Heirloom American food forged by the power of flame.

*These menus change and are meant as an example.

Dinner Menu

FIRST

CRISPY PORK BELLY 20

tomato-honey lacquer | smoked corn | heirloom tomato | gaufrette potato

SMOKED TROUT TOAST 21

goat cheese | maple bacon | arugula | caper | onion

WAGYU MEATBALLS 19   

pappardelle | ricotta | sundried apricot | mint |garlic 

 GNOCCHI 22     

 cauliflower purée | dukkah | proscuitto

YELLOWTAIL CARPACCIO 23   

shishito pepper | caper | parmesan | fennel

PUMPIN SOUP 18   

jarrahdale pumpkin | white shrimp | gremolata

 

 

SECOND

BURRATO & PROSCIUTTO 21 

tuscan kale | pumpkin seed | apple |golden beet | vinaigrette

FRUIT & NUT 19   

whipped ricotta | utah fruit | pistachio | balsamic vinegar

LITTLE GEM 20 

tomato | bacon | blue cheese

THIRD

BAVETTE 58  

chanterelle | asparagus | pave potato

 

WAGYU RIBEYE  90  

potato au gratin | green bean | horseradish gremolata

TENDERLOIN 68    

fava bean | king trumpet | sherry mushroom jus | crab croquette

 

ELK 68

broccolini | sweet potato | soubise

LAMB TENDERLOIN 61 

feta | yukon gold | fennel | summer vegetables

 

ROASTED CAULIFLOWER GRATIN 35  

broccolini | garbanzo bean | puffed quinoa | pepper

 

SCALLOPINE OF CHICKEN 48

spanish ham | spinach | lemon | baby mushroom | walnut pesto

 

MAPLE KING SALMON 56 

banana squash |spaghetti squash | kale | puffed quinoa

 

 

 

 

 

22% gratuity will be added to parties of 8 or more

*Consuming raw or undercooked foods may increase your risk of food born illness

By supporting us we are able to support our local farmers whenever possible

Available Positions

 

Firewood is currently hiring for the following positions for the upcoming winter season.

Interested applicants can email their resume to info@firewoodonmain.com and larisa.firewood@gmail.com with the subject “(Position)- Last Name”. The management team will reach out to the candidates to schedule an interview.

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