call ahead for reservations at (800) 477-9505.
- OR -
With Pumpernickel Croutons and Wisconsin Cheese Fondue
Watermelon, Cantaloupe, Honeydew, Kiwi, Strawberries, and Oranges over Fresh Garden Greens, sprinkled with Walnuts and our famous Papaya Chutney Dressing.
A Beef Short Rib slowly braised in beef stock and dressed with a red wine demi-glaze, accompanied by Chicken Monterey; a skinless Breast of Chicken, dipped in egg, lightly breaded with Panko Crumbs, sauteed to a golden brown, topped with a blend of Spinach, Artichoke, Parmesan, Monterey Jack and Cream Cheese, finished with Jarlsberg Swiss Cheese and presented on an Irish Mustard Sauce. Served with Cipollini Onions, Whipped Idaho Potatoes with Garlic and Herbed Cheese, and sauteed B russel Sprouts with Jones Bacon.
Skinless Breast of Fresh Chicken stuffed with Havarti Cheese, dipped in Egg Batter, rolled in Pretzel Crumbs and sautéed to a golden brown, baked and striped with a Balsamic Raspberry Sauce. Served with Yukon Gold Potato Wedges and a Julienne of Fresh Vegetables.
Broiled Tenderloin Filet glazed with herbed steak butter accompanied by three large Gulf Shrimp, butterflied, dipped in our own special egg batter, deep fried to a golden brown and accompanied by two sauces - Cocktail and Brandied Apricot OR Marinated Grilled Shrimp served on a Tomato Butter Sauce. Served with Whipped Yukon Gold Potatoes and a Julienne of Fresh Vegetables.
Flavored with Herbs and Seasonings, sautéed and oven roasted, presented on a Creole Beurre Blanc Sauce and sprinkled with Roasted Pecan pieces. Accompanied by Garlic Parmesan Orzo and a Julienne of Fresh Vegetables.
Five large Gulf Shrimp, butterflied, dipped in our own special egg batter, deep fried, served with Brandied Apricot and Cocktail Sauces OR Marinated Grilled Shrimp presented on a Tomato Butter Sauce. Served with Yukon Gold Potato Wedges and a Julienne of Fresh Vegetables.
Pan Seared, glazed with herbed steak butter, topped with deep fried Buttermilk Onion Strings, and presented on a toasted crouton to capture the flavors. Served with Yukon Gold Potato Wedges and a Julienne of Fresh Vegetables.
Fireside's Signature Recipe enjoyed by our guests since the beginning in 1964, delicately marinated in our special Polynesian Sauce, Broiled on the Grill, full of flavor, presented on a bed of Blended Wild Rice with sautéed Fresh Golden Pineapple and a Julienne of Fresh Vegetables.
Steamed Filet of Atlantic Salmon and Pan Seared New England Sea Scallops, served with a Ramekin of Fresh Tarragon Beurre Blanc Sauce. Accompanied by Yukon Gold Potato Wedges and a Julienne of Fresh Vegetables.
Herbed Dressing flavored with Jones Original Recipe Sausage, Sauerkraut, Mushrooms, Celery, and Onions tucked into a thick Loin Chop, slowly roasted until fork tender and glazed with Old Fashioned Gravy. Served with Whipped Yukon Gold Potatoes, our homemade Cinnamon Apple Sauce, and a Julienne of Fresh Vegetables.
A blend of tri-colored Couscous, Quinoa, Onions, Carrots, Black Beans, and Corn flavored with Cumin and Cilantro cooked in a Vegetable Broth; Sweet Potato Soufflé; Linguine topped with Alfredo Sauce; Marinated Portabella Mushroom stuffed with Squash, Roasted Red Bell Pepper, Boursin Cheese and Pesto Sauce; Polenta topped with Marinara Sauce.
Homemade Vanilla Bean Ice Cream rolled in Roasted Ground Pecans served on Chocolate Sauce and striped with Caramel. Garnished with an Almond Lace Wand dipped in Chocolate.
Entree price includes complete dinner - Appetizer, Soup, Salad, Entree, Dessert, Coffee, Tea and Milk. Sauteed Mushrooms or Sauteed Onions are available with any steak entree for an additional $1.25 each.
Menu items are subject to change. Sales tax and gratuity are additional.
An 18% gratuity will be added to parties of 10 or more.
Consuming undercooked meat may increase the risk of food borne illness.
The Fireside will accommodate special medical/dietary needs. For more information please call our Box Office at (800) 477-9505.
All show times, prices and menus subject to change, we recommend advance reservations.