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

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

Jeanne Tatum

December 20, 2014 5:00 pm

(Save to cal)

Jeanne Tatum




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 -


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, Parmesan, chic peas, tomatoes, Dijon
UNDERWOOD FARMS BABY BEETS AND HERBED GOAT CHEESE   8
Arugula, baby frisee, and roasted hazelnuts
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
SCARBOROUGH FARMS’ BABY GREEN SALAD   7
Baby field greens, tomatoes, chives
CHOPPED KALE SALAD WITH PROSCIUTTO AND FIGS   9   
Radicchio, Belgium endive, walnuts, Gorgonzola, apple cider vinegar and two oils

WOOD FIRED PIZZA   14
SAN FELIPE
Grilled chicken, Yukon potatoes, rosemary, shallots, fontina, baby greens
MAUI HEAT
Pineapple, garlic, Canadian bacon, bbq chicken, red onion, jalapeños
RAMARINO
Wild mushrooms, roasted garlic, oven-dried tomatoes, thyme, shallots, red onion
SANTA MARGARITA
Roma tomato sauce, red grape tomatoes, fresh mozzarella, garlic, basil
PEPPERONI
Pepperoni, mozzarella cheese, tomato sauce, oregano
DOMENICO
Fontina, shaved prosciutto de parma, wild baby arugula, olive oil, lemon, parmesan
SAN PAULO
Bbq filet tips, grilled red onions, serrano chilies, white corn, cilantro, cotija cheese
BAMBINO
Spicy Italian sausage, roasted peppers, onions, garlic, tomato-basil sauce, burricotta cheese

NOODLES / VEGETARIAN
FETTUCINE ALFREDO WITH GRILLED CHICKEN   22
Peas, carrots, butter, cream, fresh Parmesan cheese
SHANGHAI NOODLES WITH VELVET CHICKEN   21
Baby Bok Choy, Asian mushrooms, snap peas, Chinese garlic sauce

BAKED RIGATONI WITH SPICY ITALIAN SAUSAGE AND ROASTED PEPPERS   18
Marinara sauce, fresh grated Parmesan

PAN SEARED POLENTA CAKES   16
Sautéed spinach, wild mushrooms, warm tomatoes, Parmesan, truffle oil

STEAKS / CHOPS / BRAISED MEATS
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
PORK SHANK OSSO BUCO   28
Braised red cabbage, winter root vegetables, smashed potatoes
FILET MIGNON WITH PORT WINE AND PEPPERCORN REDUCTION   36
Green peppercorns, bacon braised brussel sprouts, pecans, potato puree, thyme
HAND-CUT GRILLED PORK CHOP WITH APPLE HORSERADISH SLAW   28
Potato gratin, glazed baby carrots, spiced quince puree, apple-madeira reduction
12 OZ TOP SIRLOIN CHAR-BROILED STEAK “BASEBALL CUT”   29
Black beans and two relishes

NEW ZEALAND RACK OF LAMB   36
Roasted potato, winter vegetables, red wine-rosemary reduction

HALF POUND ANGUS BISTRO BURGER   15
Grilled mushrooms and onions, gruyere cheese, butter lettuce, tomato, new pickle, bistro fries

FRIDAY AND SATURDAY - TWELVE OUNCE ANGUS PRIME RIB OF BEEF   32
Creamed spinach, Yukon potato puree, creamy horseradish, au jus

FRESH FISH / SHELLFISH
GRILLED BBQ ATLANTIC SALMON WITH CRISPY ONION RINGS   26
Melted leeks, baby carrots, young spinach, smashed Yukon gold potatoes
CLASSIC NEW ENGLAND FRIED DINNER   28
Oysters, scallops, shrimp and Icelandic cod, cocktail and tartar sauce, fries and slaw

CAST IRON BLACKENED AHI TUNA   27  
Baby carrots, shitake mushrooms, baby Bok choy, citrus ponzu, steamed jasmine rice
CIOPPINO, TRADITIONAL FISHERMAN’S STEW   32
Celery, carrots and onions all simmered with fresh fish and shellfish in a spicy tomato broth
SHRIMP SCAMPI   25
Mexican white jumbo shrimp, butter, white wine, garlic, tomato,  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 breadcrumbs, garlic, thyme, potatoes gratin
OVEN BROILED TWIN LOBSTER TAILS   44
Local vegetables, Yukon potato puree, warm drawn butter

CHICKEN/DUCK
HONEY LACQUERED DUCK BREAST   26  
Chinese cabbage, potato puree, black cherry port wine reduction
MARY’S FARMS ORGANIC FREE-RANGE” HALF CHICKEN   25
Glazed pearl onions, broccolini, goat cheese, Madeira, potato puree, truffle oil
MARY’S FARMS HALF CHICKEN PICATTA OR MARSALA   24
Picatta with lemon, butter, capers and white wine or Marsala wine and mushroom;
Both served with side of pasta marinara
CHICKEN PARMESAN   19
Linguini pasta, garlic, basil, tomato sauce, Parmesan cheese

 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

Appetizer Menu

BUILD YOUR OWN SHELLFISH PLATTER
6 PIECE MINIMUM
PRICE QUOTED PER PIECE
JUMBO SHRIMP  3  OYSTERS  2
CLAMS ON THE HALF SHELL  2
ALASKAN KING CRAB   4

FRIED OYSTERS   12
house-made tarter sauce

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

FLAT BREAD  5
shallots, truffle oil, mozzarella