FIRELAKE GRILL HOUSE & COCKTAIL BAR IS SERVING MORE THAN THE AVERAGE FISH FRY FOR LENT
Friday February 20th
MINNEAPOLIS (February 17, 2015) – With Lent beginning, FireLake Grill House & Cocktail Bar invites diners to enjoy it’s variety of seafood options this season. If you are foregoing meat, there are plenty of “Regionally Grown. Minnesota Inspired.” options on which to feast without feeling an ounce of deprivation during the holiday.
When dining at the FireLake Grill House & Cocktail Bar Mall of America location, start with the “FireBrick” Beer Battered Rock Shrimp ($13), which is served with a sherry scallion sauce; or the Walleye Cakes ($9), made with locally caught walleye, are served with a refreshing and creamy lemon-tarragon remoulade. For those in the mood for something tossed, the Black and Blu Salad with Rock Shrimp ($18) strikes the right note with AmaBlu cheese, cherry tomatoes, asparagus, fingerling potatoes, peppery greens, and a red wine herb vinaigrette.
For an elevated take on the traditional Fish Fry, the Lake Fish N’ Chips ($19) is made with fresh water lake perch and “FireBrick” beer batter, served with homestead slaw, remoulade, and hand cut frites. The Heirloom Corn Crusted Walleye ($26) made with Red Lake Nation Minnesota walleye and served with frites and a lemon-tarragon remoulade provides a true taste of Minnesota. Additionally, diners can enjoy Hard Wood Grilled Salmon Filet ($28) with Skuna Bay Salmon, heirloom polenta, and grilled broccolini; Clupea and Rock Shrimp ($27) with grilled Lake Superior white fish, tomato, garlic and spinach relish, white cheddar-herb mashed potatoes; and Broiled Freshwater Prawns ($29) with heirloom polenta, rock shrimp scampi, grilled broccolini, and Meyer lemon butter sauce. Guests won’t miss their beloved burger when enjoying the Minnesota Walleye Burger ($14), which is topped with homestead slaw and a lemon-tarragon remoulade served on an egg bun.
When dining at the FireLake Grill House & Cocktail Bar Downtown location, diners can begin with “Lift Bridge” Beer Battered Rock Shrimp ($13), which is served with a sherry scallion sauce; or the Walleye Cakes ($10), made with locally caught walleye, are served with a refreshing and creamy lemon-tarragon remoulade. For those in the mood for something tossed, the Black and Blu Salad with Rock Shrimp ($19) is made with with AmaBlu cheese, cherry tomatoes, grilled artichokes, fingerling potatoes, local greens, and a red wine herb vinaigrette.
For entrees, guests can indulge in the Filet of Skuna Bay Salmon served with grilled polenta and brococolini with a Meyer lemon butter sauce; and the Heirloom Corn Crusted Walleye ($28) made with Red Lake Nation Minnesota walleye and served with frites and a lemon-tarragon remoulade provides a true taste of Minnesota.
It’s also time to get hopping on making Easter Brunch reservations for April 5. FireLake Downtown is featuring Easter favorites, in addition to their regular menu, Applewood Smoked Maple Glazed Ham ($21) with stone ground mustard sauce, celery root and potato gratin, and grilled asparagus; and Lamb Duet ($29) with grilled lamb chops, smoked and braised lamb shoulder, sautéed Brussels sprouts, and balsamic lamb jus. Both featured entrée options are served with popovers.
FireLake Mall of America will be offering seasonal features to celebrate Easter. Breakfast features include Pork Chop, Redeye, & Eggs ($14) made with a honey cured smoked pork chop and served with biscuits and gravy; Minnesota Back Bacon, house cured, pecan-apple wood smoked pork loin served as a side ($5) or with organic eggs for breakfast ($11); and Whole Hog Omelet ($13) made with bacon, sausage, back bacon, and provolone. Starter features include “FireBrick” Beer Cheese Soup ($6 side / $9 meal) topped with cheddar popcorn; and Hogs with Blankets ($9), house made smoked rope sausage, Boxti potato cakes, crème fraiche, chives, mustard aioli, and quick pickles. Entrée features include the Shaved Pork Popover Sandwich ($12) with bacon marmalade, baby kale, mustard aioli, and smoked provolone; Honey Cured Duroc Pork Chop ($15 lunch / $25 dinner) served with apple-pecan smoked bacon marmalade, maple glazed yam and apples; Brick Oven Cassoulet made with smoked pork belly, FireLake rope sausage, roast duck leg, herbs, stock, and “Surly Cynic” braised Flageolet beans. The featured dessert on Easter is Chocolate Stout Bundt Cake ($7) topped with espresso caramel and whipped mascarpone.
To make a reservation at FireLake Grill House & Cocktail Bar at Mall of America, please call (952) 851-4040 or book online.
To make a reservation at FireLake Grill House & Cocktail Bar in Downtown Minneapolis, please call (612) 216-3473 or book online.