Our Menu Options

Crafted for the Coast, Rooted in Fire. Our coastal menus are designed to suit a variety of gatherings—each one grounded in seasonality, simplicity, and the soulful tradition of cooking over open flame. We offer three thoughtfully curated menu styles, tailored to your group size and vision—from intimate beach dinners to large-scale celebrations.

Whether you're gathering with 20 close friends or hosting a 200-person event, Open Fire brings an unforgettable culinary experience to the shores of 30A—one that feeds more than just hunger.

Appetizer Menu Options

Available for beach bonfires & at-home set-up (10 to 40 pers)

3 appetizers, 1 dessert

Appetizers

(Choose 3)

  • Fire-roasted brie & grapes — topped with honey + pecans, served with warm sourdough

  • Fire-roasted seasonal vegetables — with herbed dipping sauce

  • Lamb spears — skewered, flame-grilled, and finished with fresh herbs

  • Fire-roasted shrimp — brushed with garlic, chili, and lemon butter

  • Aguachile ceviche — white fish marinated in lime juice, onion, cilantro & jalapeño, served with a tostada ($100 up-charge per 10 ppl)

  • Steak spears with chimichurri — tender steak skewers grilled over open flame, finished with fresh chimichurri

  • Choripán — fire-grilled sausage served in french baguette with chimichurri

    Desserts

    (Choose 1)

  • Campfire Berry Crisp — bubbling berries with a crunchy topping

  • Fire-Baked Apricot Buttermilk Cake — rustic & lightly sweet

  • Flame-Roasted Fruit — topped with caramelized sugar & a scoop of ice cream

  • Popsicles — house-made, frozen over open fire for a smoky-sweet twist

  • Fireside Skillet S’mores

Book Appetizer Menu

Dinner Menu Options

Available for at-home & private event locations (10 to 200 pers)

2 appetizers, 2 mains, 2 sides, 1 dessert

Appetizers

(Choose 2)

  • Fire Roasted Brie & Grapes topped with honey + pecans, served with warm sourdough

  • Fire-roasted seasonal vegetables with herbed dipping sauce

  • White wine-seared mussels topped with garlic butter sauce & fresh herbs

  • Aguachile Ceviche: white fish soaked in fresh lime juice, onion, cilantro + jalepeño with a tostada

Main Course

(Choose 2)

  • Whole fire-roasted chimichurri chicken

  • Grilled flat iron or sirloin steak — finished with chimichurri

  • Fire-grilled spicy honey shrimp — smoky, sweet & with a touch of heat

  • Wood-fired whole fish with crème tartar, pickled shallots & fire-crisp herbs

Sides

(Choose 2)

  • Herb-roasted, cheesy potatoes au gratin — crisp on the outside, tender inside

  • Bright, charred citrus or stone-fruit salad with local greens and pistachios

  • Fire-grilled asparagus topped with parmesan cheese

  • Fire-grilled cabbage served with pickled onions

Dessert

(Choose 1)

  • Campfire berry crisp à la mode — bubbling berries with a crunchy topping

  • Fire-baked apricot buttermilk cake — rustic & lightly sweet

  • Flame-roasted fruit topped with caramelized sugar & scoop of ice-cream

BOOK DINNER MENU