e
s
t
d
1
8
8
3
b runc h
autum n ti me
men u
S TA R T E R S
HEIRLOOM TOMATO GAZPACHO cucumber, cilantro, sherry vinegar
7
SPINACH & ARTICHOKE DIP tortilla chips 12
ROASTED CORN FRITTERS chili lime aioli, pecorino romano 8
BUFFALO WINGS celery, creamy blue cheese 12
TUNA TACOS* * sesame soy vinaigre e, avocado, chili lime crema
12.5 / 18.5
SHELLFISH
CHILLED OYSTERS
half dozen 18 / dozen 34
CAST IRON SHRIMP white wine lemon garlic bu er, parsley, toasted bague e 16 •••
FIREHOUSE CHILI our signature spice blend, local beef, chive sour cream 8 CHILLED LOCAL CLAMS
half dozen 10 / dozen 18
cocktail sauce, lemon
SALADS
•••
THE WEDGE cherry tomatoes, crispy bacon, blue cheese dressing 9 / 14
CLASSIC CAESAR* romaine hearts, parmesan crisps, creamy garlic dressing 8 / 13
SHRIMP COCKTAIL
cocktail sauce, lemon 16
•••
BABY WHALE PLATTER
8 oysters, 8 clams, 6 shrimp,
8 mussels, blue crab cocktail 56
8 / 13
MARKET GREENS cherry tomatoes, shaved vegetables, citrus vinaigre e
CHICKEN COBB avocado, bacon, hard boiled egg, house vinaigre e 17 BISTRO STEAK* basil marinated tomatoes, tillamook cheddar, crispy shallots, roasted garlic aioli 21 •••
SALMON NICOISE*
green beans, black olives, new potatoes, lemon dijon vinaigre e
* 19 GRILLED SHRIMP crispy wontons, cilantro, sesame, thai peanut drizzle 21 WHALE PLATTER
12 oysters, 12 clams, 12 shrimp,
12 mussels, blue crab cocktail 90
firehouse steak frites
our premium selection of cuts are cooked to order, dusted with our signature seasoning,
and served with handcut fries and house salad • OR brussels sprouts +3
6 OUNCE SIRLOIN STEAK * 25
10 OUNCE NEW YORK STRIP STEAK * 35
8 OUNCE FILET MIGNON * 39
brunch
CORNED BEEF HASH potatoes, onions, peppers, beef jus, two eggs sunny side, choice of toast 16
OMELETTE roasted mushrooms, tomatoes, scallions, cheddar cheese, choice of toast 14
CHESAPEAKE BENEDICT lump crab, bearnaise, english muffin 19
CLASSIC BENEDICT country ham, english muffin, hollandaise 13
SOUTHERN bu ermilk biscuits, sausage gravy 15
CLASSIC WAFFLES whipped cream, powdered sugar, seasonal fruit compote, maple syrup 13
FRENCH TOAST BREAD PUDDING banana foster, vanilla whipped cream 13
FRIED CHICKEN & WAFFLES bacon-praline maple suryp 16
BAJA VEGGIE BURGER red apron mushroom-cashew pa y, avocado, chili lime ailoli 14
FIREHOUSE BURGER* crispy bacon, garlic aioli, cheddar, fries 15
ROASTED SALMON* parmesan couscous, crispy brussels sprouts 25
Sid
es
5
HOMEFRIES
CELEBRATE
MAKE THE FIREHOUSE YOURS
and HOST YOUR NEXT EVENT
RIGHT HERE WITH US
With antique fixtures, gorgeous
natural light, and rich wood details, the
historic Columbia Firehouse is the
perfect space for your next event.
Our friendly private dining team will
beverage pairings, and tend to all the
SEASONAL FRUIT 5
BUTTERMILK BISCUITS 6 2 EGGS ANY STYLE 6
BACON 5 HOMEMADE SAUSAGE 6
executive chef dan fisher general manager mike herz
visit anytime for lunch dinner brunch bar late night
COLUMBIAFIREHOUSE.COM follow @ columbiafirehouse
with several spaces to choose from, we
happily welcome groups both large
and small, so please inquire for detri-
als, we’d love to have you as our guests
at Columbia Firehouse.
@C OLU MB IA
* CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS
FIR EHOUSE