Dinner

FIRST

BRAISED PORK BELLY

SPICY MISO, PEANUT SAUCE, GRILLED SEASONAL VEGETABLES
COUSCOUS, GRILLED PLUMS
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

GRILLED PEACH & PROSCIUTTO BRUSCHETTA

WHIPPED HERBED RICOTTA CHEESE, HOT HONEY
CANDIED WALNUTS, ARUGULA
24

HOUSE-CURED COLD-SMOKED ORA KING SALMON*
SHAVED EGG, CUCUMBER, SHAVED SHALLOTS, CAPERS, BABY DILL
24

SUMMER GNOCCHI

BRENTWOOD CORN, HOUSE-MADE ITALIAN SAUSAGE, JALAPEÑO
WATERMELON RADISH, HERBED BEURRE MONTÉ
24

SECOND

FIREHOUSE CAESAR SALAD

FOCACCIA CROUTONS, SHAVED ASIAGO CHEESE, CLASSIC DRESSING
17

ROASTED TOMATO CAPRESE SALAD

TORN FRESH MOZZARELLA, BASIL PURÉE, PICKLED SHALLOTS, ARUGULA
BALSAMIC REDUCTION
19

STREET CORN PASTA SALAD
BRENTWOOD CORN, AVOCADO, COTIJA CHEESE, HEIRLOOM TOMATOES
GEMELLI PASTA, SPICED CORIANDER DRESSING
19

GREEN “GODDESS” SOUP
GREEK YOGURT, LOCAL AVOCADO, TOASTED MARCONA ALMOND
18

ENTRÉES

PAN-SEARED MARY’S CHICKEN BREAST
SHAVED RAINBOW CARROTS, YUKON POTATO WEDGES
STRAWBERRY-JALAPEÑO RELISH, SMOKED CHICKEN DEMI
46

MARCONA ALMOND-CRUSTED HALIBUT*

BRENTWOOD CORN & FAVA BEAN RELISH, PANCETTA CRISP
GOAT CHEESE-INFUSED WHITE CORN POLENTA CAKE, RAMP BUTTER
60

MAPLE LEAF DUCK BREAST

HONEY & SZECHUAN PEPPER CORN GLAZE, SUN-DRIED CHERRY-PLUM SAUCE
BRAISED LEEKS, STRAW POTATO CAKE
58

SEARED DAY BOAT SCALLOPS*

CORN SOUBISE, PETITE SUMMER SQUASH, PANCETTA LARDONS
CRUSHED RED POTATO, PORK BELLY BEURRE BLANC
63

ROASTED CAULIFLOWER & BLISTERED APRICOTS
PICKLED SULTANAS, COCONUT YOGURT, SMASHED FINGERLING POTATOES
FINES HERBES, HERB OIL
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

LOBSTER MAC & CHEESE*

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.