Dinner

FIRST

BRAISED PORK BELLY

TAMARIND CHILI GLAZE, SWEET POTATO PURÉE, ROASTED SHALLOTS, FINES HERBS
24

FIREHOUSE BEEF TARTARE CANNOLI*

SHALLOTS, DIJON MUSTARD, CHIVES, PARSLEY, CAPERS, BLACK TRUFFLE, SPICED CRÈME, BLACK GARLIC AIOLI, SHAVED CURED EGG YOLK

OYSTERS*

HALF-DOZEN SEASONAL OYSTERS, LEMON, PINK PEPPERCORN MIGNONETTE

GARDEN BRUSCHETTA

CRANBERRY, BUTTERNUT SQUASH, GOAT CHEESE, ALMOND BRITTLE, APPLE HILL APPLES, ARUGULA
24

DUCK MOUSSE

DATES, SHALLOTS, FINES HERBS, REHYDRATED CRANBERRIES, DUCK FAT AIOLI, FRIED LEEKS

SWEET POTATO DUMPLINGS

OPAL APPLES, HOUSE-MADE SAUSAGE, SHALLOT RINGS, BROWN BUTTER POWDER, SMOKED GARLIC CREMÉ
24

SECOND

FIREHOUSE CAESAR SALAD

HERBED CROUTONS, SHAVED ASIAGO CHEESE, CLASSIC DRESSING
18

BEET SALAD

RED & GOLDEN BEETS BRAISED IN WARM SPICES, BLEU CHEESE, BALSAMIC REDUCTION, CANDIED CITRUS, FRISÉE, TOASTED PECANS, APPLE CIDER VINAIGRETTE
19

FIREHOUSE WEDGE
PORK BELLY BACON, SHREDDED CARROTS, SHROPSHIRE CHEESE, PICKLED RED ONION, BLEU CHEESE VINAIGRETTE
19

BUTTERNUT SQUASH VELOUTÉ

PUFF PASTRY BASKET, WHIPPED GOAT CHEESE, CRISPY PROSCIUTTO, HERBED “CAVIAR”

ENTRÉES

MARY’S CHICKEN CRÉPINETTE

FALL HARVEST STUFFING, LOCALLY FARMED SQUASH PURÉE, FRIED KALE, CHICKEN DEMI-GLAZE
49

OVEN ROASTED LOCAL BLACK COD*

ROASTED PURPLE POTATO, SEASONAL VEGETABLES, SMOKED TOMATO CHORIZO SAUCE, CARAMELIZED ONION PURÉE
60

MAPLE LEAF DUCK BREAST

APPLE MOSTARDA, CHARRED BRASSICAS, APPLE & CELERY ROOT PURÉE, BURNT CORN POLENTA

SEARED DAY BOAT SCALLOPS*

BRAISED LEEKS, CARAMELIZED ONION, OVEN ROASTED CAULIFLOWER PURÉE, PISTACHIO-OLIVE TAPENADE

ACORN SQUASH & QUINOA

BRUSSELS SPROUTS, BUTTERNUT SQUASH, CARAMELIZED ONION, FARMER’S CHEESE, PEA GREENS

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
10 OUNCES
65

PRIME DRY-AGED RIBEYE STEAK*

BLACK GARLIC BUTTER, FRIED PARSLEY, MARCHAND DE VIN
16 OUNCES
89

HERB-CRUSTED NEW ZEALAND RACK OF LAMB*
HOUSE-MADE MINT COULIS, ROASTED SHALLOT DEMI-GLAZE
10 OUNCES
69

THE FIREHOUSE PRIME FILET MIGNON*
LOCAL MICRO HERBS, EXTRA VIRGIN OLIVE OIL POWDER, SAUCE BORDELAISE
8 OUNCES
72

LOCAL DOUBLE-CUT BRINED PORK CHOP*
GRAVENSTEIN APPLE BUTTER, MAPLE DEMI-GLAZE, PAN JUS
12 OUNCES
59

NO SPLITS PERMITTED ON SPECIALTY CUTS.

ADDITIONS

TO ACCOMPANY SPECIALTY CUTS AND ENTRÉES ONLY.

CANNOT BE SOLD SEPARATELY.

TRUFFLE BUTTER

THREE GRILLED PRAWNS*
16

LOBSTER OSCAR*
23

BLEU CHEESE COMPOUND BUTTER

LOBSTER MAC & CHEESE*

LOBSTER TAIL*

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.