• Raspberry Walnut Gorgonzola

Spring greens tossed with raspberry vinaigrette and candied walnuts topped with candied pears, apples, gorgonzola cheese and fresh raspberries.   9.99

• Orange Almond Tuile , Apple, Goat Cheese

Mixed greens tossed with a pink peppercorn cranberry dressing with sliced apples and a goat cheese mousse filled tuile topped with candied almonds.   9.99

ENTREES

• Seared Lobster Ravioli

Hand-made ravioli filled with lobster and ricotta, pan seared, finished in a lemon, champagne cream sauce.  18.99

• Stuffed Chicken Breast

Chicken breast lightly breaded and stuffed with Spinach, strawberry, feta cheese, pan seared then baked, served over roasted red pepper polenta finished with a strawberry balsamic glaze.  19.99

• Filet Mignon & Grilled Shrimp

Grilled filet with a Jack Daniels sauce, seared shrimp with a citrus cream sauce served with gratin potatoes.  29.99

• Suvi Salmon and Asparagus

Asparagus wrapped with salmon served with dauphinoise potatoes and a lemon beurre blanc sauce .  21.99

Dessert

• Lemoncello Cake   5.99

• Chocolate Lava Cake  6.99

That means that me and the staff are well into the development and implementation of the featured Spanish Cuisine for the month. Spain has been an interesting adventure for Joe Busone, Chef Bobby Garcia and myself (Chef Rocky Dunnam). The ingredients are always fresh and local. The geographical location of the land is perfect for the Mediterranean diet as it has access to seas on separate fronts. The inland of Spain is diverse from lush pastures to mountain ranges (providing the perfect combination for the famous Serrano Ham). 

The Spanish dining style is very different from ours as well. Their day has the "typical" three meals that we in America are accustomed to only in addition, they also have a few "snack" times in between where the Spanish indulge in the variety of Tapas with either tea, coffee, or wine!

My team has done an excellent job in preparing to portray such an amazing culture to our guests. We are excited to launch the feature menu tomorrow (04/05/2011) and hope that we see you there with some feedback on what you think about our idea to trot the globe and it's culinary diversity!!

If you aren't Fired Up NOW, you may want to CHECK YOUR PULSE!

-Executive Chef Rocky Dunnam

Fired Up Grill

(posted via Amarillo, Texas @ Soncy Farmer's Market)

Welcome to Fired Up Grill's Kitchen blog. I will be using this page to update all of our friends and families with a weekly "behind-the-scenes" look into the heart of Fired Up Grill.

I would like to start by introducing our team:

Executive Chef Bobby Garcia: Joined the team in the Fall of 2010 from Minnesota. In my travels thru key west, europe and greece I have gained a wealth of knowldege of different cuisines from various cultures that I now brings behind the "fires" of Fired Up Grill. My understanding of Caribbean and European cuisine is apparent on several dishes featured on our current menu.

Danny Monroy: Daniel is an origional team member.and has been through the fires. He's seen the opening under a different Chef and know plays a significant role on my team since I took over in late April 2011. Daniel's Sonoran heritage and background lend influence on various parts of our menu.

Chef Joseph Viviani: A graduate of Le Cordon Bleu Scottsdale, Viviani brings knowledge of classical technique and a unique "green-thumb" to our diverse talent in the back. Remember this name…he's going to wreck havoc on the industry for years.

And of course our Owner Chef Joe Busone: Joe is one of 3 Culinary degrees in a 4-man kitchen…with decades of industry experience including ownership of a few seperate restaurants…ENOUGH SAID.

So…that's the team. We are determined to change the way average consumers view restaurants.With nothing more than sincere hospitality, fresh local cuisine with the fired up flare, and quality in all we do!!

Support Local – Chef Bobby Garcia