Dinner

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

FIRST

BRAISED LOCAL PORK BELLY

SWEET POTATO PURÉE, COLLARD GREEN “KIMCHI,” SPICED PECANS

16

CARPACCIO

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

17

 

FIREHOUSE TRIO

SMOKED CRAB & RISOTTO CAKE, BRAISED LOCAL PORK BELLY
CARPACCIO CROSTINI

22

  

OYSTERS

HALF-DOZEN SEASONAL OYSTERS

LEMON, PINK PEPPERCORN MIGNONETTE

26

 

SMOKED CRAB & RISOTTO CAKE

SPICED RÉMOULADE, PRESERVED MEYER LEMON ZEST
SHAVED WATERMELON RADISH, MICROGREEN SALAD

22

 

PUMPKIN GNOCCHI

HOUSE-MADE GNOCCHI, PUMPKIN PURÉE, HOT ITALIAN SAUSAGE
BRAISED COLLARD GREENS, SHAVED RED ONIONS, CANDIED WALNUTS

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

TOMATO & STONE FRUIT

MIXED HEIRLOOM TOMATOES, LOCAL PEACHES & NECTARINES, BASIL, FRISÉE
ENGLISH CUCUMBER, SHAVED RED ONIONS, GREEN GODDESS DRESSING

12

LATE HARVEST ANTIPASTO
ARCADIAN MIXED GREENS, SOPPRESSATA, HOT COPPA
VINE-RIPENED BELL PEPPERS, RED ONIONS, CHERRY TOMATOES
KALAMATA OLIVES, ROASTED SHALLOT VINAIGRETTE

12

BUTTERNUT SQUASH SOUP
PUMPKIN SEED BRITTLE, CRÈME FRAÎCHE, MICRO HERBS

14

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

ENTRÉES

YOUNG MARY’S HALF CHICKEN
PERUVIAN PAVÉ, LATE HARVEST VEGETABLE RATATOUILLE
DEMI-GLACE AU POULET

35

SEARED CHILEAN SEA BASS

ROASTED GARLIC SPAETZLE, PROSCIUTTO DE PARMA, LEEK GREENS
FINES HERBES, RED WINE JUS

45

OVEN-ROASTED MAPLE DUCK

CENTRAL VALLEY FARRO, CIPOLLINI ONIONS, GOLDEN RAISINS, FRISÉE
FINES HERBES, PEACH DEMI-GLAZE, SPICED MARCONA ALMOND CRUMBLE
HERBED BEURRE MONTÉ

48

CLAMS & BUCATINI PASTA

“BEYOND MEAT” SAUSAGE, LITTLE NECK CLAMS, ENGLISH PEAS
SHAVED RED ONIONS, ASIAGO CRÈME

31

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

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

63

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

53

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

58

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.

 

SHAVED TRUFFLES

AQ

 

THREE GRILLED PRAWNS
13

CRAB OSCAR
17

ROASTED FORAGED MUSHROOMS

AQ

TWO SCALLOPS

21

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.