New Fall Dinner Menu at The Chicago Firehouse

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

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Filed under Date Night, Restaurant, Special Events

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