Dinner

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

FIRST

BRAISED LOCAL PORK BELLY

PARSNIP PURÉE, CRISPY BRUSSELS SPROUTS, POMEGRANATE DEMI-GLAZE

16

CARPACCIO

VIRGIN OIL, PARMIGIANO-REGGIANO, LEMON, CAPERS 
PICKLED RED ONION, ARGULA, FRISÉE

17

 

FIREHOUSE TRIO

MINI CRAB CAKE, BRAISED LOCAL PORK BELLY, CARPACCIO CROSTINI

22

  

OYSTERS

HALF-DOZEN SEASONAL OYSTERS

LEMON, PINK PEPPERCORN MIGNONETTE

26

 

FIREHOUSE CRAB CAKE

REMOULADE, LEMON CAPER CRÈME, ROOT VEGETABLE SALAD

24

 

HOUSE-MADE GNOCCHI

BUTTERNUT SQUASH PURÉE, CRISPY PINE NUTS, FINES HERBES
SHAVED PARMESAN CHEESE

17

  

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
12

CHIOGGIA BEETS AND GOAT CHEESE

RIO VISTA ENDIVE, SHAVED RADISH, TOASTED PISTACHIOS
EXTRA VIRGIN OLIVE OIL, BALSAMIC REDUCTION

12

ICEBERG WEDGE
APPLEWOOD-SMOKED BACON, CHERRY TOMATOES, SHAVED RADISH
CANDIED CARROTS, MASHED HARD-BOILED EGG
BLUE CHEESE VINAIGRETTE

12

FIREHOUSE LOBSTER BISQUE
LOBSTER MEAT, CRÈME FRAÎCHE, BUTTER-BRAISED BRIOCHE CROUTONS, HERBS

14

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

ENTRÉES

MARY’S HALF CHICKEN
OVEN-ROASTED BREAST, BRAISED LEG, ROASTED RED POTATO, COLLARD GREENS
VEGETABLE RATATOUILLE, DEMI-GLACE AU POULET

33

SEARED ALASKAN HALIBUT

GOLD POTATO HASH, ROMANESCO, CHERRY TOMATOES
ROASTED BUTTERNUT SQUASH, HERBED FOAM

45

SEARED DAY BOAT SCALLOPS

SUNCHOKE PURÉE, CRISPY PANCETTA, RED FRISÉE, SMOKED GARLIC AIOLI, BASIL CRÈME
48

SMOKED TOMATO PASTA

RICOTTA, CRISPY BASIL, MIXED WINTER SQUASH, SMOKED TOMATO BROTH
GARLIC CHIPS, ROASTED SHALLOTS

29

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

DRY-AGED CENTER-CUT RIB-EYE STEAK
CRISPY SHALLOTS, FRIED PARSLEY, BLACK GARLIC BUTTER
16 OUNCES

58

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

53

FIREHOUSE FILET MIGNON
LOCAL MICRO HERBS, EXTRA VIRGIN OLIVE OIL POWDER, SAUCE BORDELAISE
9 OUNCES

53

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

43

NO SPLITS PERMITTED ON SPECIALTY CUTS.​

ADDITIONS

TO ACCOMPANY SPECIALTY CUTS AND ENTRÉES ONLY.

CANNOT BE SOLD SEPARATELY.

 

TWO SEARED SCALLOPS

19

 

THREE GRILLED PRAWNS
13

CRAB OSCAR
17

ROASTED WILD MUSHROOMS

AQ

EXECUTIVE CHEF STEPHEN ASHLEY
CHEF DE CUISINE MIKE POWERS
SOUS CHEF MATT BOKARIZA

FOR PARTIES OF 8 OR MORE, WE REQUEST THAT ONE PERSON PAYS FROM THE PARTY.
WE ALSO REQUEST THEY PROVIDE A GRATUITY OF AT LEAST 20%.
SPLIT CHARGE OF $5 FOR ENTRÉES.  SPLITS ARE NOT PERMITTED ON SPECIALTY CUT ITEMS.
A CORKAGE FEE OF $25 WILL BE APPLIED PER 750 ML BOTTLE BROUGHT INTO THE RESTAURANT.
MAXIMUM OF TWO 750 ML BOTTLES PERMITTED.
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.