FILIPINO LUMPIA
If you like eggrolls, you’ll love lumpia. We hand-fill our lumpia skins with ground, sauteed pork, minced carrots and onions. We deep-fry them to a golden brown and serve with sweet chili dipping sauce.
CRAB CAKES
Our crab cakes are a bit of heaven on earth. Jumbo lump crab is lightly mixed with binding ingredients, red bell peppers, onion and celery, then seared in the coal-bed of our wood-fired grills.
Served atop creamy Cajun Remoulade sauce.
ROOT BEER BELLY
Thick slices of pork belly, marinated and cooked sous vide, the deep-fried for a light cripness. Glazed in our root beer reduction and truffle oil.
CAJUN SHRIMP COCKTAIL
Our Cajun shrimp cocktail is delicious like the original, with a zesty twist. Juicy tail-on shrimp are coated with Cajun spices and roasted to a tender finish. Served with our tangy Cajun cocktail sauce.
FIRE-GRILLED SIDES
BACON BRUSSEL SPROUTS – BROWN BUTTER CARROTS – ASPARAGUS – SMASHED ROSEMARY YUKONS
SHARABLE SIDES
SMOKED GOUDA GRITS – DIRTY RICE – TRUFFLE FRIES – SEARED SCALLOP MAC ‘N CHEESE – REDSKIN GARLIC MASHED – SOUTHERN CORNBREAD
“Gathering around a fire to share good food and drink
with friends…as far as we’re concerned,
there are few things better in life.”
THE BEEF
All of our steaks and many other items are cooked over Missouri-grown White Oak coals
for a flavor and experience you can’t get from steakhouses using simple gas grills.
Our wood-fired grills require skilled artisans to bring you the
best steak experience you’ve ever had in the Ozarks.
THE RIBEYE
We hand-cut our Angus ribeye steaks to ensure top quality. After seasoning them, we sous vide cook each one until you order it. We then grill it to your liking, resulting in one of the most tender steaks you’ve ever eaten.
THE FILET
Our 8 oz Filet of Beef is cut from American angus beef. After seasoning, we sous vide each one separatley until ordered. Grilled to perfection and shown with optional Oscar-style cream sauce and fire-grilled asparagus.
CHIMICHURRI SKIRT
Marinated skirt steak, grilled over the intense heat of our wood embers results in an extroidinary steak flavor. It’s what made Argentina famous. Served with our fresh Chimichurri sauce.
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KOREAN GALBI BEEF
Galbi is the Korean word for rib, and in this case, it’s our boneless short rib. We marinate them for 24-hours and sous-vide cook until ordered. Grilled to perfection and served with our dirty rice.
ENHANCEMENTS
CHIMICHURRI – ROSEMARY AIOLI –BEARNAISE SAUCE – OSCAR-STYLE LUMP CRAB – BORDELAISE SAUCE – AUX POIVRE PEPPERCORN SAUCE
JAMBALAYA FRIED RICE
We wok-fire our Jambalaya with our Jet-burner wok station for an unforgettable twist on a classic Cajun dish. Includes shrimp, ground andouille sausage, red bell peppers, celery and onions.
MONGOLIAN BEEF
A sweet and savory sauce complements the hearty, rich flavors of our marinated Mongolian beef. Onions, scallions, crispy potatoes and red bell peppers add a twist of color to this mouthwatering meal.
GENERAL TSO’S
Crispy marinated chicken breast chunks wok-glazed with sweet and tangy General Tso’s sauce. Dried chilies addes for a little bit of spice. Served with two of our Filipino lumpia rolls.
CASHEW CHICKEN
Crispy marinated chicken breast chunks topped with our Springfield-style cashew chicken sauce, green onions and salted cashews. Served with two of our Filipino lumpia rolls.
SMOKEHOUSE CLASSICS
WOOD-FIRED CHICKEN
Chicken grilled over wood fire is extremely hard to beat. We marinate our chickens in Southern-brine, then char grill them to lock in their moist, tender meat. Try it with our America’s Best Potato Salad!
STICKY HOISIN RIBS
Half a rack of Saint Louis-cut pork ribs cooked on our wood-fired pit smoker till they’re fork tender. Glazed with our sweet hoisin rib sauce.
THE PLATE RIB
A pit-smoked beef plate rib is one of life’s must try food experiences. The flavor is extremely rich and tender, resulting in a beef dish that’s hard to compare with. Ours is smoked on-site and is a great for the meat lovers in your group. Your dog will love you forever when you bring home the bone. *Sells out early.
PORK BELLY CHAR SIU
Sticky, sweet and savory. Cantonese char siu BBQ dates back over 3,000 years, loved the world around for it’s unique flavor. We marinate thick slabs of pork belly, then smoke them in our wood-fired pit until they’re melt in your mouth tender. Best served with rice.
SEAFOOD
BLACKEND SHRIMP
& GRITS
Smoked Gouda grits are suculent and cheesy, and the ultimate comfort food. Top that with blackened shrimp, our house-cured bacon, mushrooms and Gris-Gris Creole rub.
CATFISH
PONTCHARTRAIN
Blackened Mississippi catfish, cooked on an iron skillet over Missouri white oak charcoal, then topped with a Cajun cream sauce loaded with Louisiana crawfish tails and shrimp. Served with dirty rice. Booyah!
BACON SCALLOPS
& GRITS
Seared jumbo scallops on a bed of our creamy, smoked Gouda grits, with crispy, house-cured bacon and dusted with our Gris-Gris Creole rub. Topped with a delicate poached egg.
TERIYAKI SALMON
First we start with fresh, wild-caught Alaskan salmon, then we grill it over the intense heat of our oak coals. The smoke and heat create an unforgettable flavor, much like the breath of a wok. Glazed with our Teriyaki sauce, it’s an exquisite and experience.
GRILLED AHI TUNA
Ahi tuna, also known as yellowfin tuna, is best for grilling. Firm in texture and mild in flavor, with a hint of smoke from our grill. Served with dirty rice and wok-seared vegatables.
FRUIT OF THE SEA
“Anyway, like I was sayin’…shrimp is the fruit of the sea” and we have some crispy, jumbo fantail shrimp on a platter for the shrimp lover in you. Complete with a dusting of our Gris-Gris Cajun rub for some authentic Southern love!
SOUP
SHRIMP GUMBO
Roux is the base for any good gumbo and we make it by hand everyday. Our recipe will take you on a culinary journey to the deep south. Large tail-on shrimp, house-made andouille sausage, okra and the Holy trinity. Add a cup to any entree.
FRENCH ONION SOUP
One of the beefiest dishes you’ll ever indulge yourself in. Pieces of fork-tender beef short rib are married with our savory French onion soup. Served with toasted garlic Gambino’s French bread then topped with melted Gruyere cheese.
STEAK SOUP
Every now and then, you stumble into something that makes you feel good inside. An old song, a distant memory or a familiar fragrance. That’s what our steak soup will do for your life. Try a bowl or a cup with your entree. You’ll be glad you did.
SALADS
TABLESIDE CAESAR
We make our Caesar salad to order, table side for your viewing pleasure. Nothing is more fresh than this. For one or the entire party, this is a dining experience you won’t soon forget.
KOBE COBB
A twist on the Cobb salad with hearts of Romaine, blue cheese dressing, house-cured pork and diced tomatoes. Dusted with our Gris-Gris Creole rub. Served with Garlic French bread.
TABLE-MADE S’MORES
Campfire’s bring us all together, and now you can have one without going camping.
We provide the coals from our live-fire grill, house-made marshmallows,
ginger-thin cookies and cocolate, then you grill your s’mores together with freinds and family.
Ordered per person.
LAVENDER CREME
BRULEE
Our lavender crème brûlée is a delicate, fragrant variation
on the classic French recipe.
Lavender adds a floral note, which blends
beautifully with the creamy sweetness of the crème brûlée.