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Dinner

The Firehouse Restaurant Old Sacramento Dinner First Course
The Firehouse Restaurant Old Sacramento Dinner First Course 2

FIRST

CRUSHED PORK BELLY

GOAT CHEESE CRÈME, CANDIED FIGS, FRISÉE
CHERRY POMEGRANATE GASTRIQUE

18

CARPACCIO

EXTRA VIRGIN OLIVE OIL, PARMIGIANO-REGGIANO, LEMON, CAPERS
PICKLED RED ONIONS, ARUGULA, FRISÉE

19

 

CLAMS & MUSSELS

HOUSE-MADE SPANISH CHORIZO, YUKON POTATOES, SHAVED CELERY
ONION GREENS, ROASTED GARLIC, PRESSED PUFF PASTRY

23

  

OYSTERS

HALF-DOZEN SEASONAL OYSTERS

LEMON, PINK PEPPERCORN MIGNONETTE

27

HOUSE-SMOKED STURGEON
POTATO CROUSTADES, DEVONSHIRE CREAM, FRESH DILL, SALMON ROE
DRIED BING CHERRY COULIS
18 
ADD CAVIAR (AQ)

 

LOBSTER GNOCCHI

CHANTERELLE MUSHROOMS, SHAVED RED ONION, ROASTED GARLIC
FINES HERBES, SAUCE AMÉRICAINE

18

  

The Firehouse Restaurant Old Sacramento Dinner First Course
The Firehouse Restaurant Old Sacramento Dinner First Course 2

SECOND

FIREHOUSE CAESAR SALAD

FOCACCIA CROUTONS, SHAVED ASIAGO CHEESE, CLASSIC DRESSING
15

ENDIVES & APPLES

LOCAL CHICORY, APPLE HILL APPLES, TOASTED WALNUTS, SHAVED CELERY
PICKLED RED ONIONS, ROQUEFORT CHEESE, BALSAMIC REDUCTION

15

BEETS & CHEESE
ORANGE-BRAISED LOCAL BEETS, BABY ARUGULA, GOAT CHEESE MOUSSE
TOASTED HAZELNUTS, ORANGE-WHITE BALSAMIC VINAIGRETTE

15

CURRIED CAULIFLOWER & APPLE SOUP
PRESSED PUFF PASTRY, CRÈME FRAÎCHE, APPLE COMPOTE
CAULIFLOWER, CHIVES

17

The Firehouse Restaurant Old Sacramento Dinner First Course 2
The Firehouse Restaurant Old Sacramento Dinner First Course

ENTRÉES

MARY’S CHICKEN SALTIMBOCCA
POMMES ANNA, CRISPY BRUSSELS SPROUTS, TOMATO-SAGE NAGE

38

FIREHOUSE “CIOPPINO”

DAILY FISH, TIGER PRAWNS, CLAMS, MUSSELS, BELL PEPPERS, ONIONS
SAFFRON-CLAM TOMATO BROTH, TOAST POINTS

52

MAPLE LEAF DUCK BREAST

PARSNIP PURÉE, BRAISED BABY BEETS, WATERCRESS, SHAVED CARROTS
DUCK LEG SAMOSA, ORANGE-BLUEBERRY MARMALADE, DUCK JUS

48

SEARED DAY BOAT SCALLOPS

SAFFRON RISOTTO, ROASTED CARNIVAL CAULIFLOWER, BRAISED PEARL ONIONS
FINES HERBES, SQUID INK AIOLI

48

RAVIOLI
HOUSE-MADE RICOTTA & GOAT CHEESE SPINACH RAVIOLI
ASPARAGUS, CHERRY TOMATO, ROASTED GARLIC, FENNEL, TARRAGON
LEMON ZEST, ASIAGO CRÈME

32

The Firehouse Restaurant Old Sacramento Dinner First Course 2
The Firehouse Restaurant Old Sacramento Dinner First Course

SPECIALTY CUTS

SERVED WITH A STARCH AND VEGETABLE DU JOUR

PRIME DRY-AGED NEW YORK STRIP STEAK
APPLEWOOD SMOKED BACON & ONION JAM, MARCHAND DE VIN
13 OUNCES

58

HERB-CRUSTED NEW ZEALAND RACK OF LAMB
HOUSE-MADE MINT COULIS, ROASTED SHALLOT DEMI-GLAZE 
12 OUNCES 

56

PAINTED HILLS PRIME FILET MIGNON
LOCAL MICRO HERBS, EXTRA VIRGIN OLIVE OIL POWDER, SAUCE BORDELAISE
9 OUNCES

62

DOUBLE-CUT LOCAL BRINED PORK CHOP
GRAVENSTEIN APPLE BUTTER, MAPLE DEMI GLAZE, PAN JUS
12 OUNCES

48

NO SPLITS PERMITTED ON SPECIALTY CUTS.​

ADDITIONS

TO ACCOMPANY SPECIALTY CUTS AND ENTRÉES ONLY.

CANNOT BE SOLD SEPARATELY.

 

AU POIVRE

9

 

THREE GRILLED PRAWNS
16

CRAB OSCAR
19

BLEU CHEESE COMPOUND

11

ROASTED FORAGED MUSHROOMS

AQ

THE FIREHOUSE’S DRESS CODE IS BUSINESS CASUAL.  NON-SERVICE DOGS ARE NOT PERMITTED ON THE RESTAURANT’S PREMISES.
SPLIT CHARGE OF $5 FOR ENTRÉES.  SPLITS ARE NOT PERMITTED ON SPECIALTY CUT ITEMS.
A CORKAGE FEE OF $35 WILL BE APPLIED PER 750 ML BOTTLE BROUGHT INTO THE RESTAURANT.
MAXIMUM OF TWO 750 ML BOTTLES PERMITTED.
WE REQUEST ONE TICKET AND A MINIMUM SERVICE CHARGE OF 20% FOR PARTIES OF 8 OR MORE.
AS A COURTESY TO OTHER GUESTS, PLEASE SET ELECTRONIC DEVICES TO SILENT.
*CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE 
YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.

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