Dinner
FIRST
CARPACCIO
VIRGIN OIL, PARMIGIANO-REGGIANO, LEMON
CAPERS, DICED ONION
15
FIREHOUSE TRIO
LOCAL DUNGENESS CRAB CAKE, BRAISED LOCAL PORK BELLY
SALMON BELLY TARTARE
19
OYSTERS
HALF-DOZEN SEASONAL OYSTERS
LEMON, PINK PEPPERCORN MIGNONETTE
22
LOCAL DUNGENESS CRAB CAKE
MIREPOIX, LOBSTER FRISÉE SALAD, SAUCE RÉMOULADE
CITRUS POWDER
22
BUTTERNUT SQUASH GNOCCHI
ROASTED LOCAL SQUASH, RICOTTA GNOCCHI
SUNDRIED TOMATO, NUTMEG, BUTTER, SAGE
16
SALMON BELLY TARTARE
MUSTARD CAVIAR, SMOKED ROE, RED ONION, TOASTED BRIOCHE
18
BRAISED LOCAL PORK BELLY
MINCEMEAT, MAPLE, ONION
14
SECOND
FIREHOUSE CAESAR SALAD
WARM CROUTONS, WHITE ANCHOVIES, ASIAGO CHEESE
CLASSIC DRESSING
12
BABY GEM AND BLUE
POINT REYES BAY BLUE, PICKLED ONION, BATON CROUTONS
CRISPY BACON
12
LOCAL BEETS AND GOAT CHEESE
BLACK GARLIC, FALL MÂCHE LETTUCE, CHAMPAGNE VINAIGRETTE
12
SMOKED CRAB CHOWDER
LOCAL CRAB, MIREPOIX MIX, CREAM, POTATO, PARSLEY
12
ENTRÉES
HERB-CRUSTED ORGANIC CHICKEN BREAST
SAGE CORNBREAD PUDDING, SHALLOT BALSAMIC SPROUTS
MAPLE DEMI-GLACÉ
27
LOBSTER-STUFFED PETRALE SOLE
MAINE LOBSTER, CELERY, PEPPADEW PEPPERS
MELTED LEEK RISOTTO, CHAMPAGNE SAUCE
43
SEARED PACIFIC SCALLOPS
NANTES CARROT FONDUE, ENGLISH PEAS, FINGERLING FRITTERS
CRISPY PARSNIPS
44
FALL VEGETABLE WELLINGTON
TURNIP, ONION, POTATO, CARROT, SPINACH
MUSHROOM, TRUFFLE
24
SPECIALTY CUTS
SERVED WITH A STARCH AND VEGETABLE DU JOUR
CLASSIC CUT RIBEYE STEAK
BLACK GARLIC BUTTER, 16 OUNCES
54
HERB-CRUSTED RACK OF LAMB
HOUSE-MADE MINT “JELLY,” 12 OUNCES
48
DOUBLE R RANCH FILET MIGNON
SAUCE BORDELAISE, 9 OUNCES
48
DOUBLE-CUT LOCAL BRINED PORK CHOP
GRAVENSTEIN APPLE BUTTER, PAN JUS, 12 OUNCES
37
NO SPLITS PERMITTED ON SPECIALTY CUTS.
ACCOMPANIMENTS
TO ACCOMPANY SPECIALTY CUTS AND ENTRÉES ONLY.
CANNOT BE SOLD SEPARATELY.
TWO SEARED SCALLOPS
16
THREE GRILLED PRAWNS
9
BLACK TRUFFLE BUTTER
9
DUNGENESS CRAB OSCAR
12
