Private Party Dinner Menu
For groups of 15 to 30 guests.
Hors D’oeuvres Sampler
(per person)
Dungeness Crab Cake with Pepper-Shallot Aioli
Mini Beef Wellington
Brie, Apple and Prosciutto Slider
Artichoke Bruschetta
$12
Salads
Guests will choose salad prior to dinner.
Mixed Greens $7
crisp apples, Point Reyes Farmstead blue cheese, spiced walnuts and shallot-cider vinaigrette
OR
Hearts of Romaine Caesar $9
crisp lettuce and house-made dressing with anchovies and Parmigiano-Reggiano
Entrées
Guests will choose entrée prior to dinner.
The Firehouse Filet Mignon $39
chargrilled beef tenderloin and red wine-infused demi-glacé
“Day Boat” Fresh Fish $32
only the freshest catch from around the world
ask your server for today’s selection
Manzanilla Chicken $22
roasted sweet pepper-Spanish olive tapenade with white bean-chorizo-sweet potato ragoût
Pork Tenderloin $24
pancetta wrapped and chargrilled with Meyer lemon-arugula pesto
Vegetarian option available upon request.
Choice of Desserts
$8.50
One dessert may be selected for entire group.
Crème Brûlée
vanilla crème brûlée with mixed berry chutney
New York Berry Cheesecake
graham cracker crust and Devonshire cream
Gianduja Mousse Bombe
chocolate mousse cake, hazelnut royaltine crust with raspberry-zinfandel sorbet and cocoa nib crème fraîche
Deneb Williams ~ Executive Chef
Jill Berger ~ Pastry Chef
Menu items and prices are subject to change.
Split entrees not permitted. ~ A taxable service charge of 20% and sales tax will be added.
A corkage fee of $20 will be applied per 750 ml bottle brought into the restaurant.