Dinner

The Firehouse Restaurant Old Sacramento Dinner First Course
The Firehouse Restaurant Old Sacramento Dinner First Course 2

FIRST

BRAISED LOCAL PORK BELLY

SUGAR SNAP PEAS, EARLY CORN CAKE, MAPLE DEMI-GLAZE

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 CROSTINI

22

  

OYSTERS

HALF-DOZEN SEASONAL OYSTERS

LEMON, PINK PEPPERCORN MIGNONETTE

26

 

BUTTER-POACHED SNOW CRAB CLAWS

BLOOD ORANGE-TARRAGON AIOLI, WATERMELON RADISH, MIZUNA

22

 

PROSCIUTTO GNOCCHI

HOUSE-MADE GNOCCHI, ASPARAGUS TIPS, RED ONION
WILD MUSHROOMS

17

  

The Firehouse Restaurant Old Sacramento Dinner First Course
The Firehouse Restaurant Old Sacramento Dinner First Course 2

SECOND

FIREHOUSE CAESAR SALAD

CROUTONS, ASIAGO CHEESE, CLASSIC DRESSING
12

STRAWBERRY AND FETA CHEESE

LOCAL STRAWBERRIES, CRUMBLED FETA CHEESE, BUTTER LETTUCE, CANDIED WALNUTS, BALSAMIC VINAIGRETTE
12

ICEBERG WEDGE
APPLEWOOD-SMOKED BACON, CHERRY TOMATOES, SHAVED RADISH
CANDIED CARROTS, MASHED HARD-BOILED EGG
BLUE CHEESE VINAIGRETTE

12

YUKON GOLD POTATO BISQUE
BRAISED PROSCIUTTO-CHIVE VOL-AU-VENT, FINES HERBES, CHILI OIL

13

The Firehouse Restaurant Old Sacramento Dinner First Course 2
The Firehouse Restaurant Old Sacramento Dinner First Course

ENTRÉES

MARY’S HALF CHICKEN
OVEN-ROASTED BREAST, BRAISED LEG, ROASTED NEW POTATOES, CHARRED RAMP PESTO, PRESERVED MEYER LEMON, CIPOLLINI ONIONS BABY CARROTS, DEMI-GLACE DE POULET

31

SEARED CHILEAN SEA BASS

POTATO “RISOTTO,” ENGLISH PEA PURÉE, CARAMELIZED LEEKS
BLISTERED TOMATO RELISH
45

SEARED DAY BOAT SCALLOPS

RED BEET ORZO PASTA, FORAGED MUSHROOMS, SUGAR SNAP PEAS
PICKLED GREEN GARLIC GREMOLATA

44

SPRING PESTO PASTA

ARUGULA PESTO, CARAMELIZED RED ONION, SQUASH RIBBONS
ROASTED TOMATO, ASIAGO CHEESE

27

The Firehouse Restaurant Old Sacramento Dinner First Course 2
The Firehouse Restaurant Old Sacramento Dinner First Course

SPECIALTY CUTS

SERVED WITH A STARCH AND VEGETABLE DU JOUR

CLASSIC CUT RIBEYE STEAK
BLACK GARLIC BUTTER, 16 OUNCES
56

HERB-CRUSTED RACK OF LAMB
HOUSE-MADE MINT COULIS, 12 OUNCES
51

DOUBLE R RANCH FILET MIGNON
SAUCE BORDELAISE, 9 OUNCES
53

DOUBLE-CUT LOCAL BRINED PORK CHOP
GRAVENSTEIN APPLE BUTTER, PAN JUS, 12 OUNCES
41

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
12

DUNGENESS CRAB OSCAR
16

ROASTED WILD MUSHROOMS

AQ

EXECUTIVE CHEF STEPHEN ASHLEY
CHEF DE CUISINE MIKE POWERS
SOUS CHEF MATT BOKARIZA

FOR PARTIES OF 8 OR MORE, WE REQUEST THAT ONE PERSON PAYS FROM THE PARTY.
WE ALSO REQUEST THEY PROVIDE A GRATUITY OF AT LEAST 20%.
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.