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    4. Fire Creek
    Too far to deliver

    Location and hours

    800 S 50th St, West Des Moines, IA 50265
    Monday - Thursday
    11:00 AM - 4:00 PMLunch
    4:00 PM - 9:00 PMDinner
    11:00 AM - 8:00 PMMenu
    11:00 AM - 8:00 PMMenu
    Friday - Saturday
    11:00 AM - 4:00 PMLunch
    4:00 PM - 9:00 PMDinner
    11:00 AM - 8:00 PMMenu

    Fire Creek

    Burgers • $
      •  More info
    800 S 50th St, West Des Moines, IA 50265
    Enter your address above to see fees, and delivery + pickup estimates.
    Wish you could ask someone what to order here? Of the 133 items on the menu at this evening go-to, the fire greek prime rib is one of the items that gets the most orders. • $ • Burgers • American • Sandwiches • Steak
    • By The Fire

      • Coconut Shrimp
        Coconut-battered jumbo shrimp served with fresh lime and dipping sauce.
      • Spin Art Spinach and Artichoke Dip
        Fresh spinach and diced artichoke hearts mixed with creamy Romano cheese and a special blend of seasonings. Topped with grated Parmesan cheese, served with warm pita bread.
      • Grilled Portobella Mushroom
        Served with grilled pita bread and topped with sauteed onions, peppers, spinach, and feta cheese.
      • Calamari
        Hand-breaded fresh calamari fried to crispy perfection and served with the house and spicy marinara.
      • Crab Cakes
        Jumbo lump crab cakes served with Fire Creek remoulade.
      • Mosquito Bites
        Lobster, crab and cream cheese stuffed wontons, fried, and served with a side of sweet chili sauce.
      • Fried Mozzarella
        Hand-breaded mozzarella, panfried in olive oil, and served over a bed of marinara.
      • Asian Chicken Wontons
        Our Asian grilled chicken over won tons with melted cheese, scallions, tomatoes, and queso.
      • Shrimp Quesadilla
        Sauteed shrimp, shallots, diced tomatoes, green onion, pepperjack cheese, sides of fruit salsa and sour cream.
      • Ahi Tuna
        Sesame-encrusted Ahi served with Asian slaw and motions.
      • Cheese and Fruit
        Assorted cheeses, fresh fruit, nuts, and crackers.
    • Greens

      • Asian Chicken
        Mixed greens tossed in peanut dressing, topped with kale, cabbage, brussel sprouts, wontons, fresh cilantro and seasoned chicken breast.
      • Steak
        Mixed greens tossed in chipotle ranch dressing topped with tenderloin medallions, shredded mozzarella, roasted red reppers, red onions, avocado, and fried julienne potatoes.
      • Parmesan Chicken
        Mixed greens tossed in chipotle ranch dressing topped with crumbled bacon, diced tomatoes, Parmesan cheese and Parmesan encrusted chicken.
      • Nicoise
        Ahi tuna, fingerling potatoes, green beans, hard boiled eggs, sliced tomato and fresh mozarella with mixed green tossed in olive oil dressing.
      • Spinach and Roasted Pear
        Candied walnuts, strawberries, apple slices and roasted pears topped with Gorgonzola cheese and red onions, tossed with raspberry vinaigrette.
      • Caesar
        Hearts of romaine tossed in our Caesar dresing topped with garlic croutons and Parmesan cheese.
    • Steaks

      • Fire Greek Prime Rib
        Slow roasted and served with au jus.
      • Filet Mignon
        8 oz. Applewood bacon wrapped beef tenderloin served with a side of bernaise sauce.
      • Tenderloin Medallions
        Two 4 oz. Seasoned beef medallions sauteed in a rich garlic mushroom sauce.
      • Cajun Grilled Ribeye Steak
        14 oz. Blackened Ribeye, topped with three pepper bourbon butter and cajun onion rings.
      • New York Strip
        14 oz. New York strip topped with seasoned portobella mushrooms.
      • Flat Iron Steak
        8 oz. grilled to order.
    • Fire Creek Classics

      • Rotisserie Chicken
        Slow cooked and glazed with Fire Creek's special blend of herbs and spices.
      • Grilled Lamb Loin Chops
        Lemon and mint marinated, served with rosemary demi glaze.
    • Seafood

      • Mediterranean Halibut
        Grilled halibut filet, topped with sun-dried tomatoes, artichokes, crisp caper berries, basil, and lemon butter sauce.
      • Canadian Walleye With Duet of Sauces
        Pan-fried walleye fillet served with roasted red pepper coulis and malt vinegar aioli.
      • Mahi Mahi
        Choose grilled, blackened or teriyaki glazed. Served with our fresh fruit salsa.
      • Chilean Seabass Provencal
        Herb-encrusted filet of seabass, topped with lemon butter sauce.
      • Tilapia
        Pan-fried, coconut encrusted filet topped with cracked peppercorn lime sauce.
      • Faroh Island Salmon
        Wild caught salmon filet served maple glazed or blackened.
      • Brown Sugar Scallops
        Bacon wrapped jumbo scallops rubbed in brown sugar. Seared and topped with a creamy Dijon mustard sauce.
    • Chicken

      • Boursin Stuffed Chicken
        Tender chicken stuffed with Boursin cheese and wild mushrooms and sauteed in olive oil. Topped with pesto cream sauce.
      • Asiago Encrusted Chicken
        Pan seared chicken breast, encrusted in Asiago cheese, and finished with white wine citrus buerre blanc.
      • Chicken Marsala
        Pan seared chicken breast topped with our creamy marsala and wild mushroom sauce.
    • Pasta

      • Fire Creek Lasagna
        Layers of pasta, Graziano's Italian sausage, Ricotta, Mozzarella, Romano cheese, and a zesty marinara sauce. Served with dinner salad and grilled focaccia breadstick.
      • Veggie Pasta
        Pasta tossed in a white wine and vegetable stock, with broccoli, asparagus, roasted tomatoes and red peppers. Served with dinner salad and grilled focaccia breadstick.
      • Shrimp Diablo
        Shrimp tossed with basil, fettucini noodles and spicy chipotle butter. Served with dinner salad and grilled focaccia breadstick.
      • Vodka Penne
        Jumbo scallops and shrimp cooked with vodka, garlic, shallots, and basil, tossed in a heavy cream sauce. Served with dinner salad and grilled focaccia breadstick.
      • Chicken Picatta
        Sauteed chicken breast, lemon butter, white wine, capers and seared spinach served on a bed of linguine. Served with dinner salad and grilled focaccia breadstick.
      • Linguine Pomodoro
        Sauteed chicken breast, garlic, white wine, basil, plum tomatoes and mozzarella cheese. Served with dinner salad and grilled focaccia breadstick.
      • Penne Diane
        Penne pasta with shrimp, shallots, garlic, white wine, broccoli, toasted almonds, a hint of dijon mustard, and a touch of cream. Served with dinner salad and grilled focaccia breadstick.
    • On Bread

      • Beef Tenderloin Sandwich
        4 oz filet with garlic butter served on toasted Italian bread.
      • Fire Greek Chicken
        Served grilled or blacked on focacia with applewood bacon, pepperjack and barbeque sauce.
    • Flatbreads

      • Italiano
        Graziano's Italian sausage, pepperoni, caramelized onions, roasted red pepper, and melted mozzarella cheese.
      • Shrimp Alfredo
        Sauteed shrimp and baby spinach baked over creamy alfredo, topped with Parmesan cheese, and mango salsa.
      • Mediterranean
        Balsamic reduction topped with baby spinach, capers, artichoke, peppers, and feta cheese.
      • Garden
        Peppers, onions, mushrooms, baby spinach, and melted mozarella.