Dinner

FIRST

BRAISED PORK BELLY

CHARRED LEEK PURÉE, RED WINE-BRAISED LOCAL APPLES
SPICED PORT DEMI-GLAZE
24

FIREHOUSE BEEF TARTARE*

SHALLOTS, DIJON MUSTARD, CHIVES, PARSLEY, CAPERS, BLACK TRUFFLE
RADISH, BLACK GARLIC AIOLI, QUAIL EGG

OYSTERS*

HALF-DOZEN SEASONAL OYSTERS, LEMON, PINK PEPPERCORN MIGNONETTE

LOBSTER MAC & CHEESE

FIREHOUSE CHEESE SAUCE, SPRING ONION, HERBED GREMOLATA

FRIED BURRATA CHEESE
PUTTANESCA SAUCE, SUN-DRIED TOMATO RELISH, TOASTED BAGUETTE
20

FAVA BEAN-POTATO DUMPLINGS

CARAMELIZED LEEKS, EASTER RADISH, SUN-DRIED TOMATOES
PRESSED RICOTTA
21

SECOND

FIREHOUSE CAESAR SALAD

FOCACCIA CROUTONS, SHAVED ASIAGO CHEESE, CLASSIC DRESSING
17

STRAWBERRIES & RHUBARB

PURPLE KALE, SPRING RADISH, FENNEL, FRISÉE, RADICCHIO
GOLDEN BALSAMIC DRESSING
19

ASPARAGUS & BURRATA
PROSCIUTTO DI PARMA, HEIRLOOM TOMATOES, TOASTED PINE NUTS
SUNCHOKE CHIPS, BALSAMIC REDUCTION
19

CREAMY CORN SOUP
SMOKED TOMATO COULIS, HUITLACOCHE, CRISPY HOMINY, MICRO CILANTRO
18

ENTRÉES

PAN-SEARED MARY’S CHICKEN BREAST
BRUSSELS SPROUTS, CARROT PURÉE, FORAGED MUSHROOMS
PICKLED MUSTARD SEEDS, CHICKEN JUS
44

CHILEAN SEA BASS

STEWED COLLARD GREENS, PORK BELLY, HERB OIL, SUNCHOKE PURÉE
ARTICHOKE HEARTS, SUNCHOKE CHIPS
60

MAPLE LEAF DUCK BREAST

LEMON-HERB RISOTTO CROQUETTE, CARA CARA SUPREME SALAD, FRESNO CHILIES
CARAMELIZED SPRING ONION CRÈME, CHERRY GASTRIQUE
58

SEARED DAY BOAT SCALLOPS*

FAVA BEAN PURÉE, KING TRUMPET MUSHROOMS, EASTER RADISH
SPICED APPLEWOOD-SMOKED BACON, HERBED BEURRE MONTÉ
60

BRAISED PROSCIUTTO & THREE-CHEESE RAVIOLO
CASTILLO’S FORAGED MUSHROOMS, BRAISED LEEKS, SHAVED FRIED SHALLOTS
HERBED BEURRE MONTÉ
42

SPECIALTY CUTS

SERVED WITH A STARCH AND VEGETABLE DU JOUR

PRIME DRY-AGED NEW YORK STRIP STEAK
APPLEWOOD SMOKED BACON & ONION JAM, MARCHAND DE VIN
10 OUNCES
62

PRIME DRY-AGED RIBEYE STEAK

BLACK GARLIC BUTTER, FRIED PARSLEY, MARCHAND DE VIN
16 OUNCES
89

HERB-CRUSTED NEW ZEALAND RACK OF LAMB*
HOUSE-MADE MINT COULIS, ROASTED SHALLOT DEMI-GLAZE
10 OUNCES
65

THE FIREHOUSE PRIME FILET MIGNON
LOCAL MICRO HERBS, EXTRA VIRGIN OLIVE OIL POWDER, SAUCE BORDELAISE
8 OUNCES
68

LOCAL DOUBLE-CUT BRINED PORK CHOP
GRAVENSTEIN APPLE BUTTER, MAPLE DEMI-GLAZE, PAN JUS
12 OUNCES
55

NO SPLITS PERMITTED ON SPECIALTY CUTS.

ADDITIONS

TO ACCOMPANY SPECIALTY CUTS AND ENTRÉES ONLY.

CANNOT BE SOLD SEPARATELY.

TRUFFLE BUTTER

THREE GRILLED PRAWNS*
16

LOBSTER OSCAR*
23

BLEU CHEESE COMPOUND

SPICY SPRING MARMALADE

LOBSTER TAIL

ROASTED FORAGED MUSHROOMS

YOUNG PATRON'S MENU

RESERVATIONS

THE FIREHOUSE’S DRESS CODE IS BUSINESS CASUAL. NON-SERVICE DOGS ARE NOT PERMITTED ON THE RESTAURANT’S PREMISES.
SPLIT CHARGE OF $5 FOR ENTRÉES. SPLITS ARE NOT PERMITTED ON SPECIALTY CUT ITEMS.
A CORKAGE FEE OF $35 WILL BE APPLIED PER 750 ML BOTTLE BROUGHT INTO THE RESTAURANT.
MAXIMUM OF TWO 750 ML BOTTLES PERMITTED.
WE REQUEST ONE TICKET AND A MINIMUM SERVICE CHARGE OF 20% FOR PARTIES OF 8 OR MORE.
AS A COURTESY TO OTHER GUESTS, PLEASE SET ELECTRONIC DEVICES TO SILENT.
*CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE
YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.