Safire-Logo

Schedules

  • Lunch - Monday thru Friday, 11 - 2:30
  • Dinner - Sunday thru Thursday, 5 - 9
  • Friday and Saturday,
    5 -10
  • Bar - Until 10 or later on Weeknights, and 12:30 or later on Weekends
  • Happy Hour, Monday thru Saturday, 4 - 7
  • Reservations are Recommended

Safire Bistro Upcoming Events

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Dinner

- MENUS ARE SEASONAL AND SUBJECT TO CHANGE -

 

Dinner is served Sunday thru Thursday, 5pm – 9pm and Friday and Saturday, 5pm – 10pm.

Safire Bistro has become a favorite hot spot for discriminating palates seeking first class dining in a comfortable yet elegant atmosphere. Our 248 seats in the restaurant have a variety of dining room experiences including private seating, patios, cabanas, and more.

Come enjoy the exceptional quality, impeccable service, and elegant surroundings at Camarillo’s Safire Bistro.

 

STARTERS & sALADS

BUILD YOUR OWN ICED SHELLFISH PLATTER:

2 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

CHEF’S CHEESE PLATE 14

ask server for today’s selection

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
  • SAN RAMARINO
  • SANTA MARGHERITA
  • SAN PEPPERINO
  • SAN PAOLO
  • SAN DOMINICO

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

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

 

VEGETARIAN:

  • PAN SEARED POLENTA CAKES
  • OVEN BAKED CREAMY GNOCCHI WITH FRIED SPINACH
  • WILD MUSHROOM RAVIOLI

SIDES:

  • CREAMED SPINACH
  • SAUTÉED SPINACH
  • STEAMED VEGETABLES
  • SAUTEED BABY SEASONAL VEGETABLES
  • YUKON GOLD MASHED POTATOES
  • JASMINE RICE
  • POTATO GRATIN

For special events please inquire about our raised private dining room or our table for eight in our wine room.

18% gratuity will be added for parties of 6 or more.

Split plate charge $5.00 / corkage fee $15.00 for each of the first two bottles, $25 thereafter.