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

SPLIT CHARGE OF $5 FOR ENTRÉES.  SPLITS ARE NOT PERMITTED ON SPECIALTY CUT ITEMS.
A CORKAGE FEE OF $25 WILL BE APPLIED PER 750 ML BOTTLE BROUGHT INTO THE RESTAURANT.
MAXIMUM OF TWO 750 ML BOTTLES PERMITTED.
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.

The Firehouse Restaurant, Old Sacramento Logo

916-442-4772

CONTACT

1112 Second Street

Sacramento, California 95814

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The Firehouse Restaurant

© 2020

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