Firebirds’ Summer Features are packed with seasonally-inspired ingredients.

Perfect for al fresco dining, these refreshing menu items include Avocado Toast Salad, ‘Bella Burger, Chicken Tostada Salad, Grilled Salmon Bowl, Ancient Grains, Wood Grilled Citrus Grouper, Porcini Crusted Beef Filet, and Lemon Cake.

The Summer Features menu will be available through July 31.

Bella Burger

Serves 2

Ingredients:

8 oz. – Portobello mushrooms, sliced and roasted

12 oz. – Ground chuck 2 tsp. – Porcini seasoning (Any brand mushroom/onion soup mix will work well)

2 – Slices of Gouda cheese

½ cup – Grape tomatoes, roasted and blistered

2 Tbsp. – Olive Oil Creole seasoning to taste

1-2 – Whole garlic cloves

2 Tbsp. – pickled red onions 2 Tbsp. – Horseradish crema (A combination of horseradish, Greek yogurt, kosher salt and black pepper)

2- Buns Butter as needed

Directions:

Preheat oven to 400˚.

Place tomatoes/garlic cloves on a sheet tray and toss with 1 Tbsp. olive oil and creole seasoning.

Place portobello mushrooms on a separate sheet tray and toss with 1Tbsp. olive oil and creole seasoning.

Roast onions and tomatoes in the oven for 15-20 minutes and the mushrooms for 5-10 minutes, remove and let cool slightly.

While the mushrooms and tomatoes are roasting, preheat grill to medium high heat.

In a food processor or blender, pulse half the sliced portobello mushrooms until chopped into gravel sized pieces.

Place ground chuck and ground portobello mushrooms into a bowl, mix well and form into 2 - 8oz patties.

Season the burger on both sides with porcini seasoning or mushroom onion soup mix.

Grill to desired temperature and top the burger with sliced gouda cheese until melted.

In the meantime, butter and toast the buns.

Add the horseradish crema to the bottom bun and add the burger.

Top with blistered tomatoes and the rest roasted portobello mushrooms.

Enjoy with your favorite side dish!

Wood Grilled Citrus Grouper

Ingredients:

Grouper 7 oz

Citrus seasoning as needed

Ancient grains salad 1 cup

Charred corn red pepper puree (warm) 2 fl oz

Pumpkin seed pesto 1 tbsp

Avocado popsicle 1 each

Directions:

Season the grouper on both sides with the citrus seasoning and place on fish grate on the grill presentation side down. Cover with the dome

When done on one side, flip and cook until just done

Pull the popsicle out of the freezer 5 minutes before plating

Place the ancient grains salad in the microwave for 20 seconds to take the chill of then place on the plate at 11 o'clock and place the corn pepper sauce on the plate from 3:00-9:00

Place 3 even dots of pumpkin seed pesto in the sauce as shown and drag a 4" skewer through them to form a pattern in the sauce

Remove grouper from grill and place on the plate at 5:00 leaning off the ancient grains

Pull the popsicle out of the mold and place at 2:00 on the plate as shown sensitivity point: if the popsicle doesn't come out dip the plastic in the hot water for just a second