Dinner Menu

With a passion for seasonal cooking, Executive Chef Deneb Williams takes pride in carefully preparing each dish with an emphasis on hand-crafted and locally farmed ingredients.  Whether it be supporting local growers or charitable organizations, this commitment to the community implemented by the Harvego family, has been unwavering throughout the years.

 

 

First Course

 

Smoked Tenderloin Carpaccio     $12
herbed chèvre croquette and baguette crostini, capers, onions, Parmigiano-Reggiano and white truffle oil

  

Dungeness Crab Cake     $15
mango-red onion relish and sweet chili aioli, green curry-coconut emulsion and micro herb salad

 

Duo of Foie Gras     $22
artisan foie gras prepared hot & cold
pan-seared foie gras with port-balsamic glaze and toasted brioche
foie gras torchon with red wine-poached pears

 

Sampler     $18
Dungeness crab cake with mango-red onion relish
Chargrilled rib-eye with balsamic vegetable ragoût
Herb-encrusted Brie with huckleberry-coriander confiture

 

Oysters on the Half Shell     $16
served with champagne mignonette
ask your server for today’s fresh selection

 

Artisanal Cheese Plate     $15
served with dried fruit, honeycomb and crostini

 

Oaxacan Pork Belly     $11
slow roasted with tomatoes and ancho chilies pan seared with achiote-honey glaze served with pickled chayote squash-jicama slaw and queso fresco

 

 

Second Course

 

Mixed Greens     $7
crisp apples, Point Reyes Farmstead blue cheese, spiced walnuts and caramelized shallot-cider vinaigrette

 

Tokyo Louis     $15
cold-poached scallop, tiger prawns and Dungeness crab, cucumber, pears, daikon radish, tatsoi and fried taro chips with a creamy plum wine-miso vinaigrette

 

Hearts of Romaine Caesar     $9
whole leaves of crisp lettuce, house-made dressing, anchovies and shaved Parmigiano-Reggiano

 

Dungeness Crab, Potato and Leek Bisque     $11
with hints of sherry and thyme served with Parmesan crisps and a Dungeness crab cake

 

 

 

Third Course

Pork Tenderloin     $24
pancetta wrapped and chargrilled with Meyer lemon-arugula pesto, pistachio bread pudding and braised winter greens

 

Duck with Huckleberries     $27
pan-roasted duck breast with toasted coriander and fennel seed and yam gratinée with tarragon beurre rouge

 

The Firehouse Filet Mignon     $39
chargrilled beef tenderloin with bone marrow butter, chive-potato croquette and Madeira wine-infused demi-glacé

 

Hazelnut-Encrusted Lamb Chops    $42
spiced cider demi-glacé and Golden Delicious apple chutney, rosemary-Pecorino Romano-red potato gratinée

 

 Frutti di Mare     $56
pan-roasted Nigerian salt water prawn and a 6-oz Maine lobster tail, pan-seared sea scallop and butternut squash risotto 

 

Steak Delmonico     $45
center-cut rib-eye chargrilled with caramelized shallot-tomato butter, garlic mashed potatoes, house-cured pork belly and sautéed greens

 

Tartufata Sea Scallop “Chowder”     $32
pan seared with littleneck clams and mussels, confit potatoes and braised leeks with black truffle-celery root cream and Parmesan crisps

 

Manzanilla Chicken     $22
pan seared with roasted sweet pepper-Spanish olive tapenade and white bean-chorizo-sweet potato ragoût

 

“Day Boat” Fresh Fish     AQ
only the freshest catch from our local waters and around the world
ask your server for today’s selection

Vegetarian option available upon request

Deneb Williams ~ Executive Chef

As a courtesy to other guests, please turn off electronic devices.
Split charge of $5 for entrées.
Service charge of 20% will be added to parties of eight or more.
A corkage fee of $20 will be applied per 750 ml bottle brought into the restaurant.
Price and menu subject to change.

> back to top