Lunch: 11 - 2:30PM Sun - Fri
Dinner: 5PM Daily
Brunch: 10:30 - 2PM Sundays
Happy Hour: 4 - 7PM Daily

805-389-1227
4850 Santa Rosa Road
Camarillo, CA 93012

andy Street - Pianist

October 24, 2014 6:00 pm - 9:00 pm

(Save to cal)

andy Street - Pianist




Daily Promos

 Sunday Happy Hour "All Day" 10:30am till 9pm
 Monday   Extended Happy Hour  4pm till 9pm
 Tuesday   Happy Hour 4pm - 7pm
 Wednesday  Happy Hour 4pm - 7pm
 Thursday  Extended Happy Hour  4pm till 9pm
 Friday  Entertainment
 Saturday  Entertainment

Monthly Calendar

Dinner

- MENUS ARE SEASONAL AND SUBJECT TO CHANGE -

STARTERS

 

BUILD YOUR OWN SHELLFISH PLATTER

6 PIECE MINIMUM * PRICE QUOTED PER PIECE

JUMBO SHRIMP   3             BLUEPOINT OYSTERS   2

LITTLENECK CLAMS   2            ALASKAN KING CRAB   4

 

FLAT BREAD  5

shallots, truffle oil, mozzarella

FRIED SPANISH OLIVES   8

garlic aioli

CHEF’S ASSORTED IMPORTED CHEESE PLATE   14

spanish marcona almonds, apple, grapes, water crackers, cured chorizo

SWEET-CHILI FIRE CALAMARI   14

red bell pepper, shishito peppers, red onion, chili flakes, sweet- chili sauce

SAUTÉED WILD MUSHROOMS WITH CRUSTINI   10

wild mushrooms, tomato concasse, garlic, shallots, italian parsley

HAMACHI SASHIMI   14

sliced japanese yellowtail, micro cilantro, yuzu ponzu, serrano

CARPACCIO OF BEEF FILET WITH BABY ARUGULA AND FENNEL SALAD   14

mustard-caper aioli, lemon, capers, parmesan, shaved radish, sherry dressing, extra virgin olive oil

CARAMELIZED BRUSSEL SPROUTS   9

garlic, anchovy, olive oil, capers, lemon, ciabatta

SPICY TUNA BRUSCHETTA   11

cucumber, avocado, cilantro ginger vinaigrette, dynamite sauce

HARISSA TORCHED SALMON WON-TON TACOS   13

harrisa torched salmon, asian cabbage slaw, miso aioli, avocado, cilantro, lime wedge

 

 

SOUP AND SALAD

CROCK OF FRENCH ONION SOUP   9

gratin of crusty bread and melted gruyere

SOUP DU JOUR   6/8

LOCAL BABY SPINACH & FRISEE SALAD   11

poached egg, applewood smoked bacon, chives, shaved mushroom, sherry vinaigrette

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   10

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

MOROCCAN CHOPPED CHICKEN SALAD   12/16

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   7

baby field greens, tomatoes, chives

MAIN COURSES

 

GRILLED BBQ ATLANTIC SALMON WITH CRISPY ONION RINGS   26

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

CAST IRON BLACKENED AHI TUNA   27

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

BROILED MISO GLAZED PACIFIC COD WITH GARLIC AND GINGER   27

ragout of caramelized white corn and wild mushrooms, cilantro, scallions, jasmine rice

MUSTARD CRUSTED TROUT (GOURMET BONED)   24

coarse bread crumbs, garlic, thyme, potatoes gratin

HAND-CUT GRILLED PORK CHOP WITH APPLE HORSERADISH SLAW   28

potato gratin, glazed baby carrots, spiced quince puree, apple-madeira reduction

MARY’S FARMS’ “ORGANIC FREE-RANGE” HALF CHICKEN   25

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

SLOW BRAISED HUNAN BBQ SHORTRIB WITH PICKLED SHITAKE MUSHROOMS   28

steamed jasmine rice, shishito peppers, baby carrots, hunan bbq reduction

SIXTEEN OUNCE 28 DAY WET AGED “COWBOY CUT” BONE IN RIB EYE STEAK   38

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

FILET MIGNON WITH PORT WINE AND PEPPERCORN REDUCTION   36

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

PAN SEARED SEA SCALLOPS

basil aioli, green pea, tomato, parmesan risotto

LINGUINI AND CLAMS   24

butter, broth, white wine, parsley

SHRIMP SCAMPI   25

five jumbo shrimp, butter, white wine, garlic, tomato, jasmine rice

OVEN BROILED TWIN LOBSTER TAILS   44

local vegetables, yukon potato puree, warm drawn butter

SURF N’ TURF   57

a classic, filet mignon and broiled lobster

 

 

 

 

FRIDAY AND SATURDAY

TWELVE OUNCE ANGUS PRIME RIB OF BEEF   32

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

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

safire15.devsoho.com / Private Dining Available