As the weather starts to heat up, so do things in Firekeeper’s kitchen. Executive Chef Marco Arteaga and his team are constantly striving towards creating new dishes that will set your taste buds off just in time for the summer! We emphasize summer because Firekeeper’s will be open 7 days a week for dinner starting June 4!
Known for their authentic causal dining and 100% smoke-free experience, Firekeeper’s Restaurant is a warm and welcoming place to eat featuring food that appeals to everyone’s palate. Keeping up-to-date with food trends is important to Firekeeper’s to continue to surprise their guests with the freshest and newest flavors. Although the menu was revamped in November 2017, the team’s ideas never rest as the creativity flows throughout the kitchen resulting in an even newer menu going up on June 4.
The creativity is evident in the presentation of each dish as vegetables accent the plate with a pop of color and contrast against deep tones of the house-made sauces and marinades that cascade over the perfectly seasoned meat. Even more evident is the effort put forth to ensure a mouthwatering taste bursting with flavor in each bite that will make your dance in your seat. (Save that for the live bands at Club Four One). From hand-helds to to seafood to main entrees and even more pasta, Firekeeper’s encapsulates a true Midwestern cuisine and is generous with variety.
Not to worry though, Firekeeper’s all-time favorite entree items are still available for those who prefer to stay near and dear to traditional comforting foods like the Rotisserie Chicken, Turkey, Beef Brisket and more.
We’re sure these dishes will fire up your taste buds. But hurry, you never know when the menu might change again!
Scroll down for some pictures and descriptions! Let us know what you’ll be ordering next.
Honey Garlic Salmon: 8 oz. wild caught hand-cut salmon, broiled in our house-made honey garlic glaze, served over rice pilaf alongside vegetables.
Beef Bourguignon: Tender boneless beef short ribs with carrots, pearl onions, red peppers and mushrooms in a savory burgundy wine beef gravy. Served with mashed potatoes.
BBQ Pasta: Smoked beef brisket sauteed with onions in a savory BBQ sauce and tossed with penne pasta.
Mushroom Pesto Gocce: Parsley pasta filled with six cheeses, served over sauteed mushrooms in a pesto sauce and topped with Parmesan cheese. Served with garlic butter Texas toast.
Fire Roasted Flat Iron Pork: Grilled and topped with a flavorful fire roasted poblano-whiskey sauce. Served with choice of side and vegetables.
Salisbury Steak: House-made Salisbury steak sauteed with mushrooms and savory house-made beef gravy.
Soaring Eagle: Tender smoked beef brisket, sun-dried tomatoes, cheddar cheese and BBQ mayo, topped with onion tangles and served on a toasted bun.
Ruby Red Rainbow Trout: Wisconsin trout seasoned and butter broiled. Served with your choice of side and vegetables.
Filet Steak: 6 oz. seasoned tender filet char-grilled to your liking. Served with your choice of side, vegetables and a house-made whiskey steak sauce.
Chicken Pot Pie & Biscuit: Sauteed chicken breast house-rubbed with our signature blend of seasonings and served with a house-made biscuit.
Island Hold’Em: Seasoned shaved prime rib grilled with mushrooms and onions, topped with Swiss cheese and served on grilled Texas toast and a side of au jus. Your choice of house-fried chips, crispy fries or coleslaw.
Grilled Chicken Breast: 8 oz. seasoned chicken breast char-grilled and topped with creamy sun-dried tomato pesto with a side of vegetables.
Roulette: Choice of house-smoked beef brisket or house-braised corn beef topped with Swiss cheese, bacon slaw, sauteed onions and 1000 Island dressing served on toasted rye-bread.
Pasta Primavera: Fresh vegetables sauteed in a seasoned white wine butter sauce and tossed with penne pasta topped with shaved Parmesan cheese.
Fried Portabella Mushrooms: Thick-cut portabella mushrooms, breaded and deep-fried. Served with your choice of dipping sauce.