Come celebrate Valentine's Day at GreenFire!

Swiss chocolate & Parisian macaron gift boxes available.

Call in your reservations 815-316-3473.

GreenFire Valentine’s Day Menu

First Course Options

6 Watch House Point Oysters

Served raw or casino with red pepper, celery, bacon, lemon, and parsley.

Buratta Brûlée

Fig and port sauce, arugula, walnut, red chile, local honey, and house crisps.

GreenFire Wedge

Butter lettuce, bacon lardons, heirloom tomatoes, bleu cheese, and avocado dressing.

Baked Brie

Pomegranate & pistachio filled pastry served with balsamic.

Asparagus & Blood Orange Salad

Arugula tossed in a blood orange vinaigrette, roasted asparagus, blood orange supremes, shaved parmesan, and spiced cashews.

Foie Gras Tartine

Rustic ciabatta bread topped with seared foie gras, roasted golden beets, arugula, fresh chevé, house chocolate sauce. +$10

 

Second Course Options

$50/per person entrée options

Salmon

Served on a basmati rice, topped with avocado compound butter, guajillo chile brodo, chef’s vegetables.

Porkchop

12 oz. double cut, bourbon apple butter, whipped potatoes, chef’s vegetables.

Lobster Fra Diavolo

Spaghetti, spicy lobster sugo, lobster claw & knuckle, lemon zest, parsley.

Housemade Beet Gnocchi

Brown butter, spinach, fresh chevé, pesto, and parmesan.

Steak Diane

8 oz. center cut sirloin, crimini mushrooms, dijon brandy sauce, whipped potatoes, chef’s vegetables.

$60/per person entrée options

Black & Bleu New York

14 oz. cab strip, cajun spices, bleu cheese crust, whipped potatoes, chef’s vegetables.

Duck à l’Orange

Moroccan spiced duck breast, Gran Marnier blood orange sauce, whipped potatoes, chef’s vegetables.

Steak & Cake

8 oz. cab filet, served with a Maryland crab cake, Hollandaise, red wine demi glaze, whipped potatoes, chef’s vegetables. +$10

Truffled Porterhouse

28 oz. prime porterhouse, black truffle butter, red wine demi glaze, whipped potatoes, chef’s vegetables. +$25

Barramundi en Papillote

Yukon gold potatoes, zucchini, lemon, spinach, asparagus, and thyme.

Third Course

Chef's Decadent Lover's Dessert for Two