Dinner

FIRST

BRAISED PORK BELLY

CARNIVAL CAULIFLOWER, PICKLED MUSTARD SEEDS & CARROTS, SMOKED TOMATO, PAN JUS
24

FIREHOUSE BEEF CARPACCIO*

LEMON ZEST, ARTICHOKE HEARTS, ARUGULA, FRISÉE, SHALLOTS, ASIAGO CHEESE, EXTRA VIRGIN OLIVE OIL

OYSTERS*

HALF-DOZEN SEASONAL OYSTERS, LEMON, PINK PEPPERCORN MIGNONETTE

HALIBUT BRANDADE

SMOKED LEMON-CAPER EMULSION, EASTER RADISH, PARSLEY

BARBACOA MAC & CHEESE

FRESH JALAPEÑOS, PICKLED RED ONION, SMOKED GOUDA, SHAVED EASTER RADISH, MICRO CILANTRO

SPRING PEA GNOCCHI

OPAL APPLES, HOUSE-MADE SAUSAGE, SHALLOT RINGS, BROWN BUTTER POWDER, SMOKED GARLIC CREMÉ
24

FIREHOUSE TRIO*

BRAISED PORK BELLY, FIREHOUSE CARPACCIO, HALIBUT BRANDADE

SECOND

SPLIT PEA SOUP

PORK BELLY DUST, PARMESAN CHEESE FONDUE, BRIOCHE CROUTONS

FIREHOUSE CAESAR SALAD

HERBED CROUTONS, SHAVED ASIAGO CHEESE, CLASSIC DRESSING

FIREHOUSE WEDGE
PORK BELLY BACON, BREAKFAST RADISH, HEIRLOOM TOMATOES, STILTON CHEESE, PICKLED RED ONION, TOASTED ALMONDS, BLEU CHEESE VINAIGRETTE

TALON’S ASIAN SALAD

NAPA CABBAGE, SHREDDED CARROTS, RADISH, FRIED WONTONS, SQUASH BLOSSOMS, PEANUT DRESSING

(+) PONZU-CHICKEN BREAST: $12

(+) SEARED AHI: 15

ENTRÉES

MARY’S CHICKEN BREAST

CORNBREAD PURÉE, HOT HONEY, CONFIT SUNCHOKES, SUN-BLUSHED TOMATOES, PORK BELLY LARDONS, KALE

POTATO CRUSTED ALASKAN HALIBUT*

CHIVE & ROASTED GARLIC MASHED POTATOES, DELTA ASPARAGUS, TRUFFLE VERJUS

MAPLE LEAF DUCK BREAST*

ROASTED MUSHROOMS, ROMANESCO, CHERRY-HONEY GLAZE, CONFIT MARBLE POTATOES, SMOKED DUCK DEMI-GLAZE

SEARED DAY BOAT SCALLOPS*

FORAGED MUSHROOM RISOTTO, ROMANESCO, PORCINI CRÈME, SHAVED TRUFFLES

ROASTED POBLANO POLENTA

ROASTED CORN, CHERRY TOMATOES, RED ONION, CILANTRO, CHILE VERDE JACKFRUIT

SPECIALTY CUTS

SERVED WITH A STARCH AND VEGETABLE DU JOUR

PRIME DRY-AGED NEW YORK STRIP STEAK*
FRIED PARSLEY, MARCHAND DE VIN
10 OUNCES
65

PRIME DRY-AGED RIBEYE STEAK*

BLACK GARLIC BUTTER, FRIED PARSLEY, MARCHAND DE VIN
16 OUNCES
89

HERB-CRUSTED NEW ZEALAND RACK OF LAMB*
HOUSE-MADE MINT COULIS, ROASTED SHALLOT DEMI-GLAZE
10 OUNCES
69

THE FIREHOUSE PRIME FILET MIGNON*
LOCAL MICRO HERBS, EXTRA VIRGIN OLIVE OIL POWDER, SAUCE BORDELAISE
8 OUNCES
75

BRINED DUROC PORK CHOP*
GRAVENSTEIN APPLE BUTTER, MAPLE DEMI-GLAZE, PAN JUS
12 OUNCES
59

NO SPLITS PERMITTED ON SPECIALTY CUTS.

ADDITIONS

TO ACCOMPANY SPECIALTY CUTS AND ENTRÉES ONLY.

CANNOT BE SOLD SEPARATELY.

TRUFFLE BUTTER

THREE GRILLED PRAWNS*
16

LOBSTER OSCAR*
23

BLEU CHEESE COMPOUND BUTTER

LOBSTER TAIL*

ROASTED FORAGED MUSHROOMS

APPLEWOOD-SMOKED BACON & ONION JAM

THE BUTTER BOARD

BLACK GARLIC BUTTER, TRUFFLE BUTTER, BLEU CHEESE BUTTER

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 $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.