Dinner Menu

STARTERS

BUILD YOUR OWN ICED SHELLFISH PLATTER

two dollars per piece / 6 piece minimum

jumbo shrimp, bluepoint oysters, littleneck clams, alaskan king crab, and all accompaniments

SPICY AHI TUNA WON-TON TACOS   12

spicy tuna, asian cabbage slaw, miso aioli, avocado, cilantro, lime wedge

CROCK OF SAUTEED SHRIMP WITH CRUSTINIS   13

sautéed white shrimp, shallots, whole grain mustard, cream, mint, basil, italian parsley

FRIED SPANISH OLIVES   8

garlic aioli

ANGRY CALAMARI   13

spanish chorizo, red bell pepper, shishito peppers, red onion, sweet chili sauce, ginger cilantro sauce

PULLED PORK EMPANADA   12

pablano chili, oxacan cheese, chiplotle aioli, pico de gallo

CHEF’S CHEESE PLATE   14

ask server for today’s selection

 

 

SOUP AND SALAD

CROCK OF FRENCH ONION SOUP   9

gratin of crusty bread and melted gruyere

SOUP DU JOUR   6/8

SAFIRE SALAD   8

local bibb lettuce, parmigiano, chic peas, tomatoes, dijon

CLASSIC CAESAR SALAD   9

garlic croutons, anchovy, shaved parmigiano reggiano

SAFIRE’S SIGNATURE “WEDGE” WITH ROQUEFORT DRESSING   9

baby head of iceberg filled with chopped tomatoes, red onions, parsley, roquefort, california olive oil

MOROCCAN CHOPPED CHICKEN SALAD   10/16

harissa-grilled chicken breast, romaine lettuce, feta, marcona almonds, apricots, currants, red onion, cucumbers, sweet peppers, tomato, carrots, lemon-parsley dressing

SCARBOROUGH FARMS’ BABY GREEN SALAD   6

baby field greens, tomatoes, chives

WOOD FIRED PIZZAS

SAN FELIPE   13

grilled chicken, yukon potatoes, rosemary, shallots, fontina, baby greens

SAN RAMARINO   12

wild mushrooms, roasted garlic, shallots, oven-dried tomatoes, thyme, reggiano

SANTA MARGHERITA   11

roma tomato sauce, red grape tomatoes, fresh mozzarella, garlic, basil

SAN PEPPERINO   13

pepperoni, mozzarella cheese, tomato sauce, oregano

SAN DOMENICO   14

fontina, shaved prosciutto de parma, wild baby arugula, , olive oil, lemon, parmesan cheese

SAN PAOLO  14

barbeque filet tips, grilled red onions, serrano chiles, white corn, cilantro, cotija cheese

 

 

 

 

MAIN COURSES

 

CAST IRON BLACKENED AHI TUNA   27

baby carrots, shitake mushrooms, baby bok choy, wasabi-citrus ponzu, steamed jasmine rice

GRILLED BBQ SALMON WITH CRISPY ONION RINGS   25

melted leeks, baby carrots, young spinach, smashed yukon gold potatoes

PAN SEARED CORVINA SEABASS WITH THAI-CHILI PINEAPPLE BROTH    26

baby bok choy, carrots, sweet peppers, kiefer lime, fingerling potatoes, thai-basil salad

GRILLED PORK CHOP WITH APPLE HORSERADISH SLAW   28

white cheddar potato gratin, glazed baby carrots, sage jus

PETALUMA FARMS’ “ROCKY JUNIOR” FREE-RANGE HALF CHICKEN   24

glazed pearl onions, broccolini, goat cheese, madeira, potato puree

TANGERINE AND BALSAMIC GLAZED LAMB SHANK   28

creamy parmesan orzo, sautéed baby spinach, mint, tomato, pearl onions, natural jus

SIXTEEN OUNCE 28 DAY WET AGED BONE IN RIB EYE STEAK   36

char-grilled with creamed spinach, yukon potato puree, fleur de sel

FILET MIGNON WITH PORT WINE AND PEPPERCORN REDUCTION   35

green peppercorns, bacon braised brussel sprouts, pecans, potato puree, thyme

OVEN BROILED TWIN LOBSTER TAILS   42

local vegetables, yukon potato puree, warm drawn butter

 

 

 

FRIDAY AND SATURDAY

TWELVE OUNCE ANGUS PRIME RIB OF BEEF   29

creamed spinach, yukon potato puree, creamy horseradish, au jus

 

SURF ‘N’ TURF

served with  broiled lobster tail, yukon gold potato puree, local vegetables, and warm drawn butter

 

GRILLED FLAT IRON STEAK   42

 

CHAR-BROILED SIXTEEN OUNCE BONE IN RIBEYE   56

 

FILET MIGNON WITH PORT WINE REDUCTION   55

 

TWELVE OUNCE ANGUS PRIME RIB OF BEEF (FRIDAY AND SATURDAY ONLY)   49

 

 

-ASK SERVER FOR GLUTEN FREE AND VEGAN MENUS-

 

18% gratuity will be added for parties of 6 or more / corkage fee $15.00 each for first two bottles,

$25 thereafter / split plate charge $5.00

Executive Chef Christopher Bryan

safirebistro.com / Private Dining Available