Wood Fire Trattoria Menu

One pound of baby clams and mussels sautéed in a spicy tomato broth with a light hint of curry served with garlic bread.

Calamari in our italian seasoned flour, served with garlic & caper aioli sauce.

Six jumbo prawns with wood fire's cocktail sauce iced or wood oven grilled with lemon oil.

Cedar planked, oven roasted with lemon aioli sauce.

Side: Traditional minestrone or chef's choice.

Organic greens tossed with wood fire's balsamic dressing.

Fresh Mozzarella topped with Roma tomatoes served over basil leaves and drizzled with extra olive oil and balsamic vinegar.

A medley of field dreen tossed with vegetables, olives, and feta with white balasamice vinaigrette dressing

A medley of field greens tossed with vegetables, olives, and italian meats in a white balsamic vinaigrette, garnished with feta cheese and basil.

A medley of dield greens tossed with vegetables, olives, and oven roastedd in a pomegranate & blueberry vinaigrette, with gorgonzola cheese & lemon zest. Served with garlic bread

Our spicy tomato sauce with pepper oil.

Our hearty meat sauce rich with red wine.

A hearty meat sauce layered with a three cheese blend, mushrooms and fresh spinach. Oven roasted and drizzled with a pesto cream sauce.

A wild mushroom blend layered with a three cheese blend and fresh spinach. Oven roasted and drizzled with our arrabiata sauce.

Whole Baby Clams and chopped clam meat, with garlic, shallots and parsley tossed in white wine sauce with cappellini pasta.

Porcini & Portabella mushrooms with roasted red peppers and spinach in a roasted garlic & mushroom sauce.

Homemade meat ravioli topped with marinara sauce drizzled with a creamy pesto sauce. Garnished with fresh spinach.

Homemade four cheese ravioli with ricotta, fontina, mozzarella and pecorino cheese and drizzled with a creamy pesto sauce. Garnished with fresh spinach and topped with a red pepper coulis.

Fennel Sausage, Pepperoni, Provolone and Wood Fire's Pizza Sauce.

Provolone, Pecorino Romano, Mozzarella, Feta, and Wood Fire's Pizza Sauce.

An array of veggies with light spicy peppers.

The Chef's having fun. Please ask your server for details.

Two chicken breast sauteed in a Marsala wine sauce with button mushrooms served over fettuccini with a side vegetables.

Bone-in pork chop drizzled with a cherry demi glaze served with garlic and sweet mashed potatoes and vegetables.

Half rack, slow roasted served with yukon potato wedges.

A fresh filet of salmon topped with Dowagiac butter and roasted in the wood fired oven on a cedar plank. Served with herbed rice and vegetables.

Slow braised in a medley of carrots, celery and onions with herbs in a red win demi-sauce. Served with garlic mashed potatoes.

A fresh Australian white fish cedar planked and Encrusted with our homemade crab cake mixture. Oven roasted and drizzled with lemon dill aioli. Served with garlic mashed potatoes.

12oz Rib eye oven roasted and topped with sautéed button and Portabella mushrooms in a red wine-gorgonzola infused butter. Served with garlic and sweet mashed potatoes and vegetables.

10oz NY Strip oven roasted and topped with a whiskey infused butter. Served with Yukon gold potato wedges and vegetables.