Lunch 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

 

Limoncello Pepper Prawns

chargrilled with a coriander-black pepper rub

Italian lemon liqueur glaze and spring onion-citrus salad

$14

 

Delta Asparagus Bisque

caramelized shallots, spring leeks and fresh herbs in a sherry-infused velouté

prosciutto-Parmesan palmier

Cup $6 ~ Bowl $10

 

~~SALADS~~

 

Firehouse Salad

organic greens, garlic-toasted almonds and ripe grape tomatoes

Point Reyes Farmstead blue cheese with roasted shallot-champagne vinaigrette

$7

 

Hearts of Romaine Caesar

whole leaves of crisp lettuce and house-made dressing

anchovies and shaved Parmigiano-Reggiano

$9

~grilled salmon, marinated steak or grilled chicken~

add $7

 

Brown Derby Classic

chargrilled chicken breast, avocado, fresh tomato and hard-cooked egg

spring greens, applewood bacon and creamy blue cheese dressing on the side

$16

 

~~ENTRÉES~~

 

Tuscan Steak Sandwich

marinated rib-eye cap chargrilled on a ciabatta roll with garlic-basil aioli

fresh mozzarella, grilled zucchini and olive tapenade

$16

 

Scottish King Salmon

chargrilled with fresh herb beurre monté

sautéed asparagus, pine nuts, sun-dried tomato and kalamata olive fregola

$22

 

Five-Spice Pork

chargrilled with a sweet and spicy dry rub

rum-cinnamon demi-glacé and apple-rhubarb compote

$17

 

Wagyu Top Sirloin

chargrilled 6-oz baseball-cut steak with wild mushroom chasseur

garlic mashed potatoes and sautéed seasonal vegetables

$22

 

Almond Chicken Sandwich

almond encrusted and fried golden brown on a bakery roll

fresh avocado pico, crisp greens and creamy ancho-cress dressing

$12

 

Menu items and prices are subject to change.

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