The Firehouse Restaurant Menu
Introducing The Firehouse Restaurant, a sophisticated dining destination in Sacramento, CA, offering a blend of New American cuisine and steakhouse classics. The menu boasts a plethora of options, including vegan and vegetarian choices, showcasing creativity and attention to detail.
Standout dishes like Braised Pork Belly and Duck Liver Mousse are expertly crafted, while the Firehouse Caesar Salad and Stuffed Quail showcase unique flavor combinations. The upscale atmosphere, complete with outdoor seating and a full bar, sets the stage for memorable dining experiences.
Customer reviews praise the exceptional service and delectable dishes, making The Firehouse Restaurant a top choice for special occasions. Despite a few criticisms about specific dishes, the overall consensus is overwhelmingly positive, with guests raving about the ambiance and culinary offerings. A must-visit for those seeking an elevated dining experience.
FIRST
BRAISED PORK BELLY
CARAMELIZED NANTES CARROTS, PARSNIP PURÉE, VERMOUTH JUS
CARPACCIO*
EXTRA VIRGIN OLIVE OIL, PARMIGIANO-REGGIANO, LEMON, CAPERS, PICKLED RED ONIONS, ARUGULA, FRISÉE
DUCK LIVER MOUSSE
HOT HONEY MUSTARD, GRILLED BREAD, ARUGULA SALAD
OYSTERS*
HALF-DOZEN SEASONAL OYSTERS, LEMON, PINK PEPPERCORN MIGNONETTE
SHRIMP FRITTERS
SHAVED ASPARAGUS, CHILI THREADS, CILANTRO-LIME AIOLI
PUMPKIN GNOCCHI
HONEY-INFUSED BROWN BUTTER, CRISPY PROSCIUTTO DI PARMA, ASIAGO CHEESE, PINE NUT GREMOLATA
FIREHOUSE CAESAR SALAD
FOCACCIA CROUTONS, SHAVED ASIAGO CHEESE, CLASSIC DRESSING
BEETS & APPLES
ITALIAN FARRO, SPICED WALNUTS, TRI-COLORED BEETS, APPLE HILL APPLES, CORIANDER DRESSING
THE WEDGE
SERRANO HAM, TOASTED ALMONDS, DEHYDRATED CRANBERRIES, WINE-SOAKED GOAT CHEESE, CHIVES, RANCH DRESSING
POTATO-LEEK VICHYSSOISE
CRISPY BRIOCHE, FRIED LEEK GREENS, CRÈME FRAÎCHE, APPLE HILL APPLES
SECOND
ENTRÉES
STUFFED QUAIL*
QUINOA-APPLE STUFFING, TURNIP & CARROT PAVÉ, BRUSSELS SPROUTS, SWEET POTATO PURÉE
CORVINA SEA BASS
CHORIZO CRUMBLE, FENNEL & ZUCCHINI PURÉE, MARBLE POTATOES, HERBED BÉCHAMEL, CHILI OIL
MUSCOVY DUCK BREAST
CONFIT ROOT VEGETABLES, PEARL ONIONS, SARLADAISE POTATOES, BLACK CURRANT-DUCK DEMI-GLAZE
SEARED DAY BOAT SCALLOPS*
SHIITAKE MUSHROOMS, PANCETTA LARDONS, TOKYO TURNIPS, CAULIFLOWER PURÉE, HERB OIL, CHIVES
ROASTED CAULIFLOWER HASH
QUINOA, CELERY ROOT, BUTTERNUT SQUASH, RED KURI SQUASH, CARNIVAL CAULIFLOWER PURÉE
PRIME DRY-AGED NEW YORK STRIP STEAK
APPLEWOOD-SMOKED BACON & ONION JAM, MARCHAND DE VIN, 10 OUNCES
HERB-CRUSTED NEW ZEALAND RACK OF LAMB*
HOUSE-MADE MINT COULIS, ROASTED SHALLOT DEMI-GLAZE, 10 OUNCES
THE FIREHOUSE PRIME FILET MIGNON
LOCAL MICRO HERBS, EXTRA VIRGIN OLIVE OIL POWDER, SAUCE BORDELAISE, 8 OUNCES
LOCAL DOUBLE-CUT BRINED PORK CHOP
GRAVENSTEIN APPLE BUTTER, PAN JUS, 12 OUNCES
