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Ignite Steakhouse Easter Menu
April 20
Sunday, April 20
Starters
Beef Tartare $22
Hand-cut prime filet mignon mixed with capers, shallots, Dijon mustard, and topped with a quail egg yolk. Served with grilled sourdough.
Spring Burrata Salad $15
Creamy burrata paired with heirloom tomatoes, grilled asparagus, and arugula, dressed with a zesty lemon vinaigrette.
Entrèes
Easter Surf & Turf $85
A perfectly cooked 8 oz filet mignon paired with a butter-poached lobster tail, complemented by black truffle hollandaise.
Pan-Seared Duck Breast $62
Duck breast with crispy skin, finished with a cherry-balsamic glaze and served alongside wilted greens.
Shrimp Scampi $58
Jumbo Gulf shrimp sautéed in garlic, white wine reduction, lemon, and parsley, served over delicate angel hair pasta.
Roasted Cauliflower Steak (V) $42
Thick-cut cauliflower steak drizzled with chimichurri, accompanied by roasted chickpeas and a creamy tahini sauce.
Sides – À La Carte | $9 Each
Duck Fat Fondant Potatoes
Cylindrical potatoes slow-cooked in duck fat with garlic and thyme, finished with a caramelized crust and a drizzle of red wine reduction.
Wild Rice Pilaf with Apricots and Marcona Almonds
Fragrant wild rice pilaf featuring dried apricots, Marcona almonds, saffron, and fresh herbs.
White Asparagus and Bluff City Mushroom Gratin
Tender white asparagus and locally sourced Bluff City mushrooms baked in a creamy Mornay sauce, topped with a golden panko and Parmigiano-Reggiano crust.
Desserts
Carrot Cake Cheesecake $9
A luscious cheesecake swirled with spiced carrot cake, finished with cream cheese frosting and candied pecans.
Strawberry Shortcake $8
Flaky, buttery biscuits layered with macerated strawberries and Chantilly cream.
