Dinner
FIRST
BRAISED LOCAL PORK BELLY
SMOKED PARSNIP PURÉE, BRUSSELS SPROUTS, MAPLE
16
CARPACCIO
VIRGIN OIL, PARMIGIANO-REGGIANO, LEMON, CAPERS
PICKLED RED ONION, ARGULA, FRISÉE
17
FIREHOUSE TRIO
POACHED SNOW CRAB CLAW, BRAISED LOCAL PORK BELLY, CARPACCIO
20
OYSTERS
HALF-DOZEN SEASONAL OYSTERS
LEMON, PINK PEPPERCORN MIGNONETTE
24
BUTTER-POACHED SNOW CRAB CLAWS
BLACK GARLIC AIOLI, BUTTERNUT SQUASH, PICKLED FENNEL
22
WILD MUSHROOM GNOCCHI
HOUSE-MADE GNOCCHI, RED ONION, WILD MUSHROOMS
SPICED TOMATO RAGÙ
17
SECOND
FIREHOUSE CAESAR SALAD
WARM CROUTON, WHITE ANCHOVIES, ASIAGO CHEESE
CLASSIC DRESSING
12
ROASTED BEET AND FETA CHEESE
LOCAL BEETS, CRUMBLED FETA CHEESE, HOTHOUSE ARUGULA
TOASTED PISTACHIOS, CITRUS VINAIGRETTE
12
BABY GEM WEDGE
APPLEWOOD-SMOKED BACON, CHERRY TOMATOES, PICKLED RED ONION SMASHED HARD BOILED EGG, BLUE CHEESE VINAIGRETTE
12
CRAB BISQUE
BRANDY, ROSEMARY, FOCACCIA CROUTON, CHILI OIL, FINES HERBES
14
ENTRÉES
VEGETABLE-BRAISED CHICKEN
OVEN-ROASTED BREAST, BRAISED LEG, PARSNIP, CARROT, GOLD POTATO
CHICKEN VELOUTÉ
29
SEARED ALASKAN HALIBUT
WILD MUSHROOMS, ENGLISH PEAS, RICE PILAF
SUN-DRIED TOMATO BUTTER
43
SEARED DAY BOAT SCALLOPS
SPAGHETTI SQUASH, SUNCHOKE CHIPS, ROMANESCO, POMEGRANATE
TRUFFLE VINAIGRETTE
44
ROOT VEGETABLE “BOLOGNESE”
CARROTS, PARSNIPS, CELERY ROOT, BUTTERNUT SQUASH, TOMATO
PAPPARDELLE PASTA, ASIAGO
25
SPECIALTY CUTS
SERVED WITH A STARCH AND VEGETABLE DU JOUR
CLASSIC CUT RIBEYE STEAK
BLACK GARLIC BUTTER, 12 OUNCES
54
HERB-CRUSTED RACK OF LAMB
HOUSE-MADE MINT COULIS, 12 OUNCES
48
DOUBLE R RANCH FILET MIGNON
SAUCE BORDELAISE, 9 OUNCES
51
DOUBLE-CUT LOCAL BRINED PORK CHOP
GRAVENSTEIN APPLE BUTTER, PAN JUS, 12 OUNCES
39
NO SPLITS PERMITTED ON SPECIALTY CUTS.
ADDITIONS
TO ACCOMPANY SPECIALTY CUTS AND ENTRÉES ONLY.
CANNOT BE SOLD SEPARATELY.
TWO SEARED SCALLOPS
18
THREE GRILLED PRAWNS
10
DUNGENESS CRAB OSCAR
14
ROASTED WILD MUSHROOMS
12
EXECUTIVE CHEF STEPHEN ASHLEY
SOUS CHEF WYATT DUFRESNE
SOUS CHEF MATT BOKARIZA