The Firehouse Fall Menu: Available Now

The pumpkins are being carved, the leaves are rustling, the weather is (finally) cooling down, and yesterday, we updated our menus to incorporate all the fall feels. Here's everything we photographed for the new menus, all in one place for your personal perusal.

Dinner:

Braised Pork Belly with caramelized Nantes carrots, parsnip purée, and vermouth jus [$25].

Duck Liver Mousse with hot honey mustard, grilled bread, and arugula salad [$32].

Shrimp Fritters with shaved asparagus, chili threads, and cilantro-lime aioli [$24].

Pumpkin Gnocchi with honey-infused brown butter, crispy prosciutto di parma, asiago cheese, and pine nut gremolata [$24].

Beets & Apples with Italian farro, spiced walnuts, tri-colored beets, apple hill apples, and coriander dressing [$19].

Stuffed Quail with quinoa-apple stuffing, turnip & carrot pavé, brussels sprouts, and sweet potato purée [$53].

Corvina Sea Bass with chorizo crumble, fennel & zucchini purée, marble potatoes, herbed béchamel, and chili oil [$58].

Muscovy Duck Breast with confit root vegetables, pearl onions, sarladaise potatoes, and black currant-duck demi-glaze [$58].

Seared Day Boat Scallops with shiitake mushrooms, pancetta lardons, Tokyo turnips, cauliflower purée, herb oil, and chives [$62].

Roasted Cauliflower Hash with quinoa, celery root, butternut squash, red kuri squash, and carnival cauliflower purée [$39].

Dessert:

White Chocolate-Raspberry Tart with raspberry purée, and coconut flakes (vegan) [$13].

Churro-Tres Leches Cake with churro, cinnamon sugar, and vanilla cake [$13].

Strawberry-Lemon Tart with whipped cream, strawberry pearls, and meringue cookie [$13].

Carrot Cake with carrot purée, candied walnuts, and cream cheese frosting [$13].

Pecan Pie with maple whip, bourbon glaze, and cinnamon dust [$13].

Coffee-Mousse Entremets with white chocolate glaze, cocoa powder, and chocolate coffee beans [$13].

VIEW MENUS