800 S 50th St Ste 110,
West Des Moines,
IA | Directions50265
Menu for Fire Creek
By the Fire
Hand-breaded with cajun seasoning and served with sweet chili sauce.
Coconut battered jumbo shrimp served with peppercorn lime dipping sauce.
Spinach and Artichoke Dip
Spinach and artichoke hearts mixed with a blend of cheese and spices, topped with grated Parmesan and served with toasted pita bread.
Grilled Portobella Mushroom
Topped with sautéed onions, peppers, and spinach, balsamic reduction, and feta cheese and served with toasted pita bread.
Hand-breaded fresh calamari fried to crispy perfection and served with house and spicy marinara.
Jumbo lump crab cakes served on a bed of citrus remoulade.
You Pick Two
Speciality salad with cup of soup or half sandwich
Half sandwich with cup of soup or dinner salad
Cup of soup with dinner salad and breadstick
Choices for You Pick Two
Roberto’s Ham SandwichMarble rye piled high with ham and topped with a mayonnaise garlic sauce, provolone cheese, bacon and tomatoes.
Club SandwichHam, turkey, bacon, cheddar cheese, lettuce, tomato and mayo on whole wheat.
Chicken Salad SandwichMade with rotisserie chicken, walnuts, grapes, dried cranberries tossed in a mayo dressing, served on a toasted croissant.
Panini PrimoSliced prime rib, with roasted red peppers, sauteed onions, roma tomatoes and mozzarella cheese.
Salads & SoupsDressings: Creamy Garlic Parmesan (house), Ranch, Bleu Cheese, Balsamic Vinaigrette, Raspberry Champagne Vinaigrette, Chipotle Ranch, Italian and French.
Tender sliced filet on a mound of house greens with shredded mozzarella, roasted red peppers, diced tomatoes, avocado and fried julienne potatoes, tossed in chipotle ranch dressing.
Mesa Chicken Salad
Seasoned chicken breast on a bed of house greens with diced tomato, roasted corn, black beans, shredded mozzarella, red onion and avocado, tossed in chipotle ranch dressing.
Parmesan Chicken Salad
House greens tossed with tomatoes, green onion, crumbled bacon, Parmesan and Romano cheeses, and chipotle ranch dressing, topped with Parmesan encrusted chicken.
House greens tossed with feta cheese, diced tomatoes, cucumber, kalamata black olives, red onion and tzatziki dressing topped with gyro meat and served with grilled pita bread.
Balsamic vinaigrette tossed with house greens, chicken, bacon, tomatoes, hard boiled eggs, dried cranberries, green onion, cheddar cheese and black olives.
Sesame encrusted Ahi tuna seared rare, hard boiled egg, green beans, fingerling potato, and greens tossed with tomato, fresh mozzerella and olive oil.
Asian Chicken Salad
Homemade peanut dressing tossed over romaine lettuce, cabbage, carrots, and chicken topped with wonton noodles and cilantro.
Hot bacon dressing mixed with spinach, crumbled bacon, hard boiled eggs and red onion.
Spinach and Roasted Pear Salad
Baby spinach leaves, tossed with roasted pears and walnuts, strawberry slices, diced apples, Gorgonzola cheese and red onions tossed in our champagne vinaigrette.
Fresh hearts of romaine, tossed with Caesar dressing, parmesean cheese and croutons.
Cup - 3.00
Bowl - 5.00
Sweet Potato Fries
Cajun Onion Rings
Personalize Your Salad
Blackberry Sage Lemonade
Pellegrino Blood Orange
Iced Tea and Hot Tea
SpecialitiesServed with choice of fries, sweet potato fries, pasta salad, or cottage cheese.
Sante Fe Quesadilla
Spinach tortilla filled with blackened chicken, mushrooms, bell peppers, and onions, melted in cheddar cheeses.
Gyro meat, tomato, red onion, romaine lettuce, feta cheese and tzatziki sauce wrapped in warm pita bread.
Parmesan Turkey Ranch Roll Up
Tomato basil tortilla filled with smoked turkey, diced tomato, avocado, romaine lettuce, Parmesan cheese and ranch dressing.
Three hand-made tortillas, blackened tilapia, chipotle coleslaw, avocado, tomatoes and a side of black bean and corn salsa. No other side choices.
Served on leaf lettuce, topped with garlic aioli and served with a side of mango fruit salsa.
SandwichesServed with choice of fries, sweet potato fries, pasta salad, or cottage cheese.
Barbeque Pork Sandwich
Tender pulled pork tossed in tangy barbeque sauce served on a kaiser bun.
Prime Rib Sandwich
Slow roasted prime rib served open face with a side of au jus.
Chicken Salad Sandwich
Made with rotisserie chicken, walnuts, grapes, dried cranberries tossed in a mayo dressing, served on a toasted croissant.
Ham, turkey, bacon, cheddar cheese, lettuce, tomato and mayo on toasted whole wheat.
Four ounce filet topped with garlic butter sauce, served open face on Italian bread.
Veggie Grilled Cheese
Guacamole, white cheddar cheese, tomato, spinach, onion, and portobella mushroom grilled between wheat bread.
Fire Creek SignatureServed with choice of fries, sweet potato fries, pasta salad, or cottage cheese.
Shrimp sautéed with shallots, diced tomatoes, and green onion, melted pepper jack cheese with sides of fruit salsa and sour cream.
Sliced prime rib, with roasted red peppers, sauteed onions, roma tomatoes, mozzarella cheese, and a side of au jus.
Fire Creek Chicken
Grilled chicken breast with barbeque sauce, applewood bacon and pepper jack cheese on toasted focaccia bread, served open face on focaccia.
Salmon Apple B.L.T.
Grilled or blackened salmon served with tomato, lettuce, avocado, thinly sliced Granny Smith apple, smoked applewood bacon and mayonnaise on Italian loaf.
Roberto’s Ham Sandwich
Marble rye piled high with ham and topped with a mayonnaise garlic sauce, provolone cheese, bacon and tomatoes.
Sautéed chicken topped with creamy marsala sauce and wild mushrooms, served open face on focaccia.
PastaServed with a focaccia breadstick.
Layers of pasta, Graziano’s Italian sausage, ricotta, mozzarella, romano cheese, and a zesty red sauce.
Pasta with broccoli, asparagus, roasted tomatoes and red peppers tossed in a white wine & veggie stock.
With Chicken - 12.00
With Shrimp - 15.00
Pasta with garlic, white wine, broccoli, toasted almonds, a hint of dijon mustard, and a touch of cream.
BurgersServed with choice of fries, sweet potato fries, pasta salad, or cottage cheese.
Fire Creek Burger
Applewood bacon, pepper jack cheese and BBQ sauce.
Seasoned with Cajun spice and topped with smoked gouda and crispy onion rings.
Sautéed mushrooms, swiss cheese and creamy dijon mustard sauce.
South of the border seasoning with avocado, green chili peppers, pepper jack cheese and chipotle mayonnaise.
Black Bean Burger
Homemade vegetarian burger topped with avocado.
Dessertadditional seasonal selections available.
Chocolate Lava Cake
White Chocolate Raspberry Cake
Chocolate Chip Cookie à la mode
By the Fire
Coconut-battered jumbo shrimp served with fresh lime dipping sauce.
Spinach and Artichoke Dip
Fresh spinach and artichoke hearts diced and mixed with a blend of cheese and spices, topped with grated Parmesan and served with warm pita bread.
Grilled Portobella Mushroom
Served with grilled pita bread and topped with sauteed onions, peppers, spinach and feta cheese.
Hand-breaded fresh calamari. Fried to crispy perfection and served with house and spicy marinara.
Sauteéd shrimp and shallots with diced tomatoes, green onion and melted pepper jack cheese, served with fruit salsa and sour cream.
Jumbo lump crab cakes served with Fire Creek rémoulade.
Lobster, crab and cream cheese stuffed wontons, fried and served with a side of sweet chili sauce.
Hand-breaded mozzarella, panfried in olive oil, and served over a bed of marinara.
Fire Creek SteaksAll steaks are premium hand cut, 100% Angus beef. Dinner entrees are served with one side: rice pilaf, daily vegetable, mashed potato, or baked potato, and start with a house dinner salad. Substitute loaded baked potato for $1.50, asparagus for $3, soup for $3, and Caesar salad for $1. Add a shrimp skewer $6.
Fire Creek Prime Rib*
16 Oz. - 28.00
12 Oz. - 24.00
Slow roasted and served with au jus.
8 oz. applewood bacon wrapped beef tenderloin served with a side of bernaise sauce.
Two 4 oz. seasoned beef medallions sauteéd in a garlic, mushroom, and fresh herb pan sauce.
Cajun Grilled Ribeye Steak*
14 oz. blackened Ribeye, topped with three pepper bourbon butter and cajun onion rings.
New York Strip*
14 oz. New York strip topped with seasoned portabella mushrooms.
Flat Iron Steak*
8 oz. grilled to order.
Fire Creek SpecialtiesDinner entrees are served with one side: rice pilaf, daily vegetable, mashed potato, or baked potato, and start with a house dinner salad. Substitute loaded baked potato for $1.50, asparagus for $3, soup for $3, and Caesar salad for $1.
Fire Creek Ribs
Full Rack - 28.00
Half Rack - 18.00
Slow baked baby back ribs finished with a hickory barbeque sauce.
Slow cooked and glazed with Fire Creek’s special blend of herbs and spices.
Whiskey Honey Chop*
Iowa chop rubbed with an aromatic spice blend glazed with a whiskey honey sauce, and garnished with a mound of cajun onion rings.
Grilled Lamb Loin Chops*
Lemon and mint marinated, served with rosemary demi glaze.
SeafoodDinner entrees are served with one side: rice pilaf, daily vegetable, mashed potato, or baked potato, and start with a house dinner salad. Substitute loaded baked potato for $1.50, asparagus for $3, soup for $3, and Caesar salad for $1.
Canadian Walleye with Duet of Sauces
Pan-fried walleye filet served with roasted red pepper coulis and malt vinegar aioli.
Choose grilled, blackened or teriyaki glazed. Served with our fresh fruit salsa.
Grilled halibut filet, topped with sun-dried tomatoes, artichokes, crisp caper berries, basil and lemon butter sauce.
Chilean Seabass Provencal
Herb-encrusted filet of seabass, topped with lemon butter sauce.
Pan-fried, coconut encrusted filet topped with cracked peppercorn lime sauce.
Faroh Island Salmon
Wild caught salmon filet served maple glazed or blackened.
Brown Sugar Scallops
Bacon-wrapped jumbo scallops rubbed in brown sugar. Seared and topped with a creamy dijon mustard sauce.
ChickenDinner entrees are served with one side: rice pilaf, daily vegetable, mashed potato, or baked potato, and start with a house dinner salad. Substitute loaded baked potato for $1.50, asparagus for $3, soup for $3, and Caesar salad for $1.
Asiago Encrusted Chicken
Pan-seared chicken breast, encrusted in Asiago cheese, and finished with white wine citrus buerre blanc.
Boursin Stuffed Chicken
Chicken stuffed with Boursin cheese and wild mushrooms and sauteéd in olive oil. Topped with pesto cream sauce.
Pan-seared chicken breast topped with our creamy marsala and wild mushroom sauce.
PastaPasta dinners are served with a house salad and grilled focaccia breadstick.
Fire Creek Lasagna
Layers of pasta, Graziano’s Italian sausage, Ricotta, Mozzerella, Romano cheese, and a zesty marinara sauce.
Pasta tossed in a white wine and vegetable stock, with broccoli, asparagus, roasted tomatoes and red peppers.
Add Sea Scallops - 27.00
Shrimp tossed with basil, fettuccini noodles and spicy chipotle butter.
Jumbo scallops and shrimp cooked with vodka, garlic, shallots, and basil, tossed in a heavy cream sauce.
Sautéed chicken breast, lemon butter, white wine, capers, and seared spinach served on a bed of linguine.
Or Shrimp - 25.00
Sautéed chicken breast, garlic, white wine, basil, plum tomatoes and mozzarella cheese.
Penne pasta with shrimp, shallots, garlic, white wine, broccoli, toasted almonds, a hint of díjon mustard, and a touch of cream.
House Specialty – Vanilla Bean Creme Brûlée and Apple Zango15 minute preparation.