Another wintertime option was a tender, generous portion of a half chicken paillard stuffed with spinach and peppers over corkscrew pasta.
Notably, the Lobster Mac and Cheese at Fire and Ice (on their winter menu) is the best I've had ANYWHERE. (Yes, even better than the Mac and Cheese that I've tasted while living in NYC at Cafeteria, Chat n' Chew, and in Philadelphia at Continental.) For $23.95, you get a king's portion of corkscrew pasta baked into a creamy Gouda and Cheddar cheese sauce with jumbo chunks of REAL lobster meat. The whole thing is topped with smoked bacon crumbs and fresh herbs. This dish really is a feast fit for a king or queen and should top the list of dishes you need to explore before you die.
Fire and Ice offers a nice selection of seafood, including the Seared Scallops Provencale. These pan seared jumbo sea scallops are served over Gorgonzola orzo and garlic spinach with tomato, caper and Kalamata olive ragu. It is topped with a balsamic glaze. Never a big fan of warm, pungent Gorgonzola cheese, I had my reservations about this dish. But after sampling it, I was relieved and pleased. The flavors were perfectly balanced and the Gorgonzola did not overpower the scallops or orzo. My only complaint, which is a matter of personal taste, is the long dish it is served on. I've never been a fan of long plates for a hot meal. Where are you supposed to start eating, the right or the left? What do I do if I want to mix all my food together? But props to Fire and Ice for presenting the scallops in a trendy, creative and fun manner.
Another option is the shrimp scampi, which is served with a side of angel hair pasta with eggplant, garlic spinach, tomatoes and a white wine sauce. Because of the way it is served, there is a bit of a disconnect between the shrimp and the side of pasta and perhaps the shrimp should be served over the pasta. But there is nothing stopping one from pouring it over it themselves.
If you're looking to order something on the healthier side, try the Hearth-Baked Cedar Planked Moroccan Salmon topped with fat-free cool cucumber sauce and served with jasmine rice and the chef's vegetables. (Here, I substituted the mixed greens for the rice.)
The lobster crab cakes are also a specialty at Fire & Ice. These are delicious but be warned that these are a little different than your typical crab cake. They are filled with chunks of real lobster meat, but that they are a little bit creamy - if they are undercooked, the texture can be a little unappetizing.
Notice the mixed roasted vegetables that accompany the food at Fire & Ice - roasted beets, broccolini, onions, peppers and beets. This is another nice little touch which sets this place apart from other restaurants - the vegetables are not from a can and real thought was put into their preparation. You won't leave your vegetables untouched here!
The Pork Tenderloin Tournedos were a tasteful hearty treat that I would absolutely order again. The pork seems to be ground and is wrapped in applewood smoked bacon and dressed in a sweet cider bourbon glaze. They are accompanied by cheddar and Boursin whipped potatoes and crispy onion strings. (Boursin cheese is a rich and creamy triple cream cheese that is made with pasteurized cow's milk.)
A new and recent addition to the menu is the Chicken Chausseur - sauteed chicken scallopini with a Forrest mushroom demi glace, oven dried tomatoes and tarragon butter. It is served with Jasmine rice and vegetables.
Finally, one of the best dishes I've ever had at Fire and Ice was the Angus Center Cut Filet Mignon. On the menu, the red meat is listed as coming from the finest grain-fed cuts of Midwestern Beef.
It was so juicy, so tender, so rich. The meat melted in my mouth. At $29 for this generous 8 oz. filet (including salad and your choice of sides), the price is right. Moreover, each of the steaks at Fire and Ice can be prepared in a variety of sauces: fresh herb burgundy au jus, sauteed onion and mushroom demi glace, shallot and marsala demi glace, or whipped blue cheese butter. For an additional charge, your steak can be served atop of a grilled portabello mushroom with gorgonzola cheese, balsamic onion marmalade and sweet marsala and onion demi glace.
The mini desserts at Fire and Ice are a can't miss as well. And since the come in a mini size for only $2-$3 each, it's hard to say no to them. On one occasion, I couldn't decide which dessert to chose from so the pastry chef sent both of them out and then personally came out to meet me. Here are a sampling of some of the treats we have enjoyed there.