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 Starters

Firehouse Bistro Mains

 

Fillet Mignon

Timber potatoes, broccolini, reduction of acai, Gilbert’s

Petite sirah and shallots

40

 

Pan seared Salmon

White Polenta, grilled corn, crispy kale, lemon saffron vinaigrette

29

 

Squid ink Pasta

Prawns, Brussel sprouts, herbs, zesty tomato-butter sauce

25

 

Bacon wrapped sea scallops

Smoked mushrooms, carrot puree, pickled pearl onions, mushroom stock

37

 

Duck breast

Mint Apple Farro, red wine-cocoa sauce, wine braised cabbage

32

 

Almond crusted Lamb chops

Cauliflower puree, butternut squash, sunchoke chips & olive-herb salsa

43

 

Firehouse Burger

Beef raised on our ranch, a freshly baked bun, iceberg lettuce,

tomato, Caramelized onion, 2 year aged Cheddar, garlic confit aioli and lotus-root fries

18