Firebirds Wood Fired Grill Unveils New Summer Features | Food Newsfeed

Firebirds Wood Fired Grill Unveils New Summer Features

July 12, 2016 Industry News
Industry News

Known for its warm hospitality and classic American cuisine infused with bold flavors, fresh herbs and spices, Firebirds Wood Fired Grill launched its Summer Features menu, featuring seasonal items such as the Southern Biscuit Burger and Watermelon, Heirloom Tomato & Fresh Mozzarella Salad.

"Our Summer Features menu puts a creative twist on our guests' favorite summer dishes, allowing us to offer familiar yet exciting new menu items using summer produce at its flavorful peak," says Executive Chef Steve Sturm. "The summer selections are perfect for cooling off from the summer heat, whether you are celebrating a special occasion or enjoying a casual meal with friends and family."

Available for a Limited Time Only from July 6 to August 16, the Summer Features' lunch menu includes the Southern Biscuit Burger, topped with salt-cured ham, Tillamook cheddar and chipotle gravy, and the Wood Grilled Turkey Burger with Tillamook Cheddar, Sriracha, spinach, pickled red onions and roasted red peppers. The dinner menu features the Chimichurri Flat Iron Steak, served grilled and sliced with spicy black beans, grilled tortillas and avocado cucumber salad, and the Wood Grilled Filet Medallions, topped with wild mushroom sauce. Guests can also savor the refreshing Watermelon, Heirloom Tomato & Fresh Mozzarella Salad, Peach Tea and Strawberry Lemonade at either meal, while the dessert options include Strawberry Shortcake with sweet summer strawberries, strawberry ice cream and fresh-baked biscuit.

The menu is gluten-friendly as the Watermelon, Heirloom Tomato & Fresh Mozzarella Salad and Chimichurri Flat Iron Steak (with no tortilla) are gluten-free.

In addition to the Summer Features Menu, Firebirds is also partnering with Liberated Wine and will offer the winery's 2013 Liberated Cabernet Sauvignon and its 2015 Liberated Sauvignon Blanc for a limited time at participating locations. 

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.