Dinner

FIRST

CRUSHED PORK BELLY

GOAT CHEESE CRÈME, CANDIED FIGS, FRISÉE
CHERRY POMEGRANATE GASTRIQUE

CARPACCIO

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

CLAMS & MUSSELS

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

OYSTERS

HALF-DOZEN SEASONAL OYSTERS

LEMON, PINK PEPPERCORN MIGNONETTE

FOIE GRAS
HUDSON VALLEY FOIE GRAS, BRAISED APPLE HILL APPLES & PEAR COMPOTE
TOASTED BRIOCHE, BALSAMIC SYRUP, CHERVIL
32

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

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

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 RAVIOLI, GOAT CHEESE, RICOTTA CHEESE
ROASTED FENNEL, TARRAGON, LEMON ZEST, WHITE WINE-BUTTER SAUCE
32

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

THREE GRILLED PRAWNS
16

CRAB OSCAR
19

BLEU CHEESE COMPOUND

ROASTED FORAGED MUSHROOMS

YOUNG PATRON'S MENU

RESERVATIONS

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.