Wine Tasting Tuesdays
Firehouse Magnum Party – June 22
Skip to content
Antiques & Artwork
The Real Deal
Lunch Large Party
Chef’s Tasting Menu
Private Party Dinner
Young Patrons’ Menu
Wine Tasting Tuesdays
In the News
Lunch Special Events Menu
Ideal for groups of 30 or more.
Served Monday ~ Friday Only
We require a guaranteed final count of each item five (5) business days prior to event.
Please select one salad for entire group.
Mixed Greens 5
spiced almonds, sheep’s milk feta and confit green tomatoes with roasted shallot-champagne vinaigrette
Hearts of Romaine Caesar 7
whole leaves of crisp lettuce and house-made dressing, croutons, anchovies and grated Parmigiano-Reggiano
Please select maximum of three entrées.
Pork Tenderloin 17
chargrilled with a “mole” style dry rub and baby artichoke seviche, black bean-achiote vinaigrette and smashed fingerling potatoes
Pistachio-Crusted Swordfish 19
fennel pollen-pistachio crust and pickled fennel-arugula salad, porcini-shallot crème, seasonal vegetables and smashed fingerling potatoes
Petit Filet Mignon 28
6-oz chargrilled center-cut steak with sauce bordelaise, garlic mashed potatoes and sautéed seasonal vegetables
Moroccan-Spiced Salmon 17
wildflower honey glaze, harissa dry rub and tomato-apricot relish, vegetable succotash with sweet corn-turmeric soubise
Chicken Marsala 16
pan-seared breast with smoked portobello mushrooms, garlic mashed potatoes and sautéed seasonal vegetables
Brown Derby Classic Salad 16
marinated flank steak, mixed greens, avocado, fresh tomato, hard-cooked egg, applewood bacon and creamy blue cheese dressing
Roasted Beet Chicken Salad 16
port balsamic-glazed breast of chicken with a fennel pollen-pistachio crust, roasted beets, local strawberries, pickled onions and watercress, fresh goat cheese and strawberry balsamic vinaigrette
grilled asparagus, baby artichoke hearts, herbed fingerling potatoes, salt-cured egg, marinated olives, frisée and chèvre fondue and roasted shallot-champagne vinaigrette
Korean Kalbi-Style Tofu 12
sweet soy-red curry-sesame glaze and grilled pineapple-vegetable slaw, brown jasmine rice, crystalized ginger and coconut-peanut vinaigrette
Please select one dessert for entire group.
Crimson Velvet Opera Cake
red wine cake, ermine frosting, deep cocoa glaze, chocolate décor and red wine-cocoa reduction
Mango Pot de Crème
fresh macerated berries, chantilly and toasted coconut tuile
White Mocha Cheesecake
toasted hazelnuts, Frangelico crisp, chantilly and marionberry coulis
Deneb Williams ~ Executive Chef
Nichol Santisteven ~ Pastry Chef
Prices and menus are subject to change.
A taxable 20% service charge and sales tax are additional.
Other menu items can be made available upon request.
1112 Second Street • Sacramento, CA • 916.442.4772 •
© 2012 The Firehouse Restaurant