These recipes have been inspired by the regional American cooking that flourishes in firehouses around the country.
Week of September 1st
Heirloom Tomato Caprese Salad
Buffalo Mozarella, Maui Onions, Basil & A Cracked Black
Pepper Vinaigrette |
12.00 |
Pesto Penne Pasta With Grilled Chicken
With Shaved Grana Padano Cheese |
18.50 |
Pan-Fried Louisiana Crab Cakes
Cucumber
Slaw, Slow Roasted Potatoes & Our Creole Remoulade Sauce |
19.75 |
Engine Co. No. 28 Meatloaf
Mashed Potatoes,
Sautéed Spinach |
20.00 |
Baked Mixed Seafood Stuffed Chinook Salmon
Aromatic Rice Blend, Mixed Vegetables & A Lobster Sauce |
24.95 |
Grilled Snapper
Grilled Polenta, Vegetables of the Day & A Veracruz Sauce |
24.75 |
Grilled Red Trout
Basmati Rice, Grilled Hearts of Palm & A Tropical Salsa |
24.95 |
10 Oz. Grilled Pork Chop Bourbon Molasses
Sweet Potato Fries, Sautéed Spinach |
24.95 |
10 Oz. Grilled Dry-Aged New York Steak & Tiger
Prawns
Maytag Blue Cheese Mashed Potatoes, Vegetables of the Day
& A Worcestershire Butter |
32.95 |
16 Oz. Grilled Rib-Eye Steak
Mushroom Mashed Potatoes, Baby Carrots & Topped With Sautéed
Mushrooms & Onions |
33.95 |
Desserts |
|
Tres Leche Cake
With Strawberries and Rompope Creme Anglaise |
8.50 |
Homemade Rice Pudding
|
8.50 |
