Sautéed Pacific Diver Scallops

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

Seared Bigeye Tuna

Rack of Rôti Lamb

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.  

Double R Ranch Filet of Beef

Roasted Breast of Local Duckling

Snake River Farms

Delmonico of Beef

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

C'est incroyable!

A classic 12-ounce cut served

with black garlic demi-sec

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.

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

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

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

Friday and Saturday 5PM - 10PM

Please Join Us

Sunday through Thursday 5PM - 9:30PM

Or Call

Always $5 VALET PARKING for our guests

3 Blocks to Golden 1 Center