FiRE + iCE MenuAmerican | Harvard Square Main Menu
rare tuna sliced thin placed atop crisp herb-seasoned french bread crostini with fresh tomato bruschetta on top.
delicately seasoned chicken breast grilled and placed atop french bread crostini and drizzled with the finest balsamic glaze.
large shrimp seasoned with ginger and garlic, wrapped in crispy wonton served with special sweet and spicy dip.
beef tartar displayed on a melba toast with a vibrant sauce in small bite size pieces.
mildly spicy chicken blended with cool curry served in carved english cucumber.
garden fresh spinach chopped and paired with greek feta rolled into phyllo dough and baked with butter and sesame seeds.
warm potato dusted with wasabi powder and rolled into a puff pastry baked to perfection.
fresh large sea scallops wrapped in bacon, baked, drizzled with maple glaze.
bite sized polish kielbasa wrapped in a puff pastry and baked.
blue crab served with a cood lemon caper sauce.
imported french brie covered with flaky pun: pastry baked to golden brown adorned with specialty cheeses from around the world served with fruit preserves, seasonable fruits and assorted crackers and breads.
sliced european fire cured meats and cheeses complimented with marinated artichoke hearts, roasted tomatoes and grilled marinated vegetables. served with foccacia bread and garlic toast.
grilled tuscan bread with creamy artichoke dip, mediterranean olives, roasted garlic and lemon hummus, marinated holland peppers, mascarpone, and fontina cheese. specialty items additional to regular display sweet scallops in creamed spinach with corn and crab dip.
served in vase containers or baskets, a cornucopia display of celery, carrots, zucchini, summer squash, broccoli and cauliflower served with dips including creamy peppercorn ranch and hummus.
seasoned fresh fruit, whole and sliced melons, lavish display of sliced pineapple, watermelon, kiwi, red berries and grapes.
with dried cranberries, feta cheese cherry tomatoes and basil shallot vinaigrette.
with radicchio, seasoned croutons and fresh cracked peppercorn.
with sweet red peppers on harvest bread.
with roasted tomato and herbed boursin cheese on onion roll.
with sweet onion and goat cheese.
with summer squash zucchini and balsamic glaze.
with rosemary and sage.
with peas served either hot or cold.
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