A great French tradition. Our 12-ounce rack of lamb is served with English mint sauce.
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
Friday and Saturday 5PM - 10PM
ALL RIGHTS RESERVED. THE FIREHOUSE RESTAURANT. © 2018