Eat

— TEASERS — — SALADS & SOUPS — — ENTRÉES — — A LA CARTE — — FALL 2017 SEASONAL MENU — — SIDES & MACS — — DESSERTS — — LUNCH —

— TEASERS —

$14

— Sea Scallops —

scallops, pork belly, brussels sprouts, pickled fuji apple

$14

— Bacon Wrapped Stuffed Jalapeños —

jalapeños, spicy cream cheese, shrimp, bacon

$13

— Beef Tenderloin Tacos —

flour tortillas, beef tenderloin, caramelized onions, lettuce, jack & queso fresco cheeses, pico de gallo, jalapeño cream

$13

$10

— Bruschetta —

Chef Selected, House Baguette

$10

$14

— Surf & Turf —

jumbo gulf shrimp, seared beef tenderloin, smoked gouda polenta, lump crab lobster sauce

$14

— SALADS & SOUPS —

side salad - $7 / dinner salad - $10

— Fire Oak Salad —

field greens, heirloom cherry tomatoes, gorgonzola, walnuts, dried cranberries & peaches, focaccia croutons, balsamic vinaigrette

side salad - $7 / dinner salad - $10

side salad - $6 / dinner salad - $9

— Bibb Wedge —

bibb wedge, gorgonzola, bacon, red onion, creamy gorgonzola dressing

side salad - $6 / dinner salad - $9

— Caesar —

romaine, caesar, asiago, focaccia croutons

side salad - $6 / dinner salad - $9

cup - $6 / bowl - $9

— Soup of the Day —

cup - $6 / bowl - $9

— ENTRÉES —

$26

— Akaushi Short Rib —

braised short rib, brown butter toasted spätzle, forest mushrooms, natural jus, sun dried tomato chutney

$26

MKT

— Market Fish —

chef selected fish, lemon herb orzo, asparagus

MKT

chicken - $22 / tenderloin - $26 / Market Fish - MKT

— Fettuccine —

house fettuccine, baby spinach, creamy basil pesto

chicken - $22 / tenderloin - $26 / Market Fish - MKT

— A LA CARTE —

$38

— Beeman Ranch Ribeye —

sixteen ounce beeman ranch ribeye, house seasoning, herb compound butter

$38

$30

— Filet —

eight ounce beef tenderloin, red wine demi

$30

$21

— Espresso Tenderloin —

six ounce espresso crusted beef tenderloin, red wine demi

$21

$19

— Pork Medallions —

three bacon wrapped pork tenderloin medallions, dr pepper demi

$19

$21

— Crispy Chicken —

airline chicken breast, garlic herb pan sauce

$21

$24

— The Chop —

double bone-in pork chop, bourbon pan sauce

$24

$29

— Wagyu Sirloin —

eight ounce rosewood ranch texas wagyu sirloin, herb compound butter

$29

— Additions —

— Oscar —

— peppercorn demi —

— Gorgonzola —

— Forest Mushrooms —

— lobster Butter —

$3 - $12

— Scallops —

$3 - $12

$4 - $10

— Shrimp —

$4 - $10

— Cognac Cream —

— FALL 2017 SEASONAL MENU —

— Teasers —

$16

— Char Grilled Oysters —

chef selected oysters, garlic-butter-parm baste, baguettes

$16

— Baked Chevre —

chevre, extra virgin olive oil, olives, sun-dried tomato chutney, fried capers, baguettes

— Salad —

— Shaved Brussels Sprouts —

brussels sprouts, bacon, gorgonzola, citrus vinaigrette

— Entrees —

$26

— Hanger —

six ounce hanger steak, house seasoning, chimichurri, corn & green chile enchilada, avocado cream

$26

MKT

— Feature Fish —

seasonal fish, chef created

MKT

— Sides —

— Blistered Okra —

— Stacked Mushrooms —

— Roasted Street Corn —

— SIDES & MACS —

— Sides —

— Roasted Garlic Whipped Potatoes —

— Haricot Vert —

— Smoked Gouda Polenta —

— Grilled Asparagus —

— Charred Brussels Sprouts —

— Mac & Cheeses —

— Five Cheese Mac —

$10

— Lump Crab Mac —

$10

$12

— Truffle Mac —

$12

$17

— Truffle-Crab Mac —

$17

— DESSERTS —

Handmade Exclusively In-House

— Chocolate Caramel Tart —

chocolate crust, caramel chocolate, pepita seed brittle

— Bourbon Peaches —

bourbon peaches, house-made peach ice cream, honey brioche croutons

— Red Velvet Torte —

layered red velvet tort, cream cheese frosting, creme anglais

— Creme Brulee —

vanilla creme brulee, fresh berries

— Fruit Cobbler —

seasonal fruit, batter crust, henry's vanilla ice cream

— Salted Caramel Ice Cream —

house-made salted caramel ice cream, molasses tuile

— LUNCH —

$11

— Beef Tenderloin Sandwich —

beef tenderloin, caramelized onions, gorgonzola, house-made baguette, kettle chips

$11

$10

— House Cured Corned Beef Reuben —

akaushi brisket, baby swiss, pickled cabbage, russian dressing, house-made rye, kettle chips

$10

— Roasted Prime Rib Sandwich —

prime rib, fontina cheese, horseradish aioli, house-made baguette, kettle chips

$10

— Forest Mushroom & Spinach Quesadilla —

forest mushrooms, spinach, monterey jack & queso fresco, pico de gallo, guacamole

$10

— Chicken Tomato Basil Sandwich —

chicken thigh, fresh mozzarella, basil, tomatoes, balsamic reduction, house-made focaccia, kettle chips

$10

$13

— Beef Tenderloin Tacos —

beef tenderloin, caramelized onions, shredded lettuce, monterey jack & queso fresco, pico de gallo, jalapeño cream

$13

$10

— Fish Tacos —

fish of the day, corn tortillas, red cabbage, avocado vinaigrette, mango salsa, cilantro

$10

— BBQ Pork Tenderloin Quesadilla —

pork tenderloin, house-made bbq sauce, monterey jack & queso fresco, pico de gallo, guacamole

$10

beef tenderloin - $13 / grilled chicken thigh - $11 / fire oak salad - $9

— Fire Oak Salad —

field greens, heirloom cherry tomatoes, gorgonzola, walnuts, dried cranberries & peaches, focaccia croutons, balsamic vinaigrette

beef tenderloin - $13 / grilled chicken thigh - $11 / fire oak salad - $9

grilled chicken breast - $11 / caesar- $9

— Caesar —

romaine, asiago, focaccia croutons, caesar dressing

grilled chicken breast - $11 / caesar- $9

market fish - $14 / spinach salad - $9

— Spinach Salad —

spinach, fuji apples, feta, honey mustard seed vinaigrette

market fish - $14 / spinach salad - $9

$11

— FOG Cheese Burger —

hanger steak, ground chuck, monterey jack & queso fresco, lettuce, tomato, house-made pickle, whole grain mustard, mayonnaise, house-made bun, kettle chips

$11

— Smoked Meatloaf —

house-smoked meatloaf, garlic whipped potatoes, forest mushroom pan gravy

$11

$28

— Petite Filet —

6oz beef filet, haricot vert, roasted new potatoes, red wine demi-glace

$28

Executive Chef Grant Lambdin

Contact
817.598.0400
114 Austin Avenue
Weatherford, Texas 76086
i nfo@fireoakgrill.com

— Fire Oak Grill —

Hours
Tue - Fri 11:30-2
Tue & Wed 5–9
Thu 5–10 (Kitchen Closes at 9:30)
Fri - Sat 5–10:30(Kitchen Closes at 10)
Make a Reservation