Dinner

FIRST

BRAISED PORK BELLY

PICKLED MUSHROOMS, COMPRESSED CUCUMBER, PEACH & MUSTARD GEL

CARPACCIO*

EXTRA VIRGIN OLIVE OIL, PARMIGIANO-REGGIANO, LEMON, CAPERS
PICKLED RED ONIONS, ARUGULA, FRISÉE

PORCINI-CRUSTED AHI*

EDAMAME PURÉE, RED BELL PEPPER COULIS, HEIRLOOM TOMATOES
FRIED SHALLOTS, HERB OIL

OYSTERS*

HALF-DOZEN SEASONAL OYSTERS

LEMON, PINK PEPPERCORN MIGNONETTE

SCALLOP & PRAWN CRUDO*
AGUACHILE, CHILI OIL, PERUVIAN PEPPERS, SHAVED ENGLISH CUCUMBER
24

SOFT-SHELL CRAB PO’ BOY SANDWICH*

LOCAL BRIOCHE, SPICED REMOULADE, HEIRLOOM TOMATO, BABY GEM
21

SECOND

FIREHOUSE CAESAR SALAD

FOCACCIA CROUTONS, SHAVED ASIAGO CHEESE, CLASSIC DRESSING
17

PEACHES & CRISPY HOT COPPA

ARUGULA, FRIED BASIL, RED ONION, CANDIED WALNUTS
GOAT CHEESE CROUTONS, LEMON & HONEY VINAIGRETTE
19

CAPRESE SALAD
HEIRLOOM TOMATOES, WHIPPED BASIL-RICOTTA CHEESE, PICKLED RED ONION
WATERMELON RADISH, BALSAMIC CAVIAR, SMOKED OLIVE OIL
18

GRILLED WATERMELON GAZPACHO
AVOCADO & CORN SALSA, HERB OIL, FETA CHEESE
18

ENTRÉES

MARY’S CHICKEN
SEARED CHICKEN BREAST, WHITE BEAN & CHICKEN THIGH CASSOULET
PEARL ONION, SHISHITOS, CHICKEN JUS
44

PARSLEY-CRUSTED ALASKAN HALIBUT*

BRAISED LEEKS, LEMON COULIS, CUTTLEFISH AIOLI, SMASHED MARBLE POTATOES
STERLING CAVIAR BEURRE MONTÉ
58

MAPLE LEAF DUCK BREAST

SUMMER FARRO SUCCOTASH, GRILLED APRICOTS, ENGLISH PEA PURÉE
ESPRESSO & CHERRY-INFUSED DUCK DEMI-GLAZE
55

SEARED DAY BOAT SCALLOPS*

BRENTWOOD CORN PURÉE, TRUMPET MUSHROOMS, PORK BELLY LARDONS
HUITLACOCHE, SMOKED COTIJA CHEESE
60

HERBED FLORAL FETTUCCINE
BLISTERED HEIRLOOM TOMATOES, PATTYPAN SQUASH, CRISPY BASIL
BEURRE BLANC
36

SPECIALTY CUTS

SERVED WITH A STARCH AND VEGETABLE DU JOUR

PRIME DRY-AGED NEW YORK STRIP STEAK
APPLEWOOD SMOKED BACON & ONION JAM, MARCHAND DE VIN
10 OUNCES
62

HERB-CRUSTED NEW ZEALAND RACK OF LAMB*
HOUSE-MADE MINT COULIS, ROASTED SHALLOT DEMI-GLAZE
10 OUNCES
65

THE FIREHOUSE PRIME FILET MIGNON
LOCAL MICRO HERBS, EXTRA VIRGIN OLIVE OIL POWDER, SAUCE BORDELAISE
8 OUNCES
68

LOCAL DOUBLE-CUT BRINED PORK CHOP
GRAVENSTEIN APPLE BUTTER, MAPLE DEMI-GLAZE, PAN JUS
12 OUNCES
52

NO SPLITS PERMITTED ON SPECIALTY CUTS.

ADDITIONS

TO ACCOMPANY SPECIALTY CUTS AND ENTRÉES ONLY.

CANNOT BE SOLD SEPARATELY.

AU POIVRE

THREE GRILLED PRAWNS*
16

CRAB OSCAR*
19

BLEU CHEESE COMPOUND

ROASTED FORAGED MUSHROOMS

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 $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.