Dinner

STARTERS

OYSTERS ON THE HALF SHELL*

HALF-DOZEN SEASONAL OYSTERS, LEMON, PINK PEPPERCORN MIGNONETTE

34

CRISPY PORK BELLY

SWEET POTATO & CARAMELIZED ONION PURÉES, ARUGULA, TAMARIND GLAZE

22

CRAB CAKES

APPLE & JICAMA SLAW, WATERCRESS, REMOULADE

26

BUTTERNUT SQUASH RAVIOLI

SAGE BROWN BUTTER SAUCE, PINE NUTS, FRIED PROSCIUTTO, PARMESAN

22

POTATO GNOCCHI

BRAISED LAMB SUGO, HERB & TOMATO LAMB BROTH

24

STEAMED MUSSELS

BOUILLABAISSE BROTH, FENNEL, LEEK, GRILLED BREAD

22

SOUP & SALAD

POTATO LEEK SOUP

GARLIC SHRIMP, CRISPY POTATO

22

FRIED GOAT CHEESE

BUTTER LETTUCE, PERSIMMON, POMEGRANATE, ALMONDS, WHOLE GRAIN MUSTARD VINAIGRETTE

18

CAESAR SALAD
LITTLE GEM LETTUCE, BABY RED ROMAINE, PARMESAN CRISPS, PAN-ROASTED CROUTONS
18

BELGIAN ENDIVE SALAD

WATERCRESS, PEARS, PORT GLAZED FIGS, BLUE CHEESE VINAIGRETTE

18

ENTRÉES

ORA KING SALMON*

CARAMELIZED BRUSSELS SPROUTS, BACON, KOHLRABI PURÉE

58

ORGANIC PETALUMA CHICKEN BREAST

WILD MUSHROOMS, HOUSE MADE PAPPARDELLE PASTA, MADEIRA CREAM SAUCE

48

GRILLED 16OZ PRIME RIBEYE STEAK*

ROASTED FINGERLING POTATOES, CHIMICHURRI SAUCE

88

BRAISED BEEF SHORT RIB

CREAMY POLENTA, BABY CARROTS, RED WINE SAUCE

64

SLOW-ROASTED BEEF FILET*

POTATO PURÉE, SAUTÉED GREENS, PEPPERCORN SAUCE

76

GRILLED LAMB CHOPS*

HERB MARINADE, GARLIC CRUSHED YUKON POTATOES, GLAZED TURNIPS & CIPOLLINI ONION

78

GRILLED AMERICAN WAGYU FLANK STEAK*

POTATO GRATIN, MUSHROOM SAUCE
58

PAN SEARED DIVER SCALLOPS*

CARROT-GINGER PURÉE, SHITAKE MUSHROOMS, BOK CHOY, SOY, LEMON-BUTTER SAUCE

64

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 $12 FOR ENTRÉES. A CORKAGE FEE OF $40 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.