FoxFire Geneva

Deglet Noor dates, herb-infused goat cheese, applewood-smoked bacon, and balsamic reduction.

Hand-cut sashimi ahi tuna with avocado, cucumber, citrus-soy dressing, sesame oil, and crisp wonton chips. - 24

Jumbo Gulf shrimp pickled in citrus, white wine, garlic, and toasted spices, served chilled with pickled red onion, sliced jalapeño, and capers.

Butter-poached Maine lobster with melted Havarti, pecorino, garlic, butter, white wine, and herbs, served with fresh lemon and toast points.

Seared steak tips in cowboy butter over creamy polenta, finished with fresh microgreens.

Crispy Calabrian chili-honey-glazed calamari with lemon aioli and charred lemon. - 21

Seared king trumpet medallions with Tuscan white bean purée, lemon-herb vinaigrette, arugula, shaved Parmesan, and spiced fried pumpkin seeds.

Fresh soup made daily!

Toasted crostini, melted swiss cheese.

Mixed Greens, Iceberg, Romaine lettuce, carrot, red onion, tomato, cucumber, choice of dressing

Crisp hearts of romaine tossed in house-made Caesar dressing with white anchovy, roasted garlic, and aged pecorino. Finished with shaved Pecorino Romano, crispy garlic croutons, and charred lemon.

Iceberg lettuce, cherry tomatoes, pickled red onions, blue cheese crumbles, bacon, choice of dressing.

Chopped romaine and iceberg lettuce, tossed with grilled chicken breast, applewood-smoked bacon, heirloom cherry tomatoes, cucumber, avocado, sweet corn, shredded aged cheddar, and our signature Nino dressing. - 23

Charred sweet corn, grilled summer vegetables, heirloom cherry tomatoes, arugula, honey-herb goat cheese, lemon vinaigrette, fresh herbs, and spiced fried pumpkin seeds.

Grilled peaches, creamy burrata, crispy prosciutto, arugula, candied walnuts, with honey-balsamic reduction

Two golden-seared chicken breasts finished in a bright roasted-garlic and white-wine pan sauce with capers and lemon, served with Vesuvio potatoes. - 34

12 oz grilled Duroc bone-in pork chop - juicy, richly marbled, and full of flavor with a caramelized crust — served with sweet summer corn succotash, charred broccolini, and a spicy-sweet grilled peach-Calabrian chili agrodolce.

Rigatoni tossed in our house-made basil pesto, finished with creamy burrata, baby spinach, blistered cherry tomatoes, shaved pecorino, extra-virgin olive oil, and torn fresh basil. - 23

Cajun-crusted sashimi ahi tuna, wasabi yogurt, and teriyaki glaze. Served with your choice of a classic side.

Twin 4 oz broiled lobster tails. Finished with a delicate garlic butter sauce. Served with your choice of a classic side

Pan-seared Scottish salmon, herb farro, grilled broccolini, avocado herb crema, fresh microgreens - 38

Pan-seared, and finished with a classic lemon-parsley brown butter, capers, and grilled asparagus.

Golden-seared Hokkaido scallops, sweet corn-jalapeño succotash with applewood bacon, farro, and sweet corn purée. - 49

Exceptionally tender and lean with a buttery texture and clean finish. A refined cut for guests who favor elegance over intensity.

Center-cut filet. The most tender and lean cut of beef, that will melt-in-your-mouth.

Twin pan-seared 4 oz filet medallions, served to temperature. An indulgent steakhouse experience.

14 oz Deep, savory, and indulgent — richly marbled with kernel fat for maximum flavor. Best enjoyed medium-rare to medium to let its richness shine.

Prime 14 oz New York strip, marbling with bold flavor and a firm yet tender texture.,

A showstopping 25 oz Porterhouse. Featuring both tenderloin and strip on the bone, seared to a deep caramelized crust. Served with garlic whipped potatoes, Chef’s seasonal vegetable, two sauces, and soup or salad for two. -

Sliced Certified Certified Angus Beef® Cajun-crusted filet mignon, sliced avocado, wasabi yogurt & teriyaki glaze, Asian-style Brussels Sprouts.

Certified Angus Beef® 6 oz. center-cut filet, topped with sweet lump crab meat and house-made hollandaise. Served with grilled asparagus. The pinnacle of steakhouse luxury. 59.95

14 oz of Certified Angus Prime® Ribeye, charred perfectly on the outside, rare on the inside, and finished with Truffle Mushroom Butter. Served with a classic side. A FoxFire icon!

8 oz Prime Picanha (sirloin cap) grilled over live fire, sliced against the grain, and topped with house-made chimichurri. Served with Street corn and jalapeño succotash, a South American steakhouse classic.

14 oz. Certified Angus Beef ® New York strip, toasted garlic bread crust, basil, lemon garlic butter sauce . Served with mac ‘n’ cheese.59.95

6 oz. Certified Angus Beef® center cut Filet, 4 oz: Maine lobster tail, served with garlic whipped potatoes

Crimini Mushrooms, butter, garlic

sliced Brussels sprouts, bacon, balsamic reduction, pecorino cheese

Grilled Broccolini: Calabrian chili & Lemon

lobster tail meat, Pecorino Romano, cheddar, american, gruyere, panko, roasted corn, roasted red pepper, trottole pasta

Mandarin orange on the nose that continues on the palate, which is layered with flavors of crushed blackberry and cassis, toast, chopped almond, graphite and oyster shell.

Aromas of strawberry and Rainier cherry fruit. Light and refreshing on the palate with subtly perfumed red currant and raspberry, a splash of citrus and summer stone fruit. Racy acidity on the palate, crisp with cloud burst minerality and seaspray, the wine finishes on a savory note with peppery Bulgarian rose. The wine is delicate with elegant texture, crisp acidity, and an alluring mineral vibrance.

Slight mineral notes, a hint of spiciness. Packed with fresh, peach flavors and a clean finish.

Slight mineral notes, a hint of spiciness. Packed with fresh, peach flavors and a clean finish.

Very soft, red berry, balanced acidity, smooth, fresh, ample structure with seamless tannins.

A beautiful red and purple color with aromas of black cherries, dark fruits, dark chocolate and baker’s spice. On the palate, the wine shows dense, dark berry and plum flavors along with hints of sandalwood and spice, and even a hint of violets in the finish.

Colors are deep and dark, and fruit forward. Red and black fruits on the palate. Full bodied, high acidity, Very soft and medium tannins.

Aromas of dried blackberry, dried açai berries, and hints of cedar and tobacco leaf are accented by sweet spices of clove, cinnamon, and nutmeg. Flavors of ripe dark cherry, blackberry coulis, and hints of anise linger harmoniously for a soft, vibrant finish balanced by ripe tannins.

six layers of incredibly moist carrot cake sandwiched with our smooth cream cheese icing all studded with pecans and shards of fresh toasted coconut

Decadent creamy chocolate mousse layered with dark chocolate ganache made with all Belgian Chocolate. (no gluten ingredients used) — gluten free

Original creamy, rich cheesecake with a graham cracker crust

An Italian Classic that pairs perfect with any coffee or cappuccino. Ladyfingers soaked in espresso and layered with mascarpone cheese and finished with cocoa powder.