Dinner

BRAISED LOCAL PORK BELLY

COMPRESSED MELON, WHITE BEAN PURÉE, PORK BELLY JUS

16

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CARPACCIO

VIRGIN OIL, PARMIGIANO-REGGIANO, LEMON, CAPERS 
PICKLED RED ONION, ARGULA, FRISÉE

17

FIREHOUSE TRIO

WARM LOBSTER CAKE, BRAISED LOCAL PORK BELLY, CARPACCIO CROSTINI

22

OYSTERS

HALF-DOZEN SEASONAL OYSTERS

LEMON, PINK PEPPERCORN MIGNONETTE

26

WARM LOBSTER CAKE

ROASTED GARLIC DILL CRÈME, FRISÉE & WATERCRESS SALAD
PICKLED RED ONION
22

GRILLED CORN GNOCCHI

HOUSE-MADE GNOCCHI, HEIRLOOM CHERRY TOMATOES, LOCAL BASIL
LEMON BEURRE MONTÉ
17

FIREHOUSE CAESAR SALAD

FOCACCIA CROUTONS, SHAVED ASIAGO CHEESE, CLASSIC DRESSING
12

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BLUEBERRY & PANCETTA SALAD

LOCAL BLUEBERRIES, CHÈVRE GOAT CHEESE, HEIRLOOM CHERRY TOMATOES
SHAVED RED ONION, ARUGULA, FRISÉE, ROASTED SHALLOT VINAIGRETTE
12

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LOCAL PEACHES & ROCK SHRIMP
HEIRLOOM CHERRY TOMATOES, ENGLISH CUCUMBER, MIXED SUMMER RADISH
WATERCRESS, SPICED RÉMOULADE
12

SUMMER CORN BISQUE
CONFIT HEIRLOOM TOMATOES, GARLIC FOCACCIA CRISP
MICRO CILANTRO, CHILI OIL

14

LOCAL GAME HEN PANZANELLA
LOCAL WATERCRESS, CONFIT HEIRLOOM TOMATOES, PICKLED RED ONIONS
DEMI-GLACE DE POULET, TARRAGON “CHIMICHURRI,” PISTACHIO TAPENADE
35

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MT. LASSEN RAINBOW TROUT

WHITE CORN POLENTA, LOCAL APPLE FRISÉE SALAD, MIXED BREAKFAST RADISHES
HERBED BEURRE MONTÉ
45

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OVEN-ROASTED MAPLE DUCK

ROASTED PURPLE PERUVIAN POTATOES, CARA CARA SUPREMES, PLUM, FENNEL
FRISÉE, TARRAGON CRÈME, CANDIED WALNUTS, PLUM DEMI-GLAZE
48

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RED PEPPER BALLERINE PASTA

GRILLED CORN, SUMMER SQUASH, CIPOLLINI ONION, RED PEPPER CREAM
CHÈVRE GOAT CHEESE
31

PAINTED HILLS PRIME DRY-AGED CENTER-CUT RIB-EYE STEAK
CRISPY SHALLOTS, FRIED PARSLEY, BLACK GARLIC BUTTER
16 OUNCES
63

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HERB-CRUSTED NEW ZEALAND RACK OF LAMB
HOUSE-MADE MINT COULIS, ROASTED SHALLOT DEMI GLAZE 
12 OUNCES 
53

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PAINTED HILLS PRIME FILET MIGNON
LOCAL MICRO HERBS, EXTRA VIRGIN OLIVE OIL POWDER, SAUCE BORDELAISE
9 OUNCES
58

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DOUBLE-CUT LOCAL BRINED PORK CHOP
GRAVENSTEIN APPLE BUTTER, MAPLE DEMI GLAZE, PAN JUS
12 OUNCES
43

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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

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CRAB OSCAR
17

​

ROASTED FORAGED MUSHROOMS

AQ

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TWO SCALLOPS

21

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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.