Sweet Fire & Ice

Name: Sweet Fire & Ice
Address: 701 Veterans Memorial Blvd., 70005, LA, 70005
Telephone: 504-831-3437

701 Veterans Memorial Blvd., Metairie, LA 70005, US

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Details

Cuisine: American (New), Bakery
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

Appetizers

PETITE BRIOCHE BURGERS

4 mini burgers, blackened, and served on toasted brioche buns. Dressed with ketchup and garnished with pickle chips and romaine lettuce.

ROASTED CHICKEN QUESADILLAS

Flour tortillas filled with mozzarella, fontina and cheddar cheeses, spicy bacon, pico de gallo and rotisserie chicken. Served with a roasted tomato jalapeno sauce, pico de gallo, guacamole and sour cream.

CHICKEN LETTUCE WRAPS

Minced marinated chicken, mushrooms, water chestnuts, carrots, stir fried in a savory mushroom flavored soy sauce. Served with a Chinese mustard vinaigrette and hoisen sauce for dipping. To be rolled in fresh boston lettuce.

AVOCADO EGGROLLS

Eggrolls filled with avocados and marinated sun dried tomatoes, deep fried and served with cilantro curry dipping sauce.

SANTA FE EGGROLLS

Eggrolls stuffed with spicy chicken, corn, onions, roasted bell peppers, black beans, cilantro and cheese. Fried and served with a cool avocado ranch dip.

BUFFALO SPRING ROLLS

Spring rolls lightly battered and fried stuffed with grilled chicken, mozzarella and fontina cheeses, marinated in a buffalo sauce. Served with Maytag Bleu Cheese dressing, wing sauce and celery sticks.

CRAB RANGOONS

Lump crabmeat and cream cheese filled wontons served with a black bean ginger vinaigrette.

COCONUT FRIED SHRIMP

6 seasoned beer battered shrimp rolled in coconut, deep fried and served with creole orange marmalade sauce.

SEAFOOD BAKE

Shrimp, velvet crawfish and mushrooms in a cream au gratin sauce served with garlic toast points for dipping.

TUNA TATAKE

Seared pepper crusted tuna and mixed baby greens, served with a light citrus ponzu sauce.

ARTICHOKE & SPINACH DIP

Hot and creamy artichoke and spinach dip topped with Monterey Jack cheese. Served with crisp fried bow tie pasta for dipping.

JAZZY WINGS

Chicken wings seasoned and fried. Tossed in spicy wing butter and served with celery, Maytag Bleu Cheese dressing and Ranch dressing.

STUFFED MUSHROOMS

Mushroom caps stuffed with crabmeat stuffing, then breaded and fried. Served with Tiger sauce for dipping.

CRABCAKES

Crabcakes seasoned, breaded and fried. Topped with sautéed crabmeat, lemon bordelaise sauce and paprika.

BAYOU BROCCOLI

Seasoned balls of chopped broccoli, shredded cheddar cheese and bacon. Fried and served with Tiger sauce. Garnished with green onions, cheese and bacon.

CRAB CLAWS

Crab claws sauteed in an olive oil vinaigrette with lots of garlic. Served with garlic croutons for dipping.

CREOLE CALAMARI

Seasoned calamari, battered and fried. Served with spicy remoulade vinaigrette and lemon wedges.

Soups

SOUP & SALAD

Your choice of Corn & Crab Bisque or Seafood Gumbo, served with our house or dinner Caesar salad.

SEAFOOD GUMBO

Traditional roux-based gumbo full of shrimp and scallops. Topped with steamed white rice

CORN & CRAB BISQUE

Creamy homemade soup made with a secret blend of spices, sweet corn and lump crabmeat.

Salads

WARM SPINACH SALAD

Fresh spinach tossed with spicy bacon, mushrooms, red onion, pecans and hot bacon dressing. Topped with diced eggs and crispy fried onion strings. Garnished with tomatoes.

MAYTAG PECAN SALAD

Mixed baby greens tossed with honey balsamic vinaigrette, Maytag Bleu cheese, glazed pecans and bacon. Served with oven dried Roma tomatoes.

THAI CHICKEN SALAD

Fresh lettuce mix, pulled rotisserie chicken, spicy peanut vinaigrette, cilantro, basil, roasted red peppers and crispy wonton strips. Topped with bean sprouts, green onions, and crushed peanuts.

FRIED CHICKEN SALAD

Boston lettuce, spinach, chopped fried chicken, roasted carrots, eggs, candied pecans, sweet balsamic glazed onions, croutons and tossed with sweet mustard vinaigrette.

SOUTHWEST CHICKEN SALAD

Pulled rotisserie chicken, lightly battered and fried, tossed with lettuce mix, spicy tortilla strips, roasted corn, black beans, and honey balsamic vinaigrette. Topped with cilantro and avocado.

BOILED SHRIMP SUMMER SALAD

Lettuce mix, marinated cucumbers, bacon and egg tossed with Creamy Onion dressing. Topped with asparagus spears, boiled egg halves, boiled shrimp, tomato wedges and a scoop of egg salad made with Maytag Bleu cheese.

CAESAR SALAD

Romaine ribbons tossed with Caesar dressing, grated parmesan, croutons, and shaved parmesan.

Sandwiches

CLASSIC BURGER

1/2 lb., hand formed choice ground chuck, seasoned and grilled to perfection. Served on a toasted brioche bun with shredded longhorn colby cheese, romaine lettuce, tomato, onion, pickles, mayo, mustard and ketchup.

COPELAND BURGER

1/2 lb., hand formed choice ground chuck, seasoned and grilled to perfection. Served on a flaky croissant with crispy spicy bacon and melted cheese. Dressed with Tiger sauce, mayo, lettuce, tomato, onion and pickle.

FRIED SHRIMP PO-BOY

Shrimp seasoned and fried. Served on toasted French bread and dressed with tartar sauce, lettuce, tomato and pickles.

BLACKENED BBQ CHICKEN MELT

Blackened chicken breast topped with BBQ sauce, mushrooms, crispy spicy bacon, cheese and crispy fried onion strings. Served on a toasted brioche bun with honey mustard, lettuce, tomato, onion and pickle.

CLUB CROISSANT

Thinly sliced rotisserie turkey and glazed ham served on a flaky croissant and topped with crispy spicy bacon and melted cheese. Dressed with Tiger sauce, mayo, lettuce, tomato and pickle.

TURKEY AVOCADO CLUB

Marinated rotisserie turkey, sliced and served on thick cut toasted brioche bread. Dressed with melted Swiss cheese, romaine lettuce, vine ripened tomatoes, crispy spicy bacon, avocado and garlic mayo.

Sides

HOUSE SALAD

DINNER CAESAR SALAD

GARLIC MASHED POTATOES

MASHED SWEET POTATOES

VEGETABLE MEDLEY

ASPARAGUS

SEASONED GARLIC FRIES

CRISPY ONION STRINGS

CORN MACQUE CHOUX

BROCCOLI

Rotisserie

ROASTED GARLIC CHICKEN BORDELAISE

1/2 rotisserie chicken served with a garlic bordelaise sauce, and seasoned garlic fries.

BISTREAUX CHICKEN

1/2 marinated rotisserie chicken, served with seasoned garlic fries, and a Dijon vermouth cream sauce.

LOW COUNTRY ROAST DUCK

1/2 marinated rotisserie duck, served with cornbread stuffing, and a brandy peach glaze.

ROTISSERIE CHICKEN & YAMS

1/2 marinated chicken, served with smashed yams and caramelized onions, drizzled with homemade Worcestershire sauce, and topped with spicy pecans and green onions.

GARLIC ROMANO CHICKEN

1/2 marinated rotisserie chicken brushed with rosemary glaze and topped with romano cheese. Served with seasoned garlic fries.

Pasta

CRABCAKES & SHRIMP ALFREDO

Twin fried crabcakes, on a bed of angel hair pasta, and topped with a light shrimp alfredo sauce.

JAMBALAYA PASTA

Shrimp, chicken, andouille and smoked sausage sauteed with onions, peppers and mushrooms in a spicy jambalaya sauce. Tossed with rigatoni pasta.

CRAWFISH FETTUCCINE

Fresh crawfish sautéed in a light cream sauce with green onions and special seasonings. Tossed with fettuccine.

PASTA SHRIMP COPELAND

Gulf shrimp sauteed with garlic, mushrooms and fresh herbs in a butter sauce and tossed with angel hair pasta.

CHICKEN ALFREDO

Chicken medallions crusted with bread crumbs and seasonings then fried. Served with fettuccine alfredo pasta.

ANGEL HAIR PASTA

Angel hair pasta, fresh roma tomatoes, extra virgin olive oil, homemade marinara, fresh basil and grated parmesan cheese.

SHRIMP & TASSO PASTA

Shrimp, sautéed with tasso in a parmesan cheese and cream sauce, tossed with rigatoni pasta.

Seafood Platters

SF & I SEAFOOD PLATTER

Golden fried double portion of shrimp, crawfish tails, crabcake and thin crispy catfish.

FRIED SHRIMP PLATTER

Gulf shrimp seasoned and lightly fried.

SF & I Signature Dishes

STEAK DIANE

Seared tenderloin medallions. Served with a mushroom brandy sauce and garlic mashed potatoes.

CHICKEN MARSALA

Tender chicken breast sautéed in a rich marsala wine sauce with glazed mushrooms. Served with alfredo linguine.

PANEED CHICKEN COPELAND

Paneed chicken breasts with a creamy blend of linguine, shrimp and tasso.

MARINATED CHICKEN BREAST

Grilled marinated chicken breast served with mixed greens tossed in a balsamic vinaigrette and seasoned garlic fries.

BBQ RIBS

SF&I Signature Recipe – A full rack of brined and roasted baby back ribs, grilled and smothered in a homemade BBQ sauce. Served with seasoned garlic fries.

CHICKEN PICATTA

Chicken medallions seasoned and sautéed in a lemon caper sauce served with lemon herb rigatoni pasta.

SWEET HEAT CHICKEN

Crispy marinated chicken, onions, red bell pepper, carrots, snow peas, pineapple and red pepper flakes in a sweet and sour sauce. Served with white rice.

Copeland's Favorites

EGGPLANT PIROGUE

Seasoned, breaded and fried medallions of eggplant served on angel hair pasta with a creamy au gratin sauce containing shrimp and crab claws.

EGGPLANT & CHICKEN PARMESAN

Seasoned, breaded and fried medallions of chicken and eggplant on a bed of garlic marinara angel hair pasta. Topped with alfredo sauce and mozzarella, fontina and parmesan cheeses.

SHRIMP ETOUFFEE

A classic Louisiana dish. Gulf shrimp in a dark roux-based sauce seasoned with garlic, green onions, and spices, ladled over white rice. Try it with crawfish.

BURGUNDY MUSHROOM FILET TIPS

Tender filet tips sauteed in a burgundy mushroom sauce. Served over steamed white rice or pasta.

SHRIMP CREOLE

Gulf shrimp sauteed in a spicy creole tomato sauce. Served with steamed white rice.

SHRIMP DUCKY

Shrimp and rotisserie duck meat sauteed in a burgundy mushroom sauce and served over steamed white rice or pasta.

STUFFED SHRIMP

5 jumbo shrimp stuffed with crabmeat dressing, breaded and fried to a golden brown. Served over tasso butter cream with seasoned garlic fries.

CATFISH ACADIANA

Farm-raised catfish filet, seasoned, battered and fried. Topped with creamy shrimp butter sauce. Served with steamed vegetable medley and garlic mashed potatoes.

RICOCHET CATFISH

Farm-raised catfish filet, seasoned, battered and fried. Topped with sesame pecans and Creole meuniere sauce. Served with garlic mashed potatoes and crispy fried onion strings.

EGGPLANT PARMESAN

Seasoned and fried eggplant slices, on a bed of garlic marinara angel hair pasta. Topped with alfredo sauce and mozzarella, fontina, and parmesan cheeses.

CHICKEN PARMESAN

Breaded chicken breast fried and placed on a bed of garlic marinara angel hair pasta. Topped with alfredo sauce and mozzarella, fontina, and parmesan cheeses.

Steak House

CLASSIC FILET

8 oz. tender center-cut broiled to your satisfaction and served with one of our complimentary sides | Santa Margherita Pinot Grigio, Italy Blackstone Merlot, California

PETITE FILET

6 oz. center-cut petite version of our classic filet served with one of our complimentary sides. | Placido Pinot Grigio, Italy Coppola Merlot, Napa

AL’S FAVORITE FILET

Center-cut tender filet, topped with caramelized onions and steak butter and served with one of our complimentary sides. | Acacia Pinot Noir, “Carneros” Kenwood Pinot Noir, Sonoma

GARLIC FILET

Tender center-cut filet, topped with sauteed minced garlic and steak butter. Served with one of our complimentary sides. | Blackstone Merlot, California Rodney Strong Chalk Hill Chardonnay, Sonoma

BONE IN RIBEYE

22 oz. Bone-In Ribeye aged and marbled for perfection. Topped with steak butter & served with one of our complimentary sides. | Chateau St. Jean Cabernet Sauvignon, Cinq C´epages Clos Du Bois Chardonnay, California

Fish House

BLACKENED REDFISH

Filet of farm-raised redfish, seasoned and blackened. Served with garlic mashed potatoes and corn macque choux.

GRILLED REDFISH

Farm raised redfish filet, seasoned and grilled over hickory wood. Served with garlic mashed potatoes and corn macque choux

CRAB STUFFED CATFISH

Filet of farm-raised catfish stuffed with crabmeat dressing and broiled. Topped with herb garlic butter. Steamed veggies and corn macque choux.

BLACKENED TUNA TOURNEDOS

Bacon wrapped tuna medallions, blackened and served on top of a creamy smoked corn sauce with garlic mashed potatoes and French green beans.

HERB CRUSTED SALMON

Salmon filet, herb crusted and pan roasted. Served with an herb butter buerre blanc, asparagus and garlic mashed potatoes.

BLACKENED CATFISH

Farm-raised catfish filet, seasoned and blackened. Served with garlic mashed potatoes and corn macque choux.

Desserts

SIGNATURE TOPPED

CHEF CRAFTED

AL’S FAVORITE COMBINATIONS

Choose any of these favorite combinations of delicious creamy style scoop cheesecake. | White Chocolate Strawberry and Key Lime | German Chocolate and Chocolate | Almond Joy® and Ultimate Snickers® | Oreo® Cookies & Cream and Chocolate Chip Cookie Dough | White Chocolate Raspberry Truffle and Key Lime | Chocolate and White Chocolate Strawberry | Black Cherry Garcia and Lemon Raspberry | Original and Chocolate | Carrot Cake and Dulce de Leche