Dinner Private Party Menu

 

Menu items & prices are subject to change.

 

~~APPETIZERS~~

(per person)

 

Firehouse Dungeness Crab Cake

pan seared with spring leek fondue

ancho-cress rémoulade with baby mâche salad

$15

 

OR

 

Limoncello Pepper Prawns

chargrilled with a coriander-black pepper rub

lemon liqueur glaze and spring onion-citrus salad

$14

 

~~SALADS~~

 

Hearts of Romaine Caesar

whole leaves of crisp lettuce and croutons

 house-made dressing with anchovies

Parmigiano-Reggiano

$9

 

OR

 

Firehouse Salad

garlic-toasted almonds and grape tomatoes

crumbled blue cheese

roasted shallot-champagne vinaigrette

$7

 

~~ENTRÉES~~

 

Scottish King Salmon

sautéed Florida rock shrimp and asparagus

served over sun-dried tomato and olive fregola

with tomato-piñon cream

$29

 

Spring Rack of Lamb

porcini dusted and chargrilled

baby artichoke and fava bean succotash

roasted French fingerlings and mushroom chasseur

$42

 

Filet Mignon

chargrilled beef tenderloin with black truffle butter

chive-potato croquette and marsala-infused demi-glacé

$39

 

Five-Spice Pork Chop

caramelized apple-rhubarb compote

butter sautéed greens, garlic mashed potatoes

rum-cinnamon demi-glacé

$26

 

Wagyu Steak Oscar

American Wagyu beef top sirloin with grilled asparagus

beurre monté-poached crab and chervil béarnaise

$36

 

Frutti di Mare

Nigerian saltwater prawn, Maine lobster tail and

seared sea scallop, fennel-tomato fondue

prosciutto-cipollini onion risotto

$45

 

Menu items and prices are subject to change.

A taxable service charge of 18% and sales tax will be added.

 

 

~~CHOICE OF DESSERTS~~

$8.50

 

Chocolate Marquise

bittersweet chocolate mousse wrapped in a vanilla almond sponge cake

raspberry coulis and crème anglaise

 

Wild Maine Blueberry Cheesecake

vanilla bean cheesecake layered with fresh berries

blueberry bourbon compote and candied pecan brittle

 

Café Latte Crème Brûlée

chocolate cookie crust and coffee-infused custard

espresso-black cherry confiture

 

Black & Tan Chocolate Torte

dark chocolate decadence layered with ganache and bourbon milk chocolate mousse

cocoa powder and raspberry coulis

 

Meyer Lemon Semifreddo

semi-frozen lemon mousse with chantilly cream

vanilla tuile and exotic fruit coulis

 

A taxable service charge of 18% and sales tax will be added.

 

A corkage fee of $20 will be applied per 750 ml with a maximum of two bottles.

Each 750 ml bottle thereafter will be $40.

For wines already represented on our list, a corkage fee of $40 will be applied.

 

 

Deneb Williams ~ Executive Chef

Anthony Laub ~ Chef de Cuisine