Features – January 5, 2018

Our Fresh Features
The first of our features this weekend is a wonderful Grilled Margarita Black Grouper.  Fresh Grouper is a lean, moist fish with a distinctive yet mild flavor with large flakes and a firm texture.

We are also featuring a
Pan-Seared Arctic Char

 topped with a
 Horseradish Crema.
Arctic Char have a rich taste with a flavor profile somewhere between trout and salmon.

Happy New Year! Fresh Features! Open Sunday with the Music of Tim Jennens!

Fresh Features!

Our first feature is a
Roasted John Dory topped with a luscious Avocado Butter. John Dory is a delicious fish which has firm-textured white flesh with moist, fine flakes and a mild, sweet, truly succulent flavor.  Wild-caught and found in the waters of the Atlantic, this incredibly odd-looking fish has an oval, flat body and a large, spiny head.  If you have not had John Dory before, you are in for a real treat!

We are also serving a
Duo of Carolina Black Bass and Mahi Mahi.  The snow white meat of the bass is mild and fresh with a somewhat delicate flavor and a tender, but firm texture.

Our soup is
Art’s Famous Clam Chowder!

Lastly, join us for dinner on New Year’s Eve!
~ Open from 4pm to 10pm ~
Reservations suggested – Prime Rib Special!
Music with Tim Jennens!
Bring your own wine or beer…$10.00 corkage fee for the first bottle and $5.00/bottle thereafter. (No liquor served on Sunday)
So dust off that special bottle and toast to the New Year!
~

We appreciate your patronage and wishing you a wonderful 2018!

Greenfire Bistro

Our Features, Holiday Hours, New Year’s Eve!

Need a last minute gift?  Purchase any combination of Gift Cards totaling $50.00 and receive a $10.00 Gift Card for yourself!

 

 

 Our Features!

Our first feature is
Pan-Seared Pacific Halibut topped with a delicious Mango-Pineapple Salsa. This Halibut is prized for its delicate sweet flavor, snow-white color and firm flaky flesh.

We are also serving
Syrah-Braised Short Ribs…one of our favorite Holiday/Winter entrees!  Served with Herb-Roasted Potatoes and a fresh vegetable blend.

Lastly, we have Art’s Famous Clam Chowder!

Holiday Hours

We will be closed on Christmas Eve and Christmas Day and will reopen at 4:00pm on Tuesday, December 26th.

In addition, we are closed for lunch from December 26 through December 29th, opening each day for dinner at 4:00pm and of course, we will be open on Sunday, December 31st at 4:00om as well…New Year’s Eve!

Lock Fifteen will be open from 2:30pm until 6:00pm.

 

Lastly, join us for dinner on New Year’s Eve!
~ Open from 4pm to 10pm ~
Reservations suggested – Prime Rib Special!
Bring your own wine or beer…$10.00 corkage fee for the first bottle and $5.00/bottle thereafter. (No liquor served on Sunday)
So dust off that special bottle and toast to the New Year!
~

Enjoy the holidays ~ and thank you for your patronage!

Fresh Features for December 15, 2017

Fresh Features!

Our first feature is Grilled Pumpkin Swordfish. From time to time, our supplier brings in this orange-fleshed favorite when the moon phase is high and the catch is just right! The orange color of the pumpkin swordfish indicates that it has been feeding off of krill and shrimp for its distinct color.  Why is the orange color a valued pick? The taste! Pumpkin Sword is known for its sweet taste and tender, juicy meat.

We are also serving  Yellow-Edge Grouper…deep water grouper at its finest!   Grouper has a mild but very unique flavor, somewhat of across between bass and halibut.

Fresh Features for December 1, 2017

Our first feature is a
Roasted John Dory topped with a luscious Avocado Butter. John Dory is a delicious fish which has firm-textured white flesh with moist, fine flakes and a mild, sweet, truly succulent flavor.  Wild-caught and found in the waters of the Atlantic, this incredibly odd-looking fish has an oval, flat body and a large, spiny head.  If you have not had John Dory before, you are in for a real treat!

We are also serving a
Grilled Red Grouper
topped with Roasted Tomatoes, Olive, Garlic and Rosemary.

Fresh Features – November 17, 2017

Our first feature is a Sauteed East Coast Striped Bass.  Striped Bass is a flaky and relatively firm fish with a beautifully mild flavor that is distinctive and highly prized – it has been one of the most sought-after commercial and recreational finfish since the colonial times. One taste and you’ll discover why!

In addition, we are serving Jerked Barramundi with Grilled Pineapple Salsa. Barramundi is mild, sweet and succulent with a clean, buttery flavor and meaty texture that appeals to just about everyone – even non-fish lovers call it a favorite! With a similar taste to grouper and halibut, it’s a sustainable substitute for some of the most popular overfished white fish.

Barramundi…An ancient fish that’s still making waves.
Barramundi is a type of seabass that’s native to Australia and the Indo-Pacific. Barramundi is Aboriginal for “large-scaled silver fish” and is internationally renowned for its deliciousness and versatility.

Fresh Features – November 3, 2017

Our first feature is New Zealand Green Lipped Mussels with Pasta and Prosciutto. These jumbo mussels are plump, juicy, and have a sweet, delicate flavor and a tender texture  Served with a small house salad and garlic toast.

We are also serving a wonderful
Grilled Mahi Mahi topped with Roasted Shiitake Mushrooms and finished with a Root Beer-Hoisin.

Fresh Features….October 27, 2017

Our Fresh Features

Our first feature this weekend is a fantastic last-of-the-season Wild Alaskan King Salmon..one of nature’s most treasured flavors. The King, or Chinook, can grow to more than 100 pounds-and also bears the highest fat content of all the five Pacific salmon species. It is generally considered the most delicious of all the salmons, and its secondary name – the king salmon – is absolutely appropriate in more ways than one!

We are also serving
Lightly Blackened Redfish served with a side of Creole Remoulade Sauce. If you aren’t familiar with it, Redfish has a mild, sweet flavor with firm flesh and large, moist flakes.

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Lastly, our soup of the day is Five- Spice Beef Vegetable!
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Fresh Features – October 20, 2017

Our first feature is Wild Caught New Zealand Herb-Crusted Orange Roughy finished with a Shrimp Scampi Sauce.  Orange Roughy is known for it’s pearly white flesh, course flakes, medium texture and delicious shellfish flavor.

More about Orange Roughy…
Orange Roughy swam its way to our American dinner tables back in the early 1980’s.  However, Orange Roughy catches peaked in 1988 and since then, catch rates have declined as quotas have been reduced to establish a sustainable catch level. “Fresh” Orange Roughy has seen a rise in popularity in recent years with white tablecloth restaurants and trendy eclectic hip eateries on the West Coast. The “Mother of Pearl” raw flesh, medium to firm texture, coarse flake gives it straight A’s in cooking versatility. The delicate shellfish flavor makes its nearly identical to its cousin the John Dory (with out the heavy price point).  Fresh Orange Roughy is a completely different experience than the mass produced frozen commodity found in the retail segment!

We are also serving a wonderful Wild Coho Salmon topped with White Stilton with Blueberries.

Our soup of the day is Art’s Famous New England-Style Clam Chowder!