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

Scott MacDonald

September 04, 2015 6:00 pm - 9:00 pm

(Save to cal)

Scott MacDonald




Daily Promos

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

GREEK SALAD  9
tomato, cucumber, red onion, feta cheese, kalamata olive, olive oil, vinegar

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

HEIRLOOM TOMATO AND BURRATA CHEESE  14
extra virgin olive oil and balsamic glaze 

CHOPPED KALE SALAD WITH PROSCIUTTO AND FIGS   9   
Radicchio, Belgium endive, walnuts, Gorgonzola, apple cider vinegar and two oils

 

WOOD FIRED PIZZA   16


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

SMOKED SALMON
Dill cream, red onion, black caviar

 

NOODLES / VEGETARIAN


PAPPARADELLE WITH LEEKS AND BACON  22
Thyme, cream, fresh Parmasan cheese

SPAGHETTI WITH MUSSELS AND WHITE BEANS  23
Garlic, white wine, parsley and crushed red pepper

BAKED RIGATONI WITH SPICY ITALIAN SAUSAGE AND ROASTED PEPPERS   21
Marinara sauce, fresh grated Parmesan 

PAN SEARED POLENTA CAKES   18
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   39
Char-grilled with creamed spinach, Yukon potato puree, fleur de sel

BRAISED LAMB SHANK WITH POTATO GNOCCHI AND RED CHARD  28 
slowly roasted with vegetables and lamb jus, red wine reduction

ANGUS 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 CERTIFIED ANGUS TOP SIRLOIN CHAR-BROILED STEAK “BASEBALL CUT”   29
Black beans and two relishes 

GRILLED PORK TENDERLOIN  26
Soy-ginger teriyaki glaze, spinach, sweet potato puree 

HALF POUND ANGUS BISTRO BURGER  16
Grilled mushrooms and onions, gruyere cheese, butter lettuce, tomato, new pickle, bistro fries

FRIDAY AND SATURDAY - TWELVE OUNCE ANGUS PRIME RIB OF BEEF   34
Creamed spinach, Yukon potato puree, creamy horseradish, au jus

 

FRESH FISH / SHELLFISH


GRILLED BBQ ATLANTIC SALMON WITH CRISPY ONION RINGS   27
Melted leeks, baby carrots, young spinach, smashed Yukon gold potatoes 

PAN SEARED SCALLOPS  28
Saffron cream, mixed wild mushroom, micro greens

CAST IRON BLACKENED AHI TUNA  28
Baby carroys, shitake mushrooms, baby bok choy, citrus ponzu, steamed jasmine rice

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

CRISPY SEARED CHILEAN SEA BASS  26
Prosciutto, white wine, raisins, capers, Meyer lemon, asparagus tips, potato puree

OVEN BROILED TWIN LOBSTER TAILS   44 
Local vegetables, Yukon potato puree, warm drawn butter

CHICKEN / RIBS


HUNAN BBQ BABY BACK RIBS  22 
french fries and cole slaw

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

ALL NATURAL CHICKEN PARMESAN   21
Linguini pasta, garlic, basil, tomato sauce, Parmesan cheese

 

 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

TUNA TARTARE  12

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

SMOKED SALMON  13 
crostinis, doll cream,capers, radish, pickled onions

BLACK MUSSELS, MARINARA  10