CHEF’S THREE COURSE
FIRST - PLEASE SELECT ONE
FIREHOUSE CAESAR SALAD
WARM CROUTONS, WHITE ANCHOVIES, ASIAGO CHEESE, CLASSIC DRESSING
CRAB BISQUE
BRANDY, ROSEMARY FOCACCIA CROUTON, CHILI OIL, FINES HERBES
SECOND
CHATEAUBRIAND
8-OZ MARINATED FILET MIGNON SLOW ROASTED THEN HAND CARVED, GARLIC MASHED POTATOES, SEASONAL VEGETABLES, SAUCE BÉARNAISE, DEMI-GLACÉ
DUNGENESS CRAB OSCAR ADDITION
14
THIRD - PLEASE SELECT ONE
CRÈME BRÛLÉE
VANILLA CRÈME BRÛLÉE, SEASONAL FRUIT
CHOCOLATE PAVÉ GÂTEAU
BROWNIE CAKE, CHOCOLATE MOUSSE, PUFFED RICE CRUNCH, LOCAL RASPBERRIES
68 PER PERSON
EXECUTIVE CHEF STEPHEN ASHLEY
AVAILABLE THROUGH DECEMBER 30, 2020. NOT VALID WITH ANY OTHER OFFER.
MENU SUBJECT TO CHANGE. NO SUBSTITUTIONS OR SPLITS PERMITTED.
TAX, GRATUITY AND BEVERAGES NOT INCLUDED.
AS A COURTESY TO OTHER GUESTS, PLEASE SET ELECTRONIC DEVICES TO SILENT.
A CORKAGE FEE OF $25 WILL BE APPLIED PER 750 ML BOTTLE BROUGHT INTO THE RESTAURANT.
A MAXIMUM OF TWO 750 ML BOTTLES PERMITTED.
CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS
MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.