Chef Kendal Duque’s New Seasonal Specialties
Dinner Menu, served nightly
The Chicago Firehouse is now serving their new Fall dinner menu, created by Chef Kendal Duque. The new seasonal specialties include Ale-Braised Pork Cheeks (mascarpone polenta, black kale braised with bacon); White Shrimp Risotto (mushroom and truffle cream); Pot Roast (horseradish mashed potatoes, green beans and carrots, red wine sauce); Roasted Whole Rainbow Trout (salsify, porcini mushrooms, artichokes, potatoes, cashew vinaigrette); Pan Roasted Cod (saffron tagliatelle, mussels, spicy wild boar sausage, tomato-cream sauce); Sauteed Cobia (sweet and sour eggplant, bok choy, lime-basil sauce); side dishes of roasted acorn squash and brussels sprouts served with dates and bacon.
Dinner service is available in the bar area, main dining room and seasonally on the large and lush backyard patio. A lunch menu is offered Monday through Friday, and Brunch is available on Saturdays and Sundays.
Dinner Hours: Monday through Thursday 4:00-10:00pm, Friday 4:00-10:30pm, Saturday 5:00-10:30pm and Sunday 3:00-9:00pm.
The Chicago Firehouse, Fall Dinner Menu
— STARTERS —
CFH OYSTERS ROCKEFELLER
spinach purée, applewood smoked bacon, pernod 15
STEAK TARTARE
pickled caper berries, raw egg yolk, basil croutons 14
JUMBO LUMP CRAB CAKE
vegetable salad, mustard sauce 14
CRISPY CALAMARI
cherry peppers, cocktail sauce 10
CHARRED BABY OCTOPUS
bell peppers, olives, tomato sauce, grilled baguette 14
ALE-BRAISED PORK CHEEKS
mascarpone polenta, black kale braised with bacon 15
WHITE SHRIMP RISOTTO
mushroom and truffle cream 16
SEAFOOD PLATTER
jumbo shrimp and cocktail sauce, caviar oysters, king crab legs, lobster, shellfish salad
Small 55 (serves 2–3)
Large 110 (serves 4–5)
— SALADS & SOUPS —
ARTICHOKE SALAD
carrots, pea tendrils, parmigiano-reggiano, ham and dijon vinaigrette 13
BABY BEETS AND GREEN BEANS
sweet onions, boursin cheese, arugula, walnut vinaigrette 12
BABY ICEBERG “WEDGE”
tomatoes, applewood smoked bacon, red onions, blue cheese dressing and crumbles 9
CAESAR
white anchovy, parmigiano-reggiano, croutons 9
HOUSE
baby greens, green apple, spiced pecans, blue cheese, sherry vinaigrette 9
FRENCH ONION SOUP
caramelized onion, gratinée cheese crouton 7
CFH LOBSTER BISQUE
puff pastry 9
— CHICAGO FIREHOUSE SPECIALTIES —
DOUBLE-CUT ROASTED PORK CHOP
barbecue rub, braised napa cabbage, sweet potato purée, dried cherry pan sauce 25
GRILLED AMISH CHICKEN
fingerling potatoes, rapini, lemon-truffle sauce 21
SEAFOOD PASTA
shrimp, calamari, crab, lemon pepper linguine, spicy tomato broth 23
CRISPY CAULIFLOWER
couscous, dried fruits, hazelnut vinaigrette 19
POT ROAST
horseradish mashed potatoes, green beans and carrots, red wine sauce 26
BISON BURGER
port braised onions, blue cheese 16
— SURF —
ROASTED WHOLE RAINBOW TROUT
salsify, porcini mushrooms, artichokes, potatoes, cashew vinaigrette 25
PAN ROASTED COD
saffron tagliatelle, mussels, spicy wild boar sausage, tomato-cream sauce 26
SAUTÉED COBIA
sweet and sour eggplant, bok choy, lime-basil sauce 27
PAN ROASTED SEA SCALLOPS
roasted squash, brussels sprouts, cavatelli pasta, goat cheese sauce 29
GRILLED SALMON
baby spinach, wild mushrooms, garlic gnocchi, red wine sauce 26
ALASKAN KING CRAB LEGS
lemon, drawn butter MARKET
8-OUNCE LOBSTER TAIL
lemon, drawn butter MARKET
— TURF —
Served à la carte (unless noted) with bordelaise sauce
All turf can surf: 8-ounce lobster tail; 8-ounce alaskan crab legs; four shrimp MARKET
FILET MIGNON
8-ounce 34
12-ounce, bone-in 45
CFH FILET FLIGHT
three, 3-ounce filet medallions with blue cheese, black pepper-parmesan and horseradish crusts 35
FILET OSCAR
8-ounce filet, crab meat crust, asparagus, hollandaise 46
CHÂTEAUBRIAND FOR TWO
black truffle sauce and béarnaise sauce 78
18-OUNCE USDA PRIME DRY AGED BONE-IN RIB-EYE 47
16-OUNCE USDA PRIME NEW YORK STRIP 43
CFH 16 OUNCE USDA PRIME BONELESS RIB-EYE
blue cheese crusted 38
18 OUNCE USDA PRIME DRY AGED KANSAS CITY
black truffle crusted 54
22-OUNCE PORTERHOUSE 49
DOUBLE-CUT RACK OF LAMB 41
VEAL CHOP
porcini mushroom and cipollini onion ragout 38
— COMPLEMENTS —
Large 8 (serves 2)
roasted acorn squash
brussels sprouts, dates and bacon
grilled asparagus
au gratin potatoes
sautéed button mushrooms
garlic whipped potatoes
creamed spinach
loaded twice-baked potato
market vegetables
three cheese mac & cheese
The Chicago Firehouse
1401 South Michigan Ave.
Chicago, IL 60605
312.786.1401
ChicagoFirehouse.com
