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Twilight Dining Features
Served between 4:30 and 5:30
Enjoy some creative entrees priced right.
All entrees served with Fire and Ice Fresca Garden Salad
Sub Orange Cognac Salad or Caesar for 1.50

Tortellini Alfredo   9.95
With sauteed chicken and oven roasted tomatoes, finished with asiago cheese.
Baked Lobster Crab Cake   12.95
Served with jasmine rice, chef's melange of vegetables and red pepper aioli.
Roasted Eggplant Spaghetti   9.95
With fresh vegetables, sauteed spinach and tomatoes with sprouted wheat spaghetti.
Chicken Spaghetti Puttanesca   10.95
Sauteed chicken breast with tomato caper olive pomodoro.
Wild Mushroom Ravioli   11.95
With sauteed spinach and oven dried tomatoes with blush tomato sauce.
Broiled Haddock   10.95
Lemon dill chardonnay cream sauce served with jasmine rice and chef's vegetables.
Chicken Pot Pie   8.95
In flakey crust with mashed potatoes and vegetables.
Guinness Pot Roast   11.95
Served in Fire and Ice bread bowl and vegetables
Grilled Delmonico Steak   14.95
8 oz. delmonico served with mashed potatoes and marsala demi glace.
Hearth Baked Macaroni & Cheese   8.95
Served with fresh vegetables.

Dinner Menu

Bread Dippers

Creamy Crab & Herb Dip   11
With lump crab, served with Chesapeake seasoned flat bread.


"Loaded" Fresh Fried Potato Chips   8.50
Melted cheddar and boursin cheeses, applewood smoked bacon, sour cream and freshly chopped chives.
Calamari Siciliano   9.50
Light, crisp hand breaded calamari, layered with sautéed ripe plum tomatoes, garlic and spinach, drizzled with balsamic glaze and roasted garlic aioli.
Fire and Ice Grilled Caribbean Bruschetta   8.50
Hearth baked with grilled pineapple, mango tomato salsa and Cajun shrimp with cilantro olive oil.
Lump Crab & Shrimp Cocktail   11.00
Jumbo lump crab and poached white shrimp accompanied by fresh horseradish cocktail sauce.
Macaroni & Cheese of the Day   Mkt
Chef Gary will tempt you with a specialty macaroni and cheese appetizer with cheeses and ingredients imported from around the globe.
Risotto & Pasta Appetizer Portions
Please refer to our Risotto-Pasta section of our menu.

Hearth Baked 9" Gourmet Pizzas

Fresh Goat Cheese & Bacon Flat Bread Pizza   8.00
Finished with strawberries and balsamic drizzle.
Sautéed Cauliflower & Cheddar Flat Bread Pizza   7.50
White pizza topped with tangy Wisconsin cheddar and scallions.
Four Cheese Flat Bread Pizza 
Tangy tomato sauce, asiago, mozzarella, padano and aged provolone. Add pepperoni for .50
Today's Featured Flat Bread Pizza   Mkt
Executive Chef Gary has created a special flat bread pizza for you.


Wild Mushroom Soup   6.00
Sautéed mushrooms, clear broth of mushrooms and palm beer with herbed spaetzle.
Baked French Onion   6.00
With Gruyère cheese.
Featured Soup for the Evening   mkt
Sampler   7.00
Of the three above soups.

Iced Plate Salads
Make a meal by adding any of the following to your salad:
Herb Marinated Chicken  4.5      Skewered Shrimp  6
Salmon Fillet  6.5    Lobster & Crab Cake  7

Artichoke, Bacon & Roasted Tomato Salad
sm.  6.00   lg.  8.00
Crisp greens with Fire and Ice crostini, a ragout of artichokes, oven roasted tomatoes and asiago cheese, with bacon, parmesan peppercorn dressing and a balsamic drizzle.
Caesar Salad
sm.  5.00   lg.  7.00
Torn romaine with onion, kalamata olives, croûtons, lemon Caesar dressing and grated parmigiano reggiano cheese. 
Fresca Garden Salad
sm.  5.00   lg.  7.00
Mixed greens with tomatoes, cucumber, onion and croûtons. Choice of dressing: Tomato Basil Vinaigrette, Fresh House Herb Ranch, Honey Mustard Vinaigrette, Creamy Blue Cheese, Blue Cheese Vinaigrette, Balsamic Vinaigrette, Blue Cheese Crumbles, Light Raspberry Vinaigrette, Roasted Garlic White Balsamic Vinaigrette or Fat Free Italian.
Orange Cognac Salad
sm.  6.00   lg.  8.00
Field greens tossed with orange cognac dressing, dried cranberries, candied walnuts and Gorgonzola.

Pub Plates

Sweet Chili Glazed Sea Scallops   14.00
Topped with tobiko and served with wasabi and fresh pea risotto and ginger teriyaki sautéed vegetables.
Crispy Coated Chicken   9.00
With asiago and parmesan cheeses, served with fresh local goat cheese, roasted peppers and tomatoes, accompanied by jasmine rice and vegetables.
Stella Chicken Pot Pie   10.00
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.
"Yesterday's" Bar Burger   9.00
Fresh 1/2 pound Angus chuck burger on a toasted roll, with lettuce, tomato and onion, served with fresh cut fries.
Guinness Roasted Beef Short Rib Sandwich   9.50
On our toasted hearth bread with sweet tangy Guinness aioli, caramelized onions and cheddar & Cooper cheeses, served with fresh cut fries.


Veal Oscar Napoleon   26.00
Parmesan coated, pan fried veal layered with garlic, boursin cheese, crab, roasted red peppers and tomatoes over an arugula and grilled asparagus salad tossed with lemon caper vinaigrette.
Guinness Pot Roast   19.50
Traditional Irish style pot roast simmered in Guinness draught with root vegetables, accompanied by whipped potatoes and crispy onion straws.
Island Grilled Pork Chop   20.50
Frenched center cut chop with sweet agave whiskey sauce, topped with grilled pineapple mango chutney and accompanied by whipped potatoes and chef's mélange of vegetables.
French Onion Chicken   22.00
Grilled chicken breast topped with caramelized onions, white wine and broth, capped with Swiss Gruyère, accompanied by Fire and Ice garlic bread, mashed potatoes and Chef's vegetables.
Clay Baked Chicken Parmesan   18.00
Lightly breaded and topped with plum tomato basil sauce, provolone and ricotta, baked in our hearth oven and accompanied with a side of spaghetti.
Rustic Chicken Calabrese   19.50
Sautéed chicken stewed with chianti tomatoes, braised peppers, Portobello and fingerling potatoes, topped with basil aioli.

Seafood Entrées

Baked Lobster~Crab Cakes   23.00
With lobster and lump crab, accompanied by sweet shallot chutney, garlic aioli, jasmine rice and chef's vegetables.
Broiled Haddock   17.50
Tomato and herb encrusted haddock with basil pesto drizzle, accompanied by jasmine rice and vegetables.
Hearth Baked Lobster Macaroni & Cheese   21.00
Chunks of delicate lobster and corkscrew pasta laced with cream and five cheeses, topped with panko and crisp apple bacon, served with Chef's melange of vegetables.
Hearth-Baked Moroccan Salmon   19.00
Served on a cast iron skilled with caponata of vegetables, cool tabbouleh salad, humus, non-fat cold cucumber sauce and a whole wheat pita.
Seared Sea Scallops   22.00
With orange beurre blanc and topped with caramelized pistachio "smear", served with jasmine rice and chef's vegetables.
Twin Lobster Tails   29.50
Two 4 ounce lobster tails topped with lemon zest, parsley, garlic and white wine, served with jasmine rice and vegetables.

Entrées & Steaks include choice of side salad: Caesar, Fresca or Orange Cognac.
Artichoke Bacon Roasted Tomato Salad   add 1

Risotto & Pasta
Our risotto begins with premium Arborio rice to achieve the perfect texture and is finished with fresh Hillside Farms Cream to achieve a rich, delectable flavor.

Macaroni & Cheese of the Day   Mkt
Chef Gary will tempt you with a specialty macaroni and cheese entrée with cheeses and ingredients imported from around the globe, Appetizer portion also available.
Garlic Sautéed Shrimp Risotto   19.50
With Roasted tomatoes, yellow peppers and basil, served over creamy gorgonzola risotto, appetizer portion   9.50
Piedmont Risotto   17.00
Topped with sharp asiago, prosciutto and aged provolone then finished with simple marinara, Appetizer portion 8.00
Sautéed Vegetable Spaghetti   17.50

Summer vegetables sautéed with blistered grape tomatoes and roasted garlic oil, topped with marinated Portobello mushroom stuffed with feta and oil cured olives

Fire Grilled Steaks
We proudly feature premium Black Angus beef.  It begins with the finest grain fed Midwest cattle then each cut is hand selected for exquisite marbling resulting in unmistakable flavor and incredible juiciness.  Premium Black Angus beef is then perfectly aged to ensure sublime tenderness.  That's important because marbling and aging remain the keys to indulgent flavor, tenderness and an exceptional eating experience every time.  Please enjoy these quality steaks.

Our Featured Steaks

Chef Gary's Signature   add 5
Choose any steak listed below, your steak will be nestled atop a grilled portabello mushroom and finished with grogonzola cheese, balsamic onion marmalade and sweet marsala demi glace. Steaks are served with Chef's vegetables and your choice of sauce and starch, Add sautéed mushrooms and onions for 2.00

Angus Center Cut Filet Mignon
8 oz. ~ 33.00
Angus Grilled NY Strip
12 oz.~29.00
Well Marbled Angus Grilled Delmonico
12 oz.~29.50

Sea Lovers Add

Lobster & Crab Cake   7
Shrimp Scampi   6
4 oz. Lobster Tail   8

Steaks are seasoned with sea salt and cracked black pepper, served with Chef's vegetables and your choice of following sauce and potato or rice:
Fresh Herb Burgundy Au Jus
Roasted Shallot & Marsala Demi-Glace
Whipped Blue Cheese Butter

Buttered Mashed Potato
Chef's Daily Feature
Fresh Cut French Fried Potatoes
Steamed Jasmine Rice


Fire and Ice
111 S. Main St.
Trucksville, PA
p. 570-696-3580
f. 570-696-3556

Visit our Website



Mon. - Sat.
11:30am - 4:30pm


Mon. - Thurs.
4:30pm - 9:00pm

Fri. & Sat.
4:30pm - 9:30pm

4pm - 8pm

Kids Eat FREE
On Mondays!!!

Hearth Baked Bread

Hearth Baked Pizzas

Full Bar

Our Name

The "Fire" in our name comes from the giant hearth oven in our dining room.  Our homemade hearth-baked breads are baked fresh daily.  They are accompanied by Honey Thyme Butter, Roasted Garlic Hummus and Extra Virgin Olive Oil.  Our salad bowls are kept frozen until the moment your salad is prepared.  This cool, crisp, fresh salad is what lends the "Ice" to our name.

Be sure to ask for our wine list!  We offer over 40 fine wines to compliment your meal.

Copyright © 2006. All Rights Reserved.
A division of Inc.