Wine Dinner

Wine Dinner
Constellation Brands
Featuring Brian Pack

Monday, June 22nd, 2015
Tax and Gratuity Not Included
6:30-7:00 Arrival
7:00 Dinner Served

1st Course

Scallop Ceviche Spoon
Kim Crawford,” Fizz”, Methode Traditionnelle, Marlborough, New Zealand

2nd Course

Butter Poached Prawns, Lemon Grass Coconut Curry Broth
Robert Mondavi Winery, Fume Blanc, Oakville, Napa Valley

3rd Course
House Made Duck Sausage with Pine Nut Garlic Puree, Quail Egg & Pickled Fennel
Robert Mondavi Winery, Pinot Noir, Reserve, Carneros, Napa Valley

4th Course

Grilled Akaushi Hanging Tender with Yukon Latkes & Mission Fig Marrow Jus
Mount Veeder Winery, Cabernet Sauvignon, Napa Valley

5th Course

Parker County Peach and French Bread Custard with Candied Orange & Almond Dust
Franciscan Estate, Equilibrium, Napa Valley

Mother’s Day Brunch Celebration

Mother’s Day Brunch Celebration
Sunday, May 10th, 2015
Tax and Gratuity Not Included

1st Course

House Cured Molasses Smoked Salmon and Toasted Bagel with Whipped Herb Cream Cheese, Capers & Red Onion

Gulf Shrimp Ceviche 

Fresh Berries, Melon and Granola with Greek Yogurt


2nd Course

Fresh Baby Spinach with Strawberries, Queso Fresco, Candied Pecans and House Cured Bacon Vinaigrette

Baby Heirloom Tomatoes, Shaved Fennel, English Cucumber and Molasses Blackberry Vinaigrette

Kale, Roasted Garlic Bread Crumbs, Pecorino Romano, Pickled Watermelon Radish and Creamy Smoked Tomato & Dill Dressing


3rd Course

Akauishi Beef Short Rib Benedict with Chile Hollandaise

Hodges Ranch Lamb Rack with Roasted Potatoes, Asparagus and Roasted Garlic Demi 

Pan Seared Trout with House Made Chorizo and Egg Hash with Crispy Potato

4th Course

Local Honey, Texas Chevre & Buttermilk Panna Cotta

Individual Carrot Cake with Molasses Mascarpone, Candied Carrots and Crème Anglaise

Chocolate Caramel Tart with Pepita Brittle

Mother’s Day Children’s Menu

Mother’s Day 2015 Brunch
(While Quantities Last)
(For Kid’s 12 and Under)


Scrambled Eggs and Toast $10
“Five Cheese Mac” $10
Fresh Fruit, Yogurt and Granola $10
PB&J w/ Kettle Chips $10
Grilled Cheese w/ Kettle Chips $10
****Drink Included(Soda or Tea Only)


Carrot Cake $8
Chocolate Caramel Tart $6
Scoop of Vanilla Bean Ice Cream $3

Valentine’s Day Menu

We are having a special menu for Valentine’s Day on February 14th, 2015. Seating is limited so please contact us to make a reservation. (817) 598-0400

Valentine’s Day Celebration
Saturday, February 14th, 2015

(Tax and Gratuity Not Included)

1st Course
Crispy Tomatillo with Lump Crab & Chicharron
Steamed Mussels with House Made Fennel Sausage, Shiner Bock Tomato Broth and Grilled Bread
Beef Tartare with Capers and Bandera Quail Egg, Served with French Bread

2nd Course
Belgium Endive, Borgonzola, Candied Pecans and Balsamic Syrup
Crab & Shrimp Bisque
Mixed Baby Lettuce, Heirloom Tomatoes and House Cured Bacon Lardons with Creamy Dill & Cucumber

3rd Course

Pork Tenderloin Roulade of Fresh Spinach, Texas Chevre and Creamy Gouda Polenta
Pan Seared Sablefish with Shiitake, Green Onion and Yukon Fume Blanc
Sterling Lamb Sausage Stuffed Bandera Quail with Cilantro Wild Rice, Roasted Baby Carrots and Cumin Honey

4th Course

Chocolate Dipped Long Stem Strawberries with Pepita Brittle
Buttermilk & Chevre Panna Cotta with Local Honey Comb
Espresso Cinnamon Cannoli with White Chocolate

New Year’s Eve Menu

Ring in 2015 and celebrate New Year’s Eve at the Fire Oak! Chef Eric Hunter has created a special menu for your last meal of the year…Seating is limited so please contact us to make a reservation

Fire Oak Grill
New Year’s Eve Celebration
Wednesday, December 31st, 2014
$70/Person Set Menu

(Tax and Gratuity Not Included)

1st Course
Grilled Gulf Shrimp with Stoneground Hominy Grit Cake and Shrimp Jus
Local Pork Terrine with Whole Grain Mustard and Pickled Veggies
Grilled Bandera Quail with Butternut Squash Puree and Huckleberry Gastrique


2nd Course
Baby Kale Salad with Pickled Watermelon Radish, Roasted Garlic Bread Crumbs and Creamy Smoked Tomato Dill Dressing
House Cured Bacon and Asparagus Bisque
Wild Arugula with Roasted Beets, Texas Chevre, Blackberry Molasses Vinaigrette and Local Bee Pollen

3rd Course
Texas Redfish with House Made Fettuccini, Fresh Spinach, Basil Pesto and Pecorino
Braised Akaushi Beef Cheeks with Green Chile-White Cheddar Grits and Natural Jus
Smoked Maple Leaf Duck Breast with Roasted Tomatillo Israeli Couscous, Cilantro, Poblano and Granny Smith Apple Chutney


4th Course
Warm Blue Corn and Molasses Bread Pudding
Flourless Chocolate Cake with Chocolate Ganache, Berries and Pepita Brittle
Apple Bread with Citrus Caramel and Vanilla Bean Ice Cream

FOG featured in Texas Monthly

2014 Destination Dining – December Issue. This is just fantastic! A big thank you to all of our FOG Family and Guests for putting the Fire Oak Grill on the map! If it wasn’t for you all, we would not get this type of exposure! Thank you all for the continued support of the food and service at the Fire Oak Grill! Keep on eating great food, trying new things you have never tasted and supporting local!

Texas Monthly – “Combining two of our greatest loves: delicious food and traveling Texas. A look at our December cover, featuring ten small-town restaurants that put the big cities to shame. ”

A sneak peek of the list is here:


Mother’s Day Brunch Menu

We are having a special brunch for Mother’s Day on Sunday May 11th, 2014. Please contact us to make a reservation

Fire Oak Grill

Mother’s Day Brunch


Sunday, May 11th, 2014

11:00a.m.- 2:00p.m.

Please call to make a reservation at (817)598-0400

1st Course

Veracruz Style Shrimp Cocktail

Molasses Cured Smoked Salmon and Toasted Bagel with Whipped Herb Cream Cheese and Capers

Fresh Fruit, Berries and Granola with Greek Yogurt

2nd Course

Fire Oak Salad- Mixed Field Greens, Parker County Pecans, Dried Cranberries & Balsamic Vinaigrette

Caesar- Hearts of Romaine with Asiago Caesar Dressing

Spinach Salad- Spinach with Fresh Strawberries, Queso Fresco, & Bacon Sherry Vinaigrette

3rd Course

Smoked Pork Benedict with Chile Hollandaise

Jumbo Lump Crab and Fresh Spinach Frittata with Crispy Onions

Roasted Leg of Lamb with Roasted Red Potatoes and Asparagus

4th Course

Strawberry Shortcake

Chocolate Caramel Tart

Butter Pecan Cannoli

Meyer Family Cellars Wine Dinner

We are having a special wine dinner on May 19th,2014. Please contact us to make a reservation. Seating is limited.

Fire Oak Grill Wine Dinner

Meyer Family Cellars

Host:  Matt Meyer from Meyer Family Cellars

Monday, May 19th, 2014

$80/Person Plus Tax & Gratuity

6:30 to 7:00 Arrival

7:00  Dinner Served

1st Course

Amuse Bouche 

Assorted Canapes 


2nd Course

Venison Prosciutto, Israeli Melon and Blood Orange Salt

Meyer Family Cellars Chardonnay, Anderson Valley

3rd Course

Smoked Yellow Fin Tuna with Red Chile, Dried Cherries and Fennel

Meyer Family Cellars Syrah, Yorkville Highlands

4th Course

Lamb Confit with Fresh Morels and Salsify

Meyer Family Cellars Fluffy Billows Cabernet Sauvignon, Oakville

5th Course

Chocolate Bar with Toasted Marshmallow and Tuile 

Meyer Family Cellars Zinfandel Port, Yorkville Highlands

3/29 Dinner at The Tower

We are having a special dinner on March 29th ,2014 in downtown Fort Worth. Please contact us to make a reservation. Seating is limited.

Fire Oak Grill Dinner at The Tower


Hosts:  Joseph and Amanda Lange from LangeTwins Family Winery and Vineyards with Special Guest, Mac McDonald of Vision Cellars

Saturday, March 29th, 2014

$125/Person Plus Tax and Gratuity

6:00 Arrival with Caricature Drawings

7:00 Dinner Served

Come and Celebrate the Fort Worth Food and & Wine Festival with this Special Dinner and Complimentary Wine Pairing!!!!!

6:00 PM Arrival

1st Course

Amuse Bouche

Chicken Liver Terrine with Pickled Chile

LangeTwins Estate Grown Sangiovese Rose, Lodi

Vision Cellars Rose of Pinot Noir, Sonoma County

7:00 Dinner Served

2nd Course

Seared Hamachi with Lemongrass-Coconut Milk, Poached Chesapeake Oysters and Daikon Sprouts

LangeTwins Estate Grown Sauvignon Blanc, Lodi

3rd Course

Foie Gras Confit Fennel with Cabrales, Radish and Hibiscus Syrup

LangeTwins Caricature, Red Wine, California

4th Course

Roasted Red Wattle Shank with Chanterelles and Spatzle

Vision Cellars Pinot Noir, Las Alturas Vineyard, Santa Lucia Highlands

5th Course

Charred HeartBrand Strip Loin with Garlic Puree, Brussels Sprouts and Pine Nuts

LangeTwins Reserve Cabernet Sauvignon, Lodi

6th Course

Local Honey Buttermilk Panna Cotta

LangeTwins Estate Grown Moscato, Lodi

Call Jennifer Hunter at the Fire Oak Grill to make a reservation (817)598-0400

Location of Dinner:  525 Taylor Street

Fort Worth, Texas 76102

(Corner of 4th St and Taylor Street in Downtown Fort Worth)