Dinner

FIRST

BRAISED LOCAL PORK BELLY

SWEET POTATO PURÉE, COLLARD GREEN “KIMCHI,” SPICED PECANS

CARPACCIO

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

FIREHOUSE TRIO

SMOKED CRAB & RISOTTO CAKE, BRAISED LOCAL PORK BELLY
CARPACCIO CROSTINI

OYSTERS

HALF-DOZEN SEASONAL OYSTERS

LEMON, PINK PEPPERCORN MIGNONETTE

SMOKED CRAB & RISOTTO CAKE

SPICED RÉMOULADE, PRESERVED MEYER LEMON ZEST
SHAVED WATERMELON RADISH, MICROGREEN SALAD
22

PUMPKIN GNOCCHI

HOUSE-MADE GNOCCHI, PUMPKIN PURÉE, HOT ITALIAN SAUSAGE
BRAISED COLLARD GREENS, SHAVED RED ONIONS, CANDIED WALNUTS
17

The Firehouse Restaurant Old Sacramento Dinner First Course

The Firehouse Restaurant Old Sacramento Dinner First Course 2

SECOND

FIREHOUSE CAESAR SALAD

FOCACCIA CROUTONS, SHAVED ASIAGO CHEESE, CLASSIC DRESSING
12

TOMATO & LOCAL APPLES

APPLE HILL APPLES & PEARS, ENGLISH CUCUMBERS, SHAVED RED ONION
HEIRLOOM CHERRY TOMATOES, MIXED GREEN LETTUCE, FRISÉE
CANDIED WALNUTS, DRIED CRANBERRIES, GREEN GODDESS DRESSING
12

LATE HARVEST ANTIPASTO
ARCADIAN MIXED GREENS, SOPPRESSATA, HOT COPPA
VINE-RIPENED BELL PEPPERS, RED ONIONS, CHERRY TOMATOES
KALAMATA OLIVES, ROASTED SHALLOT VINAIGRETTE
12

BUTTERNUT SQUASH SOUP
PUMPKIN SEED BRITTLE, CRÈME FRAÎCHE, MICRO HERBS

ENTRÉES

YOUNG MARY’S HALF CHICKEN
PERUVIAN PAVÉ, LATE HARVEST VEGETABLE RATATOUILLE
DEMI-GLACE AU POULET
35

SEARED CHILEAN SEA BASS

ROASTED GARLIC SPAETZLE, PROSCIUTTO DE PARMA, LEEK GREENS
FINES HERBES, RED WINE JUS
45

OVEN-ROASTED MAPLE DUCK

CENTRAL VALLEY FARRO, CIPOLLINI ONIONS, GOLDEN RAISINS, FRISÉE
FINES HERBES, PEACH DEMI-GLAZE, SPICED MARCONA ALMOND CRUMBLE
HERBED BEURRE MONTÉ
48

CLAMS & BUCATINI PASTA

“BEYOND MEAT” SAUSAGE, LITTLE NECK CLAMS, ENGLISH PEAS
SHAVED RED ONIONS, ASIAGO CRÈME
31

SPECIALTY CUTS

SERVED WITH A STARCH AND VEGETABLE DU JOUR

PAINTED HILLS PRIME DRY-AGED CENTER-CUT RIB-EYE STEAK
CRISPY SHALLOTS, FRIED PARSLEY, BLACK GARLIC BUTTER
16 OUNCES
63

HERB-CRUSTED NEW ZEALAND RACK OF LAMB
HOUSE-MADE MINT COULIS, ROASTED SHALLOT DEMI-GLAZE
12 OUNCES
53

PAINTED HILLS PRIME FILET MIGNON
LOCAL MICRO HERBS, EXTRA VIRGIN OLIVE OIL POWDER, SAUCE BORDELAISE
9 OUNCES
58

DOUBLE-CUT LOCAL BRINED PORK CHOP
GRAVENSTEIN APPLE BUTTER, MAPLE DEMI GLAZE, PAN JUS
12 OUNCES
43

NO SPLITS PERMITTED ON SPECIALTY CUTS.

ADDITIONS

TO ACCOMPANY SPECIALTY CUTS AND ENTRÉES ONLY.

CANNOT BE SOLD SEPARATELY.

SHAVED TRUFFLES

THREE GRILLED PRAWNS
13

CRAB OSCAR
17

ROASTED FORAGED MUSHROOMS

TWO SCALLOPS

YOUNG PATRON'S MENU

RESERVATIONS

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.