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Hilton San Francisco Airport Bayfront

Hotel

Anza, Burlingame

Guardar

6.2^/10

199

valoraciones

278 Fotos

Menú

Lunch and Dinner 9Happy Hour 4Dessert 2Beer and Liquor 8Specialty Cocktail 2Late Night 2

Lunch and Dinner

Small Plates

San Francisco Crab Cakes

Handmade crab cakes served with tangy slaw and remoulade

Savory Cheesy Monkey Bread

Round sourdough loaf, scored and filled with pesto and mozzarella cheese baked until golden and piping hot

Fire I Vine Calamari

Crispy calamari and rock shrimp lightly breaded with chili pepper trio, parmesan cheese and lemon aioli

Buffalo Wings

Make like the original, crispy wings tossed in frank’s original red hot sauce, served with carrots and celery sticks. And cool bleu cheese dressing

Smoked Beef Brisket Sliders

Tender smoked beef brisket, thinly sliced, stacked high with caramelized onions and horseradish aioli

Bayfront Ahi Poke

Tuna, avocado and mango blended with a light dressing served with crispy wonton triangles

Hummus

With a touch of lemon and garlic, served with cucumber batons, kalamata olives, feta cheese and pita chips

Soups & Greens

San Francisco Clam Chowder

3 - 9

Tender clams, onions, pancetta, celery and potatoes

Soup of the Day

3 - 6

Chef’s house made signature soup

The Classic Caesar

Baby red leaf romaine tossed with creamy caesar dressing, shaved parmesan cheese and herbed croutons

Citrus Arugula

Crystalized ginger, shaved fennel, orange and grapefruit segments with champagne dressing

Checkerberry

Basil leaves, mint, cilantro, daikon sprouts, shaved fennel,. Sun dried tomatoes tossed with wintergreens

The Refresh

Apples, strawberries, dried figs, caramelized onion and feta cheese on a bed of baby spinach sprinkled with candied pecans with raspberry dressing

Black and Blue Wedge

Baby iceberg, roasted garlic, oven dried tomatoes, avocado, chopped eggs with crumbled bleu cheese and choice of blackened salmon, chicken or beef

Wiches

Ahi Sandwich

Pan seared marinated tuna steak with daikon sprouts, thinly sliced cucumbers, tomatoes and wasabi aioli on a brioche bun

Chicken Cordon Bleu Sandwich

Marinated chicken breast, flamed broiled topped with prosciutto, provolone cheese, sautéed spinach and caramelized onion on ciabatta roll

Fire I Vine Reuben

Roasted turkey pile on grilled rye with swiss cheese, sauerkraut and 1000 island dressing

Veggiesteak Sandwich

Portabella mushrooms, onions, bell peppers, tofu grilled and topped with provolone cheese, stuffed in soft wheat roll

Cheesesteak Sandwich

Grilled thinly sliced smoked beef topped with smoked cheddar cheese and horseradish dressing

Between Two Buns

Mushroom and Swiss Burger

Flame broiled angus chuck patty topped with cremini mushroom and swiss cheese on a pan de-mei bun

Fire I Vine Burger

Flame broiled angus chuck patty with smoked bacon, avocado, pepper jack cheese, lettuce, tomatoes, pickles and onions on a pan de-mei bun

B and B Burger

Flame broiled angus chuck patty topped with caramelized onions, brie cheese, bacon on a brioche bun

Main Events

Wild Salmon

Flamed broiled basted with garlic herb butter on a bed of pearl cous cous topped with arugula salad

Fire I Vine Top Sirloin

10oz top sirloin served with cauliflower puree, topped with onion rings and grilled roma tomatoes

Cowboy Steak

The kings of steaks! 14oz bone in flame broiled rib eye, basted with garlic butter and topped with caramelized onions, balsamic glaze and asparagus

Ravioli Ripieno

Ravioli stuffed with portabella and porcini mushroom, spinach, tofu served in a vegetable broth.

French Cut Roasted Chicken

Seasoned with rosemary and garlic, oven-dried tomato and chicken jus served with roasted baby carrots and brown rice pilaf

Limited Time Only

Pan Roasted Sable Fish

Pan roasted sable fish with creamy yukon mashed potatoes, sautéed brussels sprouts and bull’s blood micro greens with saffron infused broth

Fire Vine Summer Fettuccini

Tossed with succulent rock shrimp and chicken, fire roasted poblanos peppers, corn, cherry tomatoes, and chef’s special garlic butter with fresh cilantro

Moroccan Spiced Lamb Chop

Grilled lamb chop seasoned with moroccan spices, israeli cous-cous, steamed asparagus, harissa yogurt sauce and pomegranate reduction

Slow Roasted Prime Rib

Slow roasted garlic and rosemary prime rib with cauliflower puree, steamed baby carrots, beef au jus and spicy horseradish sauce

Plate Enhancement

Housemade Mac-N-Cheese

Glazed Baby Carrots

Roasted Garlic Mashed Potatoes

Pearl Cous Cous

Steamed Asparagus

Cauliflower Puree

Brown Rice

Roasted Baby Spinach with Pancetta

Happy Hour

7 days a week. 3 – 7pm

Burgers Appetizers

25% off on appetizers below

Buffalo Wings

Make like the original, crispy wings tossed in franks original red hot sauce, served with carrot and celery sticks and cool bleu cheese dressings

Savory Cheesy Monkey Bread

Round sourdough loaf, scored and filled with pesto and mozzarella cheese baked until golden and piping hot

Fire I Vine Calamari

Crispy calamari and rock shrimp lightly breaded with chili pepper trio, parmesan cheese and lemon aioli

Hummus

With a touch of lemon and garlic, served with cucumber batons, kalamata olives, feta cheese and pita chips

Smoked Beef Brisket

Tender smoked beef brisket, thinly sliced, stacked high with caramelized onions and horseradish aioli

Burgers + Beers Specials

Burgers+Fries+Beer

Dessert

Housemade Bread Pudding

Topped with chef’s special whiskey sauce

Coffee Crème Brulee

The custard in this crème brulee tasteof a rich caramel cappuccino

Pecan Tart

Toasted pecan halves in a pecan filling in a fluted shortbread crust

Ice Cream

Vanilla, chocolate and strawberry

Latte

French vanilla or hazelnut

Espresso

Housemade New York Cheesecake

With strawberry coulis sauce

Chocolate Fondant

Chocolate layer cake filled with a rich chocolate cream covered with chocolate ganache

Fruit and Cheese Plate

Figs and berries with creamy brie cheese, parmesan with balsamic reduction and cypress grove purple haze goat cheese with vanilla honey served with flamed broiled crostini

Sorbet

Lemon and mango

Cappuccino

Beer and Liquor

Beers: Domestic Bottles

Budweiser

5.75

Coors Light

5.75

Beers: Premium Bottles

Corona

6.25

Heineken

6.25

Amstel Light

6.25

Stella Artois

6.25

Michelob Ultra

6.25

Beers: Specialty Drafts

Blue Moon

Fat Tire

Anchor Steam

Pyramid

Firestone Walker Pale Ale

Anchor IPA

Sierra Nevada

Sam Adams

Gordon Biersch,

Speakeasy Big Daddy

Guinness

Beers: Malts & Scotches

Glenmorangie 10 Yr

9.5

Glenfiddich 12 Yr

Oban 14 Yr

Glenlivet 12 Yr

Macallan 12 Yr

Beers: Tequilas

Patron Silver

Ocho Reposado

Ocho Anejo

Ocho Plata

Don Julio

Tequila Flights

Beers: Vodkas

42 Below

Hangar One

Vodka Flights

Reyka

Russian Standard

Beers: Bubbly

Zonnnin Prosecco

187ml

Specialty Cocktail

Specialty Cocktails

The Pear-Fect Cocktail

Grey goose pear vodka, muddled cucumbers, st. germain elderflower liqueur, lime juice served on the rocks with a splash of soda

Classic Manhattan

Woodford reserve whiskey, sweet vermouth with a dash of bitters, served up

Midnight Train

Tres agaves blanco tequila, canton ginger liqueur, muddled fresh raspberries and fresh lime juice

Black Mojito

Kraken rum, splash of soda, muddle with simple syrup, lime, ginger and mint

Oscar's White Gummy Bear

Absolut acai vodka, peach schnaps and a splash of sweet and sour garnished with cherry

Blueberry Basil Collins

Hendrick’s gin, simple syrup, fresh lemon juice, muddled fresh blueberries and basil leaf

Vegg Out

Tito’s handmade vodka with our signature bloody mary mix, with all the fixings, celery, olives, dilly bean

Sicilian Sunset

Opera prima sparkling wine and topped with solerno blood orange liqueur

Brian's Ginger Bomb

Knob creek, orange wedge, fresh ginger with a dash of bitters

Jill's Superlicious Martini

Crystal head vodka, white cranberry juice, st. germain elderflower liqueur, simple syrup garnished with orange twist

Late Night

Soup of the Day

3 - 5

Chefs house made signature soup

Mummus

With a touch of lemon and garlic served with cucumber batons, kalamata olives, feta cheese and pita chips

Buffalo Wings

Make like the original crispy wings tossed in frank's original red hot sauce, served with carrots and celery sticks and cool bleu cheese dressing

Ti)Citrus Arugula

Crystalized ginger, shaved fennel, orange and grapefruit segments with champagne dressing

Cheesesteak Sandwich

Grilled thinly sliced smoked beef topped with smoked cheddar cheese and horseradish dressing

Mushroom and Swiss Burger

Flamed broiled angus chuck patty with cremini mushrooms and swiss cheese on a pan de-mei bun

San Francisco Clam Chowder

3 - 9

Tender clams, onions, celery and potatoes

Bayfront Ahi Poke

Tuna, avocado and mango blended with a light dressing served with crispy wonton triangles

'Ithe Classic Caesar

Baby red leaf romaine tossed with creamy caesar dressing, shaved parmesan cheese and herbed croutons

Chicken Cordon Bleu Sandwich

Marinated chicken breast, flamed broiled topped with prosciutto, provolone cheese, sautéed spinach and caramelized onion on ciabatta roll

Fire I Vine Burger

Flamed broiled angus chuck patty with smoked bacon, avocado, pepper jack cheese, lettuce, tomatoes, pickles and onions on a pan de-mei bun

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Hilton San Francisco Airport Bayfront

Lunch and Dinner

Happy Hour

Dessert

Beer and Liquor

Specialty Cocktail

Late Night

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