Dinner

FIRST

BRAISED LOCAL PORK BELLY

HUARACHE, BLACK BEANS, SALSA VERDE

CARPACCIO

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

FIREHOUSE TRIO

SMOKED SALMON CAKE, BRAISED LOCAL PORK BELLY
CARPACCIO CROSTINI

OYSTERS

HALF-DOZEN SEASONAL OYSTERS

LEMON, PINK PEPPERCORN MIGNONETTE

FOIE GRAS & DUCK PÂTÉ
CONFIT MAPLE DUCK LEGS, HUDSON VALLEY FOIE GRAS
STRAWBERRY ASPIC, GARLIC CROSTINI
29

SMOKED SALMON
EGG TARTARE, RED ONION, CANDIED LEMON ZEST
17

PARMESAN GNOCCHI

HOUSE-MADE GNOCCHI, SPRING ONION, BASIL PISTOU, CHERRY TOMATOES
ENGLISH PEAS
18
ADD HALF LOBSTER TAIL 25

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
13

TORCHED BABY GEM

CRISPY PANCETTA, ENGLISH CUCUMBER, BRENTWOOD CORN
CHERRY TOMATOES, BACON VINAIGRETTE
13

ARTISAN GREENS & CALAMARI
DELTA ASPARAGUS, NANTES CARROTS, PICKLED RED ONION, CHARRED FENNEL
CITRUS VINAIGRETTE
13

ASPARAGUS & POTATO BISQUE
ROASTED RED PEPPER COULIS, PARMESAN CRISP, FRIED PARSLEY

ENTRÉES

ROASTED GAME HEN
ZESTED BBQ JALAPEÑO CORN BREAD, BRENTWOOD CORN, ARUGULA
CIPOLLINI ONION, FINGERLING POTATOES, CITRUS CRÈME
38

FURIKAKE-CRUSTED YELLOWFIN TUNA

SESAME BRAISED BOK CHOY, HERB-INFUSED LONG GRAIN RICE, CRISPY CALAMARI
SWEET SOY, WASABI AIOLI
46

RED WINE-BRAISED RABBIT

PERUVIAN PURPLE POTATO COINS, HEIRLOOM CARROTS
CARROT TOP PISTOU, RABBIT JUS
48

SEARED DAY BOAT SCALLOPS

ASPARAGUS PURÉE, CRISPY PORK BELLY, BROCCOLI, FORAGED MUSHROOMS
CHARRED ONION
46

FARRO & CHICKPEA “RISOTTO”
ROASTED CAULIFLOWER, WILD MUSHROOMS, ROMANESCO
MUSHROOM “DEMI-GLAZE”
32

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
13 OUNCES
58

HERB-CRUSTED NEW ZEALAND RACK OF LAMB
HOUSE-MADE MINT COULIS, ROASTED SHALLOT DEMI-GLAZE
12 OUNCES
54

PAINTED HILLS PRIME FILET MIGNON
LOCAL MICRO HERBS, EXTRA VIRGIN OLIVE OIL POWDER, SAUCE BORDELAISE
9 OUNCES
62

DOUBLE-CUT LOCAL BRINED PORK CHOP
GRAVENSTEIN APPLE BUTTER, MAPLE DEMI GLAZE, PAN JUS
12 OUNCES
45

NO SPLITS PERMITTED ON SPECIALTY CUTS.

ADDITIONS

TO ACCOMPANY SPECIALTY CUTS AND ENTRÉES ONLY.

CANNOT BE SOLD SEPARATELY.

AU POIVRE

THREE GRILLED PRAWNS
14

CRAB OSCAR
17

BLEU CHEESE COMPOUND

ROASTED FORAGED MUSHROOMS

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.