Fire and Ice On Toby Creek, Dinner Menu - Wilkes Barre, PA

with Lump Crab, served in a Clay Ramekin and accompanied by Chesapeake Seasoned Flat Bread. (recommended for at least 2 people)

Dill-Dusted Fresh Fried Chips drizzled with Boursin Florentine Sauce and Bacon Aioli

Light, Crisp Hand-breaded Calamari, layered with sautéed ripe Plum Tomatoes, Garlic, and Spinach, drizzled with Balsamic Glaze and Roasted Garlic Aioli

Jumbo Lump Crab and Poached White Shrimp accompanied by Fresh Horseradish Cocktail Sauce

Chef Gary will tempt You with a Specialty Macaroni and Cheese Appetizer with Cheeses and Ingredients Imported from Around the Globe. (Entree Portion also available)

a fresh-sliced Garden Tomato, Basil and Fresh Mozzarella drizzled with Roasted Garlic Oil, Cracked Sea Salt and Pepper

with Spanish Manchego Cheese and Basil Aioli Drizzle

Tangy Tomato Sauce, Asiago, Mozzarella, Padano and aged Provolone

Executive Chef Gary has created a special Flatbread Pizza for you

with Gruyere Cheese

Chili-Spiced Roasted Chicken Simmered in fresh Stock with Lemongrass, Vegetables and Buckwheat Noodles

of the Three Above Soups

Crisp Greens with Fire and Ice Crostini, a Ragout of Artichokes, Oven-roasted Tomatoes & Asiago Cheese, with Bacon, Parmesan Peppercorn Dressing and a Balsamic Drizzle

torn Romaine with Onion, Kalamata Olives, Croutons, Lemon Caesar Dressing and grated Parmigiano Reggiano Cheese

Fresh Mixed Greens with Tomatoes, Cucumber, Onion and fresh Hearth-Baked Croutons

Field Greens tossed with Orange Cognac Dressing, dried Cranberries, candied Walnuts, and Gorgonzola

topped with Tobiko and served with Wasabi & Fresh Pea Risotto and Ginger Teriyaki Sautéed Vegetables

with Bruschetta Tomatoes, Fresh Mozzarella, Provolone, Asiago and Balsamic Glaze on Hearth-baked Garlic Bread, with Fries

Free Range Chicken slow simmered with Stella Artois Beer and rich Chicken Stock, finished with Hillside Farms Cream and Vegetables, served in a Flaky Crust with a dollop of Mashed Potatoes

slow roasted Pork with Molasses Brown Sugar-Pommerey Sauce on Multi-Grain Roll, with Fresh-cut Fries

fresh 1/2 pound Angus Chuck Burger on a toasted Roll, with Lettuce, Tomato and Onion, served with Fresh-cut Fries. (available with Cooper cheese)

on our toasted Hearth Bread with sweet-tangy Guinness Aioli, Caramelized Onions and Cheddar & Cooper Cheeses, served with Fresh-cut Fries

Grilled Chicken Breast topped with diced Plum Tomato, Garlic, Fresh Herbs, Sharp Provolone and Balsamic Glaze, accompanied by Three Cheese Risotto and Grilled Ciabatta Bread

Traditional Irish-style Pot Roast simmered in Guinness Draught with Root Vegetables, accompanied by Whipped Potatoes and crispy Onion Straws

Locally Raised Panko-breaded Pork Loin with fresh Julienne Spinach Salad tossed with Beer-braised Pork Belly, Chipotle-dusted Cilantro Shrimp, finished with Mango-Patron-Tequila Puree

Grilled Chicken Breast topped with Caramelized Onions, White Wine and Broth, capped with Swiss Gruyere, accompanied by Fire and Ice Garlic Bread, Mashed Potatoes and Chef’s Vegetables

lightly Breaded and topped with Plum Tomato Basil Sauce, Provolone and Ricotta, baked in our Hearth Oven and accompanied by side of Spaghetti

with Lobster & Lump Crab, accompanied by Sweet Shallot Chutney, Garlic Aioli, Jasmine Rice & Chef’s Vegetables

topped with Mango Cilantro Salsa and served over Whole Wheat Couscous sautéed with Spinach and Roasted Red Peppers

stuffed with Spinach, Boursin, Shallot and Asiago, topped with Herb-infused Panko Breadcrumbs and Lemon-White Wine, accompanied by Jasmine Rice and Vegetables

Chunks of delicate Lobster & Corkscrew Pasta laced with Cream and Five Cheeses, topped with Panko and crisp Apple Bacon, served with Chef's Mélange of Vegetables

(Chef Gary’s Spin on the traditional Coquille St. Jacques). Cast Iron Seared Shrimp and Sea Scallops with Mushrooms in a Creamy Lemon-White Wine Sauce, finisher with and a Flaky Cheese-topped Crust

with a Horseradish & Fresh Breadcrumb Topping accented by Dijon Champagne Velouté and accompanied by Jasmine Rice and Chef's Mélange of Vegetables

Two 4-ounce Lobster Tails topped with Lemon Zest, Parsley, Garlic and White Wine, served with Jasmine Rice and Vegetables

Chef Gary will tempt You with a Specialty Macaroni and Cheese Entree with Cheeses and Ingredients Imported from Around the Globe. (Appetizer Portion also available)

tossed in Angel Hair Pasta, Roasted Red Peppers with Julienne Sun-dried Tomato and Basil Aioli

topped with Sharp Asiago, Prosciutto and Aged Provolone then finished with Simple Marinara

Spanish Chorizo, Oven-roasted Tomatoes, & Sautéed Chicken finished with Manchego and Tomato-Herb Concassé

Sautéed Summer Squash with Roasted Eggplant, Roasted Peppers, and Tomatoes, served over Whole Wheat Couscous, finished with Olives and Feta