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Dinner

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

FIRST

BRAISED PORK BELLY

BLUEBERRY-MAPLE GLAZE, BLUEBERRY GASTRIQUE
RED FRISÉE & PEA TENDRIL SALAD

20

CARPACCIO*

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

19

 

SOFT-SHELL CRAB*

TEMPURA BATTER, GOCHUJANG AIOLI, SNOW PEA KIMCHI, HERB OIL

26

  

OYSTERS*

HALF-DOZEN SEASONAL OYSTERS

LEMON, PINK PEPPERCORN MIGNONETTE

27

SCALLOP & PRAWN CRUDO*
AGUACHILE, CHILI OIL, PERUVIAN PEPPERS, SHAVED ENGLISH CUCUMBER
24

 

BUTTERNUT SQUASH GNOCCHI

GRILLED TIGER PRAWNS, LEMON EMULSION, CARAMELIZED SPRING ONION
HAZELNUT CRUMBLE

19

  

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
17

PEARS & PROSCIUTTO

LOCAL PEARS, PROSCIUTTO DE PARMA, BURRATA CHEESE, LEMON ZEST, BASIL
EXTRA VIRGIN OLIVE OIL

17

ASPARAGUS SALAD
SHAVED DELTA ASPARAGUS, RED ONION, SUNCHOKE CHIPS, SHAVED EGG
CHAMPAGNE VINAIGRETTE

17

SPRING ONION & POTATO SOUP
CRISPY WHITE CHEDDAR, SPRING ONION, PORK BELLY DUST, CHILI OIL

18

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

ENTRÉES

MARY’S CHICKEN
SEARED BREAST, DARK MEAT ROULADE, BRAISED LEEKS
SMASHED PERUVIAN POTATOES & PEPPERS, JUS

38

FIREHOUSE “CIOPPINO”*

DAILY FISH, TIGER PRAWNS, CLAMS, MUSSELS, BELL PEPPERS, ONIONS
SAFFRON-TOMATO BROTH, TOAST POINTS

52

MAPLE LEAF DUCK BREAST

ISRAELI COUSCOUS, CUCUMBER, RADICCHIO, FRISÉE, BABY ARUGULA
CITRUS CREAM, DUCK DEMI-GLAZE, HERB GEL

50

SEARED DAY BOAT SCALLOPS*

SUNCHOKE-ASPARAGUS PURÉE, PORK BELLY DUST, ASPARAGUS TIPS
BRAISED SUNCHOKES, GARLIC FLOWERS

55

BLACK GARLIC PASTA
ASPARAGUS TIPS, CHERRY TOMATOES, BRAISED LEEKS, RED BELL PEPPER CREAM

36

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

PRIME DRY-AGED NEW YORK STRIP STEAK
APPLEWOOD SMOKED BACON & ONION JAM, MARCHAND DE VIN
13 OUNCES

62

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

60

THE FIREHOUSE PRIME FILET MIGNON
LOCAL MICRO HERBS, EXTRA VIRGIN OLIVE OIL POWDER, SAUCE BORDELAISE
9 OUNCES

65

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

52

NO SPLITS PERMITTED ON SPECIALTY CUTS.​

ADDITIONS

TO ACCOMPANY SPECIALTY CUTS AND ENTRÉES ONLY.

CANNOT BE SOLD SEPARATELY.

 

AU POIVRE

9

 

THREE GRILLED PRAWNS
16

CRAB OSCAR*
19

BLEU CHEESE COMPOUND

11

ROASTED FORAGED MUSHROOMS

AQ

THE FIREHOUSE’S DRESS CODE IS BUSINESS CASUAL.  NON-SERVICE DOGS ARE NOT PERMITTED ON THE RESTAURANT’S PREMISES.
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.

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