Wildfire Restaurant

10/16/2026

Weekend Dinner Specials
Chefs Special:
Oak Grilled Bone-In Ribeye Under a Smoked Shrimp Enchilada and Poblano Cream Sauce. Plated with Sun-Dried Tomato Red Rice, Santa Fe Black Beans, and Guacamole Salad.

Chef’s Catch:
Pan Seared Pecan Encrusted Mahi-Mahi with Maple Glaze. Served On Top of a Bed of Long Grain Wild Rice and Sauteed Snow Pea and Sweet Pepper Medley

Send a message to learn more

10/16/2026

Friday’s Lunch Special:
Grilled Jumbo Shrimp
16
(flame kissed Port Isabel jumbo gulf shrimp, crab meat, cascabel pepper sauvignon blanc lemon butter, sun dried cranberry long grain wild rice, tequila vegetables, pineapple pico de gallo)

10/15/2026

Thursday’s dinner special: Flame kissed peppered filet medallions, drizzled with demi glaze. Served with sauteed asparagus and fried red bliss mash potatoes, topped with poblano cream sauce.

Send a message to learn more

10/15/2026

Thursday Lunch Special
Shrimp Po’boy Set on a Hoagie Roll with Pineapple Pico de Gallo and Green Chili Remoulade Plated with Shoestring Fries

$15

Send a message to learn more

10/14/2026

Wednesday’s lunch special: Flame kissed grilled chicken pesto. Served on a bed of linguini pasta loaded with sauteed bell peppers, mushroom, onions and grilled zucchini.

Send a message to learn more

10/13/2026

Tuesday's lunch special: Flame kissed blackened prime rib, topped with red eye gravy. Served with Texas pecan green beans and red bliss mash potatoes.

10/12/2026

Monday Lunch Special
Pecan Encrusted Redfish Drizzled with Lemon Beurre Blanc and et with Harvest Blend Rice and Chinois Vegetables

$17

Monday Dinner Special
Slow-Roasted Oak Seared Prime Rib of Beef au Jus with Horseradish Cream and a Loaded Baked Potato
$29

Send a message to learn more

10/11/2026

Sunday Night Special:
Oak Grilled Veal Chop stuffed with Spinach, Mushrooms, and Gorgonzola Cheese. Plated with Red Bliss Mashed Potatoes and Sweet Pepper and Snow Pea Medley

Send a message to learn more

10/09/2026

Weekend Dinner Specials
Chefs Special:
Oak Grilled Veal Chop topped with Wild Mushroom Demi-Glace. Plated with Lyonnaise Potatoes and Texas Pecan Green Beans.

Chef’s Catch:
Pan Seared Blackened Redfish under a Crab and Tomatillo Sauce. Served alongside Wild Mushroom Arborio Rice and Chinois Vegetables.

Send a message to learn more