- Firebirds Wood Fired Grill is a polished-casual restaurant specializing in classic American cuisine, including fresh steaks and seafood prepared on an authentic wood-fired grill. The menu features a variety of innovative selections infused with bold flavors, created in its scratch-made kitchen and seared over local hickory, oak or pecan wood. Unique features, including custom-designed wine walls, exclusive artwork, inviting patios and the award-winning FIREBAR®, provide a full-spectrum dining experience. The FIREBAR® boasts a wide selection of artisan cocktails, craft beer and a robust wine list, including Firebirds’ own private labels, served at proper cellar temperatures. With its purpose to ‘Serve, Enrich and Exceed,’ Firebirds prides itself on providing real value and unexpected delights to its guests. Firebirds partners with organizations such as Alex’s Lemonade Stand Foundation to weave itself into the fabric of each community it serves.
- Look for a Tito's Handmade Vodka "Queen’s Feast® specialty cocktail" at this restaurant. Select locations are offering a unique signature cocktail during Charlotte Restaurant Week. Tito’s Handmade Vodka will donate $1 for each Queen’s Feast cocktail sold during Charlotte Restaurant Week to the Second Harvest Food Bank of Metrolina.
- Firebirds' Queen's Feast specialty cocktail will be: Lemon Drop Martini
- $35 per person (does not include tax or gratuity)
- First course (choice of one)
- Lemon Whipped Feta - with roasted tomatoes and grilled focaccia bread
- BLT Salad
- Mixed Greens Salad
- Caesar Salad
- Cup of Chicken Tortilla Soup
- Cup of the Soup of the Day
- Second course (choice of one)
- Slow-Roasted Prime Rib - encrusted with fresh herbs and black pepper, hand-carved, homemade au jus and creamy horseradish sauce by request; served with choice of loaded baked potato or Parmesan mashed potatoes
- Wood-Grilled Bacon-Wrapped Filet - with BLT Butter (bacon, spinach, roasted tomato) served with choice of side
- Key Lime Grilled Salmon - topped with shrimp in a Key lime butter sauce, served over ancient grains pilaf with asparagus, roasted tomatoes and grilled corn
- Shrimp Chicken and Sausage Jambalaya - shrimp, wood-grilled chicken and andouille sausage cooked in a spicy Creole tomato sauce tossed with basmati rice
- Third course (choice of one)
- Crème Brulée Cheesecake Squares
- Chocolate Cheesecake - topped with summer strawberries in raspberry sauce
- Carrot Cake - served warm with salted caramel sauce
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