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A great French tradition.  Our 12-ounce rack of lamb is served with  English mint sauce. 

C'est incroyable!

With great pride, we serve our 9-ounce filet with an amazing red wine demi glaze. 

Rack of Rôti Lamb

Double R Ranch Filet of Beef

Snake River Farms

Delmonico of Beef

A classic 12-ounce cut served

with black garlic demi-sec

Since its opening over 55 years ago, THE FIREHOUSE has earned its place among the finest restaurants in the region. We have received numerous awards for our refined American contemporary cuisine, nationally acclaimed wine cellar and passion for hospitality.  

Our Director of Culinary Operations Chef Jay Veregge  works closely with local farmers, fishers and growers to create superb, fresh and seasonally rotating menus. Some of the proprietors that we have sourced include Riverdog Farms, North Valley Farms and Rio Botanical in Yolo County. Keep in mind that with each menu change we purchase different items that are in our “local” season, so our growers vary regularly.

Sautéed Pacific Diver Scallops

Cauliflower potato puree, crispy beet greens, thyme-cured root vegetables brunoise

Roasted Breast of Local Duckling

heirloom wild rice cake, smoked parsnips and apples, local baby carrots, black currant gastrique 

Seared Bigeye Tuna

Fennel-spiced charred potato, garlic-fried bok choy, toasted sesame aioli

Please Join Us

Sunday through Thursday 5PM - 9:30PM

Always $5 VALET PARKING for our guests

3 Blocks to Golden 1 Center

Or Call

Friday and Saturday 5PM - 10PM

916-442-4772

ALL RIGHTS RESERVED. THE FIREHOUSE RESTAURANT.    ©  2018