Appetizers
Spicy Fried Calamari
Scallions, cherry peppers, lemon aioli
Crab Cake
Cumin corn silk, pickled cabbage, tortilla hay
Beef Empanadas
Pico de gallo, avocado crema, garlic aioli
Bonfire Nachos
Blended cheeses, black beans, shredded chicken
Chicharronnes
Fried pork bites, chimi churri, pico de gallo
Chilled and Grilled Shrimp Cocktail
Avocado crema,
smoky and spicy cocktail sauce
Salads
Caesar
Creamy dressing, Parmesan crostini
Bonfire’s Steakhouse Salad
Crisp iceberg, creamy blue cheese, smoked bacon,
savory toasted walnuts, sherry gastrique
Plain ol' Greens
Simple mixed baby greens, sweet shallot balsamic vinaigrette
Grilled Skirt Steak Salad
Arugula, Cabernet vinaigrette,
shaved red onions, Gorgonzola
Fish
Yellow Fin Tuna*:
Warm shrimp, tomato and chorizo vinaigrette, saffron aioli
Paella:
Lobster, clams, chorizo, chicken, saffron risotto
Grilled Salmon*:
Black bean silk, tempura rock shrimp, roasted Anaheim pepper tamale,
jicama salad, coconut-lime vinaigrette
Steakhouse
Cuts
8 oz. Filet Mignon
10 oz. Swordfish Loin Steak
14 oz Prime Sirloin
16 oz. Dry Aged Ribeye
20 oz. T-bone
All Steaks Can Surf…add a lobster tail to any steakhouse cut…market price
Sauces
Gorgonzola
Brown Butter Béarnaise
Sweet Mushroom Ragu |
Entrees
“Churrasco”:
Butterflied tenderloin, potato cake,
Gorgonzola crema, shiitake mushrooms, sherry vinegar glace
Yellow Fin Tuna*
Warm shrimp, tomato and chorizo vinaigrette, saffron aioli
Paella
Lobster, clams, chorizo, chicken, saffron risotto
Grilled Skirt Steak Frites
Sweet potato fries, watercress and smoked tomato salad,
chunky oregano chimi churri
Smoked Double Breast of Chicken
Simmered in mango mole, "red beans and rice",
grilled vegetables, huitlacoche drizzle
"Pork and Beans"
Smoked and braised Boston pork butt, grilled pork tenderloin,
Peruvian lima beans, cool coleslaw, jalapeno and pineapple mojo
Wood Grilled One Pound All Beef Burger
Served with sweet ‘tater fries
or a small side mixed green salad or both
Sides
Baked Potato, Chive Butter |
|
Grilled Asparagus, Hollandaise |
| Papas Bravas, Roasted Garlic Cream |
|
Creamed Spinach |
| Bonfire Sweet Potato Fries |
|
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Todd English
– Chef/ Jenny Cates –
Executive Chef
Ed Hancock – General
Manager
**Massachusetts law requires us to inform you
that consuming raw or undercooked meats, poultry, seafood, shellfish
or eggs may increase your risk of food borne illness. |