Sunday Dinner Menu

SAFIRE AMERICAN BISTRO- SUNDAY MENU

STARTERS, SOUPS, AND SALADS

 

SPICY AHI TUNA WON-TON TACOS   12

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

FRIED SPANISH OLIVES   8

garlic aioli

ANGRY CALAMARI   13

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

CROCK OF FRENCH ONION SOUP   9

gratin of crusty bread and melted gruyere

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

SAFIRES’ MOROCCAN SALAD   10/16

harrisa grilled chicken breast, crispy romaine lettuce, marcona almonds, feta cheese, tomatoes, red ­onions, apricots, currants, sweet peppers, lemon-parsley dressing

 

SCARBOROUGH FARMS’ BABY GREEN SALAD   6

baby field greens, tomatoes, chives

MAIN COURSES

PAN SEARED CORVINA SEABASS WITH THAI-CHILI PINEAPPLE BROTH   26

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

GRILLED BBQ SALMON WITH CRISPY ONION RINGS   25

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

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

glazed pearl onions, sautéed broccolini, goat cheese, madiera, potato puree

GRILLED FILET MIGNON WITH PEPPERCORN PORT WINE REDUCTION   35

yukon gold puree, brussel sprouts, bacon, pecans, thyme

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

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

TANGARINE AND BALSAMIC GLAZED LAMB SHANK   28

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

 

for special events please inquire about our raised private dining room

or our table for eight in the wine room

split plate charge $5.00

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

$25 thereafter

safirebistro.com

 

   Executive Chef Christopher Bryan