Dinner

FIRST

CARPACCIO

VIRGIN OIL, PARMIGIANO-REGGIANO, LEMON
 CAPERS, DICED ONION

17

 

FIREHOUSE TRIO

CARPACCIO CROUTON, BRAISED LOCAL PORK BELLY,

SMOKED DUCK BREAST

19

  

OYSTERS

HALF-DOZEN SEASONAL OYSTERS

LEMON, PINK PEPPERCORN MIGNONETTE

24

 

CLAMS AND PORK

SAUTÉED CHERRYSTONE CLAMS, CHORIZO, WHITE WINE,

GARLIC, BEURRE MONTÉ, GRILLED BRIOCHE

22

 

WHITE CORN GNOCCHI

HOUSE-MADE GNOCCHI, RED ONION, TOMATO,

ZUCCHINI, BASIL, BROWN BUTTER

16

 

SMOKED DUCK BREAST

WILD RICE PANCAKE, CHERRIES, CARAMELIZED ONION, BALSAMIC

19

 

 BRAISED LOCAL PORK BELLY

SPRING ONION, SWEET CORNBREAD, MAPLE

16

SECOND

FIREHOUSE CAESAR SALAD

WARM CROUTONS, WHITE ANCHOVIES, ASIAGO CHEESE
CLASSIC DRESSING
12

HEIRLOOM TOMATO & BURRATA

LOCAL TOMATOES, BASIL, PINE NUTS, HOTHOUSE ARUGULA
14

STONE FRUIT & PROSCIUTTO
HOUSE-MADE RICOTTA, WATERCRESS, RED ONION,

ALMOND BRITTLE, MEYER LEMON DRESSING

13

ASPARAGUS BISQUE
ASPARAGUS TIPS, GRUYÈRE CHEESE, CARAMELIZED LEEKS,

YUKON POTATO, DOUBLE CREAM
12

ENTRÉES

ROASTED BREAST OF ORGANIC CHICKEN
SQUASH, BABY CAULIFLOWER, RED ONION,

ROASTED RED PEPPER GEL, YUKON POTATO PAVÉ

28

SEARED CHILEAN SEA BASS

FREGULA, BRAISED PROSCIUTTO, SPRING ONION,

LITTLE NECK CLAMS, ARUGULA, BEURRE BLANC
43

SEARED DAY BOAT SCALLOPS

LOBSTER-ANCIENT GRAIN GRILLED CAKE, ENGLISH PEAS,

ASPARAGUS FONDUE, BASIL-BACON SALAD

44

RENDERED BREAST OF DUCKLING

PESTO CRUSTED, SPRING VEGETABLE BAGATELLE,

SMASHED YUKON POTATOES, BING CHERRY VINAIGRETTE

39

SPRING VEGETABLE PAPPARDELLE

PEA PISTOU, SHAVED ASPARAGUS, ONION,

BABY CARROTS, SUMMER TRUFFLES

25

SPECIALTY CUTS

SERVED WITH A STARCH AND VEGETABLE DU JOUR

CLASSIC CUT RIBEYE STEAK
BLACK GARLIC BUTTER, 16 OUNCES
54

HERB-CRUSTED RACK OF LAMB
HOUSE-MADE MINT “JELLY,” 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.​

ACCOMPANIMENTS

TO ACCOMPANY SPECIALTY CUTS AND ENTRÉES ONLY.

CANNOT BE SOLD SEPARATELY.

 

TWO SEARED SCALLOPS

18

 

THREE GRILLED PRAWNS
10

BLACK TRUFFLE BUTTER
9

 

DUNGENESS CRAB OSCAR
14

GRILLED ASPARAGUS & AIOLI

8

RUSSET POTATO WEDGES

& GREEN GARLIC AIOLI

9

ROASTED WILD MUSHROOMS

12

- STEPHEN ASHLEY - EXECUTIVE CHEF -

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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