Starters

Oysters on the Half Shell

with champagne mignonette or firehouse cocktail sauce

 Half Dozen 19, Full Dozen 36

 

Jumbo Prawn Cocktail

with housemade cocktail sauce

15

 

Brussel Sprouts Fry

with Calabrian chili vinaigrette, crispy

13

 

Beef Carpaccio

thinly sliced Angus Prime, balsamic reduction, capers, shaved parmesan, arugula salad, toasted bread

14

 

 

 

Tuna Tartare

cucumber, avocado, wasabi cream, Sriracha sauce, wonton chips

15

 

Charcuterie and Cheese Board

35

 

Steamed Manila Clams

with wine garlic butter sauce

14

 

Soup du Jour

ask your server

10

 

Salads

Firehouse Caesar

baby romaine, fresh parmesan, seasoned croutons and black pepper with housemade garlic anchovy dressing

14

 

Roasted Beet Salad

bartlett pears, feta cheese, bean sprouts, roasted walnuts, mixed greens, citrus vinaigrette

14

 

Fall Gem Salad

blue cheese dressing, apple, dried cranberries

14

Entrees

Rib Eye

with morel mushroom demi glaze, garlic mash, cream spinach

45

 

Rack of Lamb

garlic herbs marinade, chimichurri sauce, mashed potatoes & vegetables

45

 

Firehouse Chicken

organic chicken, turmeric & herbs marinade over fettuccine, dijon mustard cream sauce

28

 

Kurobuta Pork Chop

honey soy, mustard marinade, apple cranberry compote, mashed potatoes, vegetable

29

 

Salmon on Cedar

10 spice marinade, oven baked on cedar plank, cherry tomato & caper salsa, arugula, balsamic vinaigrette

30

 

Seafood  Risotto

jumbo prawns, U10 scallops, clams, saffron risotto, lemon butter sauce

28

 

Pan Seared Scallops

orange Grand Marnier sauce, turnip puree

30

 

Firehouse Burger

angus beef patty, american cheese, lettuce, tomato, onion, french fries

20

 

Kids Menu

pasta with alfredo or marinara sauce

14

mini Angus burger and fries

14

 

Alert your server to special dietary needs

 

Presented by executive chef: R.T. Suwan