Dinner

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

FIRST

BRAISED LOCAL PORK BELLY

COMPRESSED MELON, WHITE BEAN PURÉE, PORK BELLY JUS

16

CARPACCIO

VIRGIN OIL, PARMIGIANO-REGGIANO, LEMON, CAPERS 
PICKLED RED ONION, ARGULA, FRISÉE

17

 

FIREHOUSE TRIO

WARM LOBSTER CAKE, BRAISED LOCAL PORK BELLY, CARPACCIO CROSTINI

22

  

OYSTERS

HALF-DOZEN SEASONAL OYSTERS

LEMON, PINK PEPPERCORN MIGNONETTE

26

 

WARM LOBSTER CAKE

ROASTED GARLIC DILL CRÈME, FRISÉE & WATERCRESS SALAD
PICKLED RED ONION

22

 

GRILLED CORN GNOCCHI

HOUSE-MADE GNOCCHI, HEIRLOOM CHERRY TOMATOES, LOCAL BASIL
LEMON BEURRE MONTÉ

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

BLUEBERRY & PANCETTA SALAD

LOCAL BLUEBERRIES, CHÈVRE GOAT CHEESE, HEIRLOOM CHERRY TOMATOES
SHAVED RED ONION, ARUGULA, FRISÉE, ROASTED SHALLOT VINAIGRETTE

12

LOCAL PEACHES & ROCK SHRIMP
HEIRLOOM CHERRY TOMATOES, ENGLISH CUCUMBER, MIXED SUMMER RADISH
WATERCRESS, SPICED RÉMOULADE

12

SUMMER CORN BISQUE
CONFIT HEIRLOOM TOMATOES, GARLIC FOCACCIA CRISP
MICRO CILANTRO, CHILI OIL

14

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

ENTRÉES

LOCAL GAME HEN PANZANELLA
LOCAL WATERCRESS, CONFIT HEIRLOOM TOMATOES, PICKLED RED ONIONS
DEMI-GLACE DE POULET, TARRAGON “CHIMICHURRI,” PISTACHIO TAPENADE

35

MT. LASSEN RAINBOW TROUT

WHITE CORN POLENTA, LOCAL APPLE FRISÉE SALAD, MIXED BREAKFAST RADISHES
HERBED BEURRE MONTÉ

45

OVEN-ROASTED MAPLE DUCK

ROASTED PURPLE PERUVIAN POTATOES, CARA CARA SUPREMES, PLUM, FENNEL
FRISÉE, TARRAGON CRÈME, CANDIED WALNUTS, PLUM DEMI-GLAZE

48

RED PEPPER BALLERINE PASTA

GRILLED CORN, SUMMER SQUASH, CIPOLLINI ONION, RED PEPPER CREAM
CHÈVRE GOAT CHEESE

31

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

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

AQ

 

THREE GRILLED PRAWNS
13

CRAB OSCAR
17

ROASTED FORAGED MUSHROOMS

AQ

TWO SCALLOPS

21

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.