Firehouse Bistro Starters

Oysters du jour

Horseradish cocktail sauce

18/34

 

Spring salad

Lettuce, artichoke, asparagus, snow peas, shallot, radish,

Jicama, roasted pepper, with cucumber-parmesan dressing and almonds

14

 

Salmon tartare

Sea weed, cherry tomato, yuzu, soy and avocado cream on crispy rice

13

 

Beef Carpaccio

Balsamic reduction, shaved parmesan, arugula, radish and chestnut

14

 

Butternut squash soup

11

 

Roasted Beets

Crème fraiche, crispy quinoa, vinaigrette of greens, radish & citrus

13

 

Charcuterie & Cheese plate

Selection of assorted Charcuterie and cheeses with crostini,

cornichons, olives, fruit & nuts

35

 

Firehouse Bistro Mains

Rib–Eye Steak

herbs & pepper marinade, red wine reduction

Creamed spinach, garlic mash

45

 

Rack of Lamb

garlic olive oil & herbs, marinade, whole grain mustard

Grand Marnier orange sauce, vegetables & roasted potatoes

45

 

Firehouse Chicken

organic chicken, lemon grass & herbs, marinade

Served with turmeric rice

28

 

Kurobuta Pork Chop

center cut, honey soy, cracked black pepper

Mustard marinade, polenta cake, apple raisin compote

29

 

Salmon on Cedar

chili-soy marinade, oven baked on cedar plank

Wasabi mash, green papaya, tomato vinaigrette, salad

29

 

Seared Jumbo Prawns, Scallops & Mussels

lemon butter beurre blanc

Served with vegetable risotto or fettuccine

30

 

Lobster Ravioli

cognac-yellow curry sauce, house made cheesy bread

27

 

Pasta Primavera

seasonal vegetables sautéed with olive oil, fresh herbs

Over linguine

22

 

The Firehouse Burger

“ourranch” bacon double patty, angus burger

House special sauce, house made bun, sliced tomato, pickels, onions, lettuce

20

 

 

Presented by executive chef: R.T. Suwan