Bonfire Grille Menu

crisp napa cabbage, julienne carrots, red cabbage, roasted peanuts tossed in a Thai peanut dressing with cilantro, crispy wontons and toasted sesame seeds

mixed greens, carrots, tomatoes, cucumbers, red onion and gorgonzola cheese. Tossed in balsamic dressing.

roasted butternut squash, julienne carrots, red cabbage, sliced pears, chopped romaine, candied pecans and feta cheese tossed in a honey lemon vinaigrette

house made hummus topped with chopped romaine, cucumbers, olives, onion, tomato, carrots and feta cheese. Served with naan bread.

crisp chopped romaine topped with garlic croutons and shaved parmesan cheese. Served with classic Caesar dressing.

Black angus burger topped with cheddar cheese, short rib chili, caramelized onions, sour cream and frito corn chips

Grilled chicken breast topped with Monterey Jack cheese, applewood smoked bacon, chipotle aioli and sliced avocado.

crispy cod filet topped with lettuce, tartar sauce, pickles and cheddar cheese on a brioche bun

Applewood smoked bacon, fried onions, smoked Gouda, ranch, lettuce, tomato and BBQ sauce.

Crispy chicken tossed in a zesty sriracha mayo then topped with a pepper cabbage slaw.

tender, slow braised beef shredded and piled high on a toasted hoagie roll toped with cheddar cheese, sautéed peppers, onions, and melted provolone cheese

black angus burger topped with fig jam, caramelized onion, goat cheese, arugula & balsamic drizzle

topped with hummus, picco de gallo, shredded lettuce and pepper jack cheese

Buffalo Gorgonzola | BBQ Dry Rub | Sweet Chili | Firecracker Margarita | Garlic Parmesan | Maple Bourbon Bacon | Habanero Bonfire Blaze | General Tso's

Shredded chicken, buffalo sauce, julienne carrots, monterey jack cheese, scallions, bleu cheese crumbles, baked and served warm with tortilla chips and celery

Chefs Selection

our house cut tortilla chips topped with jalapeños, black olives, Pico de Gallo, and Monterey Jack cheddar blend. Baked in the oven and served with sour cream.

a New England classic.

Tower of crispy golden beer battered onion rings served with hot honey aioli and ranch dipping sauces

fresh PEI mussels sautéed with white wine, garlic, Roma tomatoes, butter and fresh basil.

juicy and crunchy pickles battered and fried to perfection. Served with chipotle aioli and ranch dressing.

Four jumbo shrimp served with our signature spicy bonfire cocktail sauce.

hand-cut tortilla chips and house made roasted tomato salsa.

battered crispy chicken breast bites tossed in your choice of any signature Bonfire wing sauce

with white and red kidney beans, fire roasted tomatoes and peppers topped with cheddar jack cheese.

vanilla crumb cake baked with fresh blueberries and lemon zest filled with a mascarpone cream and topped with powdered sugar and blueberry sabayon sauce

Warm crumbled chocolate brownies topped with chocolate fudge, graham cracker crumble and marshmallows, baked in a cast-iron skillet topped with graham crackers and whipped cream

Layered chocolate cake drizzled with warm peanut butter cups.

served with a strawberry shortcake crumble encrusted scoop of vanilla ice cream and topped with strawberries sauce

Our own Bonfire IPA beer-battered cod served with fried potatoes, house slaw and tartar sauce.

Choice of lightly fried Cod, Shredded Chicken Tinga, Slow Roasted Barbacoa or Pulled Pork, in a flour tortilla topped with purple slaw, Pico de Gallo, queso fresco, fresh cilantro and avocado crema served with Spanish rice and refried beans

Maple bourbon roasted chicken served with roasted sweet potatoes and crispy brussels

Boneless short ribs braised in red wine topped with sweet onion au jus served over creamy parmesan polenta with roasted butternut squash and broccoli.

slow roasted bone in pork shank with a zesty general Tso's glaze served over sesame ginger sticky rice, baby bok choy, wonton crisps and toasted sesame seeds

scrod lightly dusted with panko breadcrumbs, seared and served over mezzi rigatoni in a white wine lemon caper sauce with baby arugula and sundried tomatoes

Thai noodles, shredded carrots, cabbage, scallions, sweet and spicy peppers, peanuts and cilantro tossed in a Thai peanut sauce

Hand picked lobster meat simmered in butter and served in New England rolls with fried potatoes and a side salad.

ricotta and herb stuffed eggplant rollatini served over mezzi rigatoni tossed in a creamy vodka sauce finished with ricotta & mozzarella cheese, basil pesto and Calabrian chilies

Grilled, sliced and covered in cilantro chimichurri sauce served over a bacon brussel and sweet potato hash with herb flatbread wedges

Pasta shells tossed in a creamy cheese sauce