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
Crab Cake Chilpachole $15
Veracruz-style tomato-chipotle bouillabaisse with roasted corn-black bean salsa
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 roasted corn-black bean salsa
Chargrilled rib-eye with green tomato chutney
Grilled asparagus and pork belly
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
Grilled Asparagus and Pork Belly $11
slow-roasted pork belly with white wine and herbs, grilled delta asparagus with porcini shallot crème, English peas and watercress
Second Course
Mixed Greens $7
fried green tomatoes, feta and manzanilla olives, pickled red onions, spiced almonds and green goddess dressing
Spring Beet Salad $10
roasted beets, strawberries, pickled onions and watercress, fresh goat cheese and strawberry balsamic vinaigrette
Hearts of Romaine Caesar $9
whole leaves of crisp lettuce, house-made dressing, anchovies and shaved Parmigiano-Reggiano
Chèvre & Asparagus Bisque $11
delta asparagus, leeks and spinach blended in a goat cheese-infused velouté and herb-encrusted goat cheese croquette
Third Course
Pork Tenderloin Adobo $24
chargrilled with garlic, chilies, lime and queso fresco, crisp fried polenta with black bean vinaigrette and roasted corn salsa
Duck with Green Tomato Chutney $27
pan roasted boneless breast of duck spiced with ras el hanout, Moroccan couscous with leeks and natural duck demi jus
The Firehouse Filet Mignon $39
chargrilled beef tenderloin with bone marrow butter, chive-potato croquette and Madeira-infused demi-glacé
Lamb en Crépinette $42
tender lamb loin with spinach-artichoke mousseline, porcini shallot crème, English peas and roasted fingerling potatoes
Frutti di Mare $56
pan-roasted Nigerian salt water prawn and a 6-oz Maine lobster tail, pan-seared sea scallop and asparagus-cipollini risotto
Steak Delmonico $45
center-cut rib-eye chargrilled with caramelized shallot-tomato butter, garlic mashed potatoes, house-cured pork belly and sautéed greens
Sesame Sea Scallops $32
pan seared with a sweet and tangy citrus glaze, bamboo jade rice and coconut-green curry nage and Asian pear-scallion salad
Cajun Chicken Paella $22
pan seared with a smoked paprika rub and sweet pepper relish, saffron risotto with English peas, linguiça and roma tomatoes
“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.