Chicago Firehouse Restaurant
1401 S Michigan Ave, Chicago, IL 60605 (312) 786-1401Menu
Appetizers
Lightly pan-seared with lemon zest, green scallions and diced red pepper served with red curry sauce.
Gently sauteed with lemon garlic butter and celery root salad, served with fresh tarragon sauce.
French style with garlic butter and a splash of brandy.
Delaware oysters baked with a delicate mix of fresh baby spinach. Applewood smoked bacon, heavy cream and a hint of pernod.
Prime strip steak with classic garnishes: capers, chives, red onions and whole grain mustard.
Maine lobster meat, Alaskan king crab legs, jumbo shrimp cocktail, tabiko caviar oysters, jumbo lump crab meat and ceviche, with spicy cocktail and mignonette sauces.
Jumbo prawns lightly breaded, golden brown with spicy firecracker sauce, garnished with chef's fresh napa slaw.
Generous portion of lightly breaded calamari rings, pan-fried with diced red cherry peppers.
Open faced with baby spinach, cherry tomatoes, caramelized red onions, topped with roasted garlic and grana padano parmesan cheese.
Firecracker shrimp, lobster and shrimp fritters, mini crab cake and oyster Rockefeller.
Generous portion of lightly breaded calamari rings, pan-fried with diced red cherry peppers.
Served with smoking hot cocktail sauce.
Tempura style, scallions, red tabiko caviar aioli and firecracker sauce.
Beverages & Conveniences
Entrees
Lemon pepper linguini with shrimp, calamari, fresh daily fish, sweet peppers, arugala, garlic, and spicy tomato broth.
Handmade in a creamy madeira wine sauce with sweet peas, grape tomatoes, and woodland mushrooms.
Double-thick cut, grilled and served with braised napa cabbage and apples with Chef's special dried cherry sauce.
Boneless chicken breast with garlic, spinach, roasted potatoes, lemon, and capers.
Drizzled with aged balsamic reduction, garnished with sweet, tart and spicy fresh corn niblet succotash.
Sushi grade, sauteed with baby carrots, artichoke hearts, wilted spinach and aged balsamic butter sauce.
Extras
Firehouse Specialties
Handmade in a creamy Madeira wine sauce with sweet peas, grape tomatoes and woodland mushrooms.
Tender with pan gravy and traditional vegetables.
Lemon pepper linguini with shrimp, calamari, fresh daily fish, sweet peppers, arugula garlic, and a spicy tomato broth.
Double-thick cut, grilled and served with braised napa cabbage and apples with Chef's special dried cherry sauce.
Seared in the oven, with asparagus, woodland mushrooms, Chef's au gratin potatoes with a grainy mustard sauce.
Crispy duck roasted with caramelized pears, wilted spinach confit, garnished with maple sweet potatoes and port wine sauce.
Crispy duck roasted with caramelized pears, wilted spinach confit, garnished with maple sweet potatoes and port wine sauce.
Salad Extras
Priced per Shrimp
Salads
Cool shrimp, calamari, jumbo lump crabmeat on top of Boston butter lettuce garnished with tomato and avocado with a creamy lime vinaigrette.
Iceberg lettuce topped with chopped tomatoes, diced cucumbers and red onions, drizzled with our homemade blue cheese dressing.
Fresh romaine lettuce tossed with Chef's garlicky dressing topped with grana padano parmesan, homemade garlic croutons and Tuscany white anchovy filets.
Grilled chicken breast, tomatoes, green beans, bacon, radishes, hearts of palm, artichoke, avocado, crumbled blue cheese and Thousand Island dressing.
Broiled filet tips with romaine lettuce, sauteed mushrooms, grape tomatoes, red onions, Maytag blue cheese and Dijon mustard vinaigrette.
Fresh baby greens, tossed with spicy pecans, Maytag blue cheese and sherry vinaigrette.
Cool shrimp, calamari, jumbo lump crabmeat on top of Boston butter lettuce garnished with tomato and avocado with a creamy lime vinaigrette.
Iceberg lettuce topped with chopped tomatoes, diced
Fresh romaine lettuce tossed with chef's garlicky dressing topped with grana padano parmesan, homemade garlic croutons and Tuscany white anchovy filets.
Baby greens topped with port wine poached pears, candied walnuts and Asiago cheese with a port balsamic pecan vinaigrette dressing.
Fresh baby greens, tossed with spicy pecans, Maytag blue cheese and sherry vinaigrette.
Backyard red tomatoes and Buffalo mozzarella garnished with Thai basil and 12-year-aged balsamic.
Sandwiches
Sauteed mushrooms, smoked applewood bacon, charred onions with your choice of cheese. Served with Firehouse French fries.
Michigan apples, raisins, and carrots, on a croissant. Served with Firehouse French fries.
With smoked applewood bacon, portobello mushrooms, and boursin cheese. Served with Firehouse French fries.
Hickory smoked turkey breast with bacon, lettuce, tomato, and Dijon aioli on wheat bread. Served with Firehouse French fries.
Prime grilled rib-eye with sauteed Vidalia onions, mushrooms, roasted red peppers, Gruyere cheese and horseradish cream sauce, served on focaccia. Served with Firehouse French fries.
Creamy horseradish, tomato, and lettuce, served with sweet potato gaufrettes on a croissant. Served with Firehouse French fries.
Seafood
Lightly sauteed with lemon, capers, in a beurre blanc sauce. Served with roasted fingerling potatoes.
Sushi grade, seared with black sesame seeds on a bed of frisee greens, radicchio with tomatillo jam, salsa verde and wasabi tabiko caviar.
Steamed and split with lemon and drawn butter.
Broiled to perfection, tender and sweet, 6 ounces.
Topped with sweet jumbo lump crabmeat, asparagus, red pepper relish, and lemony hollandaise sauce and toasted hazelnuts.
Sushi grade, sauteed with baby carrots, artichoke hearts, wilted spinach and drizzled with aged balsamic glaze.
Delicately browned with sweet peas, arugula, and ginger butter sauce. Served with smoked salmon whipped potatoes.
Drizzled with aged balsamic reduction, garnished with sweet, tart and spicy fresh corn niblet succotash.
Side Items
Garden fresh.
Traditional favorite.
Homemade.
Sliced potatoes covered with cheese and baked.
Creamy, homemade potatoes with fresh-cooked, smokey bacon stirred in.
Just like Mom's.
Garden fresh.
Soups
Maine lobster with fresh chives, corn niblets, sherry wine and fresh cream. Topped with a delicate golden puff pastry cap.
Rich and smooth with caramelized onions and port wine, garnished with lightly toasted Gruyere cheese.
Maine lobster with fresh chives, corn niblets, sherry wine and fresh cream, topped with a delicate golden puff pastry cap.
Rich and smooth with caramelized onions and port wine, garnished with lightly toasted gruyere cheese.
Cold tomato soup.
Steaks
Available in Maytag bleu cheese-crusted, parmesan-crusted, horseradish-crusted, and black peppercorn-crusted.
Available in Maytag bleu cheese-crusted, parmesan-crusted, horseradish-crusted, and black peppercorn-crusted.
Blue cheese crusted boneless rib-eye, 16 ounces.
Petite filet mignon topped with jumbo lump crabmeat, asparagus and classic bearnaise sauce.
Dry aged, 16 ounces.
Double-cut, 12 ounces, served with blue cheese mashed potatoes and Dijon mustard sauce.
Kurobuta (organic Japanese black hog), 16 ounces.
