Saturdays and Sundays; On-street parking meters Wine Tasting Tuesdays Tuesdays from 5:30 � 6:30 p.m. Only $10 per person�or win two free passes during our weekly Facebook Trivia Contest.
5Mixed Greensroasted butternut squash, sheep's milk feta and toasted pumpkin seeds, pickled fennel and blood orange vinaigrette
Curried Cauliflower-Dungeness Crab Bisquepotato, leeks and caramelized onions, mild toasted curry-infused velouteOptions:
Cup (7)
, Bowl (12)
11Thai Pork Bellygreen curry-honey glaze and a toasted coconut crust, served with pickled mango-avocado salad
12Smoked Tenderloin CarpaccioHerbed chèvre croquette and baguette crostini, capers, onions, parmigiano-reggiano and white truffle oil
15Dungeness Crab Cakeachiote-honey glaze and cilantro aioli with grilled pineapple-poblano relish, black bean vinaigrette and queso fresco
Entree Salads
18Escabeche Seafood Saladcitrus-marinated calamari, scallops and tiger prawns with sliced prosciutto, roasted piquillo peppers, saffron rice pilaf, olives, pickled fennel and oranges served over mixed greens with an orange-sherry vinaigrette
16.00Hearts of Romaine CaesarWhole leaves of crisp lettuce and house-made dressing, anchovies and shaved parmigiano-reggianoOptions:
Chargrilled chicken, Prawns, Marinated reb-eye steak
16Brown Derby ClassicMarinated rib-eye, mixed greens, avocado, fresh tomato, hard-cooked egg, applewood bacon and creamy blue cheese dressing
16Beets & Blue Chicken Saladcider-glazed chicken with scarlet beets, watercress and Granny Smith apples, fourme d'Ambert blue, toasted marcona almonds and cider vinaigrette
Sandwiches
12Vegetarian Burrata Sandwichroasted scarlet beets, grilled butternut squash, caramelized onions and frisee, marcona almonds pesto and peppercorn aioli served on grilled focaccia
16Apple & Brie Steak Sandwichmarinated rib-eye chargrilled with oven-roasted apples and Brie cheese, caramelized apple chutney and watercress salad on grilled focaccia
13Chicken Sandwichtamarind and sweet soy BBQ sauce and peanut-ginger persillade, served on a brioche roll with grilled pineapple-napa slaw and peppercorn aioli
14Steakhouse Burgerchargrilled Niman ranch beef with caramelized onions and sautéed mushrooms, served on a brioche roll with horseradish havarti and peppercorn aioli
Entrees
15Fresh Fish Tacosthe daily catch from our local waters and around the world, honey-cumin glaze, cilantro aioli and mango-avocado-cucumber slaw
14Chicken with Mushroomssauteed wild mushrooms with tarragon, lemon and cream, fall harvest vegetable orzo and seasonal winter greens
16Tenderloin Tipssauteed with a tamarind and sweet soy BB@Q sauce, encrusted in a peanut-ginger persillade with a red rice stir-fry, caramelized banana-curry sauce
22Balsamic-Glazed Sea Scallopswrapped in pancetta and pan seared with roasted cauliflower-olive relish, red potato-fennel gratinee and sunchoke soubise
15Short Rib Ragouttender boneless beef ribs slowly braised with red wine-stewed tomatoes, spicy sauteed sweet peppers and caramelized onions served over pappardelle
12Roasted Beet Risottobeet-infused Arborio rice with roasted garlic and lacinato kale, cauliflower, butternut squash and burrata cheese
The Real Deal Menu
Pappardelle Parma RosaChargrilled chicken breast with roasted tomato-pine nut pesto cream, bloomsdale spinach and roasted cipollini onions served over pasta with garlic bread
Half Sandwich & Soup or SaladHalf of our signature steak, apple & brie sandwich served with a cup of dungeness crab, potato and leek bisque or mixed greensOptions:
Soup, Salad, Leek bisque, Mixed greens
Fish Taco & Soup or SaladOne chargrilled “catch of the day” fish taco served with a cup of Dungeness crab, potato and leek bisque or mixed greensOptions:
Soup, Salad, Leek bisque, Mixed greens
Vegetarian Risotto PrimaveraBloomsdale spinach, cipollini onions and English peas, parmigiano-reggiano and pickled fennel-watercress salad
Midday Menu
12.00Smoked Tenderloin CarpaccioHerbed chèvre croquette and baguette crostini, capers, onions, parmigiano-reggiano and white truffle oil
15.00Crab Cake ChilpacholeVeracruz-style tomato-chipotle bouillabaisse and roasted corn-black bean salsa
16.00Brown Derby Classic SaladMarinated rib-eye, mixed greens, avocado, fresh tomato, hard-cooked egg, applewood bacon and creamy blue cheese dressing
14.00Mexicali Chicken SaladChargrilled chicken breast with ancho chilies, cumin and lime, pickled chayote squash, radishes, baby corn, black beans and crisp jicama with prickly pear yogurt vinaigrette
14.00Steakhouse BurgerNiman ranch beef with caramelized onions and sautéed mushrooms served on a bakery roll with horseradish havarti and peppercorn aioli
12.00Moroccan Chicken SandwichChargrilled with ras el hanout spices and green tomato chutney served on a fresh bakery roll with saffron aioli
Dinner
First Course
12.00Smoked Tenderloin CarpaccioHerbed chèvre croquette and baguette crostini, capers, onions, parmigiano-reggiano and white truffle oil
15.00Crab Cake ChilpacholeVeracruz-style tomato-chipotle bouillabaisse with roasted corn-black bean salsa
22.00Duo of Foie GrasArtisan foie gras prepared hot & cold, pan-seared foie gras with port-balsamic glaze and toasted brioche, foie gras torchon with red wine-poached pears
18.00SamplerDungeness crab cake with roasted corn-black bean salsa, chargrilled rib-eye with green tomato chutney, grilled asparagus and pork belly
16.00Oysters on the Half ShellServed with champagne mignonette, ask your server for today’s fresh selection
15.00Artisanal Cheese PlateServed with dried fruit, honeycomb and crostini
11.00Grilled Asparagus and Pork BellySlow-roasted pork belly with white wine and herbs, grilled delta asparagus with porcini shallot crème, English peas and watercress
Second Course
7.00Mixed GreensFried green tomatoes, feta and manzanilla olives, pickled red onions, spiced almonds and green goddess dressing
10.00Spring Beet SaladRoasted beets, strawberries, pickled onions and watercress, fresh goat cheese and strawberry balsamic vinaigrette
9.00Hearts of Romaine CaesarWhole leaves of crisp lettuce, house-made dressing, anchovies and shaved parmigiano-reggiano
11.00Chèvre & Asparagus BisqueDelta asparagus, leeks and spinach blended in a goat cheese-infused velouté and herb-encrusted goat cheese croquette
Third Course
24.00Pork Tenderloin AdoboChargrilled with garlic, chilies, lime and queso fresco, crisp fried polenta with black bean vinaigrette and roasted corn salsa
27.00Duck with Green Tomato ChutneyPan roasted boneless breast of duck spiced with ras el hanout, moroccan couscous with leeks and natural duck demi jus
39.00The Firehouse Filet MignonChargrilled beef tenderloin with bone marrow butter, chive-potato croquette and madeira-infused demi-glacé
42.00Lamb en CrépinetteTender lamb loin with spinach-artichoke mousseline, porcini shallot crème, English peas and roasted fingerling potatoes
56.00Frutti di MarePan-roasted Nigerian salt water prawn and a 6-oz Maine lobster tail, pan-seared sea scallop and asparagus-cipollini risotto
45.00Steak DelmonicoCenter-cut rib-eye chargrilled with caramelized shallot-tomato butter, garlic mashed potatoes, house-cured pork belly and sautéed greens
32.00Sesame Sea ScallopsPan seared with a sweet and tangy citrus glaze, bamboo jade rice and coconut-green curry nage and Asian pear-scallion salad
22.00Cajun Chicken PaellaPan seared with a smoked paprika rub and sweet pepper relish, saffron risotto with English peas, linguiça and roma tomatoes
Market“Day Boat” Fresh FishOnly the freshest catch from our local waters and around the world, ask your server for today’s selection
Table For Two
First Course
Mixed GreensFried green tomatoes, manzanilla olives, pickled red onions, spiced almonds, feta and green goddess dressing
Chèvre & Asparagus BisqueAsparagus, leeks, and spinach in a goat cheese-infused velouté and herb-encrusted croquette
Second Course
Chateaubriand for Two16-Oz marinated filet mignon slow roasted then hand carved, served with roasted potatoes and sautéed seasonal vegetables, sauce béarnaise and demi-glacéOptions:
Cold water lobster tail
Third Course
Crème BrûléeVanilla crème brûlée with mixed berry chutney
7.00Mixed GreensFried green tomatoes, feta and manzanilla olives, pickled red onions, spiced almonds and green goddess dressing
9.00Hearts of Romaine CaesarCrisp lettuce and house-made dressing with anchovies and parmigiano-reggiano
Entrees
39.00The Firehouse Filet MignonChargrilled beef tenderloin and red wine-infused demi-glacé
32.00“Day Boat” Fresh FishOnly the freshest catch from around the world, ask your server for today’s selection
22.00Cajun Chicken PaellaSmoked paprika rub and sweet pepper relish, saffron risotto with English peas, linguiça and roma tomatoes
24.00Pork Tenderloin AdoboChargrilled with garlic, chilies, lime and queso fresco, crisp fried polenta with black bean vinaigrette and roasted corn salsa
Choice of Desserts
8.50Crème BrûléeVanilla crème brûlée with mixed berry chutney
8.50New York Berry CheesecakeGraham cracker crust and Devonshire cream
8.50Gianduja Mousse BombeChocolate mousse cake, hazelnut royaltine crust with raspberry-zinfandel sorbet and cocoa nib crème fraîche
Children's Menu
CheeseburgerChargrilled with American cheese, served with waffle fries and fresh fruitOptions:
Soda, Milk
PastaServed with Alfredo or butter sauceOptions:
Alfredo, Butter, Soda, Milk
Chicken FingersServed with waffle fries and fresh fruitOptions:
Soda, Milk
Wine & Dine Week
First Course
Spring Beet SaladRoasted beets, strawberries, pickled onions and watercress, fresh goat cheese and strawberry balsamic vinaigrette
Chèvre & Asparagus BisqueDelta asparagus, leeks and spinach blended in a goat cheese-infused velouté with herb-encrusted goat cheese croquette
Second Course
Honey-Achiote SalmonChargrilled with garlic, chilies, lime and honey, crisp fried polenta with black bean vinaigrette and roasted corn salsa
Cajun Chicken Paellapan seared with a smoked paprika rub and sweet pepper relish, saffron risotto with English peas, linguiça and roma tomatoes
Risotto Primaveraasparagus, spinach, English peas and cipollini onions, pickled fennel-watercress salad and Parmigiano-Reggiano
12.00Italian SurferCiclón rum, blue agave, disaronno amaretto, fresh lime juice, pineapple juice, cranberry juice and a lime twist
Lunch
Appetizers
5.00Mixed GreensCandied pecans, spiced pears and Point Reyes farmstead blue cheese dijon-spiced pear vinaigrette.
Wild Mushroom-Acorn Squash BisqueLeeks, potatoes, sherry and fresh herbs sea salt pommes frites.Options:
Cup (6.00)
, Bowl (12.00)
11.00Gingered Pork BellyPan seared with a vanilla-ginger-honey glaze, spiced pears and almonds with a champagne-tarragon vinaigrette.
12.00Smoked Tenderloin CarpaccioHerbed chèvre croquette and baguette crostini, capers, onions, parmigiano-reggiano and white truffle oil.
15.00Crab CakeApple-celeriac puree and roasted shallot-peppercorn aioli caramelized apple-onion chutney.
Entree Salads
16.00Hearts of Romaine CaesarWhole leaves of crisp lettuce and house-made dressing, anchovies and shaved parmigiano-reggiano.Options:
Chargrilled chicken, Marinated rib-eye steak
16.00Brown Derby ClassicMarinated rib-eye, mixed greens, avocado, fresh tomato, hard-cooked egg, applewood bacon and creamy blue cheese dressing.
14.00Thai Chicken SaladSweet chili-glazed char grilled chicken breast, napa cabbage with sweet peppers, julienne carrots, cucumber and coconut fresh mango, cilantro and tamarind-lime-honey vinaigrette.
16.00Barley Duck SaladHouse-cured duck confit, herb-roasted sweet potatoes and marinated mushrooms, pearled barley, mixed greens, frisée and a balsamic vinaigrette, poached egg, truffle oil and grilled toast points.
Sandwiches
12.00Vegetarian Burrata SandwichCreamy burrata cheese with fried eggplant and roasted sweet peppers, lemon-herb pesto served on grilled focaccia.Options:
Fries, Mixed greens
14.00Steakhouse BurgerChargrilled Niman Ranch beef with caramelized onions and sautéed mushrooms served on a brioche roll with horseradish havarti and peppercorn aioli.Options:
Fries, Mixed greens
16.00Apple & Brie Steak SandwichMarinated rib-eye char grilled with oven-roasted apples and Brie cheese, caramelized apple chutney and crisp watercress salad on grilled focaccia.Options:
Fries, Mixed greens
13.00Pecan-Crusted Chicken SandwichChargrilled with a peppercorn-maple-vinegar glaze, smoked bacon and frisée salad on a brioche roll.Options:
Fries, Mixed greens
Entrees
14.00Chicken ForestièrePan roasted with wild mushrooms and tartufata demi jus, roasted Brussels sprouts and black truffle-gruyère “mac & cheese”.
15.00Fresh Fish TacosThe daily catch from our local waters and around the world, honey-cumin glaze, cilantro aioli and mango-avocado-cucumber slaw.
15.00Short Rib RagoûtTender boneless beef ribs slowly braised with red wine-stewed tomatoes, spicy-sautéed sweet peppers and caramelized onions served over pappardelle.
22.00Tamarind-Glazed Sea ScallopsPan seared with Thai black rice-pork belly stir-fry, black bean-coconut broth and sweet and sour persimmons.
16.00Tenderloin TipsSautéed wild mushrooms with herbed spaetzle, smoked bacon-onion relish and sherry-shallot demi jus.
12.00Smoked Tenderloin CarpaccioHerbed chèvre croquette and baguette crostini, capers, onions, parmigiano-reggiano and white truffle oil.
14.00Duck Confit HashWild mushrooms, herb-roasted sweet potatoes and braised leeks, poached egg, truffle oil and grilled toast points.
15.00Crab CakeApple-celeriac purée and roasted shallot-peppercorn aioli caramelized apple-onion chutney.
18.00SamplerOptions:
Dungeness crab cake with apple-celeriac purée, Chargrilled rib-eye with burrata and demi jus, Gingered pork belly with vanilla-ginger-honey glaze
16.00Oysters on the Half ShellServed with champagne mignonette.
15.00Artisanal Cheese PlateServed with dried fruit, honeycomb and garlic crostini.
11.00Gingered Pork BellyPan seared with a vanilla-ginger-honey glaze, spiced pears and almonds with a champagne-tarragon vinaigrette.
Second Course
7.00Mixed GreensCandied pecans, spiced pears and point reyes farmstead blue cheese dijon-spiced pear vinaigrette.
12.00Warm Burrata SaladCrisp pancetta, arugula and candied pistachios, grilled focaccia croutons, lemon-herb pesto and tarragon vinaigrette.
9.00Hearts of Romaine CaesarWhole leaves of crisp lettuce and house-made dressing, anchovies and shaved parmigiano-reggiano.
12.00Wild Mushroom-Acorn Squash BisqueLeeks, potatoes, sherry and fresh herbs sea salt pommes frites.
Third Course
26.00Cider-Brined Pork ChopChargrilled with apple-celeriac puree and cider mostarda bacon-apple savory bread pudding.
32.00Tamarind-Glazed Sea ScallopsPan seared with Thai black rice-pork belly stir-fry, black bean-coconut broth and sweet and sour persimmons.
39.00The Firehouse Filet MignonChargrilled beef tenderloin with bone marrow butter chive-potato croquette and madeira-infused demi-glacé
44.00Pecan-Crusted Rack of LambOven roasted with a peppercorn-maple-vinegar glaze, herb-roasted sweet potatoes, braised lacinato kale and maple demi.
56.00Frutti Di MarePan-roasted Nigerian salt water prawn and a 6-oz maine lobster tail, pan-seared sea scallop and heirloom tomato-cipollini risotto.
45.00Steak DelmonicoCenter-cut rib-eye char grilled with caramelized shallot-tomato butter, garlic mashed potatoes, house-cured pork belly and sautéed greens.
32.00Braised Veal CheeksSautéed wild mushrooms with herbed spaetzle, smoked bacon-onion relish and sherry-shallot demi jus.
22.00Chicken ForestièrePan roasted with wild mushrooms and tartufata demi jus, roasted Brussels sprouts and black truffle-gruyère “mac & cheese”.
Market“Day Boat” Fresh FishOnly the freshest catch from our local waters and around the world.
Chef’S Tasting
First Course
Gingered Pork BellyPan seared with a vanilla-ginger-honey glaze, spiced pears and champagne-tarragon vinaigrette.
2008 Luna Vineyards Pinot Grigio Barrel Fermented, Napa County
Entremets
Champagne Sorbet
Third Course
Lobster RisottoSautéed maine lobster with fromage blanc, braised leeks and sweet potatoes marcona almond-lemon gremolata.
2010 Luli Pinot Noir, Santa Lucia Highlands
Fourth Course
Braised Veal CheeksChanterelle mushrooms with smoked bacon-onion relish, herbed spaetzle and dijon shallot demi jus.
2005 Ojai Vineyards Syrah, Santa Barbara County
Fifth Course
Salted Caramel-Chocolate CheesecakeCaramel and chocolate sauces, chantilly cream and chocolate curls.
2009 Delas La Pastourelle Muscat de Beaumes-de-Venise
Table for Two
First Course
Mixed GreensCandied pecans, spiced pears, point reyes farmstead blue cheese dijon-spiced pear vinaigrette.
Wild Mushroom-Squash BisqueLeeks, potatoes, sherry, fresh herbs and sea salt pommes frites.
Second Course
Chateaubriand for Two16-oz marinated filet mignon slow roasted then hand carved served with roasted potatoes and sautéed seasonal vegetables, sauce béarnaise and demi-glacé.Options:
Cold water lobster tail
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