The Firehouse Menu

THE LOBSTER

CAVIAR BUTTER

SEASONAL MIXED GREENS

CHILLED SEASONAL VEGETABLE, DRESSING DU MAISON

CHILLED HEIRLOOM TOMATO CONSOMMÉ

LOCAL HEIRLOOM TOMATO, BASIL GLASS, PECORINO DUST

OREGON FORAGED WILD MUSHROOM BAGATELLE

SEASONAL MUSHROOM, BUTTER PASTRY, SHALLOT JUS

OREGON FORAGED WILD MUSHROOM BAGATELLE

SEASONAL MUSHROOM, BUTTER PASTRY, SHALLOT JUS

VANDE ROSE PORK BELLY AND MOLASSES

BRAISED BELLY, MOLASSES NAGE, BOURBON TEA CAKE

DOUBLE R SMOKED BEEF CARPACCIO TWO WAYS

SLICED THIN FILET, DICED FILET, QUAIL EGG, MUSTARD, CAPERS, RED ONION

VANDE ROSE PORK BELLY AND MOLASSES

BRAISED BELLY, MOLASSES NAGE, BOURBON TEA CAKE

FIREHOUSE TRIO

SMOKED CARPACCIO TWO WAYS, MUSHROOM BAGATELLE, VANDE ROSE PORK BELLY

PACIFIC OYSTERS GRANITÉ

HALF DOZEN SEASONAL OYSTERS, LEMON, HEIRLOOM TOMATO AND HORSERADISH

MAINE LOBSTER THREE WAYS

POACHED TAIL, BONE BROTH CUSTARD, CHILLED CLAW, MICRO FINES HERBES AIOLI

HUDSON VALLEY FOIE GRAS AND LOCAL FIG

SEARED FOIE GRAS, FIG ASPIC, PORT GASTRIQUE

THE FOIE

PEACH MELBA AND ALMONDS

ROMAINE AND WARM CROUTONS WITH CITRUS AND GARLIC

SHAVED ROMAINE, BUTTER BRIOCHE, ROASTED GARLIC CITRUS VINAIGRETTE

SUMMER LETTUCE AND CHILLED ROOT VEGETABLES

BRAISED ROOTS AND TOPS, LOCAL CHICORY, WILD THYME VINAIGRETTE

CHILLED WHITE GRAPE GAZPACHO AND SMOKED LOBSTER

CITRUS VERJUS, SMOKED PAPRIKA OIL, CHEVRIL

HEIRLOOM TOMATO AND BUFFALO MOZZARELLA

PRESSED BASIL OIL, TOASTED PINE NUTS, LOCAL VIRGIN OLIVE OIL

6-OZ LOBSTER TAIL

CAN BE PURCHASED AS AN ADD-ON WITH ANY SPECIALTY CUT.

SIDES

PLEASE CHOOSE ONE SIDE WHEN ORDERING A SPECIALTY CUT.

BRINED VANDE ROSE PORK RACK

APPLE CHUTNEY, 12 OUNCES

HIGH HEAT DOUBLE R RANCH FLAT IRON

SHALLOT TALLOW, 11 OUNCES

DOUBLE R RANCH FILET OF BEEF

GARLIC AIOLI, 9 OUNCES

SUPERIOR FARMS HALF RACK OF RÔTI LAMB

CHIMICHURRI, 12 OUNCES

DOUBLE R RANCH BEEF DELMONICO

BORDELAISE, 12 OUNCES

APRICOT & CHARDONNAY SORBET

THE SQUAB

TRUFFLE AND OFFAL

THE FILET

WILD MUSHROOMS AND BRANDY

THE CHEESE

POINT REYES BAY BLUE AND APPLE

LE FINALE

APRICOT, HONEY AND ICE MILK

WELL DRINKS

ALL DRAFT BEER

WELL MARTINIS

DEVILED EGGS

FRIED CAPERS, PIMENT D'ESPELETTE

ARTISANAL CHEESE PLATE

DRIED FRUIT, LOCAL HONEYCOMB, GARLIC CROSTINI

PORK BELLY SLIDERS

GRUYÈRE CHEESE, FRIED ONION, BRIOCHE BUN

DUCK CONFIT TARTLETS

CHÈVRE CHEESE, MEDJOOL DATES, ARUGULA

FRESH FISH TACOS

CHARGRILLED DAILY CATCH, CORN TORTILLAS, CILANTRO AIOLI, MANGO-AVOCADO-CUCUMBER SLAW

OYSTERS ON THE HALF SHELL

SERVED WITH CHAMPAGNE MIGNONETTE - ASK YOUR SERVER FOR TODAY'S FRESH SELECTION

FIREHOUSE WINE SPECIALS

KAHLÚA-DARK CHOCOLATE PAVÉ

SALTED CARAMEL, MOCHA CHIP ICE CREAM

BUTTERSCOTCH BUDINO

DRAGÉE PRETZEL, TOFFEE BITS, VANILLA SHORTBREAD, VANILLA ANGLAISE

CHOCOLATE HAZELNUT SEMIFREDDO

CANDIED HAZELNUTS, BOURBON WHIPPED CREAM, CHOCOLATE SOIL, LACE TUILE

STRAWBERRY-RHUBARB BAVAROIS

RHUBARB GELÉE, GREEN TEA SABAYON, MATCHA POWDER

CRÈME BRÛLÉE

VANILLA CRÈME BRÛLÉE, SEASONAL FRUIT

FRAMBOISE SOUFFLÉ

RASPBERRY COULIS, CHOCOLATE SAUCE

DAILY ACCOUTREMENT

CHEESEBURGER SLIDERS

AMERICAN CHEESE, TOASTED BRIOCHE BUN, CHOICE OF SALAD, FRESH FRUIT OR FRIES

PAPPARDELLE ALFREDO

SAUCE ALFREDO, PEAS, PARMIGIANO-REGGIANO

CHICKEN AU GRILLÉ

FRESH VEGETABLES, CHICKEN DEMI-GLACÉ

ROASTED POTATOES, BEURRE MONTÉ, SAUTÉED SEASONAL VEGETABLES

JR. FILET MIGNON

ROASTED POTATOES, DEMI-GLACÉ, SAUTÉED SEASONAL VEGETABLES

GRILLED PORTOBELLO SANDWICH

FOCACCIA BREAD, BRAISED ESCAROLE, ALL DAY TOMATO, AGED SWISS, RED PEPPER AIOLI

SMOKED CHICKEN AND BRIE SANDWICH

CARAMELIZED FIGS, TOASTED ALMOND, WILD ARUGULA, FRESH THYME MUSTARD

PRIME STEAKHOUSE BURGER

CARAMELIZED ONIONS, HORSERADISH HAVARTI, CRISPY ONION, GARDEN PRODUCE, DEMI-GLACÉ AIOLI

BISTRO STEAK SANDWICH

BRIOCHE ROLL, FRIED ARTICHOKE, WATERCRESS, ROASTED GARLIC AIOLI

EASTERN GIMLET

GIN, LEMONGRASS SIMPLE SYRUP, LIME JUICE, A PINCH OF SALT & CRACKED PEPPER, A JOURNEY TO EASTERN FLAVORS

EYES OF EGYPT

AGED TEQUILA, LIME JUICE, AGAVE NECTAR, CRÈME DE CACAO, OVER ICE WITH COCOA DUST

WHAT A PEAR

PEAR VODKA, AMARETTO, LEMON JUICE, SIMPLE SYRUP, SPARKLING WINE ~ a martini glass stage celebrating the California pear

SPARKLING PEACH

VODKA, PEACH SCHNAPPS, PEACH PURÉE, LEMON JUICE, GINGER SIMPLE SYRUP, WITH A TOUCH OF SPARKLING WINE THAT'S UPLIFTING

THE PHOENIX

MANDARIN-FLAVORED VODKA, BLOOD ORANGE PURÉE, CAMPARI, ORANGE JUICE, SIMPLE SYRUP AND A SLICE OF ORANGE

WHISKEY A-PEEL

WHISKEY, SOUTHERN COMFORT, TRIPLE SEC, HONEY SIMPLE SYRUP, LEMON JUICE AND A PEEL OF FLAMED ORANGE

COSMO BLANCO

VODKA, LIME JUICE, WHITE CRANBERRY JUICE, ELDERFLOWER LIQUEUR, A TWIST ON A CLASSIC

S 'N' L

SPICED RUM, SAGE, LYCHEE LIQUEUR, LIME JUICE, GINGER SIMPLE SYRUP, REFRESHINGLY SERVED OVER ICE WITH SODA WATER

BULLEIT TRAIN

RYE WHISKEY, BLACKBERRY LIQUEUR, HONEY SIMPLE SYRUP, LEMON JUICE SERVED OVER ICE WITH A FRESHLY SKEWERED BLACKBERRY

ITALIAN SURFER

SPICED GOLD RUM, AMARETTO, LIME JUICE, PINEAPPLE JUICE, CRANBERRY JUICE AND A FLOATING PEEL OF LIME

BABY GEM, ROASTED CORN AND AVOCADO

CALIFORNIA AVOCADO, LOCAL ROASTED CORN, PALM HEARTS, BACON, BLUE CHEESE VINAIGRETTE

ROMAINE AND WARM CROUTONS WITH CITRUS AND GARLIC

SHAVED ROMAINE, BUTTER BRIOCHE, ROASTED GARLIC CITRUS VINAIGRETTE - CHOICE OF GRILLED CHICKEN, STEAK OR SALMON

LOCAL HEIRLOOMS, BURRATA AND BASIL

REY YOUNG TOMATO, TOY BOX BASIL, PICKLED ONION, BURRATA CHEESE, PINE NUT VINAIGRETTE

BAVETTE STEAK AND WHITE PRAWN WITH CHICORY

ENDIVE LETTUCE, FETA CHEESE, CHERRY TOMATO, RED ONION, CITRUS-OREGANO VINAIGRETTE

ROLLED FISH TACOS

CUCUMBER-AVOCADO SLAW, MANGO CITRUS AIOLI, PETIT FIXED GREENS

BEEF BOURGOGNE AND BUTTER NOODLES

TENDERLOIN BEEF TIPS, FORAGED MUSHROOM, ROASTED SHALLOT, RED WINE SEC

ROASTED ORGANIC CHICKEN WITH SWEET CORN & TOMATO

BREAST OF CHICKEN, SWEET CORN RELISH, TOMATO COULIS

TRUFFLE RISOTTO BRUNOISE

SWEET BUTTER, SHAVED SUMMER TRUFFLE, SEASONAL ROASTED VEGETABLE

VANDE ROSE PORK CHOP

BACON-SAUTÉED CHARD, GARLIC FINGERLING POTATO

SEARED SKUNA BAY SALMON

SWEET PEAS, BABY CARROT, SEASONAL SHOOTS, PRESERVED LEMON BUTTER

LOBSTER AND MUSSEL SPAGHETTINI

ROASTED LOBSTER, BLACK MUSSELS, SHALLOT BUTTER CREAM

COURTYARD PRIX FIXE MENU

ENJOY OUR THREE-COURSE MENU CREATED BY CHEFS JAY AND MATTY. MENU CHANGES REGULARLY TO TAKE ADVANTAGE OF THE BOUNTY OF LOCALLY SOURCED ITEMS.

ROASTED POUSSIN WITH POLENTA AND SQUASH

SHEEP'S MILK SOFT POLENTA, BABY SUMMER SQUASH RATATOUILLE

SKUNA BAY SALMON WITH CLOUD ARBORIO RICE AND FORAGED MUSHROOM

ORGANIC SALMON RÔTI, PUFFED CALIFORNIA RICE, WILD FORAGED MUSHROOM

LIBERTY DUCK BREAST WITH LOCAL TURNIPS

RIVER DOG TOKYO TURNIP, CONFIT, LOCAL ONION, MANDARIN GASTRIQUE

ROASTED CERVENA VENISON WITH STONE FRUIT AND BARLEY

LOCAL STONE FRUIT COMPOTE, MINTED BARLEY RISOTTO, FRESH HORSERADISH BEURRE NOISETTE

OVEN-PRESSED MAINE LOBSTER AND SHELLFISH WITH CITRUS AND PORK BELLY

BRICK-ROASTED LOBSTER, DAILY SHELLFISH, VANDE ROSE BELLY, CONSOMMÉ