| French Onion Soup |
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Beefy onion broth laced with burgundy wine. Served bubbling with provolone cheese. |
| Soup of the Day |
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Made from scratch daily. |
| Firehouse Chili with Cheese |
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| Baked Brie with Almonds |
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Served with grilled herbed toast and apple wedges. |
| Bacon Wrapped Shrimp |
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Five jumbo shrimp - served with a creamy horseradish sauce. |
| Hot Artichoke Dip |
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A baked, tangy blend of artichoke hearts, cheeses and herbs. Served with garlic toast thins. |
| Fresh Roma Tomato & Basil Bruschetta |
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Baked atop thick slices of French bread and finished with mozzarella & parmesan cheeses. |
| Stuffed Portabella Mushroom |
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A whole marinated portabella mushroom cap, stuffed with red onion, tomatoes & bleu cheese, baked & served over marinara topped linguini. |
| Sauteed Provolone |
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Thickly sliced provolone, breaded, sauteed & topped with marinara. Served with garlic pita triangles. |
| Blackened Chicken Caesar Salad |
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Romaine lettuce tossed with our creamy caesar dressing. Topped with bacon, black olives, herbed croutons and parmesan cheese. |
| Chicken Fajita Salad |
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Chicken breast tenders, peppers and red onion, sauteed in our fajita marinade. Served hot over crisp romaine lettuce. |
| Honey-Dill Glazed Salmon Salad |
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Served on a bed of fresh spinach tossed in our zesty dill dressing. Garnished with green apple and toasted almonds. |
| Sirloin Steak Salad |
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Crisp mixed greens topped with a char-grilled five ounce sirloin steak, shredded cheese, red onion, tomato, cucumber and potato sticks. Served with a tomatohorseradish balsamic vinaigrette. |
| Garden Toss-Up Salad |
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Mixed greens topped with alfalfa sprouts, cauliflower, black olive, cucumber, radishes, tomato and shredded cheeses. |
| Caesar Salad |
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Romaine lettuce tossed with our creamy caesar dressing. Topped with bacon, black olives, herbed croutons and parmesan cheese. |
| Classic Spinach Salad |
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Fresh spinach topped with, fresh mushrooms, real bacon bits, herbed croutons, red onions and hard cooked egg. |
| Greek Salad |
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Tomatoes, red onions, cucumbers & black olives tossed in our homemade greek dressing. Served over fresh greens and sprinkled with feta cheese. |
| Breast of Chicken Pufferbelly |
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Breaded in parmesan cheese & seasoned bread crumbs, sauteed and served over fettuccini primavera. |
| Southwestern Rubbed Delmonico |
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Rubbed with cumin, chipotle, ancho, chile & cayenne pepper. Char-grilled and served with garlic mashed potatoes and steamed vegetables. |
| Sauteed Veal with Brandy Cream Sauce |
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Tender veal sauteed with mushrooms. Topped with brandy cream sauce and served over wild rice with steamed vegetables. |
| Horseradish Crusted Salmon |
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Baked & served in garlic sauce with sweet potato rosettes. |
| Chicken Marsala |
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Tender boneless chicken breast, sauteed with fresh mushrooms and scallions in marsala wine sauce. Served over linguini with a side of steamed vegetables. |
| Steak Madagascar |
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An eight ounce filet, char-grilled to your liking, smothered with fresh, sauteed mushrooms. Topped with peppercorn sauce and served over spinach fettuccini. |
| Honey-Dijon Glazed Pork Chops |
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Char-grilled and served with garlic mashed potatoes and a side of steamed vegetables. |
| Catch of the Day |
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| Barbecued Pork Ribs |
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St. Louis cut ribs in a smoky western BBQ sauce. Served with engine house potatoes. |
| Shrimp Dijon |
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Jumbo shrimp sauteed with tomatoes, scallions and mushrooms. Tossed with fettuccini in a white wine-dijon cream sauce. |
| Hearty Burger |
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A half pound black angus patty, broiled to your liking and topped with lettuce and tomato. Served on a kaiser roll with engine house potatoes and a kosher dill pickle with colby, swiss or onterey jac |
| Cajun Chicken Filet |
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Spicy, sauteed chicken breast enhanced with a ginger-peanut sauce. Served on a kaiser roll with a side of coleslaw. |
| San Francisco Beef |
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Sliced roast beef, topped with mushroom sauce and melted colby cheese. Served open-faced on pumpernickel bread with a side of engine house potatoes. |
| BBQ Chicken Club |
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Char-grilled chicken breast, stacked with bacon, lettuce, tomato, colby cheese and BBQ sauce. Served on a kaiser roll with a side of fresh fruit. |
| Tuna Salad Croissant |
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A flaky, butter croissant, stuffed with tuna salad, lettuce and tomato. Served with a side of fresh fruit. |
| Grilled Portabella Mushroom Sandwich |
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A toasted wheat roll stuffed with a red wine marinated portabella mushroom cap, pepper jack cheese, lettuce, tomato and onion. Served with a side of fresh fruit. |
| Pita Grill |
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Sliced turkey breast, bacon & melted monterey jack, complimented with a sour cream-horseradish sauce. Served with a fresh fruit garnish. |
| Reuben |
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Grilled pumpernickel bread stacked with lean corned beef or turkey, sauerkraut & swiss cheese. Served with engine house potatoes, 1000 island dressing & kosher dill pickle. |
| Monterey Saucy Croissant |
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Layers of ham, breast of turkey & monterey jack, baked in a croissant and topped with hollandaise sauce. Served with a side of steamed vegetables. |
| New England Scrod Sandwich |
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A baked cod fillet, stacked high with swiss cheese, lettuce, tomato, coleslaw and tarter sauce. Served on a flaky croissant with a side of engine house potatoes. |
| Quesadillas |
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A grilled flour tortilla stuffed with tomatoes, mushrooms & cheese. Served with salsa & sour cream. |
| Southwestern Chicken Pizza |
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Cajun chicken strips red onion, roasted red peppers & green chilies on our hand tossed crust. Topped off with melted cheddar & monterey jack. |
| Vegetarian Greek Pizza |
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Our hand tossed crust topped with fresh spinach, tomatoes, black olives, red onion and feta cheese. |
| Vegetable Lasagna Roll-Ups |
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Pasta rounds stuffed with broccoli, carrots, mushrooms, herbs, ricotta & mozzarella. Baked & smothered in marinara. |
| Fettuccini Primavera |
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Creamy fettuccini Alfredo tossed with broccoli, cauliflower, zucchini, yellow squash, carrots, celery and peppers. |
| Cincinnati Chili |
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Pasta topped with our famous firehouse chili. Finished off with onions, melted cheddar and monterey jack. Served with a side of sour cream. |
| Pasta Sophia |
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Piping hot pasta, topped with sauteed chicken breast tenders tossed in a smoky plum tomato-bacon sauce. |
| Steamed Vegetables |
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Lightly cooked, enhanced with butter. |
| Peanut Butter Pie |
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Piled high in a graham cracker crust, topped with chocolate sauce & whipped cream. |
| Bread Pudding |
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The ultimate comfort food. Served warm with sauce & whipped cream. |
| Cheese Cake |
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We change flavors frequently. |
| Chocolate Snowball |
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A decadent chocolate dessert. Smothered in whipped cream & chocolate sprinkles. |
| Fruit Crumble |
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Crisp oatmeal topping baked over seasonal fruit. Served warm with ice cream garnish. |
| Midnight Chocolate |
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Torte rich, triple chocolate torte. Served with chocolate sauce & whipped cream. |
| Sorbet |
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