Dinner

FIRST

BRAISED PORK BELLY

CARAMELIZED NANTES CARROTS, PARSNIP PURÉE, VERMOUTH JUS

CARPACCIO*

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

DUCK LIVER MOUSSE

HOT HONEY MUSTARD, GRILLED BREAD, ARUGULA SALAD

OYSTERS*

HALF-DOZEN SEASONAL OYSTERS

LEMON, PINK PEPPERCORN MIGNONETTE

SHRIMP FRITTERS
SHAVED ASPARAGUS, CHILI THREADS, CILANTRO-LIME AIOLI
24

PUMPKIN GNOCCHI

HONEY-INFUSED BROWN BUTTER, CRISPY PROSCIUTTO DI PARMA
ASIAGO CHEESE, PINE NUT GREMOLATA
24

SECOND

FIREHOUSE CAESAR SALAD

FOCACCIA CROUTONS, SHAVED ASIAGO CHEESE, CLASSIC DRESSING
17

BEETS & APPLES

ITALIAN FARRO, SPICED WALNUTS, TRI-COLORED BEETS, APPLE HILL APPLES
CORIANDER DRESSING
19

THE WEDGE
SERRANO HAM, TOASTED ALMONDS, DEHYDRATED CRANBERRIES
WINE-SOAKED GOAT CHEESE, CHIVES, RANCH DRESSING
18

POTATO-LEEK VICHYSSOISE
CRISPY BRIOCHE, FRIED LEEK GREENS, CRÈME FRAÎCHE, APPLE HILL APPLES
22

ENTRÉES

STUFFED QUAIL*
QUINOA-APPLE STUFFING, TURNIP & CARROT PAVÉ
BRUSSELS SPROUTS, SWEET POTATO PURÉE
53

CORVINA SEA BASS

CHORIZO CRUMBLE, FENNEL & ZUCCHINI PURÉE, MARBLE POTATOES
HERBED BÉCHAMEL, CHILI OIL
58

MUSCOVY DUCK BREAST

CONFIT ROOT VEGETABLES, PEARL ONIONS, SARLADAISE POTATOES
BLACK CURRANT-DUCK DEMI-GLAZE
58

SEARED DAY BOAT SCALLOPS*

SHIITAKE MUSHROOMS, PANCETTA LARDONS, TOKYO TURNIPS
CAULIFLOWER PURÉE, HERB OIL, CHIVES
62

ROASTED CAULIFLOWER HASH
QUINOA, CELERY ROOT, BUTTERNUT SQUASH, RED KURI SQUASH
CARNIVAL CAULIFLOWER PURÉE
39

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
62

HERB-CRUSTED NEW ZEALAND RACK OF LAMB*
HOUSE-MADE MINT COULIS, ROASTED SHALLOT DEMI-GLAZE
10 OUNCES
65

THE FIREHOUSE PRIME FILET MIGNON
LOCAL MICRO HERBS, EXTRA VIRGIN OLIVE OIL POWDER, SAUCE BORDELAISE
8 OUNCES
68

LOCAL DOUBLE-CUT BRINED PORK CHOP
GRAVENSTEIN APPLE BUTTER, MAPLE DEMI-GLAZE, PAN JUS
12 OUNCES
52

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

OVEN-ROASTED LOBSTER TAIL

TRUFFLES
AQ

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.